What You Need To Know About Stabilizing Instant Protein Beverages

Red Arrow is identifying new opportunities for smoked flavors in the industry. “Consumers want more authentic flavors and more authentic tastes that relate to what they are doing in their backyard, the barbecuing concepts. A lot of our flavors and our innovation are focused around that authenticity, that... Read More

Meat Cracks is exploring technical solutions for raw sausages. The company is working with fermented starters cultures and venturing into the culinary section, with the use of different spices but its main focus is on raw sausage technology, which combines its technology from the fermented starter cultures... Read More

A key area of focus for RAPS is reducing cooking time while maintaining taste and quality in their products. The company’s technologies allows for distinct flavor combinations such as coffee ham and asparagus ham. Georg Achterkamp, Director Research and Development for RAPS, tells FoodIngredientsFirst that... Read More

Clean label is a demand crossing over from Europe and the US to Latin America according to Denis Wiliquet, General Manager at Galactic Bioquimicos, who spoke to FoodIngredientsFirst at IFFA 2019 in Frankfurt (May 4-9). “What we offer the market is a fermentation-based ingredient which helps avoid the use of... Read More

Joris Hermans, Director of Business Development at Vaessen Schoemaker, highlights several innovative ingredients for the meat industry, including a sous vide solution. “We managed to reduce cooking times by 75 percent. Normally a product that would require eight to 12 hours of cooking time now needs only... Read More

The growing Asian market holds potential for western brands who are looking to penetrate it. The plant-based space is not yet ripe in the region, where high protein claims prove more appealing to consumers, Andrew Reeves, Regional Director for Essentia Protein Solutions tells FoodIngredientsFirst at IFFA... Read More

Hybrid products fusing meat and non-meat proteins hold strong potential to cater to flexitarians looking to cut back on their meat consumption for both health and sustainability reasons. This is according to Johannes Tonauer, Manager and Board Member of Moguntia Food Group, which is using IFFA 2019 in... Read More

Frutarom Savory Solutions’ (FAS) incorporation under the IFF (International Flavors & Fragrances) banner presents new global expansion opportunities, as well as technical synergies through the exposure to IFF’s aroma portfolio. This is according to Gobert Tegelberg, Managing Director of FAS, who spoke to... Read More

Demand for vegan meat alternatives is exploding. Accordingly, Hydrosol has expanded its already wide range of vegan, plant-based products and one of its new products is HydroTOP VEGAN Patty PP. What's special about this stabilizing system is that it is free of soy, wheat and other allergens. It is based on... Read More

With its extensive expertise in agricultural processing and food ingredients, ADM offers a broad portfolio including functional, textured, fibrous (Textura™ Fibrous soy) and organic soy proteins. Visitors at IFFA are welcome to try extraordinary creations and furthermore, to take part in seminars run by... Read More

Popped lotus seeds have been pegged as a strong ingredient for the free-from market as they are suitable for people with nut allergies as well as being gluten-free. Akhil Kumar, Founder of Guruji, was launching a range of popped seeds at the show, highlighting its superfood flavors – such as cacao. Healthy... Read More

Isle of Man based Fynoderee Distillery has launched a chai masala gin, in collaboration with Leela’s Kitchen, which they were exhibiting at IFE 2019 in London. When distilling with the chai masala tea, certain flavors had to be minimized for the flavor to translate correctly into the gin, resulting in a six... Read More

Julianne Ponan, Founder of Creative Foods, suffers from a range of allergies and has set out to make the food and beverage industry more inclusive for people such as herself. The free-from market is growing rapidly, yet companies still have a way to go in terms of the taste of free-from products and gaining... Read More

Willy’s ACV is bringing a modern twist to the age-old tradition of fermenting by creating a whole range of healthy drinks made from all-natural ingredients. It was launching its kombucha-ACV drink at the IFE in London. Cath White, Marketing Director at Willy's ACV notes that gut health is storming the market... Read More

Plant-based start-up Qwrkee recently debuted two new product ranges: Probiotic puffs and plant-based pea m'lk. Speaking at IFE in London, CEO of the company Vishal Madhu shares that Qwrkee's pea milk is as nutritious as dairy milk, as it is high in omega 3 and protein, as well as being a source of fiber,... Read More

The growing demand for organic products is creating new potential and challenges within the ingredients space too. Dirk Lindemann of Lesaffre division Biospringer discusses how organic yeast extracts can thrive amid these new demands, what going organic in yeast extracts means on the supplier front and where... Read More

The whole area of health and wellness through food & beverage is becoming of key strategic importance to Kerry as a global taste & nutrition company. “We see that consumers traditionally looked to pharma and supplements for prevention, but we increasingly see consumers look to food for wellness,” says John... Read More