Ingredients
Beneo increases flexibility for manufacturers to meet interest in sugar reduced products
Beneo-scL85 increases the potential to offer products with less sugar.
Mane Kancor opens its largest manufacturing facility
Facility consolidates the bulk production in a single location to simplify processes.
Marlow Ingredients and Tempty Foods unveil world first collaboration for use of Marlow Mycoprotein
Partnership sees Tempty Foods as the first Danish company to launch mycoprotein based products.
Givaudan Customer Foresight platform to shape the future of food
Industry first platform identifies early indications about impending, future shifts.
Corbion upgrades Europe-based Meat Lab to support processors
Expanded, upgraded lab facility will help meet growing demand for the technical, R&D, and product development.
ADM and Air Protein collaborate on R&D and scalability of new and novel proteins
Companies sign strategic agreement to advance the development and production of unique landless protein.
Lallemand releases powerful solution to control mould and yeast in dairy
Lalcult Protect MC1 has been designed to prevent mould but also yeast growth.
Sweegen’s Rebaudioside M receives full authorisation for use in the UK
‘A very positive step forward for brands looking to improve the nutrition profile of their products’.
AAK’s cocoa substitute delivers ‘more authentic chocolate experience’
Patented plant-based CBS compound allows up to 15% of cocoa ingredients for superior cocoa flavour.
Achieve vibrant yellow shades in fat-based applications
Deliver bright, homogenous yellow shades.
Mane’s exclusive survey reveals beef burger analogue preferences
Recommendations for plant-based burger brands to fine tune their products.
Novozymes’ Novamyl BestBite increases freshness, combats waste
Biosolution raises the bar for fresh texture and shelf-life in baking.
Optimising health
Advances in genome sequencing are transforming the food supplement market, argues Thomas Gurry PhD, computational and systems biologist, co-founder and CEO of myota
University of Copenhagen researchers pave the way for a new protein source
Knowledge gained can be used to remove the proteins and bitter taste from the rapeseed plant.