The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Ingredients
Solar Foods receives positive EFSA scientific opinion for novel air protein ingredient
Finnish food-tech Solar Foods has received a positive scientific opinion from the European Food Safety Authority, stating that its novel ‘air protein’ ingredient Solein is safe under the proposed conditions of use.
Kensing develops plant sterol-enriched cream cheese targeting cholesterol reduction
Ingredient supplier Kensing has developed a prototype of light cream cheese enriched with its sunflower-derived plant sterol formulation, Sunvasterol EST.
Kalsec and 2nd Nature explore natural ingredient innovation partnership
Kalsec and 2nd Nature have announced a collaboration to explore opportunities in naturally sourced ingredient discovery.
Mastering natural colours in confectionery
In this white paper, Sense Colour – Colouring Confections, Givaudan shares the technical specifics of natural colours use in sweets and candies, as well as some recommendations to achieve the best colouring effect for a sweet and memorable consumer experience.
Kellogg’s removes whole rice grains from Rice Krispies and Coco Pops in Europe
Kellogg’s has reformulated its Rice Krispies and Coco Pops recipes, with the puffed breakfast cereals no longer made with whole rice grains in European markets.
Pladis targets GLP-1-friendly nutrition and climate-resilient ingredients with second accelerator programme
McVitie’s owner Pladis has opened applications for the second year of its global Accelerator Programme, seeking food-tech start-ups with innovative technologies that can support climate resilience and strengthen nutrition around the world.
Cargill launches reduced-sugar sweetener brand Craftiva
Cargill has launched Craftiva, a new brand of reduced-sugar flavoured syrups and sweetener packets targeting consumers looking to reduce their sugar intake without compromising on taste.
Andfoods brings fermented mung bean-based cream to Singapore market
New Zealand-based food-tech company Andfoods has announced the official launch of its dairy-free whipping cream, made from fermented black mung beans, now available to professional kitchens in Singapore.
Barry Callebaut unveils new fermentation-based chocolate flavour solution, Flavourcode
Barry Callebaut has unveiled Flavourcode, a new flavour solution for chocolate developed through a proprietary approach to cocoa fermentation.
Biospringer by Lesaffre acquires ModuMax taste modulation tech from DSM-Firmenich
Biospringer by Lesaffre, a fermentation and yeast ingredients specialist, has announced its acquisition of ModuMax, a portfolio of taste modulation solutions developed by DSM-Firmenich.
Döhler expands natural colour capabilities in Turkey and Mexico
Döhler is expanding its global colour production network with investments in Türkiye and Mexico, increasing manufacturing capacity and introducing new processing technologies.
Leprino Nutrition completes $35m expansion to quadruple microparticulated whey capacity
Leprino Nutrition has completed a $35 million expansion at its Lubbock, Texas, facility, quadrupling its production capacity for microparticulated whey protein. The expansion, which adds to the site's existing sweet whey operations, will focus on consolidating externally sourced whey solids. Lubbock will join Leprino Nutrition's Fort Morgan, Colorado facility as one of two sites dedicated to microparticulated production. The investment comes as demand for protein-fortified food and beverage...
- Page 1