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.
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.
Sternchemie’s individual lecithins improve production, functionality of instant powders
December 9, 2021
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.
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.
Yemoja’s red microalgae adds “bleed” to medium-rare veggie burgers
December 8, 2021
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.
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.
The appointment comes after a year of growth for the brand, during which it increased total points of distribution by 67% and became the No.1 frozen pasta brand in the natural channel according to data by SPINS.
Sophie's Bionutrients applies a high-moisture extraction process to microalgae, accelerating the commercial viability of microalgae-based foods
December 7, 2021
Sophie's Bionutrients, a next-generation sustainable urban food production technology company, is shaping the future of food with high moisture extrusion (HME) technology and microalgae fermentation. This process is a revolutionary development in the plant-based protein industry.
Nexira’s new naltive delivers highest viscosity at lower temperature
December 6, 2021
Nexira used this year’s Food Ingredients Europe exhibition to introduce naltive locust bean gum, a natural and highly efficient texturizer. It offers the highest viscosity at lower temperatures and is easy-to-use in traditional and plant-based formulations.