MEGGLE is known as a pioneer in milk and whey processing. For over 25 years our fat-based Edifett® products guarantee a high added value for the food industry. Get to know the brand for countless applications in the food and nutrition sector.
TECHNICAL PAPER FROM MEGGLE.
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FOOD INGREDIENTS NEWS
31 Jan 2023 --- Royal DSM and Foundation Earth, an independent, non-profit organization issuing front-of-pack Eco Impact scores on food products, have inked an agreement to cooperate on eco-labeling of food and beverages,... Read More
31 Jan 2023 --- SimpliiGood and Haifa Group have signed a long-term agreement designed to transform the spirulina market. The collaboration is geared toward enhancing sustainability, efficiency and quality of spirulina production... Read More
PACKAGING & TECHNOLOGY NEWS
30 Jan 2023 --- Study authors explain that the flavor of milk has changed over time due, in part, to changes in the packaging used to transport milk to the consumer. Light oxidation from transparent containers, as well as... Read More
FOOD INGREDIENTS NEWS
30 Jan 2023 --- The appetite for plant-based frozen desserts continues to grow, and this growth has seen an increase in the range of natural sources they can be derived from. The market has expanded rapidly beyond the traditional... Read More
27 Jan 2023 --- Danone is considering a sale of its US organic yogurt business Wallaby and its organic milk one Horizon Organic as part of an on-going review strategy for the French dairy giant.
23 Jan 2023 --- Consumer research by olam food ingredients (ofi) finds that European consumers are incorporating more plant-based foods into their diet without cutting out real meat and dairy. The company highlights that 35% of consumers are dissatisfied with current plant-based offerings, and 8% drop out of the category after trying one product. Laura Barber, vice president of global consumer and market insights at ofi, highlights opportunities in the segment.
13 Jan 2023 --- Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came out with an enzyme to extend the use of oats in alt-dairy drinks.
22 Dec 2022 --- Eric Ao, general manager for the European division of Angel Yeast tells FoodIngredientsFirst about yeast extract and yeast protein innovations including added low-salt umami taste, creating unique mouthfeel, flavor carriers, baking solutions and sustainable vegan proteins.
13 Dec 2022 --- The next generation of plant-based foods will be highly nutritious and sourced from diverse, sustainable proteins, according to Rochelle Schaetzl, marketing manager for Griffith Foods Europe. She demonstrates three generations of alt-protein, evolving in sophistication, taste and nutrition. Schaetzl also delves into the current price challenges facing the plant-based market and what lower prices could mean in terms of consumer perception.
12 Dec 2022 --- ABF Ingredients was presenting its broad portfolio of biotech-based ingredients at the Fi Europe 2022 event held in Paris, France. This includes specialty enzymatic solutions that enable plant protein producers to improve their yield, reduce their energy consumption and improve the emulsifying properties of plant proteins. The company’s subsidiaries also specialize in shelf life extension solutions for the bread and bakery industries, among others.
15 Dec 2022 --- Join The World of Food Ingredients’ editor Missy Green who rounds out the year with an overview of “the consumer trends edition.” Highlights include diverse sources for plant-based products, bioactives from whey processing streams and alternatives to nitrates and nitrites in meat.
15 Nov 2022 --- As the plant-based market grows, so do the offerings! Traditional dairy products are being reimagined with plant-based ingredients, and new innovations are always hitting the shelves. Natural colors are a great match for plant-based dairy applications, however, there are still important things to consider when choosing a natural color. This webinar will give you an in-depth look at how to choose the right natural color for your next plant-based dairy project.
09 Nov 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in the flagship dairy edition. Highlights include dessert-style flavors in dairy, consumer views on sustainable foods, nutraceuticals for radiant skin and ambient yogurt for convenient snacking.
18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!
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.