Food & Beverage

The ingredient was created in partnership with Virun Nutra-Biosciences, whose patented Esolv technology encapsulates the astaxanthin in micelles that are then spray-dried to create a water-soluble powder that is neutral flavored, highly dispersible, and bioavailable.

SweeGen, Inc.'s proprietary Rebaudioside E is now Generally Recognized as Safe (GRAS) after FDA issues no objection letter. 

Dawn Food Products Inc. has acquired an Ardent Mills ingredient mix facility in Burlington, Ontario, taking over the sweet ingredient business. 

A look at a few new turmeric/curcumin products that launched in the past year.

FDA has issued a new guidance on food labels for single-ingredient sugars and syrups, as well as certain cranberry products, after producers of single-ingredient sugars raised concerns about how consumers would perceive Added Sugars declarations on product labels. 

According to Innova Market Insights, the number of foods and beverages positioned toward skin health saw 15% average annual growth globally between 2014 and 2018.

IFT 2019 saw continued innovation in clean-label sweetening solutions to infiltrate a broader range of product applications. 

The new system, says DuPont, will provide superior taste and texture to a range of plant-based meat products.

As more wellness products enter an already crowded market, packaging remains paramount to marketing and branding efforts.

The right ingredients can not only provide superior flavor, but also functional benefits as well as improve batch consistency, reducing manufacturing costs. 

From protein to elderberry, suppliers formulated today’s hottest ingredients into innovative foods and drinks at IFT 2019.

Two supplements are available: one for the morning, to be taken with your morning coffee, and another to be taken in the evening.

Olam International’s (Singapore) Olam Cocoa division was at June’s Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo highlighting some of its clean-label premium cocoa powders along with the value powders produced at the company’s new U.S. plant.

What’s in a name? When that name applies to an oat “milk,” soy “cheese,” or macadamia nut “ice cream,” the answer may be: the seeds of controversy.

Allulose, an ingredient that offers important health benefits when used as a sugar replacer, is gaining momentum now that FDA has said it does not need to be counted as an added sugar on FDA’s new Nutrition Facts label.

At IFT 2019, functional-ingredients supplier Ribus (St. Louis) talked about how its rice-based ingredients are finding more and more followers in the clean-label space.

For food manufacturers, the new shortenings offer performance comparable to partially hydrogenated oils (PHOs) but with the health benefits of soy and high-oleic soybean oil.

According to New Nutrition Business, consumers may prefer vegetable-based plant-based products over plant-based meat alternatives, which have a more complex ingredient deck. 

This U.S. quinoa supply offers sensory attributes comparable to quinoa sourced from South America and provides important sustainability benefits to local growers.

Diana’s new USDA-certified organic color portfolio targets dairy and other food and drinks.

At IFT 2019, starch suppliers presented their newest native, clean-label innovations.

From overcoming high-protein challenges to delivering lactose-free options, dairy protein suppliers continue to serve the market’s needs.

The company’s solutions address many inherent challenges presented by plant-based proteins, including off notes and bitterness and perceived dryness.

Does probiotics’ future lie in foods, beverages, supplements-or all three?

Synergy Flavors (Wauconda, IL) is partnering with The Hatchery, a Chicago-based nonprofit group created to help small, local food and beverage entrepreneurs develop ideas and products.