The Japanese biotechnology company will occupy an office and laboratory space to better serve its growing customer base
December 1, 2022
Amano Enzyme, Inc., a specialty enzyme manufacturer, announced it has established its new Europe, Middle East and Africa (EMEA) hub at Milton Park, a science, technology and business community in Oxfordshire, UK.
Kerry’s new Acryleast™ Pro is twice as effective in reducing acrylamide at lower doses than the original product
November 28, 2022
This second generation of Acryleast, which is available in North America, is the only organic-suitable baker’s yeast that effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90%. It delivers 2.2 times more enzyme activity than the first-generation product, meaning that it is much more effective and cost efficient in lower doses.
FlavorSum, a North American flavor producer, has released food and beverage predictions for 2023. In a two-part blog series, the FlavorSum insights team explores how consumer behaviors and market trends will shape the new year.
Sokol almond paste sweetens a variety of bakery foods
November 18, 2022
Sokol Custom Food Ingredients offers an almond paste brimming with a rich and creamy almond flavor. It is ideally suited to help bakers and food manufacturers add flavor and enhance the sweetness of a broad range of baked goods.
National Mango Board releases “Origin Stories” series to share farm-to-fork highlights
November 17, 2022
As today's culinary teams explore exciting flavor combinations and innovative menu opportunities, they're finding more and better places for mango. This distinctive fruit helps create new foods from the sweet and familiar to the surprisingly savory. Mango also serves as a complement or refreshing contrast.
Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set.
Brands dosa by DOSA, Pariva, Tres Lecheria and Wheyward Spirit Win $50,000 at the Open Innovation Final Pitch Event
November 11, 2022
In its fourth year, the 2022 Real California Milk Excelerator advances innovation in its truest state: open. As one of the biggest dairy competitions in the world, the program sought early-stage applicants with high-growth potential that create a 50% cow’s milk-based product or working prototype.