Articles Tagged with ''spirulina''

GNT: Green Colors

GNT expands EXBERRY color line with two new green shades made from spirulina and turmeric

July 14, 2021

EXBERRY® Shade Lime Green provides a vibrant yellowish green, while Shade Jade Green offers a vivid bluish green. They are halal, kosher and vegan-friendly and can be used in a wide variety of applications, including gummies, jellies and hard- and soft-panned confectionery as well as dairy products including yogurt and ice cream.

Global Trends Driving the Tastes of Tomorrow

McCormick Flavor Forecast reveals influential flavor themes: Plants Pushing Boundaries, Humble Nosh, Underwater, Under Discovered, and Physiological Eating

April 22, 2021

The McCormick Flavor Forecast has been uncovering the trends that transform the way we cook, flavor, and eat for over two decades. The Flavor Forecast 21st Edition continues to connect consumers and food professionals with the latest global flavors and ingredients to delight the senses and bring eating experiences to the next level.

Your Super Plant-Based Superfood Bars

The bars are 100% organic, non-GMO, plant-based, and gluten free without any fillers, sweeteners, flavoring, added oils or artificial ingredients

February 17, 2021

The bars are 100% organic, non-gmo, plant-based, and gluten free without any fillers, sweeteners, flavoring, added oils or artificial ingredients. Additionally, every ingredient is grown, harvested, third party tested, and packaged 100% sustainably.

Research Chefs are Refining the Art of Crafting Perfect Flavor Combos in Liquid Form

The variety of refined ingredients to accomplish a precise pairing of aroma, flavor, texture and mouthfeel has expanded significantly over the past decade, allowing for more formulation possibilities and user experiences

George Squire Jon Biron MBA

January 4, 2021

2021 Predictions: COLORINGS

Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand

David Feder , RDN

December 31, 2020

The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%.

Banana & Cinnamon Superfood Clusters

Grain-free superfood clusters are made with high-protein, farm-fresh spirulina

December 2, 2020

The new snack is loaded with vitamins, minerals, and all essential and non-essential amino acids.

Naturally Speaking

As today’s market swells with savvy consumers, the demand for recognizable, “clean-label”, “natural” ingredients is rising.

Tamieka Hardy

November 19, 2020

On one side of the food and beverage processing industry, food manufacturers have been tasked with solving issues of food and ingredient safety and security. From the other side, consumers are more closely scrutinizing the ingredients and processes involved in the food products they purchase.

Lubrizol Life Science Health: Healthy Aging

Novel spirulina microencapsulated astaxanthin supports mental agility

November 5, 2020

Lubrizol Life Science Health (LLS Health) launches ASTAGILE™ microcapsules, its new sustainable, organic-certified, astaxanthin (Haematococcus pluvialis), microencapsulated with spirulina. The two ingredients have been uniquely combined in a patent-pending product designed to promote mental agility and support healthy aging for young and senior adults.

Want Brilliant Blues? Optimizing Spirulina Involves Factors of Heat and Acid

Spirulina is a protein that can be denatured with an excess of either heat or acid, resulting in color degradation (fading), coagulation, and agglomeration of particles

July 23, 2020

Spirulina, a microalgae containing a naturally occurring blue pigment called phycocyanin, is currently the only clean-label blue colorant approved for confectionery applications.

2020 RETAIL NEW PRODUCTS ANNUAL

Dressings, Sauces and Spreads Embrace Plant-Based Ingredients, Global Flavors

A survey of trends in the dressings, sauces and spreads categories

Tom Vierhile

February 17, 2020

According to a 2019 Innova Consumer Survey, 63% of global consumers are increasingly trying to incorporate plant ingredients in the diet. Not surprisingly, sauce, dressing and spread manufacturers have been finding creative ways to address the trend as well.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.