Latest News in the food Industry

7 Nov 2023

Collagen’s health benefits are well-known. In response to the market’s demand for product differentiation, PB Leiner has expanded its SOLUGEL® collagen peptides portfolio with premium fish collagen.*

7 Nov 2023

IMCD technical directors share nutritional improvement trends, challenges, and tips for their respective continents.

6 Nov 2023

Often plant-based products do not contain sufficient amounts of nutrients such as iron, zinc, or calcium. Dr. Paul Lohmann^® offers a wide range of high value mineral salts for the enrichment of foods.

6 Nov 2023

Divi’s offers a wide range of synthetic and natural carotenoids in a variety of high-quality forms to best meet the requirements of every application, whether for use in fortification or coloration.

6 Nov 2023

Quimivita grows in Europe, enhancing its global reach. From its roots in mineral salts, it delved into premixes & sustainable products. Key offerings: bakery enhancers & vegan meat solutions.

3 Nov 2023

Food and beverage companies increasingly are leveraging AI tools to streamline product development and launch products to stay ahead of consumer trends and challenges, Bernard Lahousse, co-founder and go-to-market lead for Foodpairing, said during a we...

2 Nov 2023

Erbacher Food Intelligence is a leading expert in customised extrudates and textured vegetable protein. They create individual customer wishes from fruity spelt bears to pea-based meat substitutes, many of can be found on supermarket shelves around the...

1 Nov 2023

Peer-reviewed, published research adds to Pycnogenol®’s catalog of research in menopause and beauty, revealing new benefits for the celebrated super-antioxidant to address hair density.

1 Nov 2023

Pectin, derived from apples and citrus fruits, is a natural, vegan ingredient that is highly valued by consumers and product developers. It is completely plant-based and perfect as a texturizer, gelling agent, thickener and stabilizer in a variety of a...

31 Oct 2023

This study suggests that durum wheat germ oil can be effectively used in biscuit-making instead of sunflower oil to decrease the oxidative phenomena and increase the bioactives of the end-products.

31 Oct 2023

Multifunctional citrus fibers have opened exciting possibilities in the dairy industry, enriching the texture, mouthfeel and nutritional profiles of various products. From fermented dairy to cream cheese preparations and milk or plant-based drinks, cit...

30 Oct 2023

Chickpeas are at the center of a growing global  plant proteins trend, boosting the development  of a new category of chickpea ingredients. Due  to its high nutrition profile, great taste and being  non-allergenic, chickpea pro...