Latest News
Alver Microalgae a Proven Methylcellulose Replacement
26 Sep 2022 | A
Alver Golden and Diamond Chlorella can be used as a functional ingredient, perfect for dairy and meat applications, a proven replacement for methylcellulose due to its excellent binding and emulsifying properties, at the same time enriching food with proteins, micro, and macronutrients. more...
Sherex™ Supreme mimics the functionality of locust bean gum (LBG) in ice cream, to deliver up to 50% cost savings. Plus it's cleverly formulated from ingredients already listed on ice cream labels so that no changes are required to your label. more...
DSM's Delvo®Plant Go can deliver up to a 30% reduction in hydrolysis time, and a shortening of the production process lead-time from three to two hours. In addition to this, oat-based dairy alternatives manufactured with Delvo®Plant Go require less energy and water. more...
How Sustainable is Your Alt Protein Product? and Can You Evidence It?
20 Sep 2022 | PBICAD&EASI
The new environmental, social, and governance frameworks give alt protein manufacturers an opportunity to make clear the climate benefits of their product offerings. more...
Rubix Foods Opens New First-Of-Its-Kind Innovation Center
20 Sep 2022 | PBICAD&EASI
Rubix Foods new innovation centre is truly a foodie's playground and, with collaborative problem solving under one roof, Rubix can help you to shorten the time from concept to commercialization. more...
Taste and texture are extremely important to consumers but so is the ingredient declaration and most consumers do not have a clue what methylcellulose is or why it's in their plant-based burger. Meala have a clean label alternative. more...
Burcon Announces Breakthrough in Sunflower Protein Development
20 Sep 2022 | PB
Burcon’s sunflower protein isolate sets a new benchmark for the next generation of high-quality, clean-label plant-based protein ingredients. This non-GMO, non-allergenic and clean-label protein is highly sustainable and neutral tasting. more...
Innophos Launches New Baking Solutions Under LEVAIR® Brand
20 Sep 2022 | SI
LEVAIR® Stabilize helps bakers reduce waste by improving batter stability and LEVAIR® Fortify helps improve volume and texture in high-protein baking applications. more...
Kerry has launched Puremul™, a new texture system that overcomes the existing sunflower supply challenges. Puremul™ offers a clean label alternative, suitable for use across multiple applications, including baked goods and plant-based beverages. more...
Shiru's Protein Discovery Platform Granted Patent
15 Sep 2022 | PB
Could this be the most powerful toolbox for alternative proteins in the plant-based food industry? Jasmin Hume, Shiru Founder & CEO believes it is. more...
Discover SEALPAC's sustainable packaging solutions for alt protein products from plant-based eggs, MAP meats, vacuum packed vegan sausages through to vegan spreads. more...
NextFerm Technologies have announced a strategic manufacturing agreement for the production of ProteVin™, its vegan protein, with a subcontractor in Europe. Derived from yeast, ProteVin™ is suitable for application in milk, dairy and, meat substitutes, and other categories. more...
Chr. Hansen’s Human Milk Oligosaccharides for infant formula have gained approvals from regulatory authorities in Europe, USA, Canada and Israel. more...
Blendtek's portfolio of powdered and texturized protein concentrates and isolates, from Bunge, provides a range of functional and physical properties making new product development easy. more...
Introducing RUBINITE™ - A Versatile 100% Nitrite-Free Curing Aid
12 Sep 2022 | SI
RUBINITE™ GC Dry is a valuable curing alternative to sodium nitrite and can replace both nitrite salts and ascorbic acid in emulsified cooked sausage. more...
MULTIVAC one of the leading providers worldwide of packaging solutions for food products of all types, can offer individual solutions for processing and packaging alternative proteins. more...
Cellavent Re-imagine Turmeric, Giving it a Powerful Re-boot
08 Sep 2022 | PB
Cellavent has harnessed the power of fermentation to create a new product with all the benefits of turmeric, as well as a full range of other bioactive ingredients, including postbiotics. fermentlife® organic turmeric delivers benefits for gut health and has superior bioavailability. more...
Puratos and Shiru Partner on Next Generation Egg Replacement
07 Sep 2022 | D&E
Working together, Shiru and Puratos will explore and scale sustainable plant-based protein ingredients. The partners will leverage proteins identified by Shiru’s Flourish™ platform and scale up prototype production of select ingredients for further evaluation by Puratos bakery experts. more...
