News : specialised-ingredients

Krill
Congratulations to Aker BioMarine on obtaining GRAS status for their novel, sustainably produced krill protein hydrolysate product, INVI more...
Mouthwatering plant based sausages
Delivering a pleasing aroma upon heating Dynarome® TR delivers a more authentic meat-like cooking experience when used in plant-based proteins. more...
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...
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 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...
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...
High Moisture Texture for Plant Based Alternatives
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...
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...
range of hemp seeds and oils
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...
Probiotics Institute
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...
Flavors to improve vegan products
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...
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...
Juicy beef burger
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...
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...
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...
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...
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...
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...
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...
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 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...
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...
Sweet protein supplier
 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...
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...
DHA for shrimp feed
Successful use of AlgaPrime DHA in shrimp feed progresses Thai Union's goal of bringing responsibly sourced, sustainably harvested shrimp to consumers globally. more...
Starch supplier
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...
Collagen Peptides for Immune Health
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 Virtual Summit
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...
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...
GMO GMM probiotics
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...