Tendra® by Cosun Protein is a highly functional plant-based protein made from fava beans. It addresses the need for an animal-based protein substitute in dairy-free ice cream. Offering high solubility, excellent emulsification properties, and a mild taste, Tendra® is the perfect solution for making a plant-based ice cream. Discover the full story on plant-based ice cream and its star ingredient, Tendra®, within this whitepaper.
This Technical Paper is from Cosun Protein.
FOOD INGREDIENTS NEWS
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26 Apr 2024 --- Unilever reveals its results for the first quarter of 2023, noting a sales growth of 4.4% and volume growth increasing to 2.2%. All five of its five Business Groups (Beauty & Wellbeing, Personal Care,... Read More
RESEARCH & DEVELOPMENT
Money where your mouth is? Investor-backed report finds food leaders failing on animal welfare
26 Apr 2024 --- Global food companies now recognize farm animal welfare as a core business issue but have generally failed to deliver meaningful change. The Business Benchmark on Animal Welfare (BBFAW) has ranked 150 leading food... Read More
NUTRITION & HEALTH NEWS
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FOOD INGREDIENTS NEWS
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FOOD INGREDIENTS NEWS
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IFE 2024: Jefferson’s Ice Cream to launch American-style “Sammies”
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The Editor Presents: The Confectionery Edition
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The Editor Presents: The Dairy Edition
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From Disappointment to Delectable Plant-Based Foods: Winning the Taste Game with Pea Protein
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.
The Editor Presents: The Snacking Edition
14 Sep 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on snacking innovation. She’ll break down the key takeaways from articles covering topics such as fiber-enhanced snacks ingredients, clean label and plant-based formulation, as well as the need for indulgent moments. She will also examine new strategies in precision fermentation.