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Ingredients

After three years of research and development, Nammex – an organic mushroom extract ingredient supplier – has achieved a breakthrough: close to 80 tons of fresh Trametes versicolor, commonly known as turkey tail, have been cultivated and harvested for commercial purposes this year. With that, Nammex is the first and only...
Nutrient Density1 is an emergent trend that will exert a growing influence on marketing and product development over the next five years, and could benefit certain categories in particular. “The concept of foods being ‘nutrient-dense’ has been floating around for more than 20 years in nutrition circles, but it has...
Carbery Group has announced that Steve Morgan, chief executive officer of Synergy Flavours in Europe for the last 14 years, will be leaving the company at the end of 2021 to pursue personal interests. Morgan has worked in the food and beverage industry since 1987, having previously held senior roles...
Fancy eating insects for lunch? Though many people will understandably be sceptical and quite hesitant to eat such food products, the team at SPACE10 succeeded in crafting an alternative to traditional meatballs that is not only delicious but far more environmentally friendly. Simon Caspersen described how during his talk...
Imagindairy surges ahead in solving the bottleneck of animal-free milk protein production. Imagindairy, Ltd., a FoodTech company creating milk proteins identical to those from cows, has announced completion of a $13m seed round. The funding was led by MoreVC, a leading seed stage investor in Israel managing $275m across three...
Rapidly-rising demand for collagen is a reminder that consumers do not want only plant-based products, according to Julian Mellentin, director of food and nutrition consultancy at New Nutrition Business. “People are also very much open to innovation in animal-based products,” said Mellentin. “Collagen is an excellent example, with its image...
Foodtech startups are invited to submit solutions that improve the texture and functionality of plant-based cheese or natural ingredients for use in foods that support immunity, energy and sleep. On the Innovation Challenges, Oliver Katz, conference producer at Future Food-Tech, said: “We’re delighted to be working with Danone North America...
Angel Yeast Co., Ltd, a high-tech yeast company in China, has launched AngeoPro F80, a vegan-friendly, allergen-free, natural-origin yeast protein. An ideal solution to complement plant-based protein sources to meet the growing demand for protein across the globe, AngeoPro F80 is rich in nutrition and protein content with properties that...
Chr. Hansen has launched its next-generation SWEETY® culture, the latest addition to its sugar reduction portfolio for fresh dairy. Using the power of fermentation, SWEETY® enables producers to maintain the enjoyable level of sweetness their customers love, all while reducing added sugar by up to 1g for every 100g of yogurt. Helping...
To meet discerning preferences and tastebuds, food manufacturers can turn to rice starch as a natural, clean-label solution. By Christian Philippsen, managing director of BENEO Asia Pacific Today, more than 60% of consumers prefer products with “no artificial ingredients”, “no preservatives” and “contains only natural ingredients” labelling.1 This demand has also...