News : specialised-ingredients

AAlgae CACellular Agriculture D&EDairy & Eggs IInsects PBPlant Based SISpecialised Ingredients

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...

Firmenich Launches Dynarome® TR for Natural Heat-induced Aroma in Plant-based Meat Analogs

12 Jul 2021 | SI

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

stack of delicious plant based lentil bites on a chopping board

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...

The Better Meat Co. Announces Completion of Fermentation Plant to Produce Mycoprotein Superfood.

06 Jul 2021 | PBSI

Freshly grilled fully plant based Rhiza steak

New sustainable protein ingredient, Rhiza, is minimally processed, can be used in ground and whole cut meat applications, and is cheaper than beef. more...

Nutritional Yeast as Extruded Crisps Can Improve Nutritional Content of Health Bars

01 Jul 2021 | SI

Nutritional yeast as extruded crisps for health bars

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

Faravelli ingredients for plant based meat products

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...

Bell Flavors & Fragrances Launches Alternative Protein and Vegan Flavor Portfolios

01 Jun 2021 | SI

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...

Firmenich Unveils Innovative Natural Solution for Meat-like Juiciness in Plant-based Alternatives

19 May 2021 | SI

Meat analogs need not be dry. Dynarome® SR mimics animal fat release to deliver the juicy taste and succulence of meat in vegan products. more...

Centenarian Producer of Ingredients for Bakery, Patisserie and Chocolate Sector Look to New Proteins

06 May 2021 | PBSI

Puratos move to cleaner labelling for bakery patisserie and chocalate sector

In this interview with Bram Pareyt (Senior Research Manager Proteins, Puratos), he describes the current challenges facing the industry in producing clean(er) products using alternative proteins and the current Puratos collaborative projects with its customers, SMEs & start-ups. more...

Next-generation Enzyme-only Dough Strengthener for Label-friendly Bakery Manufacturers

06 May 2021 | SI

Enovera™ 3001 is a next-generation enzyme-only dough strengthener available to bakery manufacturers interested in label-friendly formulations without trade-offs. It allows industrial bakers to formulate without compromising dough strength, texture or taste. more...

Ingredient Library Helps Solve Flavor, Color and Safety Challenges in Foods

05 May 2021 | SI

The ingredient library showcases the Kemin ingredient solutions, including - acerola, green tea, rosemary, propionic acid, dry calcium propionate and buffered vinegar. Each has a dedicated page detailing sourcing, useage and application areas. more...

World’s First Animal-Free Pepsin Launched for Commercial Use

22 Apr 2021 | CASI

Distributed by Ingredion and available to companies globally that source protein at a mass scale. The product retains the same functionality users have relied on for centuries — but provides more consistent product purity, safety and availability more...

New Trends Identified in Kerry Stocks and Broths White Paper

07 Apr 2021 | SI

Stocks and Broths for Plant Protein Fortification

Identified trends for stocks and broths include the use in plant protein fortification. This chef infused white paper explores this and other trends. more...

Precise, Accurate Instrument Sensory Analysis Augments Human Testing

24 Mar 2021 | PBICAD&EASI

Fast reliable measurement of smell taste and appearance

Alternative protein-based foods can be challenging to achieve good organoleptic qualities. Here, Ian Haynes, General Manager, Alpha MOS explains the benefits of combining electronic sensory instruments together with human assessment. more...

Researchers Enhance Lab-Grown Meat's Nutritious Profile

11 Mar 2021 | CASI

Putting plant nutrients into lab-grown cow muscle cells

Researches at Tufts University have announced the successful engineering of plant nutrients in lab-grown cow muscle cells. Giving lab-grown meat the potential to surpass normal meat's nutritional profile. more...

Non-GMO Enzyme Brings Kokumi & Unami Flavours to Plant-Based Products

09 Mar 2021 | SI

Non GMO enzyme for flavour in plant-based products

Amano Enzyme has launched a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that provided by monosodium glutamate (MSG), as well as a sensation of richness and complexity (kokumi). more...

A New Resource for Leading Nutrition Expertise

04 Mar 2021 | PBCAASI

The Tate & Lyle Nutrition Centre is a new digital hub which aims to increase awareness of evidence-based science for ingredients including low- and no- calorie sweeteners and dietary fibres, and their role in a healthy, balanced diet. more...

Designer Sweet Protein to Replace Sugar in Cranberry Juice

03 Mar 2021 | PBSI

Ocean Spray and Amai Proteins plan to develop cranberry juice with at least a 40% sugar reduction, offering consumers more ways to incorporate cranberry into a healthier lifestyle. more...

Animal Feed Ingredient Supplier Releases Positive Data on Non-Protein Nitrogen Source

03 Mar 2021 | SI

Optigen non-protein solution for ruminants

Alltech has released meta-analysis data on Optigen®. It is a non-protein nitrogen ingredient that can replace vegetable protein sources, and enable dairy and beef producers to simultaneously improve animal performance, reduce their carbon footprint and increase profitability. more...

Thai Shrimp Industry Sees Potential in Omega-3 Rich Algae Feed

03 Mar 2021 | ASI

Successful use of AlgaPrime DHA in shrimp feed progresses Thai Union's goal of bringing responsibly sourced, sustainably harvested shrimp to consumers globally. more...

Irish Potato Company Enters Starch Commodity Market

25 Feb 2021 | PBSI

Meade Farm has entered the starch commodity market by extracting starch from surplus potatoes and potato processing by-products. This type of starch is appealing to manufacturers because it is gluten-free, has a higher viscosity than corn starch and is odourless and flavourless. more...

Give Your Consumers a Boost with New Collagen Peptides

24 Feb 2021 | SI

GELITA’s new Bioactive Collagen Peptides® product IMMUPEPT™ is for food developers in the immune health category. IMMUPEPT™ 50 stimulates the specific bone-remodeling cells that maintain healthy bones, important for the bone-immune system interplay. more...

Future Food-Tech Unveils 19 Innovators with Moonshot-Potential Technologies

24 Feb 2021 | PBICAD&EASI

At Future Food-Tech’s flagship summit on March 11-12, nineteen start-ups will showcase their breakthrough technologies, their transformative solutions and, above all, their passion to drive forward change across the most pressing topics in the industry. more...

Find Perfect Ingredients by Using Artificial Intelligence

24 Feb 2021 | SI

Using Artificial Intelligence tools to Find Perfect Ingredients

Givaudan's new ATOM service for food developers uses artificial intelligence tools to identify positive and negative flavour drivers, explore ingredient synergies and generate new options and insights aligned with consumer preferences. more...

Hair of the Dog Genetically Engineered

24 Feb 2021 | SI

ZBiotics, maker of genetically engineered probiotics has announced the issuance of its first patent. The patent will cover its groundbreaking flagship product and lays the groundwork for future products. more...