With consumers more acutely aware of the health benefits of dietary fibers, they are seeking various ways to include them in their diet. This Novozymes technical paper presents an easy-to-implement innovation called Saphera ® Fiber, which converts lactose to dietary fiber and simultaneously reduces sugar without affecting sweetness in dairy products.
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3075 Highland Pkwy #200
Downers Grove, IL
60515
United States
ACTIVE CATEGORIES
Univar Solutions is a leading global specialty ingredient distributor representing a premier portfolio from the world's leading producers and is well-positioned to offer tailored solutions and value-added services to a wide range of markets and applications. Foodology by Univar Solutions is a specialized team dedicated to the unique distribution and technical innovation needs of the food and nutrition ingredient industries helping shape the 'future of food.'
Ingredients/Additives > Acidulants, Ph Control
Ingredients/Additives > Emulsifiers, Surfactants
Ingredients/Additives > Enzymes
Ingredients/Additives > Fats, Oils
Ingredients/Additives > Gums, Hydrocolloids, Stabilizers
Ingredients/Additives > Leavening Agents
Ingredients/Additives > Non-GMO Ingredients
Ingredients/Additives > Organic Ingredients
Ingredients/Additives > Plant-Based Protein
Ingredients/Additives > Starches
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
NEW PRODUCT DEVELOPMENT
Arla Foods Ingredients unveils nutritious beverage for health-conscious gamers
17 Apr 2024 --- Danish-Swedish dairy multinational Arla Foods Ingredients debuts a high-protein beverage called Progamer. The functional drink is geared toward nutrition-conscious gamers and e-sporters who want to boost gaming... Read More
FOOD INGREDIENTS NEWS
FrieslandCampina Ingredients bolsters regenerative dairy farming with tech and farmer incentives
10 Apr 2024 --- As consumers become more concerned about the impact of their food choices on biodiversity, dairy ingredient formulators are pushing the envelope to adopt practices beyond reducing a product’s carbon... Read More
FOOD INGREDIENTS NEWS
21st.Bio CEO touts precision fermentation for boosting dairy and protein development
09 Apr 2024 --- The global demand for proteins is projected to double by 2050, according to the Food and Agriculture Organization (FAO) of the United Nations. However, not all proteins are created equal, says bioproduction... Read More
FOOD INGREDIENTS NEWS
Beyond The Headlines: Cultivated meat moves, plant-derived proteins and AI developments
05 Apr 2024 --- In industry news this week, Beneo plans to install new equipment at its rice ingredients plant in Wijgmaal, Belgium, including a large-scale industrial heat pump, to recover energy from wastewater and reduce CO2... Read 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.
Biofach live: Döhler showcases nut innovation for protein-packed spreads, creams and fillings
16 Feb 2024 --- Döhler exhibited its nut-based portfolio of spreads, creams and fillings, which has expanded the supplier’s range beyond fruits. Davide Zanelli speaks about the company’s activities tapping into an expanding market, working on recipes, including protein solutions using its nut and seed proteins while reducing reliance on dairy-based ingredients.
ofi introduces cascara powder, talks flavor trends and hybrid dairy
15 Jan 2024 --- ofi recently introduced an upcycled-certified, standardized coffee fruit powder that can add fruity, sweet and tart notes to a variety of applications. Defne Saral, SVP of sales EMENA at ofi, shares more on the cascara ingredient, flavor trends in confectionery and ofi's dairy footprint expansion in Asia.
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.
Wholesome Cravings: A healthy menu for healthy nutrition
28 Sep 2023 --- "Healthy nutrition" is the new norm as focus intensifies on boosting and maintaining health. Consumers have become mindful nutritionists, educating themselves on what they need for health and what the nutrient density and functionality of their food need to be. Learn how to formulate for a healthier a nutritional profile and discover how Foodology by Univar Solutions and the organization's global test kitchens are delivering technical innovations for the future of food and beverage.
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.
Cold & Colorful! Brighten up your plant-based dairy with natural colors
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.
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