Fermentation, our familiar friend from bread and beer, is fermenting a new wave in food: sustainable, protein-packed alternatives! Their magic lies in efficiency. Compared to traditional animal agriculture, fermentation requires a fraction of land and water, slashing environmental impact while offering a sustainable, efficient, and delicious path to a protein-secure future.
This Technical Paper is from Angel Yeast Co., Ltd
BUSINESS NEWS
PepsiCo targets reduced emissions with multimillion investment in UK Doritos site
26 Jul 2024 --- PepsiCo has announced a £13 million (US$16 million) investment in its Doritos factory in Coventry, UK. The investment will go toward installing a new manufacturing line, which could help decrease the... Read More
BUSINESS NEWS
Onego Bio nets €14M to commercialize fermented animal-free egg protein as demand soars
25 Jul 2024 --- Onego Bio has secured €14 million (US$15.2 million) in new EU and investor funding to commercialize its precision-fermentation-based egg protein “Bioalbumen” in North America. The ingredient is... Read More
FOOD INGREDIENTS NEWS
24 Jul 2024 --- Diverse taste sensations, enhanced mouthfeel and demands for firmer texture are gaining ground as consumer expectations from F&B surpass flavor boundaries. Meeting culinary fusion and layered texture demands... Read More
BUSINESS NEWS
ADM announces regenerative farmland target for 2025 in new sustainable agriculture report
23 Jul 2024 --- ADM has released its second annual report, presenting global advancements in adopting and promoting regenerative agriculture practices. The nutrition player says it transitioned over 2.8 million acres of land... Read More
PACKAGING & TECHNOLOGY NEWS
Panda advances Dublin recycling with robotic AI sorting technology
23 Jul 2024 --- Ireland-based recycling specialist Panda announces a milestone in its beverage carton recycling, with approximately 5 million beverage cartons recycled since the introduction of advanced sorting technology at its... Read More
dsm-firmenich predicts “shakedown” in the plant-based space
25 Jul 2024 --- Consolidation in the plant-based space is “inevitable,” says Rishabh Pande, regional VP of ingredient solutions of North America for Taste, Texture & Health at dsm-firmenich. While plant protein companies look to scale up and drive prices down, Pande suggests that protein fortification may be an easier sell than meat analogs. “Less disruptive” categories like bakery can help consumers increase their protein content without compromising on the sensory experience.
DAESANG: Cutting sodium and boosting umami taste with clean label ingredient, Namino
25 Jul 2024 --- We catch up with Jay Baek, the marketing manager for Daesang’s ingredient business unit, at the company’s headquarters in Seoul, South Korea, to discuss its fermented natural flavor offering, Namino. Baek reveals how the product adds customized umami flavors with front, middle and lingering taste profiles while reducing sodium content.
IFT First 2024: Barentz showcases health-forward prototypes for post-pandemic trends
24 Jul 2024 --- At IFT First 2024 in Chicago, US, Jessie So, technical development manager for Barentz’s Human Nutrition Team, tells us how the company is targeting post-COVID-19 consumer health trends with protein, fiber and good fat solutions. Barentz displayed a nutritionally enhanced granola bite prototype and zero alcohol gin spritzer prototype at the event. So also discussed upcycled ingredients and future innovation focuses.
IFT First 2024: Lycored debuts “free-from” nature-based colorant
22 Jul 2024 --- Caroline Schroeder, global head of marketing at Lycored, examines the current consumer trends of clean label and sustainable F&B, which fuel the company’s new ResilientRed BF color innovation and scope of application. With this product, Lycored expands its portfolio of naturally derived lycopene-based shades sourced from tomatoes, offering “a more wholesome ingredient label.”
19 Jul 2024 --- At IFT First 2024 in Chicago, US, Foodology by Univar Solutions’ senior manager for Application Development Food Ingredients North America, Charles Purcell, walked us through the company’s latest prototype solutions inspired by today’s food scene. Purcell also shared insights on how protein fortification, clean label and plant-based might evolve and outlined the company’s environmental sustainability focus.
The Editor Presents: Flavor Fusion Ready Meals
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.
The Editor Presents: The Confectionery Edition
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.
Promilk® B MAX: Unique dairy protein to maximize the texture in food dairy product!
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.
The Editor Presents: The Dairy Edition
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.
The future of regenerative agriculture in a changing world
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.
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