19 Apr 2024 --- Kemin Industries reveals it received a Novel Food authorization from the European Commission for BetaVia Pure. According to the company, the authorization marks a milestone for Kemin and its efforts to provide... Read More

17 Apr 2024 --- Consumer demand for nutritional snacks that deliver on taste and texture continues to grow as major ingredient suppliers develop increasingly functional solutions to support human and planetary health. In this... Read More

16 Apr 2024 --- A new report aims to bust the “myth” of plant-based protein being an incomplete source of essential amino acids, arguing that many of the most popular vegan proteins contain all nine essential amino... Read More

11 Apr 2024 --- A South African court has ruled against a government plan to seize plant-based products from supermarket shelves if they use “meat-like” names on the labels such as “nuggets,”... Read More

11 Apr 2024 --- Syensqo highlights that natural vanillin can help F&B and nutrition manufacturers improve their product’s overall taste while meeting growing consumer demand for more functional and nutritional... Read More

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.

14 Mar 2024 --- Chris Bryson, founder & CEO of New School Foods, discusses how professional chefs' culinary expertise fuels innovation, focusing on plant-based seafood development. He shares insights into a current recipe and the challenges in mimicking salmon's texture and taste.

05 Mar 2024 --- Antje Räuscher, programme & innovation manager, and Albrecht Wolfmeyer, international director, say the ProVeg Incubator program is focusing on start-up strategies for the Asia Pacific market, aligning with the rising demand for plant-based diets. Start-ups address cultural and dietary shifts, with governmental support providing regulatory frameworks and financial incentives. Anticipated innovations will combine with advanced technology in the industry.

04 Mar 2024 --- Discover Springer^® Proteissimo^™ 102, our new yeast-based protein derived from natural fermentation. Our sustainable ingredient is a high-quality (PDCAAS value 1 = good digestibility), well-balanced (9 essential amino acids), gluten-free, non-GMO and vegan protein source which can be easily formulated without undesirable off-notes and limited color impact.

21 Mar 2024 --- The rising consumer demand for healthier and natural food options has encouraged the exploration of innovative natural plant extracts as alternatives to synthetic ingredients. In the world of bakery products, the issue of oxidation and rancidity poses a significant challenge, impacting the shelf life and overall quality of dry bakery goods such as breadsticks, cookies, breaded toasts, crackers…etc. In this context, OLESSENCE, through the combined potential of olive, rosemary and green tea extracts, presents a promising natural solution to enhance the sensory profile, contributing also to counter the effects of oxidative rancidity. Flavour profile enhancement, versatility, preserving freshness naturally are only few of the reasons why to choose our innovative solution.

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.

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.

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.

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.