One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.
New facility will serve food, nutrition and health markets
January 18, 2017
This new site is strategically located in Canada, the world’s largest producer of peas, with around 30% of the total global production. Manitoba’s well-educated and professional workforce, strong logistic infrastructures and reliable, competitive and sustainable hydroelectric energy, make the province a very attractive environment for this new facility.
TerraVia’s Whole Algal Protein earns Canadian approval, gains North American appeal
January 11, 2017
With this approval, TerraVia has successfully achieved regulatory approval for its portfolio of AlgaVia® Whole Algae Ingredients—including AlgaVia® Whole Algal Protein and AlgaVia® Whole Algal Flour—for food use across North America.
Protein claims, as well as alternate sources of protein, are hot topics in food formulation. Prepared Foods’ R&D Application Seminar speakers discussed various plant proteins as well as protein from native collagen.
November 16, 2016
Native collagen is a high-quality, pure protein derived mainly from bovine and porcine hide and bone, but also from poultry.
Egg producers have rebounded and offer an ample supply of egg ingredients in all forms
November 2, 2016
Food formulators and ingredient buyers now can enjoy an ample supply of eggs and egg ingredients in all forms—including shell eggs and further processed liquid, dried or frozen eggs. The egg industry worked diligently to recover from the impact it suffered due to the unprecedented avian influenza (AI) outbreak in 2015.