Plant-based food: what about taste?
The rise of alternative diets, from flexitarianism to veganism, is prompting manufacturers to respond to increasingly sophisticated and diverse consumer demand.
Cultures, enzymes, yeast
Take your dairy-free innovations to new heights with yeast protein
Crafting delectable dairy-free cheese just got easier with yeast protein AngeoPro, Angel’s sustainably sourced natural vegan protein.
Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides
Angeoboost is a yeast-based product series with high umami taste. It is made from edible yeast and contains free amino acids, nucleotides, and flavor peptides. Angeoboost can be used as a natural substitute for MSG and I+G, and it can also improve the...
Alternative dairy innovation
Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.
Enhancing freeze-drying survival rate
Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus acidophilus during the cultivation and freeze-drying process.
Writing a brief for an ingredient supplier
Finding an ingredient supplier can be time consuming and requires technical skills to consider the many criteria. At Biospringer, we have developed, in collaboration with our experts, the perfect checklist to follow when looking to source a specific...
White Paper: Beverages with Probiotic Benefits
Top functional beverage categories in Europe, based on the percentage of consumers who have bought in the category in the last 6 months and who would also be interested in purchasing if they contained ingredients which promoted digestive health benefits...
A microbiome solution for every application.
Gut health and its impact on overall wellbeing are key drivers for today’s health-conscious consumers. ADM’s microbiome solutions are designed to help deliver on the demands of active consumers looking to support their metabolic wellbeing.
Cover your needs in juice production with highly effective enzyme solutions
Nutrilife® juice enzymes help you to optimize the production process and better meet your customers’ expectations: Improve clarification, optimize juice yield and increase processing capacity despite natural fluctuations in raw materials and without any...
The Secret to Success with Plant-Based Yogurts
With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy snack (Innova Market Insights: Global, CAGR 2015-2020). For formulators to be successful in this...
Yeast, progressive solutions for taste modulation in plant-based applications
As the plant-based movement is gaining more traction, it is now common to refer to plant-based foods as products that are direct replacements for animal-based products. This is, for example, the indication by The Good Food Institute, a US-based nonprofit...
Expanding the value of beverage through wellness
Fermentation and live cultures contents in food are perceived by consumers as healthier because these provide a wellness halo while Covid-19 is accelerating the pursue of such products. Gut bacteria play a significant role in this perception. This...
Top 10 Global Food & Beverage Texture Trends
Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick is too thick in your region? And, how are popular culture trends affecting consumer texture...
Feeling Great: Why food, beverage and nutrition manufacturers are increasing British investments
The food, beverage and nutrition industry is a cornerstone of the UK economy. Leveraging the UK’s world-leading assets, the industry has built a supply chain that adds £121bn of value to the economy. Brexit has raised fears about the future of this...
Discover new enzymes to create competitive advantage
The process of taking a new enzyme from concept to routine manufacture has previously been an expensive and lengthy process, but Biocatalysts Ltd is continuously breaking down these barriers by investing in new technology and introducing new...
The growing importance of ‘naturalness’
Supermarkets today are full of products claiming to be natural, due to a global trend towards a healthier lifestyle. However, 45% of consumers are suspicious when they see claims of naturalness on product labels. In order to create a recipe that meets...
Product Recovery (Pigging) for Food Manufacturers
Hygienic product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback. Pigging is an incredibly effective way to increase your yields, cut flush waste, speed up changeovers...
Survey Report: State of the food & beverage development sector in Europe 2017
In March 2017, FoodNavigator.com conducted its inaugural ‘state of the industry’ survey on its user base of food and beverage professionals. The key objective of the survey was to gauge views about the current state of the food and beverage market in...
Create competitive advantage by using unique enzymes
Enzymes have been used across the food industry for many years in areas such as dairy, fruit & vegetable processing, functional protein manufacture, flavour generation, egg ingredient manufacture...
Organic Yeast Can Help Extend Your Organic Food Range
Food aisles in supermarkets have seen an explosion of new products with better-for-you claims, including vegan, natural, no or low trans fats, and organic. To compete, food manufacturer need to...
How to gain consumers trust
Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs of consumers from different cultures and...