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Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy

Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy

US-based Savor has developed a palm-oil-free whipped cream using its CO2-based fat technology in collaboration with Alamance, a whipped dairy firm, and sensory neuroscience company Thimus. The technology’s versatility allows the “infinite customization” of fatty acid profiles to formulate a range of products — from “dairy-like” butter to sustainable palm oil alternatives.
Plant-based innovation propelled by demands to push clean label credentials to new heights
Plant-based innovation propelled by demands to push clean label credentials to new heights
The evolution of the plant-based space is currently centered on developing animal-free products that match the eating experience of animal-based foods but with simpler, more transparent labels and a lower environmental footprint. According to experts, it is no longer considered a niche lifestyle. Plant-based eating is becoming more mainstream, and specialized nutrition and protein-based products are coming to the fore.
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Australia’s regulatory approval of Vow’s cultivated meat last week came as the industry faces significant hurdles, including multiple US state bans and consumer skepticism about lab-grown foods. For the company’s chief operating officer Ellen Dinsmoor, the clearance sends a “powerful signal” to food regulators around the globe.
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Discover how Biospringer's innovative yeast-based ingredients address Europe's growing salt reduction demands. This paper explores market trends, regulatory pressures, and consumer preferences while showcasing our chef-developed recipes that deliver full flavor with significantly less sodium. Transform your products without compromising taste.This Technical Paper is brought to you by Biospringer by Lesaffre.
All G: Unlocking scalable casein micelles for the future of animal-free dairy
All G: Unlocking scalable casein micelles for the future of animal-free dairy

Dr. Jared Raynes from All G explains how the company can make real milk proteins without using cows in an exclusive interview. He talks about their role in dairy, application in infant formula, and how the new method can produce them at scale using fermentation. He also discusses how this technology could help the dairy industry reduce its environmental impact.

PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push
Evolving consumer expectations toward healthier, more sustainable, and creatively indulgent F&B shaped the product landscape at PLMA 2025 in Amsterdam (May 20-21), where 3,160 exhibitors from 75 countries showcased the latest private label innovation. Key highlights included plant-based proteins, algae-based egg replacers, hybrid dairy formats, climate-conscious formulations, and modern takes on traditional staples.

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FoodChain ID launches AI Mentor tool for product development guidance and analysis
AI software.
FoodChain ID has launched FoodChain ID Mentor, an AI-powered assistant designed to embed institutional knowledge and process rules directly into F&B product development workflows. The system converts a company’s standard operating procedures, best practices, and historical data into real-time, automated guidance.FoodChain ID describes Mentor as a response to the common problem of critical knowledge being trapped in documentation or siloed among experts. By digitizing this information, Mentor aims to reduce formulation errors, accelerate development cycles, and minimize late-stage rework. 
Obesity crackdown: Pending UK policy will see all big food businesses report on healthy food sales
Smiling female shopper picking up a lettuce from a supermarket shelf.
The UK government plans to set new food standards that will see big businesses promoting healthier F&B and reporting on healthy food sales.
IFF unveils culture to boost energy and water efficiency in semi-hard cheesemaking
Cheesemaking.
International Flavors & Fragrances (IFF) has launched a “first-of-its-kind” culture that aims to transform the production of semi-hard cheeses, improving sustainability and business credentials. The ingredient, Choozit Lift, combines advanced strain design with practical cheesemaking knowledge to remove the curd washing step from the process fully. By doing so, the culture helps decrease water and energy consumption in production while ensuring the final products deliver on quality and other consumer expectations.
Portugal hospitals prioritize plant-based meals to combat climate change and costs
A cafeteria.
Major hospitals in Lisbon, Portugal, will start offering more plant-based meals under a national program that follows New York City’s effort to make vegetarian food the default option in public health facilities. ProVeg Portugal has struck an agreement with a leading caterer to provide more plant-based food in four major hospital cafeterias. Catering workers will receive training under the agreement, and cafeteria managers and clinical staff will be made aware of food choices’ environmental and health benefits. Nutritionists will develop tailored recipes.
Texas Governor Abbot backs warning labels for synthetic colors in foods
Brightly colored candy on a pink background.
Texas Governor Greg Abbott has signed into law a bill that will require warning labels on products containing synthetic colors or “banned” additives.
Nutrition industry spots a surging demand for gut health ingredients
Range of gut-healthy ingredients and products

Nutrition Insight

A growing consumer focus on healthier food options drives demand for functional ingredients. Within the space, suppliers recognize an increased interest in gut-supporting solutions, such as prebiotics, postbiotics, and probiotics, to benefit digestion and beyond, as research connects the gut to health benefits like immunity, mental health, and overall wellness. 
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Food Ingredients News

Swedish egg sector reported cage-free amid decades of advocacy and market pressure

All hens in Sweden are now raised cage-free, based on statistics from regional authorities and the egg industry obtained by Project 1882, an animal advocacy organization. In 1988, the Swedish parliament voted to ban housing laying hens in cages, with a ten-year transition period. The law was amended later to allow enriched cages, which are better than traditional cages but still impose welfare limitations, in addition to aviaries and barn systems.

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Regulatory News

Vow secures Australia approval for cultivated quail to usher in “new era” for alt-meat

Australia has officially approved the sale of Vow’s cultured meat, marking a “landmark moment for the future of food” and shifting the global momentum away from the US, where the industry faces a flurry of state-level bans.

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Regulatory News

EU livestock transport proposals spark outcry over animal welfare rollbacks

MEPs have submitted over 3,000 amendment proposals to the European Commission’s livestock transport regulation, which covers journey times, temperature limits, and the transport of unweaned animals. Many of the proposals aim to loosen or remove current standards, which are said to pose an economic threat to the industry.

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Mouthfeel enhancersJun2025

Innova Market Insights data indicates +5% average annual growth in F&B launches featuring flavor-enhancing, texturizing, and emulsifying ingredients. This trend aligns with the 40% of global consu...

Product innovation

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Vegan offerings Jun 2025

Innova Market Insights data indicates a 5% increase in vegan food and beverage launches between April 2020 and March 2025. Bakery was the top category in launches with vegan claims, while sugar and sweeteners showed the most growth. Europe was the frontline of these launches, accounting for more than 60% of global NPDs. Nearly one in two vegan product launches was with an ethical-packaging claim.

Trend analysis

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Dairy innovationJun 2025

Innova Market Insights data indicates global dairy product launches grew by 4% between April 2020 and March 2025. Europe accounted for nearly one-third of these launches, with Ice Cream and Frozen Yogurt leading the way for most NPD.

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Lucky Shrimp: Tackling environmental and cost concerns with biofloc technology

Co-founder Andreas Zaugg discusses Lucky Shrimp’s closed-loop, antibiotic-free shrimp farming method that addresses conventional farming’s mangrove destruction and transport emission concerns. The “biofloc system” uses microorganisms in the water with the shrimp to capture waste and nutrients,...

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Casein in Focus: Market Insights and Functionalities in Processed and Analogue Cheese
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All G: Unlocking scalable casein micelles for the future of animal-free dairy
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Melt&Marble: Scaling precision fermentation for alternative protein fats
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