News : specialised-ingredients
Nuritas has built the world’s largest peptide knowledge base using its proprietary AI and genomics platform Nπϕ™ (Nuritas Peptide Finder). These peptides are then validated in the lab and clinically tested, then scaled and patented before Nuritas takes them to market. more...
Make Dairy-free Cream Cheese from Fava Beans with VEGA™ Boost
16 May 2022 | PBSI
Using VEGA™ Boost cultures creates a unique fermented fava bean cream cheese alternative can easily be tweaked by using flavors or spices that meet regional preferences for taste, texture and appearance and in a formulation which can be allergen-free. more...
To prevent deficiencies, many plant-based products are fortified with micronutrients. SternVitamin is taking it a step further with premixes that not only prevent deficiencies, but also meet target-group-specific needs, such as mental power, heart health, gut health, bone or immune health. more...
SEAFLOUR™ is a nutrient-dense hydrocolloid sourced from non-GMO red seaweeds, an ideal additive for keeping plant-based beverages stable, whilst providing a smooth, creamy texture and mouthfeel throughout the product's shelf lives. more...
Fooditive Sweetener ® is developed from the extraction of fructose through fermentation and its conversion to 5-D-Keto-Fructose through bio-refining techniques. Delivering not only the sweet taste but also the functionality of sugar. Suitable for bakery, confectionery or savoury products. more...
Event Preview: Vitafoods Europe Returns in May 2022
06 Apr 2022 | SI
Vitafoods 2022 will combine an online platform along with an in-person event, in Geneva, providing an opportunity for the nutraceutical community to connect and collaborate in an ever-changing and increasingly health-conscious post-COVID world. more...
Download this whitepaper to find out how the Heracles electronic nose can support/supplement traditional testing methods such as organoleptic sampling, along with recipe and batch controls for robust quality assurance. more...
Hydrosol and Planteneers, sister companies within the Stern-Wywiol Gruppe, support the meat industry with exciting product concepts. Whether all-meat, less meat or all-plant, these concepts let manufacturers react to current challenges, trends and consumer wishes. more...
Leveraging decades of protein and bar formulation expertise Glanbia Nutritionals has introduced groundbreaking new protein solutions for extrusion and semi-finished extruded pieces. more...
Alpha MOS Has an Electronic Nose to Help R&D Teams Reimagine Foods (Free Downoload)
03 Feb 2022 | PBCAASI
Download this whitepaper to find out how the Heracles electronic nose works, how it complements and supports traditional human sensory testers, and how it helps food brands deliver consistency and quality. more...
GRAS Approved HEMAMI from Motif Foodworks - The Ideal Solution for Meat Alternatives
16 Dec 2021 | PBCASI
Delivering a umami flavour and a meaty aroma to plant-based meat alternatives, HEMAMI is a heme protein obtained from yeast through precision fermentation. more...
The new ingredient series provides roasted notes to both animal and plant-based meat applications. more...
10 Reasons to Attend Future Food-Tech
09 Dec 2021 | PBICAD&EASI
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...
The new KELCOGEL® DFA Gellan Gum will help manufacturers achieve suspension and mouthfeel in non-dairy beverages fortified with protein, calcium and vitamins. more...
The new facility will produce ingredients for more than 100 billion pounds of meat, poultry and protein-based formulations. more...
IFF Targets Vegan Indulgence With New Stabiliser for Coconut Whipped Cream
18 Nov 2021 | PBSI
VEGEDAN® WP 1800 was developed in particular for coconut-based whipping cream, both for chilled and room temperature applications. more...
Givaudan Launches New Protein Hub at Its Zurich Innovation Centre
07 Sep 2021 | PBICAD&EASI
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...
Panteneers launched fiildMeat+ and fiildDairy+, two plant-based ingredients that can be used with animal proteins to create more sustainable alternatives for flexitarians and meat eaters alike. more...
Aker BioMarine Obtains GRAS Status for INVI Protein
14 Jul 2021 | SI
Congratulations to Aker BioMarine on obtaining GRAS status for their novel, sustainably produced krill protein hydrolysate product, INVI more...
Delivering a pleasing aroma upon heating Dynarome® TR delivers a more authentic meat-like cooking experience when used in plant-based proteins. more...
Lower Sodium, Higher Flavor, Perfect for Plant-based Bites
12 Jul 2021 | SI
Salt of the Earth's Mediterranean Umami Bold is a clean-label, plant-based solution for flavor enhancement and sodium reduction. In this article we hear why it's the perfect ingredient in plant based snacks. more...
New sustainable protein ingredient, Rhiza, is minimally processed, can be used in ground and whole cut meat applications, and is cheaper than beef. more...
Noochy Crisp™ is set to revolutionize the nutritional yeast market, being the first extruded nutritional yeast. Available in crisp format it improves nutritional content of health bars amongst other applications. more...
Making Tasty, Textured Plant Based Meat Substibutes With Zero Fat
30 Jun 2021 | PBSI
Based on stabilizers and emulsifiers, FARA® Functional Systems are designed to meet customers specific requirements in terms of texture and stability, make plant based meat products with fewer calories and zero fat. more...
Plenti ProFiber™ High Moisture Texture for Plant-based Alternatives
30 Jun 2021 | PBSI
Plenti® is a High Moisture Extruded (HME) texture made from European soya protein and water, produced using Ojah’s unique HME process creates plant based whole muscle meat like textures. more...
Detect, Record and Recognize Olfaction Data More Reliably and Consistently
17 Jun 2021 | PBCAD&EASI
NeOse Advance is the first product based on Aryballe’s silicon photonics-based platform together with cloud-enabled software, the Aryballe Suite it can make odor data more reliable and objective. more...
Why Hemp Heart Proteins Are Superfoods for Alt Protein Products
02 Jun 2021 | PBSI
In this exclusive interview with Ben Raymond, Director of R&D at Victory Hemp Foods we discover the properties of their hemp seed based ingredients that help new product development teams improve protein and omega-3 fat content, whilst at the same time maintaining a clean label approach. more...
New Global Online Platform Helps Tell Probiotics' Fact From Fiction
02 Jun 2021 | PBD&ESI
A new initiative from Chr. Hansen sets out to demystify and provide information about probiotics to healthcare professionals and B2B customers on a global scale. more...
Flavor portfolio helps solve the taste and flavor challenges in current product formulations, including masking off-notes of plant-based proteins, achieving desirable mouthfeel and delivering the perfect flavor experience. more...
Biocatalysts Ltd Launch New Product for Casein Hydrolysis
28 May 2021 | SI
New enzyme from Biocatalysts, Promod™ 517MDP (P517MDP) extends their range of Kosher and Halal certified enzymes specifically targeting the dairy protein market, it acheives more than 40% hydrolysisin casein protein. more...
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LATEST NEWS
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