It’s time to simplify working with pectin – to foster a “friendlier” batch, with more flexible product and processing parameters. It’s time to meet Pecmate™, from Bartek Ingredients. Download our white paper to learn more.
This Technical Paper is from Bartek Ingredients.
FOOD INGREDIENTS NEWS
28 Feb 2024 --- Globally, non-dairy alternative innovations are gaining traction, with a spike in consumer interest in ethical and sustainable F&B aligning with their health goals. Once restricted to mainly soy milk,... Read More
FOOD INGREDIENTS NEWS
Shock and Awe: Interactive confectionery engages the senses at ISM & ProSweets 2024
31 Jan 2024 --- Confectionery brands are incorporating unique multi-sensory experiences, including sound, personalization and other interactive elements, into their offerings.Food Ingredients First... Read More
FOOD INGREDIENTS NEWS
Fi Europe 2023: CP Kelco to spotlight texture trends and healthy indulgence
21 Nov 2023 --- Nature-based ingredient solutions specialist CP Kelco is gearing up for Food Ingredients Europe (FiE) in Frankfurt, Germany (Nov 28–30), where it will showcase prototypes illustrating the “indulge with... Read More
BUSINESS NEWS
SupplySide West live: Tate & Lyle prototypes boast functionality, fun and flavor in Las Vegas
27 Oct 2023 --- Tate & Lyle is reinforcing its commitment to healthier eating, scientific expertise and sustainability at SupplySide West (SSW) by presenting a range of concepts that deliver on taste, novelty and... Read More
BUSINESS NEWS
SupplySide West live: Kerr by Ingredion spotlights plant-based ingredient innovation in Las Vegas
26 Oct 2023 --- Kerr by Ingredion is presenting its diverse range of fruit and vegetable solutions that can help deliver desirable flavor, color and nutrition across various F&B applications. The company is currently... Read More
ISM & ProSweets: Brenntag crafts plant-based indulgence in gummies and bakery
01 Feb 2024 --- Brenntag offers solutions for advancing plant-based indulgence, showcased within vegan macarons to imitate the indulgent and light feel of the traditional varieties. The company’s solutions for the gummy space enable authentic imitations of the bite and flexibility in gelatin fruit gums. For enrichment, the company introduces plant protein based on the fermentation of mushroom mycelia.
Healthy indulgence: CP Kelco targets texture and stability with plant-based alternative solutions
08 Jan 2024 --- Maria Stallknecht showcased CP Kelco’s prototypes highlighting vegan trends including, plant-based cold cut meats, egg alternatives, and a matcha latte featuring gellan gum for suspension and stability. High protein prototypes were also displayed with innovations featuring a new pectin ingredient and gummies packed with vitamin C and a citrus fiber soft serve ice cream.
Taste meets technology: Ingredion showcases fortified drinks and gluten-free gummies
22 Nov 2023 --- At SupplySide West 2023, in Las Vegas, Nevada, US, we spoke with Janae Kuc, the senior marketing manager, beverage at Ingredion and Gabriel Pereira, the senior manager, business development at Kerr by Ingredion. Kuc detailed the fortified beverages, including a lemon juice concentrate beverage leveraging allulose and Reb M and a pea and rice protein isolate beverage in vanilla flavor with texturizer. Pereira explained the collaborative reduced-sugar, gluten-free gummy with cherry flavor and beet juice for color.
01 Nov 2023 --- Milk Garum, developed by Italian start-up Garum Project, was selected as one of the top ten innovations in ANUGA’s Taste Innovation Show. Founders Mattia Baroni and Stephanie Lüpold share how they developed the sustainable, 100% natural umami-flavor enhancer, produced from the cheese production by-product whey and can be used to substitute milk, cream or cheese as an ingredient. The Garum Project also developed other flavor enhancers made from waste or by-products, which all have a two-year shelf life and limited salt content.
Functional yeast extracts gain traction as savory applications diversify
20 May 2022 --- Demand for yeast ingredients is growing steadily, with new applications such as plant-based meat alternatives gaining popularity. Yeast extract is a clean label flavor enhancer with functionalities across various savory applications. Angel Yeast operates a diverse portfolio of yeast extracts, which include basic savory foundations as well as solutions targeting umami and kokumi, which are good for salt, sugar and monosodium glutamate reduction.
The Editor Presents: The Confectionery Edition
08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.