International Flavors & Fragrances (IFF) has introduced DIAZYME® NOLO, a new enzyme solution designed to enhance the production of no- and low-alcohol (NOLO) beverages. The product launch comes as the NOLO beer category experiences significant growth, with a 6.5% increase over the past year, making it the fastest-growing segment in the brewing industry.
A new study explores the potential of Neurospora intermedia to transform agricultural by-products into nutritious and palatable food, offering insights into sustainable food production and waste reduction.
Ingredion’s new NOVATION® Indulge 2940 offers food manufacturers a functional native corn starch with unique gelling and film-forming properties, suitable for dairy, alternative dairy, and coated products.
In a significant development for the food technology sector, Dutch company revyve has introduced a novel egg replacement ingredient specifically designed for plant-based burgers.
Roquette, the global plant-based ingredients specialist, has unveiled a new range of hydroxypropylated tapioca starches, bolstering its CLEARAM® line. This expansion aims to address specific texture challenges in various food applications, offering food scientists innovative solutions for product development.
A groundbreaking initiative is calling for food manufacturers to participate in the development of innovative plant-based egg replacements. The Plant-based Ingredients for Egg Replacement (PIER) project, a collaboration between emulsifier specialist Palsgaard, its R&D sister company Nexus, and Aarhus University, is seeking partners to co-create solutions that could significantly reduce both recipe costs and carbon […]
Fooditive Group, a Dutch plant-based ingredient manufacturer, is preparing to introduce its groundbreaking sweetener, Keto-Fructose (5-keto-D-fructose), to the American food and beverage market. This novel sugar alternative, currently undergoing FDA GRAS assessment, promises to set a new benchmark for sugar substitutes with its exceptional taste profile, functional properties, and sustainability credentials.
Nutriswiss uses innovative process technology to safeguard antioxidant content, remove contaminants and improve storage stability.
Sleep deficiency is a widespread issue affecting approximately 35% of the global population. Consequences range from non-restorative sleep, difficulties falling asleep, and frequent awakenings, leaving individuals feeling unrefreshed and potentially interfering with daily functions. In the long term, deficient sleep can have profound impacts on physical and mental well-being.
Ingredients specialist Loryma has added a new binder to its Lory Bind portfolio, catering to the increasing demand for foods with easily understandable ingredient lists. The wheat-based solution offers a declaration-friendly alternative to conventional binders such as methylcellulose, making it an ideal choice for meat-free products.
February 2025
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Fooditive Group
Nutriswiss
Crespel&Deiters Group