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5

Giract releases comprehensive ingredients market forecast in new 2025 publication

Giract’s latest industry analysis provides food scientists and R&D professionals with crucial market data on technical, nutritional and intermediate ingredients, with five-year projections across global markets. The publication aims to support formulation decisions with reliable market intelligence on ingredient availability, pricing trends and emerging applications.

6

Yeast protein discovery offers novel alternative to traditional food emulsifiers

Researchers have identified specific yeast cell wall proteins that demonstrate emulsifying properties comparable to milk-derived casein, potentially offering a new allergen-free alternative for food manufacturing. The discovery of these easily extractable proteins, particularly Tdh2 and Fba1, marks a significant advancement in developing natural, sustainable emulsifiers from microbial sources, addressing growing industry demands for non-allergenic ingredients.

7

Magnesium L-threonate gains EU novel food status with exclusive market rights

A proprietary form of magnesium L-threonate has achieved novel food authorisation from the European Union, marking a significant development in bioavailable magnesium supplementation. North American ingredient supplier AIDP and its licensee ThreoTech have secured exclusive EU marketing rights for five years, establishing new regulatory precedent for proprietary ingredient protection in the novel foods category.

8

Miura Partners acquires citrus flavonoid manufacturer HTBA

Spanish bioactives specialist HealthTech BioActives (HTBA) reports substantial growth over the past five years, with revenues reaching €80 million and workforce doubling to 200 employees. The Barcelona-based manufacturer of citrus flavonoids and vitamin B12 derivatives will now pursue further expansion under new majority shareholder Miura Partners.

9

The protein revolution: How science is supercharging plant ingredients

From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.

10

New soy protein aims to solve taste challenges in plant-based products

A new textured soy protein developed through a partnership between ICL Food Specialties and DAIZ Engineering promises to address persistent sensory challenges in plant-based meat and seafood applications. The protein, branded as ROVITARIS® SprouTx™, utilises a proprietary germination technology that claims to eliminate the characteristic beany and bitter notes typically associated with soy-based ingredients.