12 Aug 2022 --- Research published in the Journal of Cell Host & Microbe is furthering interest in human breast milk and its therapeutic applications for the gut microbiome. Opening the door to a new field of... Read More

11 Aug 2022 --- Pizza Hut is partnering with Dairy Farmers of America (DFA) and dairy suppliers to provide participating farmers with the technology and data needed to help reduce greenhouse gas (GHG) emissions.

11 Aug 2022 --- The use of precision fermentation is growing more prevalent, as researchers are continuously scaling its potential to create classic animal-based products without the animal. In this process, microbes are... Read More

10 Aug 2022 --- The first market-ready cell-based seafood products made from cultivated fish cells are edging closer to a Singapore launch, followed by the EU, US and UK. Bluu Seafood has presented its fish fingers and fish... Read More

10 Aug 2022 --- As the growing awareness of the environmental sustainability of food sources expands and the booming demand for protein among the world’s rising population becomes more apparent, food suppliers are... Read More

05 Jul 2022 --- ICL has developed an extensive portfolio covering the most relevant meat alternatives solutions. The Rovitaris line of versatile proteins allows manufacturers to apply this technology in various applications: the natural color and fibrous meat-like texture of their wet fibers perfectly suit white meat or seafood alternative applications, such as vegan chicken nuggets or fish sticks. Their dry texturates enable particulation and mouthfeel that mimics ground meat products like hamburgers, meatballs or taco meat.

27 Jun 2022 --- Silesia product managers discuss the technicalities of utilizing a wide range of bases used in the alternative dairy sector, which requires not only tasty flavoring but also solutions to mask off-notes of various base ingredients. They also address specific challenges within the confectionery sector, such as sugar or fat reduction, protein enrichment and adding functional ingredients, like collagen.

13 Jun 2022 --- Solmiko is a range of Nutritional Milk Proteins providing all the nutritional properties you are looking for in better-for-you food and beverage applications. It is a one stop protein source which contains high levels of calcium and essential amino acids. Solmiko milk proteins demonstrate excellent flavour, solubility and heat stability making it suitable for a range of nutritional applications.Discover more

20 May 2022 --- While traditionally an animal-based protein specialist, Solina is now expanding with plant-based protein blends. At IFFA 2022, we speak to Wiebe Saerens, the company’s product application and development technologist, about the challenges and solutions of creating meat-like tastes and textures for the booming vegan market.

02 May 2022 --- Pentair is a specialist in water filtration and water treatment systems for the foodservice industry and agricultural sector, among others. The EverPure filtration and water treatment systems ensure optimal taste of water for tea or coffee, while the Shurflo range of beverage pumps provide reliable dispense solutions from cellar to bar. Roelof Koopman, key account manager, food and beverages, talks to FoodIngredientsFirst about the company’s expansion into the dairy sector. 

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.

23 Mar 2022 --- Glanbia Ireland, while known for being a dairy company, has a long history in grains and cereals with their extensive Irish oat portfolio. During this webinar they will take you on our oat journey demonstrating how Irish oats are the perfect plant-based solution for all your application needs.

17 Mar 2022 --- With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy, to optimizing options that stand on their own merits. “Plant-based: The canvas for innovation” is #2 of Innova Market Insights’ Top Ten Trends for 2022. Join Myrthe de Beukelaar, Sr. Market Analyst, as she elaborates on the evolution of plant-based options in the food and beverage industry.

17 Feb 2022 --- What’s driving change in the confectionery category? Find out with highlights from The World of Food Ingredients’ Confectionery for the Senses edition. The journal’s editor, Missy Green, walks through key themes in a 15-minute flip through and Q&A. Topics include sweet NPD, flavor trends, vegan formulation, healthier chocolate, nut inclusions, upcycled prebiotics and a new take on saturated fat.

15 Feb 2022 --- Dairy remains one of the world’s most valuable food sectors with a healthy and nutritious image, and the potential for ongoing added value. It is also highly diverse, with its popularity varying widely in different parts of the world and consumers increasingly looking for authentic comfort and indulgence in this traditional category. Innova's Global Insights Director, Lu Ann Williams, shares how major developments such as competition from plant-based alternatives and the COVID-19 crisis are driving innovation in the dairy sector.