29 May 2019 --- Using just water and plant materials, Bill Gates-backed Renmatix has developed Nouravant, an egg-replacement ingredient created from the botanical building blocks of plants –... Read More

22 May 2019 --- The vegan market continues to experience buoyant growth as global consumers increasingly push the demand for sustainable and healthy products with robust animal welfare credentials.... Read More

15 Apr 2019 --- With the rapid growth of food start-ups, industrial giants are increasingly invested in promoting innovation across the food supply chain. This month, the Food & Beverage... Read More

27 Mar 2019 --- Wacker has revived its Fermopure brand name to include all of the amino acids that the group produces. L-cystine – the starting material for L-cysteine – is manufactured... Read More

20 Mar 2019 --- Major suppliers are eyeing new growth opportunities that specifically target Chinese tastes. Investment announcements and facility expansions from Firmenich, Wacker and Agrana in... Read More

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.

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. 

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.

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.