Top Story

Singapore scientists upcycle jackfruit seeds to formulate lactic acid for F&B applications

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,...

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Special Report

Eating for wellness: Meeting consumer needs with plant-based and better-for-you solutions

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.

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Key Interview

Profuse Technology leverages 3D muscle growth on scaffolds for enhancing protein in cultivated meat

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.

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Technical Paper

Optimising texture in plant-based foods

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...

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Webinar

Wholesome Cravings: A healthy menu for healthy nutrition

"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...

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Video

Synergy Flavors explores “generational impacts” of flavor innovation

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...

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THE WORLD OF FOOD INGREDIENTS

Fun & Functional Snacks Collide

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Editor’s Pick

“Caviar forever”: Marinas Bio innovates cell-based fish eggs for sustainable and consistent luxury

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.

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