02 Oct 2023 --- Researchers at the Nanyang Technological University (NTU) have developed a method to make lactic acid using once discarded jackfruit seeds, which they say is a sustainable and more effective technique for formulating the food additive compared to existing processes. Lactic acid is indispensable in the various manufacturing stages and preservation of bread, yogurt, cheese, kimchi,...
27 Sep 2023 --- The food industry is addressing the challenges and opportunities of sourcing, processing and distributing their products sustainably and ethically. They are also responding to the growing consumer demand for plant-based and wellness-oriented solutions, such as non-GMO soy, probiotics, sugar reduction and personalized nutrition.
27 Sep 2023 --- Profuse Technology has employed 3D technology to speed up muscle growth and enhance the protein content of cell-based meat by five times, which it says can “reshape the landscape of muscle production in 3D format on scaffolds.” The innovation can help formulators achieve price parity and similarity in fully mature muscle tissue with traditional meat.
There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan...
"Healthy nutrition" is the new norm as focus intensifies on boosting and maintaining health. Consumers have become mindful nutritionists, educating themselves on what they need for health and what the nutrient density and functionality of their food need to be. Learn how to formulate for a healthier a nutritional profile and discover how Foodology by Univar Solutions and the...
At IFT FIRST, Synergy Flavors highlighted its Next Wave consumer trends, which uncover the mainstream acceptance of alternative foods. Alexandre Massumoto, marketing specialist, explains how brands can appeal to digital-oriented consumers and how a globalized world is impacting flavor innovations. He highlights a growing interest in Hispanic-inspired and Asian flavors within the American market...
In this edition you will learn more about:
- Alternatives to Grains, Elevating Crunch & Nutrition in Snacking with Nuts, Advanced Tech for Alt-Proteins, Global Trends in Indulgent Foods
- Innova’s Top Five Snacking Trends, Snackification in NPD, Craveable Snack Design, Clean Label Colors amid Red Dye No. 3 Controversy
- Vanilla’s Need for Diverse Sources, Precision Fermentation, Meat-to-Meat Injection for Plumpness & Flavor, Latin American Health Claims, Fiber Innovation
- View from the Top: Cargill, Franck Monmont, President of Food Solutions EMEA
28 Sep 2023 --- Marinas Bio is developing cultivated caviar as the alt-protein sector moves toward a future where lab-grown seafood can coexist with traditional seafood, providing consumers with diverse, environmentally responsible choices. Caviar is made of salted fish eggs, known as roe, and is renowned as one of the world’s most opulent delicacies, existing in three types.
Spanish project rewards start-ups for upcycling algae, extending shelf life and vertical farming robots
02 Oct 2023 --- The Spain Foodtech Program, a start-up acceleration initiative led by Eatable Adventures in collaboration with the National Center for Food Technology and Safety (CNTA) and the Spanish Institute for Foreign Trade (ICEX), has announced... Read More
02 Oct 2023 --- A new study conducted by Kerry has revealed that one-third of consumers are willing to switch to brands or products that offer better shelf life. The results coincide with the UN’s International Day of Awareness of Food Loss and... Read More
02 Oct 2023 --- Symrise has introduced its “Enhanced Naturals @SPark” facility in Singapore dedicated to naturalness innovation. This expansion is driven by the industry’s increasing emphasis on sustainable, natural, and plant-based... Read More
Ingredient Focus : Europe tops fat & oil launches, meat substitutes surge
Innova Market Insights data suggests the use of fat & oil ingredients in food and beverages has increased by 3% in the past five years, from July 2018 to June 2023. Europe was the leading region for product launches with fat & oil ingredients, accounting for 39% of... More
Analysis Feature Immune health claims on the rise in F&B launches innovation
The COVID-19 pandemic has heightened the consumer demand for products that support immune health. The use of immune health claims in food & beverage launches is increasing globally, featuring a +4% compound annual growth when comparing Jul 2018 – Jun 2019 and Jul 2022 – Jun 2023 launches.View Analysis