26 Jul 2024 --- The US is moving to pass a federal bill to ban commercial octopus farming as well as octopus imports. The move comes amid rising concerns over the environmental, ethical, and public... Read More

26 Jul 2024 --- This week in industry news, FrieslandCampina Ingredients chose Brenntag to distribute its Biotis ingredients in France and Lidl joined forces with beef producers to advance... Read More

26 Jul 2024 --- Loryma has formulated three low-calorie, wheat-based fat replacers that are poised to offer processing and nutritional benefits to manufacturers of meat alternatives, meat products... Read More

25 Jul 2024 --- Nestlé has adjusted its organic sales growth outlook for the year from 4% to 3% after pricing came down faster than expected, the company has revealed in its first half-year... Read More

25 Jul 2024 --- Givaudan Sense Colour unveiled its Amaize orange-red at IFT First 2024 in Chicago, US. The launch expands the food colors provider’s current Amaize line of corn-based... Read More

17 Jul 2024 --- Erin Massey, Bunge’s business development manager, talks to us about the company’s Beleaf PlantBetter dairy butter alternative, which helps mitigate rising dairy butter prices and taps into consumers’ sustainability demands. She also explains how Bunge uses R&D and its sunflower lecithin ingredient to match the sensory qualities of conventional butter while mimicking its melting curve.

17 Jul 2024 --- HealthTech BioActives’ general manager North America & Global Food Division head Jordi Ferre, talks to us from the show floor about the company’s sugar reduction solutions that taste close to sugar and retain the mouthfeel in beverages, dairy, bakery and confectionery. He also highlights the ongoing consumer demand for natural food ingredients and the role of technology in formulating them.

05 Jul 2024 --- Nosh.bio uses fermentation to produce sustainable and scalable proteins, notably mycelium. It’s on track to reach a mycelium protein production capacity of thousands of tons per year using the infrastructure of an old brewery. The company uses a fermentation process tailored to produce ingredients for alt-meat, confectionery, sauces and wellness products. CEO Tim Fronzek tells us more.

25 Jun 2024 --- Daphna Miller, CEO of Israel-based NewMoo talks us through the latest consumer trends in the animal-free dairy space and the technology behind the company’s “hormone-free” liquid casein for plant-based cheese. She also dives into the reason why they chose to formulate casein in the liquid form, rather than as a powder and its applications in F&B.

14 Jun 2024 --- Louisa Parrillo, strategic marketing lead - dairy & alternatives and emerging markets and Thomas Grataloup, technical service manager for dairy at Ingredion, discuss the advancements and manufacturing challenges in formulating vegan cheese and the gap in “melting” that such alternatives deal with. They also shine light upon the potential of dairy substitutes to be recognized as a separate category in the future. 

22 Jul 2024 --- Achieving premium textures in clean-label dairy alternatives is challenging. Download our guide to discover why PromOat Oat beta-glucan is the perfect texturizing solution for your non-dairy applications. Made from high-quality Swedish oats, PromOat delivers the rich mouthfeel and indulgent creaminess consumers demand in plant-based yoghurts, beverages, ice cream and more.This Technical Paper is brought to you by Lantmännen Biorefineries AB.

24 Jun 2024 --- Selecting the right whey powder is crucial for producing high-quality sweetened condensed milk. Our technical paper explores the market trends, benefits, and challenges of using whey in this formulation. We highlight Flowhey®, a high-fluidity whey powder developed by Lactalis Ingredients, and its superior properties for enhancing production efficiency and product stability.This Technical Paper is brought to you by LACTALIS Ingredients.

03 Jun 2024 --- Fermentation transforms food and beverages by breaking down certain compounds and creating new ones more digestible and nutritious. Yeast fermentation in food is a vital aspect of Biospringer’s business. Discover Springer® Proteissimo™ 102, our natural solution for alternative protein, coming from yeast fermentation.This Technical Paper is brought to you by Biospringer.

06 May 2024 --- It’s no secret that the plant-based movement is here to stay. Modern consumers are increasingly seeking healthy plant-forward alternatives to their traditional favorites for various dietary and lifestyle reasons. See how ADM can help you match consumer expectations for authentic taste, texture, and nutrition in our downloadable case study. This Technical Paper is brought to you by ADM.

01 Apr 2024 --- In the rapidly expanding non-dairy cheese market, food brands face increasing competition. To stand out and excite consumers amidst growing demand, manufacturers must work hard to stand out with new products. Ingredion explores key considerations for food manufacturers aiming to achieve success in this competitive landscape.This Technical Paper is from Ingredion.

08 Jan 2024 --- This week, China announced plans to expand its offshore aquaculture operations to ensure food security and adapt to climate change. Meanwhile, researchers assessing climate-smart agriculture and nutrition security in sub-Saharan Africa called for farmers to diversify their agricultural production toward climate-smart and micronutrient-rich crops. Also, Steakholder Foods unveiled the world’s first plant-based, 3D-printed eel.

04 Dec 2023 --- This week, Redefine Meat arrived on the European retail scene as Western consumers ditch animal products in a bid for better health. Meanwhile, FoodChain ID and ReSeed are uniting on an AI-enhanced regenerative agriculture initiative and Vivici partnered with Ginkgo Bioworks to advance the production of sustainable, nutritious, novel dairy protein made via precision fermentation.

13 Nov 2023 --- In this week’s NewsBite, we take a look at the hidden costs on our health, environment and society. Meanwhile, the Turkish parliament revealed it is removing all Coca-Cola and Nestlé products from its campus shelves in an apparent boycott over Israel’s ongoing war with Hamas, and alt-dairy innovation is reaching new heights in North America, Western Europe and Australasia.

30 Oct 2023 --- In this week’s NewsBite, scientists in the US have utilized an AI model based on deep learning architecture to extend the shelf life of food products that go through rancidity. A study reveals that the majority of Europeans would welcome an international eco-label on food products to help them make more sustainable purchasing decisions. The European Parliament voted in favor of boosting plant protein production and consumption.

23 Oct 2023 --- In this week’s NewsBite, we talk to the US National Confectionery Association who has hit out at the recently introduced ban on four food additives in California, branding the new rules “unscientific” and “unnecessary.” We also examine organic regulation in Europe, look at animal welfare in the bloc, and dive into McDonald’s and FrieslandCampina’s partnership to reduce greenhouse gas emissions in dairy.

05 Jun 2024 --- This webinar delves into the exciting realm of oat ingredients, exploring their potential to elevate plant-based and hybrid beverages by meeting the demands of today’s consumers.  Oat milk is the top and fastest growing product base in dairy alternative drink launches. This is no surprise considering the array of benefits oats offer ranging from nutritional value and functionality to their natural and sustainable attributes.  Join Tirlán in finding the right oat solution to suit your preferred beverage type and production capabilities all while gaining valuable insights into setting your oat-based beverage apart. You will also discover how leveraging the distinctive benefits of Irish Oats can elevate your product to new heights.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.