Plant-based proteins for a sustainability edge

 12 Jun 2019

Puris offers pure plant proteins, starches, fibers and whole pulse flours, with Puris Texturized Pea Protein (TPP) highlighted at the IFT Food Expo 2019. “First and foremost, consumers want food that tastes good. By turning our great tasting TPP into something familiar like ground beef, it provides shoppers with another alternative to meat-based products,” says Puris President, Tyler Lorenzen. As plant-based meats continue to make headlines, the Puris team has created a variety of TPPs that can be used as meat replacers, meat analogs or as meat extenders.

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14 Jun 2019 | ASR Group

ASR presented Sweet Essence M at IFT 2019, promoted as the “next generation” of high potency sweeteners. Originally extracted from the stevia leaf, Steviol Rebaudioside M is positioned as the best tasting non-nutritive sweetener found in nature. Through the fermentation of sugarcane and a partnership with... Read More

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11 Jun 2019 | Gat Foods

Gat Foods’ Fruitlift, the real-fruit based solution to replace refined sugars in RTE cereals, is advancing into the next phase of its go-to-market plan following its launch in March this year. Gat Foods will install a lab-scale extrusion plant to integrate Fruitlifit into various breakfast cereal... Read More

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11 Jun 2019 | Kalsec

Kalsec used IFT 2019 to position the company as “heat management experts” with the Heat Up strategy presented. “We just conducted some consumer research that showed that consumers are eating hot and spicier foods more than ever before. But their preferences are changing and they are looking for more specific... Read More

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11 Jun 2019 | Diana Food

Diana Food is now offering a line of USDA organic certified colors, claimed to demonstrate the next generation of their leadership in coloring foods. "From the blue shade of spirulina to the blueberry/raspberry shade of purple carrot, our portfolio of organic colors and customized organic blends brings... Read More

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11 Jun 2019 | DSM

DSM showcased an “on-the-go” yogurt prototype created with DSM’s DelvoGuard protective cultures at IFT 2019. This culture range can help dairy producers meet consumer demand for clean labels and a longer shelf-life at both ambient and chilled temperatures, maintaining product freshness and unique taste and... Read More

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11 Jun 2019 | Tate and Lyle

The US mainstream commercial adoption of allulose looks closer than ever after the US Food and Drug Administration (FDA) announced that it will allow the low-calorie sweetener to be excluded from total and added sugars counts on Nutrition and Supplement Facts labels when used as an ingredient in April 2019.... Read More

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07 Jun 2019 | ADM

At the IFT Food Expo 2019 in New Orleans, FoodIngredientsFirst spoke with Alex Holste, Commercial Manager – ADM High Potency Sweeteners, about the company's efforts to enter the stevia extract arena.

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05 Jun 2019 | AAK

From the floor of the IFT Food Expo 2019 in New Orleans, US, Henning Villadsen, Business Development Director at AAK speaks to FoodIngredientsFirst about the company's new platform, AkoPlant plant-based alternatives and how a sustainability approach will propel AAK further forward. “The plant-based aspect... Read More

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03 Jun 2019 | Emsland

At Vitafoods Europe 2019, FoodIngredientsFirst spoke with Thomas Pruter, Director Research, Development & Innovation at the Emsland Group, about the company's efforts to expand pea protein to new applications. Under its Empro brand, the Emsland Group is offering a product line of pea-based proteins. With a... Read More

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28 May 2019 | Kalsec

Kalsec’s experience in the hops business is supporting the company’s endeavors into creating craft flavors for an array of products, including craft beef sticks, pretzels and condiments. “The type of consumers interested in this space are the experimentalists, who are looking for new experiences. What craft... Read More

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24 May 2019 | Red Arrow

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

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22 May 2019 | Meat Cracks

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

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17 May 2019 | Raps

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

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16 May 2019 | Galactic

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

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13 May 2019 | Vaessen-Schoemaker

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

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13 May 2019 | Essentia Protein Solutions

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

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10 May 2019 | Moguntia

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

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