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Microalgae a high protein ingredient
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...
Ice Cream Sundae
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...
Jug and glass containing oat based dairy alternative and dish of oats on a blue napkin
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...
Delicious looking plant based burgers
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 Research and Development Test Kitchen
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...
Infographic about plant based burgers
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...
sunflower and man with sunflower seeds in his hands
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...
Levair Baking Solutions from Innophos
LEVAIR® Stabilize helps bakers reduce waste by improving batter stability and LEVAIR® Fortify helps improve volume and texture in high-protein baking applications. more...
Iced Caramel Latte
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...
high throughput screening of plant based proteins
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...
Alternative protein sustainable packaging solutions
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
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...
Human Oligosccharides for Infact Formula Approvals
Chr. Hansen’s Human Milk Oligosaccharides for infant formula have gained approvals from regulatory authorities in Europe, USA, Canada and Israel. more...
Blendtek Ingredients Inc Head Office
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...
Sliced sausage
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...
Packaging for Alt Protein Products
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...
fermentlife organic turmeric
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...
Shiru Puratos Baked Goods
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...
Bakery
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...
Microalgae
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...
Infographic the market opportunity for eel meat
There is a huge market opportunity for cell-cultured seafood.  Starting with cell-cultured eel meat, Forsea Foods plan to meet the challenge. more...
Chocolate Covered Protein Bars
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...
Plant based cheese
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...
Ingredients being added to cake batter in large hobart mixer
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...
lamb kebab mezze with flat bread
Future Meat Technologies has produced its first cultivated lamb expanding it's product line and transforming the global landscape. more...
Fi Global Food Investment Challenge
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...
Fermentation image
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’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...
Delicious Plant Based Burger made with Merit Peazazz Pea Protein
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...
New Product Development at IFF
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...