News : May 2023
Givaudan Launches Customer Foresight Futurescaping Platform
31 May 2023 | TSI
In an industry first, the platform is designed to, support customers in understanding, planning for, and addressing disruptive changes in consumer desires, guide strategic planning, and lead to co-creation opportunities. more...
Tastesense™ Advanced provides a balance of sweetness impact, mouthfeel, and masking, outperforming single-ingredient solutions while also providing great performance and taste. more...
Solar Foods’ Solein® Debuts in Singapore Fine Dining Meal Experience
24 May 2023 | CA
Ideally suited for food brands looking for nutritious, functional, and sustainable protein ingredients of consistent quality, Solein is produced by microbial fermentation with carbon dioxide and hydrogen replacing sugar as the source of carbon and energy. more...
Breakthrough enzyme solution allows industrial bakers to reduce costs in challenging applications without compromising product quality. more...
Arla Foods Ingredients has launched a new alpha-lactalbumin-rich infant formula ingredient, helping meet the growing need for low-protein formulations. more...
In this test, both cats and dogs ate up their pet food formulation containing 60% PureeX, a fresh insect meat made from the black soldier fly. PureeX is a true innovation in pet food as it is minimally processed and maximally nutritious. more...
The strategic development agreement will seek to find ways to scale cost-effective ingredients for meat substitutes that deliver on cost, nutrition, flavour, and texture targets. more...
PEARLITOL® ProTec co-processed mannitol starch is a revolutionary plant-based excipient with unmatched stabilization and organoleptic properties and is ideally suited to preserve the integrity of moisture-sensitive active ingredients. more...
BENEO Increases its Ingredient Solutions for Sugar Reduction
23 May 2023 | PBSI
With application in bakery, dairy, and cereals, the ingredient is a short-chain fructooligosaccharide (scFOS), making it possible to replace sugar by adding dietary fibre and thus improve the nutritional profile of a product. more...
Proficiency Testing (PT) for Novel Alternative Protein-based Foods
22 May 2023 | FSAQ
A robust PT program can support 'free-from' status and help safeguard alternative protein-based foods against adulteration or contamination from allergens, food fraud, heavy metals, mycotoxins, pathogens, GMOs, herbicides, pesticides, and other contaminants. more...
Come and Meet Us at Bridge2Food
18 May 2023 | PBICATD&EASIMFSAQ
At NewProtein we connect food ingredient suppliers and event organisers with food technologists working at the forefront of new food and beverage innovation. Meet the NewProtein team at the Bridge2Food Plant-based Foods and Proteins Summit. more...
The 3rd issue of Beta Bugs covers Pronuvo, BSF farmers in Costa Rica, an overview of the EU’s SUSINCHAIN project, perspectives on insect farming from retail giant Tesco, Black Soldier Fly genetics, and regulatory landscapes. more...
Benefiting from a fully equipped professional kitchen and a research and development lab the center also has an experience center ideal for demonstrations and tastings. more...
Aleph Farms turned to Enzymit to co-develop novel insulin substituents, as processing aids, with the potential to significantly reduce the cost of growth media and increase efficiency in producing cultivated meat at scale. more...
Partners in the EU-funded Plenitude project were served mycoprotein-based “chicken style” filets marking a key milestone toward the ingredient’s upcoming launch in European markets. B2B mycoprotein ingredient ABUNDA is ideal for clean-label, nutritious, and delicious food products. more...
Discover Corbion's Upgraded European Meat Lab
11 May 2023 | PB
The upgraded application centre is designed to support processing for a wide variety of meat, poultry, fish, seafood and plant-based product applications. more...
AAK specializes in plant-based oils and fats, this new centre of excellence is designed to help plant-based NPD teams bring their project to market fast and effectively with access to an application laboratory, co-development workspaces, a culinary kitchen and a sensory facility. more...
Chiber™ 1st Mushroom Fiber Ingredient Approved For Whole Foods Market
11 May 2023 | MFSAQ
With its natural preservation properties, Chiber™ enhances quality, freshness, and shelf-life. It also provides broad-spectrum protection against common spoilage microorganisms such as yeasts, molds, and harmful bacteria, providing a natural and healthy alternative to synthetic additives. more...
Made using the Molitor mealworm, the ingredients are natural, highly nutritious, and healthy, and can be used in the production of dry and wet pet food. The ingredients boast the highest protein content in the insect market (up to 71%), low ash content (less than 5%), and linolenic acids. more...
The EVERY Co. and Alpha® Foods Partner on Next-Generation Alt Meat
11 May 2023 | CA
Plant-based experts, Alpha Foods will produce better-than-ever alternative meat offerings using EVERY’s innovative animal-free protein. more...
CellAg Leaders, Mosa Meat, Open Scale-Up Facility
11 May 2023 | CA
The new scale-up facility completes the Mosa C.A.M.P.U.S. Plus 2-star Michelin chef Hans van Wolde has formally joined Mosa Meat’s product development, sensory evaluation, and recipe formulation team complementing Mosa Meat’s existing team of food scientists. more...
Novamyl® BestBite gives fresh bread a better texture, a soft yet resilient bite that consumers prefer, bread that is soft, moist, and resilient every day until the final day of shelf life, and reduces between 50% to 75% of added sugar, without changing the taste. more...
Nestlé Inaugurates New Research Institute Aimed at Supporting Sustainable Food Systems
08 May 2023 | PBCATD&EASI
Focusing on the areas of plant science, dairy livestock, and agricultural systems science, the Nestlé Research Institute will assess and combine science-based solutions to improve the nutritional and sensorial qualities and the environmental impact of agricultural raw materials. more...
The 3D printed cell culture scaffold outperformed standard synthetic polymers and has the advantage of being derived from corn, barley and rye flour. more...
Remilk's Animal-Free Dairy Protein Approved in Israel
04 May 2023 | CA
Israel becomes first in the world to provide access to real sustainable dairy proteins produced via precision fermentation, free of lactose, cholesterol, antibiotics, and growth hormones. more...
Visitors to Vitafoods 2023 can find DSM at booth F80. Expect to uncover consumer-inspired, sustainable premix and market-ready solutions for immunity, health from the gut, maternal nutrition, healthy aging and more. more...
Chr. Hansen Opens New Meat & Prepared Foods Customer and Application Center
04 May 2023 | CAFSAQ
A modern pilot plant for all types of processed meats and prepared foods, includes four new maturing and cooking chambers, a customer center for innovation days and training courses on all aspects of good bacteria use. more...
The AlgaVia™ range is produced sustainably and at scale through algae fermentation, reducing the carbon footprint associated with the manufacture of dietary supplements. more...
Arla Foods Ingredients has developed a solution that makes it possible to increase the protein content of ONS (Oral Nutrition Supplement) juice-style drinks to 7% without compromising on taste or mouthfeel. more...
A Breakthrough In Fortified Gummy Production
03 May 2023 | SI
GELITA has launched a fast-setting gelatin that enables a breakthrough in fortified gummy production. Branded CONFIXX®, the new gelatin allows for the starch-free production of gummies with a sensory profile hitherto only possible with a starch-based manufacturing process. more...
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