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News : specialised-ingredients

Nuritas Founder and CEO Dr Nora Khaldi
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...
Dairy Free Cream Cheese from Fava Beans
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...
Micronutrients for plant based products
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...
Plant based beverage stabilizer
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 Novel Food License Applied For
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...
Delegates exploring the Vitafoods 2021 exhibition hall
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...
Hercacles E nose instrument against a background of food products
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...
IFFA meeting meat and vegetable cold cuts food scientist tasting products and plant based burger
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...
Glanbia extruded snacks
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 electronic nose Heracles
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...
Motif Foodworks hemami technology
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...
Lallemand yeast extract roasted flavour
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

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...
cp kelco gellan gum
The new KELCOGEL® DFA Gellan Gum will help manufacturers achieve suspension and mouthfeel in non-dairy beverages fortified with protein, calcium and vitamins. more...
kevin Clean-Label Protein Ingredients for Meat and Poultry
The new facility will produce ingredients for more than 100 billion pounds of meat, poultry and protein-based formulations. more...
Vegan Whipped Cream Stabilizer
VEGEDAN® WP 1800 was developed in particular for coconut-based whipping cream, both for chilled and room temperature applications. 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...
ingredients for hybrid plan based products
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...
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...