ingood by Olga Peakara upcycled ingredient for sports nutrition
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News : Jan 2024

Gloved hands holding plastic labware containing cellular agriculture samples
In groundbreaking research undertaken by TUCCA, bovine muscle cells have been made to produce their own growth signals, removing the requirement for the addition of expensive growth factors during the production of cultivated meat. more...
Parmesan cheese on a wooden chopping board
The clean-label, yeast-derived ingredients can be added to improve savory flavor, texture, and mouthfeel in a diverse range of food products. more...
Woman presenting product to audience
Aramark UK, the food service and hospitality giant will be on the hunt for innovative, sustainable and passionate suppliers and partners at IFE 2024 more...
Media Supplement for Cultivated Meat
PROFUSE-S1 is a media supplement that significantly accelerates the differentiation, fusion, and maturation rate of muscle progenitor cells with significantly shorter time to endpoint studies. PROFUSE-S1 can be used on various cells and media types including serum-free media formulations. more...
A healthy looking dog and a bowl of dog food
AAFCO has granted Ÿnsect the first authorization to commercialize defatted mealworm proteins in the United States. Replacing animal proteins with mealworm proteins has the potential to reduce the environmental footprint of pet food significantly. more...
Kerry 2024 Taste Charts Europe
Product and menu developers will welcome the publication of Kerry's 2024 Global Taste Charts, which deliver essential insights into flavor adoption and evolution worldwide. The charts are interactive online and downloadable.    more...
A man and woman enjoying sandwiches together
IFF will utilize Coperion's HME technology and IFF's RE-IMAGINE PROTEIN® program to develop innovative meat alternative products that take consumer acceptance to a new level. more...
The new key visual for IFFA shows the entire spectrum of proteins
Under the motto "Rethinking Meat and Proteins," IFFA 2025 will include a dedicated "New Proteins" product area for the first time. Exhibitors can book now for the food industry's leading meat and protein sector event. more...
Marinated grilled eel over rice
By harnessing nature’s tissue formation methods, Forsea is able to bypass the expensive scaffolding stage and significantly reduce growth factor use resulting in a commercially viable seafood cultivation process. more...
3D printed shrimp analogue with noodles
Shrimp analogue is the latest in Steakholder's growing range of proprietary printer capabilities and has the potential to reshape the $68 billion shrimp industry. more...
Delicious cultivated beef hamburger
With the support of UCL, the project will deliver CULT-GRO, a technology that enables cultivated meat production scale-up at a fraction of the current cost. more...
The handling system for the trays on which the BSF larvae grow
WEDA Dammann & Westerkamp has supplied a liquid feeding system for the black soldier fly (BSF) to the Portuguese breeder EntoGreen. The company produces high-quality animal protein and organic fertilizer from by-products of the agricultural and food industries. more...
Chef cooking hybrid beef burgers
Mush Foods is excited to announce the introduction of their mushroom root product 50Cut to the food service market in the US, making ground beef, poultry, and fish dishes more nutritious and sustainable than ever before. more...
Canned coffee drink
Responding to the demand for high protein ready-to-drink coffee, experts at Hydrosol have solved the problem of effectively stabilizing these challenging products. more...
plant based kebabs
IFF, Unilever, and Wageningen University and Research (WUR) aim to improve the consumer eating experience for plant-based meat alternatives, helping to transform the global food system through a sustainable plant-based diet. more...
MYCOBurger

MYCO HOLDINGS will transform a former food manufacturing plant in Leeming Bar, UK, into a vertically farmed production unit combining both the growing of the raw materials and the manufacturing of the finished product under one roof.

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FrieslandCampina Ingredients nutrition trends 2024
Uncover the next big thing in nutrition with FrieslandCampina Ingredient’s new ‘Nutritional Trends 2024’ magazine and seize growth opportunities in the food, drink, and supplement industries. more...
Citrus Fruits
By incorporating novel citrus taste ingredients Symrise is expanding its citrus taste solutions. This contributes to an increased security of supply and helps balance price fluctuations. more...
Young woman enjoying an ice cream cone
Döhler's MultiSense® range includes MultiSense® Sweet, MultiSense® Masking Solutions, and MultiSense® Mouthfeel Solutions - which are designed to help plant-based dairy products meet consumer expectations. more...
PEKILO Mycoprotein as Ingredient
PEKILO® mycoprotein ingredient is made from fungal fermentation and is a protein- and fiber-rich powder with a neutral taste and color that can be used in a similar way to current plant-based proteins. Filing for regulatory approval is expected during the first half of 2024 more...
Delicious plant based burger with EXBERRY carrot concentrate
Formulating plant-based meat with GNT's clean-label EXBERRY® Compound Red makes it possible to create highly realistic red meat alternatives that change color during the cooking process. more...
Bored supermarket shopper
Interestingly consumer research suggests that vegetarians are much less satisfied than vegans with the choice of food products available to them. more...