Ingredients
Tate & Lyle launches Vantage sweetener solution design tools
Low and no calorie sweeteners are now a vital tool in today’s formulation toolbox.
DSM debuts integrated portfolio of plant-based meat alternatives
Featuring a selection of yeast extracts, process flavours, hydrocolloids and nutritional ingredients, DSM’s portfolio meets growing consumer demand for meat alternatives.
Sensient Flavors presents its 2020-2021 ‘Trends to Taste’ flavour collection
Based on the eponymous company report on the latest global socio-cultural shifts and trends, the new flavours reportedly provide inspiration for up-to-date product launches and targeted brand positioning.
Better Juice scales up on sugar reduction tech for fruit juice
FoodTech startup Better Juice plans to go full-scale with industrial implementation of its sugar-reduction tech within a year.
Flex appeal
The balance between being a full-time carnivore and vegetarian is a conscious decision.
Thai FDA approves health claim for bifidogenic effect in Sensus chicory root fibre
The Thai FDA has approved a health claim for the effect of Sensus’ chicory root fibre to increase bifidobacteria in the intestine.
Uelzena Ingredients expands range of industrial sweetened condensed milk
The company said current food trends require new product solutions to meet trends such as vegetarian and vegan products, products with an organic label, clean label or food for certain faith groups.
Tate & Lyle and Solevo announce new distribution partnership for West Africa
Solevo has become the exclusive distributor of Tate & Lyle’s ingredients in West African countries including Ivory Coast, Senegal and Cameroon.
Better World Naturals becomes first Clean Label Project certified ingredient manufacturer
The plant-based ingredient manufacturer is the first to earn Clean Label Project certification for its ginseng and rosemary extracts.
Sponsored: How California Raisins can benefit food manufacturers
California raisins can reportedly help manufacturers achieve a spectrum of subtle, balanced flavours, and are taking on new importance as a replacement for sugar.
California Raisins staying on top
Free from artificial colours, flavour enhancers, stabilisers and preservatives, California raisins help manufacturers achieve a spectrum of subtle, balanced flavours, from deep and earthy to highly aromatic and are taking on new importance as a replacement for sugar.
DSM unveils enzyme portfolio to create plant-based dairy alternatives
DSM aims to support the agri-food sector by delivering high-quality, sustainable and nutritionally valuable protein products, from animal and plant-based sources, that are accessible, affordable and appealing.
