The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
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Ingredients
Research study unlocks new functional F&B potential through Xampla’s microencapsulation technology
A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase.
Ardent Mills unveils wheat-based cocoa powder alternative
Ardent Mills has introduced Cocoa Replace, a wheat-based ingredient designed to replace up to 25% of cocoa powder in baked goods like cakes, cookies, brownies and muffins.
Opinion: Smooth operators – Inside the creamy texture craze
Shannon O’Shields talks to FoodBev about the most in-demand textural qualities: a silky, creamy and velvety smooth mouthfeel.
TurtleTree receives US FDA ‘No Questions’ letter for animal-free lactoferrin
TurtleTree has received a ‘No Questions’ letter from the US Food and Drug Administration, validating the safety of its precision-fermented lactoferrin ingredient for use in food.
DSM-Firmenich opens Baking Innovation Center in New Jersey, US
DSM-Firmenich has opened a new US baking innovation facility in Princeton, New Jersey, as part of a broader €700m investment to advance its global R&D capabilities.
Start-up of the month: Urban Farm-It
In this installment, we speak to Elliot Webb, founder of Urban Farm-It, a business offering a range of mushroom cultivation supplies.
DMC Biotechnologies introduces fermented myo-inositol ingredient
DMC Biotechnologies has announced the availability of fermented myo-inositol for commercial use across food, beverage and supplement formulations.
Opinion: The protein hype – Is this health movement a distraction from what really matters?
The obsession with protein shows no signs of slowing, but is this nutrient really the health hero it’s made out to be?
Smart solutions for food and nutraceutical applications at Vitafoods
Fara Customized Functional Solutions from Faravelli Group are crafted to optimise texture, flavour and stability in both food and nutraceutical formulations, allowing for the precise and efficient development of innovative products.
Arla Foods Ingredients introduces zero-waste solution for strained dairy production
Arla Foods Ingredients has unveiled a new approach aimed at eliminating acid whey from the strained dairy production process, a significant advancement for manufacturers seeking to enhance efficiency and reduce waste
OFI expands soluble coffee production with new facility in Brazil
Olam Food Ingredients (OFI) has inaugurated a new soluble coffee facility in Linhares, Espírito Santo, marking a notable expansion in its manufacturing capabilities.
FDA approves three natural colour additives to replace petroleum-based dyes
The US Food and Drug Administration (FDA) has approved three new colour additives derived from natural sources, expanding options for food manufacturers and furthering efforts to eliminate petroleum-based dyes from the US food supply.
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