In the past few years, we witnessed awareness of pushing consumer trends towards healthy, plant-based and label-friendly products, but also protein alternatives for meat have been on the rise. With the arrival of ‘clean’ meat and the increased popularity of plant-based alternatives, consumers attitudes towards meat consumption are changing.


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The food technologies division of Kemin in EMEA focusses on label-friendly functional ingredients that help to keep food safe, tasting delicious and looking fresh over the entire shelf life. Through “Protection & Performance” we enable our customers to develop better performing products that stay fresh longer.
Kemin is dedicated to keeping food safe and fresh by delivering scientifically sound, innovative ingredients through local services and supply chain assurance. Kemin's natural plant-based extracts can conserve the appearance, taste and quality of your food products with minimal impact on their flavor, color and odor profiles. With natural plant extracts our customers benefit from proprietary flavor extracts developed with effective antioxidant properties for delaying oxidation and increasing shelf-life. These versatile, natural solutions are label friendly alternatives to traditional tocopherols or conventional synthetic antioxidants commonly used in the food industry. Our basic and controlled crop production allows our customers to feel at ease knowing that they have a sustainable and consistent supply.
Kemin is one of the most vertically integrated suppliers of rosemary extract worldwide and recently received a Sustainably Grown Certification on its rosemary breeding process following a third-party audit conducted by SCS Global Services (SCS). This certification signifies that Kemin is able to provide natural rosemary extract-based ingredients to customers who wish to have the highest level of sustainable agricultural practices validated and recognized by consumers.

FOOD INGREDIENTS NEWS
20 Sep 2023 --- Hosted by Food Matters Live in London this week (September 19 and 20), the Sustainable Food Forum is exploring strategies to enhance global food systems amid continued pressures on supply chains as it examines the... Read More
FOOD INGREDIENTS NEWS
Revo Foods ushers in 3D-printed alternative seafood with “ocean-saving” technology
19 Sep 2023 --- A vegan salmon filet became the first 3D-printed mycoprotein fish product available in supermarkets last week, where it made waves and caused a stir among experimental food lovers curious to try a 3D-printed food.... Read More
NEW PRODUCT DEVELOPMENT
Symrise’s chickpea and aquafaba ingredients designed to boost plant-based categories
18 Sep 2023 --- Symrise has unveiled a range of Diana Food chickpea and aquafaba ingredients that are being slated to open further opportunities for developing plant-based food products with cleaner labels. Food formulators... Read More
NEW PRODUCT DEVELOPMENT
Alzchem’s Creavitalis ingredient set to unlock opportunities for plant-based foods in EU and beyond
14 Sep 2023 --- Alzchem is set to capitalize on the German government’s recent approval of creatine monohydrate as a dietary supplement ingredient for food. The decision, made by the country’s Federal Office of... Read More
FOOD INGREDIENTS NEWS
14 Sep 2023 --- 14 Sep 2023 ---Korean food tech start-up HN-Novatech has launched ACOMS: the world’s first proprietary heme-based seaweed ingredient for use in plant-based meat products in Singapore. Additionally, the company has recently... Read More

Pea protein takes center stage in Roquette innovations
20 Sep 2023 --- Addressing the plant-forward protein megatrend, Roquette has developed several alt-dairy concepts leveraging its pea protein. At IFT FIRST, the company presented a London fog protein beverage containing 10 g of pea protein and a plant-based “yogurt” using pea and rice protein. Anke Golde, head of customer technical services, also shares how removing sugar in a chocolate chip cookie is simple with a 1:1 switch using maltitol.
Ribose: Energy nutraceutical increases browning and flavor in alt-meats
15 Sep 2023 --- Bioenergy Life Science presents ribose, a 5-carbon sugar that stimulates natural energy production in the body. At IFT FIRST, the company featured the ingredient in a plant-based nacho scoop, where it helped with the product’s taste, browning and caramelization. Marianne McDonagh, vice president of sales, explains how it can improve flavor and functionality in foods and beverages.
Avebe unveils hydrocolloid-free vegan cheeses using potato ingredients
13 Sep 2023 --- Netherlands-based texturizing specialist Avebe presents a range of cheese alternatives using potato ingredients. The company also recently introduced a plant-based ice cream at IFT FIRST using potato protein. Meleknur Tüzün, global segment manager of (plant-based) dairy and cheese, explains how potato products can provide excellent aeration, emulsification and melting properties in alt-diary products.
Food color trends: Digital worlds drive deeper, darker hues this fall
08 Sep 2023 --- Virtual worlds are generating spooky Halloween NPD this year, appealing to digital natives with colors beyond the traditional orange and black. Natural colors supplier GNT unveils how plant-based colors are gaining traction with today’s social media-driven youth, including tech-savvy consumers in India and Nigeria. We sit down with Maartje Hendrickx, marketing director at GNT, who describes limited-edition trends to watch out for, emerging markets for natural colors and how the company is reducing its carbon footprint while providing bright colors from food crops.
Leveraging chicory root fiber and pea protein to align with consumer trends
21 Aug 2023 --- At IFT FIRST, Cosucra Inc. presented a creamy oat and almond beverage and a biscuit cookie. The prototypes address key consumer needs, such as increasing the protein content of plant-based dairy alternatives and the desire for “permissible indulgence.” Frank Truong, general manager, explains how the company is tapping into synergies between pea protein and chicory root fiber.

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.
The Editor Presents: The Snacking Edition
14 Sep 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on snacking innovation. She’ll break down the key takeaways from articles covering topics such as fiber-enhanced snacks ingredients, clean label and plant-based formulation, as well as the need for indulgent moments. She will also examine new strategies in precision fermentation.
The Editor Presents: The Soups & Sauces Edition
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.
06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.
The Editor Presents: The ready meals edition
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.
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