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

23 Apr 2024 --- Flavor trends in the food industry are constantly shifting, influenced by changing consumer demands, innovations in manufacturing and ingredient advancements. According to a recent study by Innova Market Insights,... Read More

19 Apr 2024 --- The Kraft Heinz-owned Lunchables brand has come under scrutiny over the levels of lead, cadmium and phthalates, as well as high levels of sodium, allegedly contained in the popular kids’ snack.

18 Apr 2024 --- Dutch food-tech and cultivated meat pioneer Meatable achieved an industry milestone by hosting the first-ever legally approved cultivated meat tasting in the EU. According to the company, the event marks a crucial... Read More

17 Apr 2024 --- Dutch food tech company Mosa Meat has secured €40 million (US$42.4 million) in funds to finance the next phase for the company and prepare for market entry, ahead of a public tasting of its cultivated meat... Read More

02 Apr 2024 --- Lallemand Bio-Ingredients exhibited its range of yeast ingredients designed for the savory snacking and meat spaces. According to Xavier Puyol, global accounts manager, yeasts are “smart” ingredients that are allergen-free, of non-animal origins, are friendly with religions and are easy to formulate with. The company also presented its nitrite-free salami which showcases how it is possible to have an all-natural salami product in the market. 

26 Mar 2024 --- Spanish-founded start-up and foodservice supplier Novameat is harnessing opportunities for chefs in the foodservice arena to take plant-based dishes to the next level. Beatrix Ellis, commercial strategy lead, explains how the company is moving away from stigma-attached ingredients such as methylcellulose to “reinvent the plant-based space.” Ellis says they want to supply healthier alternatives to meat that can be cooked and designed in the same way as conventional meat dishes.

21 Mar 2024 --- Robin Simsa, CEO and co-founder of Revo Foods discusses the company's recently launched plant-based octopus tentacles made from mycoprotein and the technical challenges in replicating conventional octopus’ texture and taste. Robins also tells us about the consumer demand for octopus meat and how recent bans on octopus farming in the US are set to fuel innovation in alt-seafood.

28 Feb 2024 --- German animal rights activist and influencer Peter Hübner was at Biofach 2024, exhibiting the Vegan Pete range of plant-based meat alternatives. Prior to his years of activism, Hübner worked on his grandfather’s livestock farm. His inherent familiarity with meaty flavors inspired the authentic taste profiles of Vegan Pete products made with banana blossom and jackfruit, which emulate pulled pork.

21 Feb 2024 --- Raisio was exhibiting at the recent Biofach organic trade fair in Nuremberg, Germany. The supplier exhibited its range of gluten-free organic oats, which are a versatile ingredient applicable to a variety of bakery, snacking and plant-based products. Petteri Toivonen, customer marketing manager, comments on the sustained demand for meat alternatives intersecting with gluten-free diets.

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.

16 Jun 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on soups and sauces. She’ll break down the key takeaways from articles covering topics such as emerging fiber ingredients, vanilla as a complement in plant-based formulation, natural preservation and lupins in baked goods. She will also examine strategies to mimic meat and craft authentic savory soups and sauces.

22 May 2023 --- Join The World of Food Ingredients’ editor Missy Green in a 15-minute roundup of news from the ready meals edition. This edition covers the formulator’s challenge between price and quality in plant-based products and new areas of meat-free development in prepared dishes. Umami and kokumi, the latest in ready meal packaging and convenience foods NPD are covered in this event.

15 Dec 2022 --- Join The World of Food Ingredients’ editor Missy Green who rounds out the year with an overview of “the consumer trends edition.” Highlights include diverse sources for plant-based products, bioactives from whey processing streams and alternatives to nitrates and nitrites in meat.

02 Dec 2022 --- RUBINITE GC Dry is our new label-friendly curing aid alternative to sodium nitrite. The powerful food safety solution has antioxidant properties together with antimicrobial activity* while providing a distinct bright red to pink colour to grinded processed meat applications.For more information, contact kftemea.marketing@kemin.com