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News : specialised-ingredients

Is Cultivated Beef Kosher?

01 Feb 2023 | CASIFSAQ

Kosher Cultivated Thin-cut Beef Steak
Aleph Farms have announced that the Chief Rabbi of Israel has ruled their cultivated steak to be kosher, and they are in contact with Muslim, Hindu, and other religious authorities about certifying their products. more...
Buttermilk Adobo
The 2023 Kerry Taste and Nutrition Charts are your guide to delivering delicious food and beverages people can feel good about. Expect to find the up-and-coming and emerging flavours for the coming year, as well as top mainstream and key tastes. more...
Adding creamer to a cup of coffee
Coming soon to a coffee shop near you? 2D printed milk alternatives.  This exciting innovation will dramatically reduce reliance on plastic packaging. more...
better for you indulgent frozen desserts
ERYTESSE™ Erythritol is a zero-calorie bulking sweetener that provides a sugar-like taste profile with 70% of the sweetness. With the CAGR for products containing erythritol at 22% for the last five years, Tate and Lyle have added this exciting ingredient to their sweetener portfolio. more...
Evodia Bio Operational Team
The Danish aroma company, EvodiaBio, has secured 6.4 million dollars in a recent capital raise. They aim to become a global industry leader in sustainable aroma production for the food and beverage industry.  more...
Hygiena AlerTox Sticks
Hygiena’s new line of AlerTox® assays provide the high-sensitivity performance food operators need to adhere to for more stringent product protocols that address the growing concern worldwide of serious, sometimes fatal, food allergies. more...
personalized nutrition digital platform
IFF has announced plans for accelerated entry into the personalized nutrition sector through a strategic partnership with Salus Optima helping consumers understand their unique metabolic response to food, supplements, activity, and sleep, accessible via mobile phones and wearables. more...
Natural Fibre Powders
The new range consists of apple, oat, and cocoa fibre – all-natural, clean-label ingredients without chemical treatment or E numbers. By increasing the healthy fibre content of the formulation, the micronized powders allow a health or nutrition claim to be made for the final product. more...
ICL and Protera
Through this partnership, ICL and Protera will develop and commercialize sustainable protein-based ingredients using precision fermentation. These clean-label ingredients will address current market demands and offer a replacement for chemical additives or less appealing ingredients. more...
empty trolley in supermarket
ADM has identified eight themes that detail consumers’ evolving behaviors, attitudes, and aspirations. Discover these key drivers in consumer behavior and position your products to cater to these newly identified needs. more...
soybeans and jug of oil
Calyxt's research is important in the context of issues around the sustainability of palm oil and the fact that the cultivation of palm oil is responsible for the deforestation of vast amounts of land and loss of habitats for endangered species like orangutans. more...
DSM at FiE
DSM's latest consumer-inspired food and beverage innovations will be introduced at this year’s Food ingredients Europe (FiE). Solutions in the dairy, bakery, confectionery, beverage, and plant-based dairy, meat, and fish alternative categories are to be showcased. more...
Diary Cows in a field
The new agreement will see First Milk produce Arla's innovative patented microparticulate whey protein concentrate product at its Lake District creamery. Nutrilac® is the perfect ingredient for bakery applications enhancing the level of protein whilst retaining texture and taste. more...
Allegen Labelling
In this issue of Spot On Magazine from Romer Labs, allergen experts Benjamin Remington and René Crevel bring their perspective to the changes to allergen labelling recommendations being proposed by the FAO/WHO Expert Consultation Committee. more...
Taiyo VegeMeat
Visitors to this year's FiE will have an opportunity to see Taiyo's new functional ingredients including prebiotics, green tea catechins and an innovative protein-rich meat alternative. more...
Micronutrient Premixes for Meal Replacement Products
Demand for ready-to-eat meal replacements is predicted to rise 6.5% annually through 2025. SternVitamin develops customized micronutrient premixes for meal replacements that are designed specifically to address customer needs and meet complex regulatory requirements. more...
Future of food with Precision Fermentation
Precision fermentation offers a way to sustainably produce food ingredients at scale - either novel or cheaper alternatives. Turtletree's recently introduced LF+ is the world's first lactoferrin made by precision fermentation. more...
Cooking oil being poured into a frying pan
The collaboration will leverage Arzeda's protein design platform and expertise to address the continued demand for sustainable edible oils for use across food and beverage applications. more...
Cetoleic Acid nutraceutical for skin health
EPAX® Cetoleic 10 is a nutraceutical ingredient that contains cetoleic acid, an Omega-11 marine lipid and gondoic acid (Omega-9) - optimized for applications in categories such as skin health. more...
E-learning for food and drink industry
Market leader in training for the food industry, Campden BRI now offer a new platform allowing participants to dip in and out of their courses whilst easily keeping track of their progress. An Introduction to Thermal Processing is the first course to be offered. more...
Young adults enjoying sports drinks on a sunny day
A natural botanical solution by Resorcix has proven effective in eliminating thermophilic acidophilic bacteria, in still sports and energy drinks, in a pilot trial with Gat Foods. more...
Optibiotix OptiXOS prebiotic text along with image of human
Available as an ingredient to brand owners and contract manufacturers, in Europe and Africa, OptiXOS prebiotic solution can significantly increase positive gut health microbes when used at low doses. more...
Beer and Wine
The new dual purpose ingredient, Mycobrio™, from Chinova Bioworks acts as a vegan fining agent and a natural preservative reshaping the wine, beer, hard cider, and seltzer markets. more...
Infographic shows consumer considering his food and beverage purchasing options
“Redefining Value” heads Innova Market Insights’ top ten trends for 2023 as consumers adapt to a global cost-of-living crisis in the face of economic and political volatility. What is driving consumer decisions now? and how can brands successfully adapt to future realities? more...
Tuna and bread
life’s™OMEGA, from DSM, is the first commercially available, single-source, algae-derived omega-3 suitable for vegans and is now approved for use in fish and meat alternatives in the EU. more...
Fibre fortified Ice Creams
Just 36% of UK consumers believe they get enough fibre in their diet, but the good news is, it's easy to boost your intake with a few simple steps! Tate and Lyle have launched a new fibre calculator - a quick and fun way to figure out if you are getting enough fibre in your diet. more...

Kerry Launches Food Waste Estimator

05 Oct 2022 | PBD&ESI

Food Waste
Millions of tonnes of food are thrown away each year. And this not only costs money but water, energy, labour, CO2 emissions, and food that other people need. Use the calculator to see what you could save for yourself and for the planet. more...
sausage making
Food product developers working on meat or meat alternatives can now benefit from a new center of excellence featuring modern pilot plant facilities and technical know how. See you in Poznań! more...
Blockchain Traceability for Food Processors
Wholechain is a blockchain-based traceability solution built to enable trust, coordination, and transparency in fragmented supply chains, now partnering with Algorand Foundation, a carbon-negative Layer 1 blockchain provider more...
Malt Flavouring for Plant-based Foods
Specially designed for plant-based products, PlantMalt is a clean, sustainable line of malted ingredients which can be used to create flavors, textures, colors, and mouthfeels that are much closer to those of meat-based alternatives. more...