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.
DuPont’s new CHOOZIT® Cheese Cultures reinforce leadership position in soft-ripened cheese
October 24, 2016
These new DuPont™ Danisco® CHOOZIT® brand cheese cultures, CHOOZIT® ST 20 and CHOOZIT® PC FAST, are specifically designed to optimize production and consistently produce high-quality soft-ripened cheese.
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
GELITA’s new Collagen Peptides ST combine functional and technological benefits
October 19, 2016
Gelita will use its Health Ingredients Europe (HiE) booth H14 to present the first in a new series of smart technology solutions. Collagen Peptides ST is a new range of enhanced ingredients that brings an optimized performance level and an improved processing performance to customers.
ICL using SupplySide to highlight protein systems with unique functionality for texture
October 5, 2016
Simple can still be delicious with ICL Food Specialties’ novel ingredients. Today’s health conscious consumers are more interested in food and beverage options with simpler ingredient statements. That’s why ICL Food Specialties will a delicious spin on this emerging industry trend at the Supply Side West exposition, Oct. 4- 8 at Mandalay Bay in Las Vegas.
Roquette IFT booth showcases taste—plus on-trend plant protein benefits
August 29, 2016
Roquette collaborated with KOR Food Innovation, the country’s premier culinary marketing agency, to offer innovative solutions at the 2016 IFT Expo in Chicago. Several on-trend prototypes addressed today’s consumer needs—with a keen focus on the current flexitarian trend driven mostly by Millennial consumers.
Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.