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.

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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.

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ICL exhibits versatile protein solutions for fibrous alternative meats
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.
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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.
Solmiko Advanced Milk Proteins
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
IFFA 2022: Shifting from animal- to plant-based proteins blends
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.

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Plant-based: The Canvas for Innovation
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