Food & Beverage

Plant-based diets, personalized nutrition, functional foods, and digestive health are key to success in 2023.

As consumers spend more on confections, will healthier options get their vote?

Dutch ingredients firm Fooditive is ramping up trials to mass-produce bio-identical honey.

The facility will produce soy protein concentrates and textured soy protein concentrates.

Milcobel will provide whey protein retentate from its mozzarella production facility in Langemark.

The capital raise was led by food technology and alternative-protein investor Synthesis Capital.

ICL Food Specialties and Protera Biosciences have partnered to develop novel protein ingredients using precision fermentation.

More can be done to spread awareness about halal foods and to ensure customers shopping for halal-certified foods know where to purchase them.

According to the company, the ingredient enables frozen plant-based desserts that mimic the creamy mouthfeel of dairy desserts.

BASF will supply StePac with its patented chemically recycled polyamide 6, called Ultramid Ccycled.

Unlokt uses a fully water-soluble powder to encapsulate cannabis within a natural protein that shuttles the actives directly into the body’s circulation by bypassing first-pass metabolism in the liver.

The company is offering BetaVia in two new water-dispersible versions.

The companies already work together in markets such as Poland and the Nordics, as well as in Latin American countries such as Mexico.

Leading industry attorneys dig into the complexities of FDA’s announcement.

Merit Functional Foods has launched its first USDA Certified Organic pea protein ingredient, Organic Peazazz C850.

Market researcher Innova Market Insights details how food and drink companies are growing their corporate sustainability initiatives while educating consumers on the impact of those initiatives.

Brightseed’s innovative AI platform, Forager, is unlocking the potential of plant bioactives while also accelerating research and development of novel ingredients.

According to Beneo, the plant-based chicken chunks have an authentic fibrous chicken-like structure, a juicy mouthfeel and an irregular shape by design to offer manufacturers a high level of recipe versatility.

The pea and canola proteins in the ingredient work together to create a meat-like texture characterized by a firm and springy bite and appealing mouthfeel, says Royal DSM.

Plant protein innovations pull up weeds one by one.

Kerry has released Acryleast Pro, an advanced iteration of the company’s signature acrylamide-reducing non-GMO yeast, Acryleast.

Dietary fiber is not just good for the gut; it can also help formulators improve the taste and texture of reduced-sugar and free-from foods and beverages.

The new agreement will allow MycoTechnology, which harnesses mycelium from mushrooms to create novel ingredients, to capitalize on IFF’s Re-Imagine Protein innovation program.

Ingredion Inc. announced an exclusive commercial distribution partnership with InnovoPro, a leading Foodtech chickpea solutions company, to distribute a chickpea concentrate in the U.S. and Canada.

How are APAC countries trying to reduce sugar consumption?