Food & Beverage

The SQF program is administered by FMI, The Food Industry Association and benchmarked to the Global Food Safety Initiative (GFSI).

The study aims to determine the safety and effectiveness of the ingredient on improving long- and short-term memory, concentration, and clarity of thinking in healthy individuals. The study is planned for completion in November.

The facility will house a fermentation reactor sized at 30,000 L, which is the largest of its kind. This will allow the total manufacturing volume reach up to 900,000 L.

Equinom and AGT Food and Ingredients Inc. entered into an agreement to co-create a portfolio of plant-based functional ingredients produced from Equinom yellow pea varieties.

Probiotics and prebiotics might be trending, but don’t forget about enzyme supplements, experts say.

Kerry launched a label-friendly, non-GMO alternative texture system called Puremul designed to overcome the current sunflower lecethin supply chain challenges and pricing instability.

Nutiani will offer customers end-to-end solutions through a combination of wellbeing nutrition products, concepts, and services that leverage the Co-op’s intellectual property and investments in research.

Products like tofu and tempeh may not get the same press as flashier meat alternatives, but they still play a prominent role in the plant-based diet.

Learn why APAC is one of the leading markets in the world for algae extraction, consumption, and end-product formulation.

The concept is based on whey and milk protein ingredients from the company’s Lacprodan range. It ensures that rich chocolate mass retains its flavor and softness throughout shelf life and offers 30% protein per bar, allowing for high-protein claims.

Examining the factors behind the rapid rise of adaptogenic supplements

RedLeaf will use the funds to expand the planted acreage of RedNatural sorghum varietal across central Kentucky and continue to build the infrastructure required for large-scale harvest and processing.

Synergy Flavors Inc. broke ground on its new 12,500-square-foot savory innovation center in Wauconda.

Icon Foods hired Ian McGuinness as its director of operations and Angela Squire as its new marketing manager.

The new ingredient can boost nutritional value by upping fiber content, making it a great ingredient for pasta, baked goods, tortillas, pizza crust, beverages and bars.

These fibers are clean label alternatives to carrageenan, often use by manufacturers of meat and dairy alternatives to maintain desirable texture and mouthfeel in their products.

ChenlandNutritionals’ ingredient CuminUP60 is now self-affirmed GRAS (generally recognized as safe) with assistance from GRAS Associates, a fully owned subsidiary of Nutrasource

Under this new partnership, ADM will process and commercialize a portfolio of proprietary ingredients made up from Benson Hill Ultra-High Protein (UHP) soybeans.

The new Immune Support line features both quart beverages and shots featuring scientifically backed probiotic strains designed to support the immune system.

The two new products are designed to support intensity and endurance during exercise.

The collection includes the flavors Mexican Elote, Classic Guacamole, Korean Gochujang, Sichuan Style Kung Pao, Mild Indian Curry, and Madras Hot Curry.

Using this method, the company can produce protein isolates, natural colors, flavor enhancers, gluten substitutes, and other useful compounds.

Prebiotic companies are taking delivery forms to a whole new level.

In early-stage canola field trials, the platform significantly increased seed weight per hectare for canola crops.

Anthocyanins hold value beyond their coloring effects. They can impart many functional properties in functional and nutritional foods, too.

Food byproducts and waste present an important opportunity for product development.

The new center enables Corbion help Asia-Pacific customers with food stability and preservation solutions.

Merit Functional Foods announced that its Peazazz pea protein may be used to replace methylcellulose, an ingredient commonly used in meat alternatives as a binding and gelling agent.

Better Juice’s enzymatic process converts simple sugars (fructose, glucose, and sucrose) into prebiotic dietary fibers and other non-digestible molecules, while maintaining the full flavor, body, and naturally occurring vitamins and nutrients of the fruit.

The company’s ACV contains 5% acetic acid and can be included in functional foods and dietary supplements.