30 Nov 2020 --- As a result of the COVID-19 pandemic and a subsequent increase in label-conscious consumption, many retail brands have continued or even accelerated their reformulation and development programs.

21 Aug 2020 --- Made from naturally fermented vinegar, Niacet’s Provian Plus is a clean label offering formulated specifically for plant-based meat alternatives. The solution contains added calcium, which interacts with... Read More

13 May 2020 --- Salt reduction remains high on the agenda for food manufacturers and brands tapping into increased demand for healthy products with a clean label. Under pressure following official recommendations from the World... Read More

26 Mar 2019 --- Food and beverage manufacturers the world over are innovating in new clean label solutions across every category within the industry. This is to keep pace with the rising demand from health-conscious consumers... Read More

23 Oct 2018 --- Niacet Corp., a leader in organic salts of acetic and propionic acids has purchased Jungbunzlauer’s sodium diacetate business. Niacet currently services its customers through facilities in Tiel,... Read More

29 Jun 2020 --- In light of the pandemic, IFT has transitioned to a virtual trade show platform in place of its annual event and food expo. Provian NDV is one of Niacet's solutions showcased via the digital event, and marketed as a clean label preservative for the control of Salmonella, a food pathogen in fresh beef. Eelco Heintz, Product & Innovation Manager at Niacet, speaks to FoodIngredientsFirst in detail about the ingredient's functionalities.

24 Jan 2020 --- Netherlands-based Niacet was exhibiting its range of preservation solutions with both artificial and natural solutions around organic acids at the Foodvalley section of Fi Europe 2019 in Paris. Vinegar is the basis of the natural solutions, meaning it can be placed on the label, which is appealing to clean label-conscious consumers. As listeria cases continue to appear across the globe, demand for safety is increasing, says Eelco Heintz, Product & Innovation Manager.

03 Sep 2018 --- Due to continuous scientific progress and progressive awareness concerning meat preservation, the market for meat preservatives has moved away from high dosage liquid solutions, mainly based on sodium lactate, towards solid low-inclusion antimicrobials based on (di)acetates. Niacet’s Provian range is on the forefront of these developments with clean label solutions based on vinegar. Pieter Paul Lamers of Niacet discusses the rollout of these natural preservation solutions at the company’s IFT Food Expo debut this year.