The elderly over 70-75 particularly need specialized nutrition. This is mainly due to the loss of appetite and other health-related disorders that weaken and tire the body. They need to consume high-protein and high-calorie products. To fight against undernutrition, high protein beverages are a great solution, so they need to concentrate a maximum amount of proteins in the smallest possible amount of liquid.
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27 Jan 2023 --- Danone is considering a sale of its US organic yogurt business Wallaby and its organic milk one Horizon Organic as part of an on-going review strategy for the French dairy giant.
FOOD INGREDIENTS NEWS
27 Jan 2023 --- IFOAM Organics Europe is taking legal action before the Paris Court of Justice to defend the integrity and reliability of green labeling on food products. The organic food and farming organization is suing the... Read More
FOOD INGREDIENTS NEWS
27 Jan 2023 --- This week in industry news, Milltrust Ventures and Earth First Food Ventures launched the Smart Protein Fund to target alternative protein technology. In vanillin developments, Camlin Fine Sciences (CFS)... Read More
FOOD INGREDIENTS NEWS
26 Jan 2023 --- Current agricultural systems are failing to feed the global population sustainably. According to FlyFeed, an international insect farming start-up from Estonia, this problem will deepen with the growing demand for... Read More
25 Jan 2023 --- The US Food and Drug Administration (FDA) has issued draft guidance for the baby food industry regarding lead in processed foods intended for infants, babies and children under the age of two. The guidance is... Read More
23 Jan 2023 --- Consumer research by olam food ingredients (ofi) finds that European consumers are incorporating more plant-based foods into their diet without cutting out real meat and dairy. The company highlights that 35% of consumers are dissatisfied with current plant-based offerings, and 8% drop out of the category after trying one product. Laura Barber, vice president of global consumer and market insights at ofi, highlights opportunities in the segment.
13 Jan 2023 --- Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came out with an enzyme to extend the use of oats in alt-dairy drinks.
22 Dec 2022 --- Eric Ao, general manager for the European division of Angel Yeast tells FoodIngredientsFirst about yeast extract and yeast protein innovations including added low-salt umami taste, creating unique mouthfeel, flavor carriers, baking solutions and sustainable vegan proteins.
16 Dec 2022 --- Kerry outlines some of the driving factors pushing its work and innovation in sustainability. Juan Aguiriano delves into how it helps makes food climate-positive, low-carbon and focused on tackling food waste and solutions that are based on regenerative agriculture.
13 Dec 2022 --- The next generation of plant-based foods will be highly nutritious and sourced from diverse, sustainable proteins, according to Rochelle Schaetzl, marketing manager for Griffith Foods Europe. She demonstrates three generations of alt-protein, evolving in sophistication, taste and nutrition. Schaetzl also delves into the current price challenges facing the plant-based market and what lower prices could mean in terms of consumer perception.
15 Nov 2022 --- As the plant-based market grows, so do the offerings! Traditional dairy products are being reimagined with plant-based ingredients, and new innovations are always hitting the shelves. Natural colors are a great match for plant-based dairy applications, however, there are still important things to consider when choosing a natural color. This webinar will give you an in-depth look at how to choose the right natural color for your next plant-based dairy project.
09 Nov 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in the flagship dairy edition. Highlights include dessert-style flavors in dairy, consumer views on sustainable foods, nutraceuticals for radiant skin and ambient yogurt for convenient snacking.
18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!
04 Oct 2022 --- How sweet and which texture should your oat-milk alternative be? Plant-based milk alternatives now occupy more grocery store shelf real estate than ever before. Increasing consumer demand fuels the search for excellent dairy product alternatives that offer the best combination of ingredients, taste, and overall health benefits. Join this discussion to learn about the dos and don’ts of oat milk manufacturing for expeditious market development. This presentation includes a demonstration at our new food innovation space at The Hatchery, Chicago.
22 Sep 2022 --- Global consumer concerns are shifting: "Health of the planet" is now their top concern. Consequently, their expectations are changing, resulting in their changing their eating habits. They are increasingly turning to plant-based products, meaning vegetarians, vegans, and flexitarians are becoming more prevalent. Formulating appealing products with good taste, texture, and overall appearance gets more and more challenging. So, how can natural yeast ingredients help them?