Product is a natural hydrocolloid extracted from red seaweed, which dissolves at lower temperatures with less time than traditional agar.
The certification confirms Roquette’s continuous commitment to supply high quality, reliable and traceable ingredients.
Reports from China, where the coronavirus originated and where a return to normal living conditions is beginning to happen, suggest plant-based protein foods are proving increasingly popular.
In a new report entitled “Plant Proteins: Present & Future,” Lux Research evaluates 24 crops and their attractiveness as plant protein sources.
Bunge Loders Croklaan, a key supplier in specialty oils and fats for the food industry, has strengthened mitigation of 3-MCPDe (3-monochloropropanediol esters) in its oils portfolio ahead of expected European legislation.
New brand Bright Barley is on a mission to ‘Bring Barley Back’ with its three new dairy free shakes.
Researchers have found that freeze drying technology could result in better-tasting ice cream which melts at a slower rate – offering food processors new opportunities.
Combined know-how to help shape a sustainable food system.