29 Mar 2022 --- BioBetter has uncovered a new application for the much-maligned Nicotiana tabacum tobacco plant upon discovering it can overcome the greatest hurdle in cultured meat – that of... Read More

28 Mar 2022 --- Charoen Pokphand Foods (CPF), a Thailand-headquartered agro-industrial and food business, has entered a partnership with cell-based meat player Future Meat Technologies to develop... Read More

18 Mar 2022 --- The Dutch government has approved cultured meat tastings in the Netherlands for the first time, in a move local industry and politicians hope will regain the nation’s former... Read More

14 Mar 2022 --- Japan-based food and biotech giant Ajinomoto Co. has entered a strategic partnership with cultivated meat player SuperMeat to set up a commercially viable supply chain platform for... Read More

18 Feb 2022 --- Aleph Farms has moved into its new 65,000 square foot facility, signaling new momentum for commercialized cell-based meat. Speaking to FoodIngredientsFirst, CEO Didier Toubia... Read More

12 Dec 2019 --- Veganism is on the rise globally, but is particularly pronounced in industrialized nations, according to Wacker’s Verena Klaus. At Fi Europe, Wacker presented some of its plant-based solutions that work synergistically to emulate the complex function of an egg. Also in the vegan space, Wacker’s alpha-dextrin branded as Cavamax W6 can offer health benefits when combined correctly with starch. 

13 Feb 2018 --- Wacker has developed a new compound to deposit chewing gum which offers a pioneering creative freedom to produce the sugar-free confectionery in an unprecedented variety of shapes, something which the company tips to be a game-changer. CAPIVA C 03, a premix, will allow manufacturers to deposit chewing gum into a variety of different molds. A copolymer-resin containing a composition that opens up the door to entirely new shapes.

14 Aug 2017 --- Wacker’s CAVAMAX W6 alphadextrin as a vegetarian-grade emulsifier-substitute for innovative egg-free baked goods. CAVAMAX W6 stabilizes oil-in-water emulsions effectively, thus making it possible to prepare a wide range of vegetarian baked goods – from cakes and waffles to pancakes – that do not need the addition of egg or egg powder. The purely vegetarian-grade sugar molecules are low in calories, contain no cholesterol or fat, are non-allergenic and are made entirely from renewable raw materials. 

07 Feb 2017 --- With WACKER’s innovative CANDY2GUM technology, it is now possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time. Since this innovative product is made in a boiling process, manufacturers can now add water based, fat containing and natural ingredients, such as fruit juice, cocoa and coffee. Using this particular gum base does not affect the shelf life of the chewy candy.

16 Mar 2017 --- Highly bioavailable curcumin from CAVACURMIN® empowers your formulation with unique advantages: 40 times better absorption than pure curcumin products and easy formulation into shots, capsules and tablets. Read the clinical human study on the exceptional bioavailability of CAVACURMIN® – published by the European Journal of Nutrition.

12 Jun 2020 --- Suppliers explain strategies for tackling sustainability targets and supply chain challenges. Meanwhile, healthy and natural ingredients thrive in soups and sauces amid COVID-19.

21 Jun 2017 --- Key suppliers offer their thoughts on transparency. What is driving the demand for clearer labels and what role can ingredients suppliers play?

01 Feb 2015 --- Its unusually powerful antioxidant properties are what make hydroxytyrosol such an interesting plant secondary metabolite for use in foods and cosmetics.