News
Lampados International has completed a new plant expansion for the production of Liteez, a vegan, 3D meringue kiss sweetener for hot beverages.

Lampados International has completed a new plant expansion for the production of Liteez, a vegan, 3D meringue kiss sweetener for hot beverages. The new facility was designed according to eco-friendly principles to dramatically reduce energy and water use.
Lampados developed an entirely automatic, closed-system production process for Liteez that is said to ensure product safety and purity according to the strictest certifications, with full control over every step, including packaging.Production of meringue is typically highly sensitive to contamination, the company notes, especially during the foaming stage, and many meringue manufacturers engage this stage manually which also is labour intensive. The new closed system by Lampados is designed to prevent contamination throughout every step, allowing maximum flexibility that enables increasing capacity by 22 times.“When we set out to create a new sweetener, while we certainly strived for exceptional characteristics and functionality, we wanted to do so with responsibility,” said Noam Kaplan, CEO of Lampados. “Consumers—especially millennials—expect manufacturers to be a part of the community and take care of the environment. Part of Lampados’ mission is to make Liteez a better-for-you product in every aspect.”The new production process of the Liteez 3D sweetener allows water and energy savings due to:1. A more controlled foaming system that allows for a reduction of water in the mixture by 9%. This reduction also saves energy in the drying process.2. Heated pipes save 6% energy by getting the material from cold to drying temperature more rapidly.3. Shifting to a continuous process, washing equipment and utensils only once in each production, while still ensuring maximum safety and purity. This saves a further 47% on water usage.“As a family business, Lampados constantly turns back to its roots and core values,” said Kaplan. “We keep searching for innovation in flavor and functionality, but it also is important for us to conserve our precious resources. Water is one of the most valuable resource in Israel, so it is only responsible to reduce waste and at the same time produce our safe sweetener using only simple ingredients.”
2 Jul 2026
Today's global food system is fragile and volatile and governments must respond by building “resilient self-reliance”, says the think tank, IPES-Food.
Read more
24 Jun 2026
International dairy company Arla Foods and German farmer-owned business DMK Group are to merge, creating one of Europe’s biggest dairy cooperatives.
Read more
18 Jun 2026
Almost all plant-based food and drinks contain mycotoxins – naturally-occurring toxic compounds produced by fungi – and raw material monitoring should be extended, say researchers.
Read more
17 Jun 2026
Allergen-free food and drink products are now “structurally embedded” into the wider health and wellness category, with significant innovation happening at retail and brand level, say experts.
Read more
16 Jun 2026
With IFF set to sell its food ingredients division to CVC Capital Partners for €3.7 billion, we look at how mergers, acquisitions, and divestments are shaping the sector.
Read more
11 Jun 2026
US-based Healthy Eating Research has proposed an ingredient-based approach to defining ultra-processed foods (UPFs) to make them easier to identify for policy purposes.
Read more
10 Jun 2026
Many GLP-1 users have altered flavour preferences, becoming highly nuanced and “complex”, with important implications for how brands formulate, says the Institute of Grocery Distribution.
Read more
5 Jun 2026
US ingredients business Ingredion has made a £2.7bn takeover bid for its London-listed peer Tate & Lyle.
Read more
1 Jun 2026
Some of Europe’s biggest companies, including Coca-Cola, Kraft Heinz, McCormick, and Mondelēz, have called for new EU rules on packaging to be delayed.
Read more
28 May 2026
US front of pack nutrition labels are on the way – but policymakers and researchers are divided on how best to design them.
Read more