AGRA GROUP a.s., proven provider of highly qualified spray drying services, is constantly striving to lead in innovation and responsible business practices. One of our main initiatives is considering a transition from conventional spray drying technology to pulse spray drying technology, which is more environmentally friendly and energy-efficient.
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FOOD INGREDIENTS NEWS
02 Sep 2024 --- The use of raw sugar during beverage production can be “cumbersome,” owing to the heat and physical mixing required to dissolve it, says Mingzhou Wang, global nutrition market segment leader at DuPont.... Read More
RESEARCH & DEVELOPMENT
22 Aug 2024 --- International Flavors & Fragrances’ (IFF) Creation and Design Center in Türkiye has received the R&D Center Certification from the Türkiye Ministry of Industry and Technology, recognizing... Read More
REGULATORY NEWS
09 Aug 2024 --- Further Foods, a subsidiary of cell-based meat firm Cult Food Science, has submitted a trial design for lab-grown chicken in pet food to the US Food and Drug Administration (FDA). The company anticipates a... Read More
NEW PRODUCT DEVELOPMENT
05 Aug 2024 --- HiFood has unveiled a new line of micronized proteins, Micro Protein, to enable food and beverage companies to meet increasing consumer demand for protein-enriched products. Micro Protein’s clean label... Read More
BUSINESS NEWS
31 Jul 2024 --- The line between nourishment and nutritious F&B solutions is increasingly blurred, with consumers taking well-being into their own hands. As a result, companies are responding to consumer calls for convenient... Read More
07 Aug 2024 --- At IFT First 2024 in Chicago, US, Ingredion’s Dr. Michael Leonard, SVP, chief innovation officer and head of Protein Fortification explored the company’s latest protein, sugar reduction and clean label starch solutions. Leonard also picks out the key consumer trends driving innovation at Ingredion and discusses its environmental sustainability performance and ongoing R&D focuses.
05 Aug 2024 --- Hydrosome Labs, a firm that puts ultrafine bubbles into water to boost nutritional intake, showcased it platform technology at IFT First 2024 in Chicago, US. Bob Jacobs, president for Consumer Products, outlines how the patented process works, the nutritional and sensory benefits for various applications and the company’s next steps.
17 Jul 2024 --- Samyang’s VP of North America Business, Douglas Lim, talks to us live from IFT about the growing demand for allulose sweeteners due to their clean label and calorie-reduction benefits. He also details the potential of allulose and corn fiber together to achieve smooth textures in ice creams and gut health benefits in bakery products and beverages.
06 Feb 2024 --- Sam Tucker, executive director of Open Paws and CEO of VEG3, shines a light on speciesism and how AI systems are exacerbating the problem. Tucker outlines how AI can be a force for good in animal welfare reform and the transition to plant-based diets. He also discusses the need for reliable regulatory frameworks around AI.
06 Oct 2023 --- Chloé Rutzerveld, a “food futurist” and designer exhibiting at Spacefarming exhibition in Eindhoven, the Netherlands, has created an installation called Culinaire Cellulair that engages with the next generation of cellular food consumers, promoting early adoption once the products are commercialized.
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