LOFO is an enzyme-based solution that provides a low-FODMAP feature for wheat and rye baking.
Kerry’s new natural flavourings portfolio is designed to address the upcoming European organic regulation that will require flavourings for organic food and beverages to have an 100% natural structure, with at least 95% derived from the named source.
The carob fruit can help attenuate cardiometabolic alterations in Metabolic Syndrome.
“Organic suitable” milestone status will enable European organic food manufacturers to use Acryleast to reduce the presence of acrylamide in their products by up to 95%.
Market analysis for ‘Summer Insights’ covers an extensive range of this summer’s top food products in retail, restaurants and food service.
Field fare, leading Kent-based supplier of scoop-your-own frozen produce in the UK, is promoting its offering of plant-based burgers ahead of this year’s National BBQ Week (25-31 May).
Delvo Cheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
The food and beverage industries face big changes over the next few years. Covid-19 has not only turned the spotlight on demand for food supplies but also the need for the global food system to change. Helping to stay on top of these shifts in production and consumer demand is food tech (in all its various guises).
Salt of the Earth Ltd has developed a new, clean-label sodium-reduction ingredient designed as a 1:1 drop-in replacement for salt in snack applications.
Investment broadens the company’s range of plant-based protein ingredients with high-value quinoa flours that are widely sought by consumers.
Total fat system solution enables guilt-free indulgence with up to 50% less sugar in the final confectionery product and no compromise on taste.