Raw material costs are rising, and the bakery sector is no exception. Vantage 2060 allows commercial bakers to cut hard fats, oils, and emulsifiers while still delivering important characteristics such as softness, fine crumb structure, loaf volume, stackability, and sliceability. more...
Brevel's microalgae-based alternative protein is affordable, flavor and color neutral, highly functional and sustainable, and is manufactured using consistent and scalable production methods. more...
FoodTech Start-up Moves Cell-Cultured Seafood Closer to Nature
06 Sep 2022 | CA
There is a huge market opportunity for cell-cultured seafood. Starting with cell-cultured eel meat, Forsea Foods plan to meet the challenge. more...
With enormous growth in the category of protein bars, manufacturers are faced with the challenge of delivering a high protein bar without compromising on taste and texture. Arla Foods Ingredients, latest solution allows the creation of indulgent bars with high protein content in every layer. more...
DSM's Next Generation Solutions for Plant-based Cheese
01 Sep 2022 | PB
Keeping up with the demand for delicious, healthy, and sustainable plant-based cheese alternatives isn’t an easy job. DSM offers a complete portfolio of solutions and expertise to improve the taste, texture, color, and nutritional value of your products. more...
Palsgaard Helps Cake Manufacturers Crack High Egg Prices
01 Sep 2022 | SI
Find out how to reduce the egg content of cake recipes - allowing significant cost reductions. Plus visit Palsgaard at the International Baking Industry Exposition (IBIE) and see their world-class bakery emulsifiers in action. more...
Future Meat Announces an Industry First: Cultivated Lamb
31 Aug 2022 | CA
Future Meat Technologies has produced its first cultivated lamb expanding it's product line and transforming the global landscape. more...
2022 Fi Global Startup Innovation Challenge - Now Open for Entries
31 Aug 2022 | PBICAD&EASI
A platform for sucess for global food ingredient startups, showcase your company's groundbreaking concepts, products and ideas to a broad industry audience, including venture capitalists. more...
Fonterra Ramps up Opportunities in Complementary Nutrition Partnership
31 Aug 2022 | D&E
Working together since 2019, Fonterra and DSM are building a comprehensive understanding of how to use precision fermentation science and technology to produce proteins similar to those found in dairy. more...
IFF Launches Culinary Design Center for Plant-based Food in Denmark
25 Aug 2022 | SI
IFF’s innovative approach combines advanced insights, recipe design, and taste expertise to meet and exceed consumers’ expectations. IFF's extensive industry-leading product portfolio makes them the essential partner for the next generation of food and beverages. more...
In this newprotein exclusive interview, we talk with Lisa Casper, Technical Applications Manager at Merit Functional Foods, and learn how their clean label solution can help NPD teams to deliver on taste, texture, and nutrition in plant-based meat. more...
IFF's 'Nourish' Innovation Lab Will Support NPD from Concept to Dining Table
25 Aug 2022 | PBSI
Located in Union Beach, New Jersey, the new 'Nourish' Innovation lab will allow IFF scientists, including flavorists and food designers, to support customers in developing the next-generation of food and beverage products from concept to kitchen table. more...
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LATEST NEWS
- Alver Microalgae a Proven Methylcellulose Replacement
- New Texture System Delivers up to 50% Cost Saving for Hard Pack Ice Cream
- New Enzyme Solution Simplifies Production of Oat-based Dairy Alternatives
- How Sustainable is Your Alt Protein Product? and Can You Evidence It?
- Rubix Foods Opens New First-Of-Its-Kind Innovation Center
- Meala's Activated Protein Platform Replaces Methylcellulose in Meat Alternatives
- Burcon Announces Breakthrough in Sunflower Protein Development
- Innophos Launches New Baking Solutions Under LEVAIR® Brand
- New Texture System Replaces Sunflower Lecithin and Mono and Diglycerides
- Shiru's Protein Discovery Platform Granted Patent
EVENTS
- Alternative Seafood
- Sustainable Plant-based Protein & Fermentation Solutions EU
- New Food Conference
- Cultured Meat, Innovations and Technologies Summit
- 2nd NIZO Plant Protein Functionality Conference
- 5th Annual Microbiome Movement - Animal Health & Nutrition Summit 2022
- FoodHack Demo Day
- Vegetable and Edible Oil Markets - Is Price Volatility Likely to Continue?
- Sourcing Strategies: The Key Differentiator in Plant Based Industry
- SIAL Inspire Food Business