Hitting the Sweet Spot: The perception of sweetness for a sweetener relies on how it works in formulation, how it is metabolized in the mouth, and how it binds with receptors on the tongue
Seasoned food executive Mary K. Wagner, Ph.D. becomes first independent board member of BlueNalu
January 6, 2022
BlueNalu, a leading innovative food company developing a variety of seafood products directly from fish cells, announced the appointment of Mary K. Wagner, Ph.D. as its first independent board director. She brings an extensive and diverse range of senior leadership experiences in the food industry to BlueNalu and currently serves on the boards of both public and private food businesses.
New technology experts will charged with making protein from CO2
January 4, 2022
NovoNutrients, an alternative proteins company that uses industrial carbon dioxide fermentation, cheap hydrogen, and naturally occurring microbes to create high-grade proteins for human and animal consumption, today announced a slate of new technology leaders.
Looking at the position fibers and gums are playing in everyday foods and beverages reveals product developers paying closer attention to these key ingredients for their dual functions as both texturants and nutraceuticals. This has become especially evident where those two functions merge—in plant-based products designed to mimic meat and dairy.
In the world of food colorants, the anti-artificial trend governs the space today, with natural colors appearing in about 75% of new food product launches. Consumers still use their eyes to choose foods, but they want the ingredients, including (and sometimes especially) any colors, to be derived from biological sources, such as fruits, vegetables, flowers, and other botanicals.
Yeast-derived heme protein earns Generally Recognized as Safe Status from FDA
December 10, 2021
HEMAMI™ is a yeast-derived heme protein that provides umami flavor and meaty aroma to burgers, sausages, chicken, and other plant-based meat alternatives.
Lauran Madden, Ph.D. to take on role as chief technology officer
December 10, 2021
As CTO, Dr. Madden will continue to drive BlueNalu in its next phase of growth, leading the company through research and development innovations in preparation for the initial market launch of its cell-cultured seafood products.
T. Hasegawa shares highlights from new dairy flavors report
December 9, 2021
Flavor supplier T. Hasegawa USA, Inc. knows that the robust dairy category needs to remain innovative to keep pace with other categories. That’s why the company researched dairy sector trends and developed an exclusive Dairy Flavors Flash Report.
Hydrosol stabilizing helps dairies produce processed cheese without added phosphates or citrates
December 9, 2021
Whether spreadable or in slices, processed cheese preparations are established products worldwide. But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups.
Company plans to drive scale-up of its B2B animal-free protein platform
December 8, 2021
The EVERY Company, the leading precision fermentation platform accelerating a global transition to animal-free protein, announced it has closed $175 million in Series C financing.