Creating indulgence value in non-dairy cheese
April 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.
READ THIS NEXT: Perfecting Plant-Based Yogurts
Functional Ingredients
Nexture acquires Sipral as “buy-and-build” strategy gathers pace
Nexture, a global food ingredients manufacturer, has acquired Italian ingredients producer Sipral. The move is intended to broaden Nexture’s portfolio in semi-finished, value-added ingredients and add capabilities in...
Functional Ingredients
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
In December, the European Parliament formally adopted a delay and revision to the EU Deforestation Regulation (EUDR), while EU trilogue negotiations on restricting meat-related terminology for plant-based products collapsed....
Functional Ingredients
Food Ingredients First reviews 2025: F&B innovation amid regulatory and supply chain pressures
It was a year that tested the F&B industry’s resilience while accelerating its transformation. From geopolitical trade shocks and regulatory upheaval to climate-driven supply volatility and shifting consumer health...
