29 Jun 2022 --- Tracking the upward trajectory of the demand for vegan and plant-based chocolate, Beneo touts rice as the ideal ingredient to deliver on taste, texture and the quintessential tempered snap that consumers love.... Read More

29 Jun 2022 --- The journey to develop alternative proteins to sustainably feed the world’s ballooning population is a key factor in F&B research, investment, food technology and discovery. This has led to a myriad of... Read More

24 Jun 2022 --- Roquette is launching two rice-based proteins, extending the company's portfolio and Nutralys brand. The new proteins will be available first in Europe and North America.

22 Jun 2022 ---  Food-tech advancements this year are advancing pea protein’s performance, with seed breeding specialist Equinom announcing its AI-solution to boost the crop’s ability to deliver desirable traits... Read More

20 Jun 2022 --- Herba Ingredients is utilizing the fava bean for its latest project involving a Dutch consortium of farmers’ organizations and cooperatives developing raw materials from farm to fork. Using a protein... Read More

05 Jul 2022 --- ICL has developed an extensive portfolio covering the most relevant meat alternatives solutions. The Rovitaris line of versatile proteins allows manufacturers to apply this technology in various applications: the natural color and fibrous meat-like texture of their wet fibers perfectly suit white meat or seafood alternative applications, such as vegan chicken nuggets or fish sticks. Their dry texturates enable particulation and mouthfeel that mimics ground meat products like hamburgers, meatballs or taco meat.

27 Jun 2022 --- Silesia product managers discuss the technicalities of utilizing a wide range of bases used in the alternative dairy sector, which requires not only tasty flavoring but also solutions to mask off-notes of various base ingredients. They also address specific challenges within the confectionery sector, such as sugar or fat reduction, protein enrichment and adding functional ingredients, like collagen.

13 Jun 2022 --- Solmiko is a range of Nutritional Milk Proteins providing all the nutritional properties you are looking for in better-for-you food and beverage applications. It is a one stop protein source which contains high levels of calcium and essential amino acids. Solmiko milk proteins demonstrate excellent flavour, solubility and heat stability making it suitable for a range of nutritional applications.Discover more

20 May 2022 --- While traditionally an animal-based protein specialist, Solina is now expanding with plant-based protein blends. At IFFA 2022, we speak to Wiebe Saerens, the company’s product application and development technologist, about the challenges and solutions of creating meat-like tastes and textures for the booming vegan market.

16 May 2022 --- When it comes to food coloring, manufacturers are always looking for natural solutions that provide bright and stable results. With its VIVAPIGMENTS® line of products, CAPOL introduced natural color pigments based on a patented manufacturing technology. The secret is in a combination of natural color extracts and rice protein.

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.

05 Nov 2021 --- Whey protein is a well-known, complete protein source that provides all the essential amino acids that the body needs. Whilst this makes whey protein a great choice for promoting muscle growth and recovery, it can also help support a healthy immune system.  This webinar will deep dive into the science based evidence around whey protein and immunity and share insight from trends experts from Innova, Kent University and Volac International Ltd.

28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.

08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.

23 Jun 2021 --- Milk Proteins: The single protein solution to achieve functional and nutritional benefits in food and beverages. High protein foods has been a growing trend for a number of years driven by health conscious consumers seeking out high protein foods to support their active lifestyles. In addition to the needs of the active consumer there is a growing challenge of protein malnutrition amongst elderly consumers which has driven growth in the Clinical Nutrition category. With this increased demand for protein rich foods come challenges for manufacturers. Different protein sources perform differently during the manufacturing process which makes the functionality of protein very important. We will demonstrate the functionality of Milk Proteins compared with other protein sources during the manufacturing process, in the end product and in food and beverage applications.