Ingredients

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Capitol Food Company headquartered in Cerritos, Calif., announced that it has made significant financial investments resulting in improved efficiency in their blending and packaging facility located in La Mirada, Calif. CFC is a provider of conventional and organic ingredients to the food and baking industry throughout the United States. 

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. 

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.

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. 

Whether baby food, sport drinks or diet shakes, sauces or dressings, it’s not just the ingredients that determine whether a product will be popular with consumers, but also the ease of preparation. 

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. 

Israel’s Yemoja, Ltd., a marine ingredient start-up, has developed a red microalgae for medium-rare plant-based burgers and steaks that adds authentic “bloody” juiciness. Branded Ounje, meaning “Food” in the Yoruba language, this formulation mimics the red juices of real meat without harming animals or the planet and without the need for artificial color additives.