Archives for December 16, 2021

Study highlights 'promising' method of combining dairy and plant protein in milk applications

Researchers have unlocked a new opportunity to encapsulate dairy (casein) and pea protein together into one stable molecule to create "highly-nutritious" hybrid dairy products.

InnovoPro launches chickpea-based egg white alternative that promises “strong, stable” structure

Plant-based alternatives to egg whites can fall short – literally – when it comes to creating towering meringues, pavlovas and mousses, but the Israeli food-tech frontrunner InnovoPro’s new chickpea-based egg white replacement system, CP-Foam 1001,...

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Industry insights from NIZO: Preventing bacterial toxins in food products

The risk of contamination runs through the entire food production chains. How can food makers minimise the risks?

MOSHs or MOAHs in food: Calls for zero tolerance as ‘toxic’ mineral oils found in products across Europe... but are they harming consumers?

Many food products sold in Europe including stock cubes, chocolate and spreads are contaminated with dangerous mineral oils, claims Foodwatch.

EC developing certification to boost ‘carbon farming’ but how should it be defined?

The European Commission released details on its carbon strategy this week, with carbon farming central to its hopes for CO2 removals. Plans include the development of a certification system – but a row is brewing over how this should be defined and...

Unscrambling the plant-based egg market: Which products have the best functionality for baking?

Which plant-based egg alternatives have the best functionality in bakery? ProVeg International invegg-stigates.

From comforting to escapism and healthy to indulgent, the pandemic continues to influence flavors

Fear and frustration related to the ongoing pandemic will continue to shape flavor preferences in 2022 with consumers gravitating to taste profiles that signal health benefits, hint at escape to far away lands, offer comfort or promise something new,...