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News : dairy

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...
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...
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...
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...
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...
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...
Animal Free Dairy Products
New Culture uses precision fermentation to produce animal-free dairy products that are indistinguishable from conventional products in taste, texture, function, and nutritional content. more...
Brandon Simmons Rawls Senior Research Associate at Shiru
Shiru has found its niche - matching ingredient companies with proteins found in nature that not only deliver all the functionality of traditional animal-based proteins but are delicious and sustainable. more...
Crowd outside Fi Europe Innovation Awards 2022
Entries for the renowned Fi Europe Innovation awards are now open, and applications can be submitted online until 7 October. Most of the awards are only for Fi Europe exhibitors, but this year a brand-new category, “Food Training & Education,” has been added, open to non-exhibitors. more...
Infographic showing alternative protein market segmentation
The Alternative Proteins report by Global Market Insights provides a detailed analysis of the top winning strategies, drivers & opportunities, competitive scenarios, market trends, market size & estimations, and major investment pockets. more...
Yoghurt made from cell culltured milk fat
The project aims to demonstrate how fat cultured from cells can be used to develop products that retain the inherent nutritional benefits only found in real milk fats, including the full complement of essential macro and micronutrients. more...
Consumer Insights in the City
Manufacturers of sports nutrition products will be interested to learn about the three consumer groups identified in the study and their differing attitudes, needs and purchase motivations. more...
Human Lactoferrin Cell Cultured Breast Milk
Wilk have successfully been able to produce lactoferrin in their labs, as a key nutrient in infant formula, this delivers a major step forward to manufacturing authentic ingredients for cell-cultured infant formula. more...
Alternate Dairy Product Marketing
The Alt Dairy Future community is now accepting members, who will benefit from collective marketing initiatives, PR and marketing support, networking opportunities, features on Altdairy.org and the right to carry the Alt Dairy mark on their packaging and other marketing touchpoints. more...
Animal Free Milk
Remilk produces dairy-identical milk proteins through precision fermentation and has developed a unique and patented approach to scalable manufacturing. more...
Overcome Pea Protein Taste and Texture Issues
New Product Development teams working with pea-based proteins need to mask off notes and optimize the product's texture. Explore Butter Buds options. more...
Mother holding infant close under a white sheet
Products containing Lacprodan® OPN-10 will be authorised for sale in Europe towards the end of 2022 or early 2023 enabling food manufacturers to produce infant milk formula that more closely resembles human milk. more...
kerry protein market report
The report is based on a survey to 6,300 people in 12 countries. Here we give you the highlights. more...

10 Reasons to Attend Future Food-Tech

09 Dec 2021 | PBICAD&EASI

Some of the Speakers at Future Food Tech San Francisco
The Future Food-Tech Summit has become the annual meeting place for the global food-tech ecosystem. Food brands, active investors, start-ups and technology leaders come together to exchange insights, be inspired, and identify future partners. more...
Microalgae cheddar cheese
Sophie’s Bionutrients and Ingredion Idea Labs® announced the first plant-based Cheddar cheese with the same taste and texture as the traditional one.  more...
California Perfornance Co Whey Protein
After ice cream, cheese, and bakery, the company enters the sports nutrition segment with two co-branded consumer products. more...
Kerry Iced Caramel Oat Milk Latte
Kerry presents the first BC30 in liquid form, designed to help plant-based dairy manufacturers eliminate typical issues with powdered ingredients, such as clump formation, insolubility, and airborne contamination. more...
Arla Innovation Centre Milk Whey Specialised Ingredients
The new facility will expand the dairy cooperative's research on specialised ingredients and create new partnerships with university researchers, PhD students and industry professionals. more...
Scientist at work at Zurich Innovation Centre
This exciting new protein hub builds on Givaudan's industry leading expertise in taste, texture, colours, proteins and ingredients and provides the experts. technologies and equipment to help accelerate the development of alternative proteins. more...
Butter Buds ND Butter Base 100
Butter Buds launched a non-dairy ingredient based on coconut oil, called Butter Buds ND Butter Base 100. It was developed not only for bakery products, but for all formulators looking to reach their flavour targets without the use of a dairy allergen.  more...
plant-based protein powder for food manufacturers
Plant-Dairy Protein™ comes in four types of plant-based proteins (Pea, Mung Bean, Fava Bean and Chickpea) and functions perfectly to enhance protein level, smoothing mouthfeel, and create texture in your plant-based dairy product. more...
Ministry of Mylk CEO Adrian Dinsdale
Producers in the alt-dairy space, from cheese to chocolate, ice cream to oat milk can now join Ministry of Mylk and benefit from collective marketing initiatives, online webinars and networking events to help brand growth. more...
ChickP Vegan Egg Yolk Replacement
With high solubility and smooth texture, ChickP isolate offers a highly nutritious, clean-label, plant based egg replacement solution for mayonnaise manufacture. more...