Latest News in the food Industry

Innovation

Acrylamide reduction in the spotlight

Acrylamide reduction in the spotlight

14 Aug 2018

New EU regulation on acrylamide levels in food came into force in April 2018, spurring companies to step up their reduction efforts. What are the latest solutions?

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Fi South America is only two weeks away

Fi South America is only two weeks away

6 Aug 2018

Fi South America takes place from 21-23 August 2018 at the Transamerica Expo Center in São Paulo, Brazil, welcoming 9,000+ industry professionals, and 700+ suppliers.

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Energy drink makers turn to botanicals for a more natural buzz

Energy drink makers turn to botanicals for a more natural buzz

6 Aug 2018

Energy drink manufacturers increasingly are looking to natural ingredients to capture market segments that have previously been overlooked, such as women and older consumers.

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Frutarom enters “beauty from within” market

Frutarom enters “beauty from within” market

25 Jul 2018

Frutarom has entered the “beauty from within” market with PhytoflORAL, a patented clinically studied cosmeceutical that is said to give skin a light, even tone and to promote skin health.

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Practical Innovation says it can help start-ups succeed

Practical Innovation says it can help start-ups succeed

25 Jul 2018

Only 0.5% of food product launches achieve success in the marketplace, according to Practical Innovation, an innovation starter company. For food companies to beat those odds, real innovation is a key factor for product success, it says.

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Ingredion adds to processed cheese portfolio

Ingredion adds to processed cheese portfolio

24 Jul 2018

Ingredion has added three functional potato starches to its processed cheese ingredient portfolio. CheeseApp 50, 70 and 80 are said to enable recipe cost savings in analogue block and block processed cheeses.

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Plant-based dairy alternatives spur ingredient innovation

Plant-based dairy alternatives spur ingredient innovation

23 Jul 2018

The rising popularity of plant-based dairy alternatives has driven ingredient manufacturers to revamp their product ranges, introducing cultures, flavours, flavour maskers and probiotics suitable for vegan foods and drinks.

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Mosa Meat gets €7.5m funding

Mosa Meat gets €7.5m funding

23 Jul 2018

Mosa Meat, a spin off company from Maastricht University, has announced that it has raised €7.5M to bring cultured meat to market by 2021. It is said to be the first investment in a European cultured meat company.

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Hydrosol launches all-in compound for plant-based food

Hydrosol launches all-in compound for plant-based food

20 Jul 2018

“Plant-based food” is currently the most popular term according to the Food Report 2019, notes Hydrosol. The reason is, the company says, that it covers many different trends, from flexitarian and vegetarian lifestyles to vegan alternatives.

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Is the buzz around insect protein justified?

Is the buzz around insect protein justified?

16 Jul 2018

Insects have been hyped as a potential alternative protein source – but do they really have the potential to enter the mainstream?

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Cargill introduces carrageenan extract for dairy desserts

Cargill introduces carrageenan extract for dairy desserts

13 Jul 2018

Dairy manufacturers can now achieve premium texture, according to Cargill, using a cost-efficient and sustainably sourced ingredient for creamy dairy desserts - Satiagel Seabrid.

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Salt of the Earth reformulates ranch dressing

Salt of the Earth reformulates ranch dressing

10 Jul 2018

Salt of the Earth says it has successfully replaced monosodium glutamate (MSG) in Ranch dressing with Mediterranean Umami, an all-natural sodium-reduction ingredient based on vegetable extracts and sea salt.

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