Meat, fish and savoury ingredients

Take Control with Predictive Modeling from Corbion

Content provided by Corbion | 08-Mar-2024 | Product Brochure

Increased demand for uncured, higher pH formulations and natural products has made the challenge of controlling Listeria difficult. The good news: the...

Conquer 2024 challenges and thrive in the plant-based category

Content provided by Solina | 17-Jan-2024 | White Paper

How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...

Culinary sauces: 5 trends for 2024 and beyond

Content provided by Solina | 24-Oct-2023 | Case Study

Sauces make a meal, right? Sounds like a fluffy one-liner?

Improve joint pain with krill oil phospholipids

Content provided by Aker BioMarine | 20-Oct-2023 | White Paper

Krill oil’s beneficial effect on joint health solidified by new large, long-term study.

Texturizing vegan or classic dairy applications

Content provided by Herbafood | 11-Oct-2023 | Application Note

The first evidence of dairy consumption dates back over six thousand years, and today dairy products are enjoyed all over the world.

Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides

Content provided by Angel Yeast Extract – Savoury Ingredients | 30-Aug-2023 | White Paper

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....

Make your meat go further

Content provided by ADM -- | 19-May-2023 | Infographic

Consumers increasingly choose plant-based sources of protein, but still crave the satisfying taste of meat.

How food manufacturers can respond to the critical trends

Content provided by Solina | 30-Mar-2023 | White Paper

Consumers across Europe are prioritising naturalness and health when buying food.

Antioxidants Verified by Science

Content provided by Corbion | 08-Mar-2023 | White Paper

There’s a color, taste, and aroma to the freshness your customers expect. Although oxidation naturally degrades those qualities over time, nature gives...

Launch fan favorites with next-gen soy protein.

Content provided by ADM -- | 13-Feb-2023 | Case Study

Today’s conscious consumer is actively seeking out food products they can feel good about. For them, sustainable and plant-based food options are top of...

Ignite your innovation fuse with on-trend recipes

Content provided by Cargill | 10-Nov-2022 | Application Note

INFUSE by Cargill™ delivers ingredient solutions that meet new demands around nutritional balance, plant-based, and label-friendliness. It offers you the...

Successful whole muscle plant-based solutions.

Content provided by ADM -- | 31-Oct-2022 | Infographic

ADM’s plant-forward solutions provide superior taste, texture and mouthfeel for an amazing meat-like experience like no other. Explore the advanced capabilities,...

Enriching taste & nutrition with chicken broth

Content provided by Symrise | 17-Oct-2022 | Product Brochure

Chicken provides the #1 tonality in soups, meals and stocks around the world. Symrise, with its diana food™ portfolio of natural ingredients, has developed...

Paving the path for the plant-based transition

Content provided by Solina | 26-Sep-2022 | Research Study

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®, Solina’s subsidiary in new protein food, has worked with an...

False rejects, don’t let it happen to you

Content provided by Mettler Toledo Safeline Ltd | 09-Sep-2022 | Application Note

As a food manufacturer, you want to detect the smallest metal contaminants possible to keep food safe and protect your brand. With certain foods subject...

Borderless food. Quick and easy.

Content provided by ADM -- | 02-Aug-2022 | Insight Guide

Give consumers the authentic ﬂavors and wholesome ingredients they crave with new chef-inspired ready meals. As the number of people seeking the authentic...

Say Cheese To Vegan

Recorded the 22-Feb-2022 | Webinar

Consumers have numerous expectations on plant-based cheese. A strong demand to meet an immediate consumer need for high quality in terms of taste and texture...

Discover chef-crafted solutions that drive success.

Content provided by ADM -- | 28-Oct-2021 | Product Brochure

ADM’s Chef Shortcuts, a broad range of concentrated stocks and broths, help you create crave-worthy flavors to meet all your culinary needs. Combining...

Perfecting plant-based foods with Kemin solutions

Content provided by Kemin Food Technologies | 26-May-2021 | White Paper

In the past few years, we witnessed awareness of pushing consumer trends towards healthy, plant-based and label-friendly products, but also protein alternatives...

The right partner can make your job so much easier

Content provided by Corbion Purac | 18-May-2021 | Infographic

When Corbion partners with you, we contribute a combination of scientific expertise, manufacturing experience and innovative, sustainable ingredients to...

Clean-label Umami and Kokumi solutions

Content provided by Kerry | 12-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

Plant extracts and natural preservation

Content provided by Corbion | 27-Oct-2020 | White Paper

Manufacturers have lately turned to natural compounds, including plant extracts, aiming to replicate (as nearly as possible) the functionality provided...

