This week in industry news, Döhler expanded its foodservice presence in North America with a freeze-dried fruit range and the EU authorized the use of magnesium L-threonate as a novel food in the ...
Peanuts are appealing to on-the-go snackers for their plant-based and high-protein appeal. But they are also emerging in infant foods. Bret Keough, strategic sales manager at Golden Peanut, points out ...
Ellen Dinsmoor, COO of Vow, an Australian cultured meat company, discusses the evolution of consumer perception of cultivated meat, noting that many still associate it with plant-based products. With ...
Innova Market Insights data reveals a 6% rise in food and beverage launches featuring texturizers from October 2019 to September 2024. The bakery category leads in the use of texturizing agents, while ...
Food Ingredients First reviews 2024: Alt-proteins, sustainable food systems and digitalization ...
ICL’s partnership with Daiz is elevating soy through germination with its Rovitaris SprouTx ingredient now on the European market. Karen Emerson, sales and business development manager of alternative ...
Prova has tailored its flavor solutions to help brands rebalance missing notes after a reduction in cocoa powder. Marie Le Beller, senior product manager, explains why no one-size-fits-all solution ...
Vanillin is a potent ingredient to mask off-notes or bitterness in nutritional foods or improve the flavor of baked goods. However, it can only address a small portion of the world’s demand for ...
Supplier of flavonoids and B12 ingredients HTBA (HealthTech BioActives) introduced a new high-intensity sweetener to Europe. The ingredient produced with “green chemistry” from citrus can be used to ...
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