Prefer: Leveraging fermentation for soluble coffee and cocoa amid climate challenges

Singapore-based food tech start-up Prefer has raised US$4.2 million to scale production of soluble coffee and cocoa powders made through fermentation. Co-founder and CTO Ding Jie Tan explains how the process recreates key aroma...

Jungbunzlauer’s texturants | A comprehensive portfolio for endless possibilities

From suspension to gel formation, and from clarity to mouthfeel, Jungbunzlauer’s texturant solutions are designed to deliver across food, beverage, personal care, home care, and more. Whether you’re creating a plant-based...

dsm-firmenich discusses new regulatory approvals and animal food security

Jose-Maria Hernandez, global marketing manager at dsm-firmenich, discusses the EFSA approval of Hy-D, a vitamin D3 metabolite now approved for all animal species, including aquatic ones. He explains how this approval enhances the...

Finlays Solutions: Preserving tea flavors and caffeine with direct leaf-brewed concentrate

Kathy Timperman, VP of R&D at US-based Finlays Solutions, discusses the company’s latest innovation, a 250:1 brewed tea concentrate that offers a clean label tea ingredient without preservatives. She walks us through the...

Tamarack Biotics: Boosting milk safety and nutrition with FDA-approved cold pasteurization 

US-based Tamarack Biotics has secured FDA acceptance for its novel UV light-based milk treatment process that eliminates harmful pathogens in milk while preserving the enzymes and proteins lost in traditional heat pasteurization....

Roquette: Harnessing textured wheat and pea for sustainable and affordable protein advancements

Benjamin Voiry, head of marketing Plant Proteins, discusses the company’s new launches: textured wheat and pea proteins. He expands on the formulation challenges in mimicking chicken-like texture, and how the company’s proteins...