This technical paper describes how ICL’s JOHA emulsifying salts improve the dispersibility and emulsifying properties of micellar casein to replace sodium caseinate in dairy creamer applications.
COMPANY DETAILS
Dr.-Albert-Reimann-Straße 2
Ladenburg
68526
Germany
ACTIVE CATEGORIES
ICL's Food Specialties business brings more than 75 years of experience to the food and beverage industry. They are a global leader in providing key ingredient systems that deliver texture and stability to a variety of end market products, including meat, poultry, seafood, dairy, beverage, bakery, and alternative proteins. Brands include: ROVITARIS®, KATCH®, BRIFISOL®, JOHA®, SALONA®, BEKAPLUS®, LEVONA®, LICREZZ®. LEVN-LITE®, BEKABAKE®, PY-RAN®, MIANJIA®, TARI-COMBI®, STABIL-9®, H.T. MCP® and PAN-O-LITE®.
ICL Food Specialties’ unique control of the supply chain, from mine to customer, makes them the only global provider of fully backward integrated phosphate ingredients. This ensures the highest quality and most stable products are consistently delivered to the customer. The ICL Food Specialties team is a truly global network of R&D, formulation and sales expertise with a commitment to enhancing the food that enriches the world. Focused on the rapidly growing market for alternative proteins, ICL has developed a portfolio of products that make plant-based meat and dairy products even more appealing to consumers.
They have expanded application resources in Australia, China, Europe, North America and South America with R&D centers of excellence. Whether providing key ingredient solutions, training, formulation assistance, or troubleshooting shelf-life issues, ICL’s technical experts are committed to working closely with customers to bring the best products of today and tomorrow to the market.
FOOD INGREDIENTS NEWS
Animal-free innovation: Mycoproteins, yeast and caseins open doors for new markets
24 Apr 2024 --- Plant-based, cell-based and precision-fermented solutions are all terms we are hearing more abundantly in the animal-free food arena. The space is brimming with potential to reach new heights in garnering advanced... Read More
REGULATORY NEWS
Avian influenza spread: WHO gives public health warning as FDA calms food safety concerns
23 April 2024 --- The World Health Organization (WHO) has warned that the ongoing spread of avian influenza poses a “significant public health concern” and urged health authorities, especially in the US, to closely... Read More
FOOD INGREDIENTS NEWS
19 Apr 2024 --- This week in industry news, Cargill and Nestlé Purina began a new partnership to support the adoption of regenerative agriculture practices across more than 200,000 acres of corn and soy farmland in the US... Read More
BUSINESS NEWS
Emmi acquires majority stake in Brazilian dairy producer from Coca-Cola
18 Apr 2024 --- Emmi Group’s Brazilian subsidiary, Laticínios Porto Alegre, will acquire a majority stake in dairy product producer Verde Campo from Coca-Cola in the state of Minas Gerais, subject to approval by the... Read More
FOOD RESEARCH
Leveraging leftovers: Researchers unlock tech to extract protein from beer brewing waste
18 Apr 2024 --- As the F&B industry grapples with food waste, scientists in Singapore have tapped into a technology to extract 80% of the available protein from beer-brewing leftovers known as brewers’ spent grain... Read More
IFE 2024: Jefferson’s Ice Cream to launch American-style “Sammies”
09 Apr 2024 --- Premium artisan UK ice cream brand Jefferson’s is launching its ice cream Sammies, made with homemade cookies, organic milk and other natural ingredients to bring a contemporary twist to old-fashioned American-style ice cream. It is extremely creamy, bursting with flavor and novel inclusions. We caught up with co-founder Celine Thompson to find out more.
26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us.
NPEW 2024 live: Strong, well-balanced cocoa powder range with less bitterness and sugar
19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages.
Almond Board of California: How almond co-products are helping tackle food waste
14 Mar 2024 --- Dr. Josette Lewis, chief scientific officer at ABC, takes a deep dive into the zero-waste practices of the almond industry, centering on almond co-product utilization. California almond farmers are finding ways to put the hulls, shells and trees to productive use across a range of other industries, including as livestock feed, upcycled materials and even as a future food ingredient.
Cargill: Innovations shaping the future of food and agriculture
27 Feb 2024 --- Florian Schattenmann, head of R&D and innovation at Cargill, explains why innovation is crucial to overcoming some of the world’s biggest problems, including climate change and food security. In this wide-ranging interview, Schattenmann provides insights on alternative proteins, sustainable animal agriculture, AI systems and pet nutrition.
Promilk® B MAX: Unique dairy protein to maximize the texture in food dairy product!
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.
The Editor Presents: The Dairy Edition
09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.
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.
06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.
The importance of whey protein in the sports nutrition category
22 Feb 2023 --- Explore the evolution of the sports nutrition market and delve into the important role that proteins play in performance.
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