09 Sep 2024 --- Prices for food commodities decreased slightly in August owing to reduced prices for sugar, meat and cereals, according to the Food and Agriculture Organization of the United Nations (FAO). Meanwhile,... Read More

03 Sep 2024 --- Scientists have identified three lactic acid bacteria strains from traditional Brazilian cheese that can benefit human health and supply the growing needs of the probiotic industry. These strains from the genus... Read More

29 Aug 2024 --- Food tech company Armored Fresh is culturing plant-based lactic acid bacteria to mimic the fermentation process used in dairy cheese production. The technology formulates plant-based cheese that “not only... Read More

23 Aug 2024 --- The Chinese government has launched a probe into certain imported European dairy products a day after the European Commission released its final revised duties on Chinese electric vehicles.The news is Read More

22 Aug 2024 --- Beneo is leveraging rice starch as a plant-based texturizer in dairy substitutes, calling it a “viable clean label alternative” for modified starches. Its functional native rice starches can withstand... Read More

16 Aug 2024 --- Canada’s Above Food will acquire the Montana-based Specialty Crop Food Ingredient Division of The Redwood Group for US$34 million. The Redwood Group is a leading supplier of pulses, pulse ingredients, and specialty crops to high-growth customer segments, including the human and pet food markets. The acquisition expands Above Food’s physical footprint internationally, adding its first US-based sourcing, manufacturing, and distribution facilities, augmenting its capabilities across its entire ‘Seed-to-Fork’ value chain.

01 Aug 2024 --- Kraft Heinz Ingredients has increased its production capacity of Marbits, its colorful dehydrated marshmallows that add an indulgent twist to applications like cereals and snack bars. Maureen Oskielunas, vice president of Kraft Heinz Ingredients, also explains how the company is honing manufacturing excellence to cut costs for customers while making interaction easier through a new online portal.

30 Jul 2024 --- High-protein F&B is trending on the US market, but these formulations require stabilization to maintain sensory appeal and manufacturing efficiency. Maria Tolchinsky, global segment leader of dairy and beverage at ICL Food Specialties, explains why phosphates are “essential” to high-protein dairy applications and why they can be challenging to replace with cleaner label solutions.

22 Jul 2024 --- Over the past year, cocoa bean prices have skyrocketed with no signs of stabilizing, creating challenges for food manufacturers. Kerry is seeking to mitigate these rising costs via its innovative cocoa solutions portfolio. Francis De Campos Ferreira, global taste portfolio director for Cocoa Extracts & Chocolate Flavors, shares his insights into how companies can navigate the current economic landscape while maintaining product integrity and consumer trust.

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.

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.

04 Oct 2022 --- How sweet and which texture should your oat-milk alternative be? Plant-based milk alternatives now occupy more grocery store shelf real estate than ever before. Increasing consumer demand fuels the search for excellent dairy product alternatives that offer the best combination of ingredients, taste, and overall health benefits. Join this discussion to learn about the dos and don’ts of oat milk manufacturing for expeditious market development. This presentation includes a demonstration at our new food innovation space at The Hatchery, Chicago.

22 Nov 2021 --- In this webinar, experts from IFF cover how science is instrumental in developing phage-robust starter cultures and what we do to protect and expand the biodiversity of our cheese cultures portfolio. Learn about the knowledge we developed on phages of LAB, how we use this science and creativity to provide customers with phage management strategies and cope with phage ecology and their constant evolution.

20 Oct 2021 --- With growing interest in healthy eating, the market for nutritious foods is on the increase globally and cheese is one of the categories increasingly emerging as a healthy and nutritious food. While cheese has long been used as a snack the market has now developed to encompass a wide range of individually portioned ready-to-eat cheese products suitable for consumption in the home, on the go and in lunchboxes, including slices, lunch kits, dips, mini portions, shapes, sticks and strings. There are many challenges manufacturers face in the development of these ready-to-eat cheese products and Glanbia Ireland has developed CheddMax to help manufacturers deliver the taste and functionality the consumer demands, while overcoming these manufacturing challenges.

23 Jun 2021 --- Milk Proteins: The single protein solution to achieve functional and nutritional benefits in food and beverages. High protein foods has been a growing trend for a number of years driven by health conscious consumers seeking out high protein foods to support their active lifestyles. In addition to the needs of the active consumer there is a growing challenge of protein malnutrition amongst elderly consumers which has driven growth in the Clinical Nutrition category. With this increased demand for protein rich foods come challenges for manufacturers. Different protein sources perform differently during the manufacturing process which makes the functionality of protein very important. We will demonstrate the functionality of Milk Proteins compared with other protein sources during the manufacturing process, in the end product and in food and beverage applications.