How to Prepare Your Food Business for Post-Pandemic Operations

Content provided by Aptean | 08-Oct-2020 | White Paper

With even more emphasis and pressure on food safety, accurate demand planning and proper supply chain management, food companies are facing the challenge...

OxiKan – Unique natural antioxidants for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 25-Oct-2019 | White Paper

Fresh meat is always preferred in a bright red colour. However, it is highly prone to oxidation and needs to be treated with an anti-oxidant to prevent...

Versatile multi-functional natural solutions for marinades

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 26-Jul-2019 | Application Note

Food manufacturers come across various difficulties such as maintaining the right quantity of multiple ingredients inventory and ensuring consistent colour...

Retain Colour in Meat with Superior Antioxidant Efficacy

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 03-Apr-2019 | Research Study

There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh...

How to find textural perfection in meat alternatives

Content provided by Stable Micro Systems | 25-Mar-2019 | White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Microbiological safety of raw-fermented sausages

Content provided by Jungbunzlauer | 18-Feb-2019 | White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Heat and light stable, award-winning natural colours

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 05-Oct-2018 | White Paper

Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer’s...

Natural Green Hues in Beverages - Stable, Vibrant, Safe

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 07-Sep-2018 | White Paper

Demand for natural colours is on the rise in comparison with synthetic colours, derived from petrochemicals/other sources. Green colour in food industry...

Shelf life protection has now become cleaner & simpler

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 05-Jun-2018 | White Paper

Ever wished your packaged foods stayed fresh longer? Well, the major reason that affects the food deterioration is the auto-oxidation of lipids which impacts...

Plant-based alternatives to thrill your tastebuds

Content provided by Tereos Starch & Sweeteners Europe | 25-May-2018 | White Paper

Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein...

Natural solutions to help control meat pathogen development

Content provided by Naturex | 19-Oct-2017 | White Paper

Looking for new ways to secure shelf-life extension while maintaining a clean label? Drawing on their deep knowledge of plants, Naturex's scientific...

Behind Every Kitchen Masterpiece

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 03-Oct-2017 | Application Note

These days most people love cooking and experiencing new cuisines thanks to their exposure to different global cuisines. Here we are presenting two of...

Reconcile surimi with better-for-you!

Content provided by Jungbunzlauer | 18-Sep-2017 | White Paper

Are you looking for the latest solutions to make your surimi product healthier or to improve its texture? Discover smart and easy to use ingredients for...

Reaping the rewards of supply chain visibility

Content provided by Dassault Systems Ltd | 05-Sep-2017 | White Paper

Despite the challenges in food production, sales and demands aren't slowing down. As complexity increases, there's no telling where the next...

Discover the latest advances for boosting creativity in fried foods!

Roquette | Recorded the 17-Nov-2016 | Webinar

The taste and texture of fried products are popular worldwide - especially if they come with balanced nutrition. In this webinar Roquette savoury applications...

White Paper: Sodium Free Safety for Processed Meat

Content provided by Niacet | 23-Jun-2016 | White Paper

The trend for sodium reduction in meat products is clear. Food companies want to comply to the WHO advice to reduce sodium content, but often struggle...

Discover a world of knowledge in every mouthful

Content provided by Kerry | 22-Apr-2016 | Product Brochure

Innovation in Kerry is enabled by our network of Global Technology & Innovation Centres and Regional Development & Application Centres. Our Centres...

Survey Report: State of the global meat industry 2016

Content provided by William Reed Food | 11-Apr-2016 | Insight Guide

In January 2016, GlobalMeatNews conducted its annual ‘state of the industry’ survey. The key objective of the poll was to gauge views about the current...

New evidence for smarter control of Listeria article

Content provided by Leatherhead Food Research | 23-Mar-2016 | White Paper

Listeria strains are not one and the same. Leatherhead's article assesses the new evidence to be presented at our forthcoming conference in April...

Serving up solutions for meat & vegetarian product design

Content provided by Dow Pharma & Food Solutions | 22-Mar-2016 | White Paper

Dow Food Solutions offers a broad range of ingredients for the meat and vegetarian markets which help improve texture, bite, succulence and facilitate...

Raising shelf life standards in meat and poultry

Content provided by Corbion Purac | 02-Jul-2015 | White Paper

Find out now. Download this free white paper, prepared for you by Corbion Purac, the industry’s respected resource on shelf life and food safety in meat...

Organic Yeast Can Help Extend Your Organic Food Range

Content provided by Lallemand Bio-Ingredients | 30-Apr-2015 | Research Study

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....

How to gain consumers trust

Content provided by EXBERRY® by GNT | 23-Feb-2015 | White Paper

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...

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