06 Sep 2024 --- Costa Coffee plans to advance coffee pod recycling by joining forces with Podback, which will provide free coffee pod drop-off points and Podback recycling bags for customers during a five-month... Read More

06 Sep 2024 --- This week in industry news, Samyang advanced allulose and prebiotic production with a new South Korean plant and Bühler snapped up German fermentation expert Esau & Hueber to enhance its sustainable... Read More

04 Sep 2024 --- Precision fermentation player, 21st.Bio, obtains self-affirmed generally recognized as safe (GRAS) status for its animal-free beta-lactoglobulin ingredient, BLG Essential+. The company’s customers can now... Read More

04 Sep 2024 --- Capri Sun Group is trying to bring back the recyclable plastic straws used in its juice products through a petition to the European Commission (EC) Directorate-General for Environment. The move has sparked outrage... Read More

03 Sep 2024 --- EIT Food and Mars Petcare, a global player in veterinary care, nutrition and pet welfare, have jointly unveiled an Open Innovation Challenge to identify ways to transform fiber into protein and sugar to develop... Read More

05 Sep 2024 --- Karina Simonsen, key account and sales manager at ChickP, walks us through the company’s chickpea-derived protein portfolio, including the IP-protected “world’s first” 90% pure chickpea protein isolate. She discusses hybrids “as close as possible to dairy” and properties that make ChickP proteins suitable for athletes because they are free from common allergens.

04 Sep 2024 --- Nosh.bio’s CTO and co-founder Felipe Lino talks to us about the current advancements in texture innovation for meat substitutes and consumer demand for natural processes as concerns over ultra-processed foods rise. He shines a light on the company’s fermentation process that harvests koji fungi (Aspergillus Oryzae) to replicate animal meat-like fibers and chunks, without extrusion.

28 Aug 2024 --- TurtleTree, the first precision fermentation dairy company to obtain a vegan certification for its animal-free lactoferrin LF+, is on track to incorporate the product into direct-to-consumer offerings. Aletta Schnitzler, chief scientific officer, explains commercialization plans, challenges and key partnerships with nutrition player Strive and performance optimization company Cadence Performance Coffee.

26 Aug 2024 --- Sara Guaglio, co-founder, COO and CFO, walks us through spirulina’s benefits and applications in functional beverages, lattes and ice creams. She shines a light on overcoming the microalgae’s challenging taste and stability issues to formulate an antioxidant protein pigment. Guaglio also outlines the company’s natural extraction process, which stabilizes spirulina’s nutrients without using chemicals.

15 Aug 2024 --- Nexus, Palsgaard’s specialized R,D&I sister company, aims to replace 10% of the eggs used globally as ingredients in baked goods, dressings, desserts and ready meals. Claus Hviid Christensen, CEO of Nexus, discusses the challenges in emulating eggs’ multiple functionalities like emulsification and foaming, which the company aims to achieve through plant-based ingredients. He also spotlights the ingredient’s role in sustainability and animal welfare.

02 May 2024 --- Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of themes from the ready meal edition. Discover how small ingredients like yeast are making a big impact on savory flavor, as well as modern fermentation techniques to perfect the taste and nutrition of plant-based foods. Cooking at home has gotten more exciting as consumers aim to reign in spending with chef-inspired and fusion flavors. We’ll also explore “an ocean of possibilities” with hydrocolloids from the sea and the FDA’s new Food Traceability Rule—FSMA 204. In other news, brands should beware of SARMs, unauthorized muscle-building supplement ingredients, which are appearing in online stores. 

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.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

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.

09 Nov 2023 --- As part of this webinar, we will discuss how the evolution of agricultural practices from traditional to regenerative agriculture will influence environmental and economic outcomes for farmers. We will walk through how companies can work with their supply chain to build strategies to meet their 2050 carbon neutrality goals and the ability to track and measure progress in an open and transparent manner. This includes the development of a system to verify carbon emission reductions created by products and supply chains.