The WHO's REPLACE initiative provides a guide for governments and industry to implement a best practice on iTFA in the global food supply chain
December 6, 2021
As food manufacturers seek ways to help improve consumer diets, Cargill is supporting our customers by committing to remove iTFAs from its entire global edible oils portfolio. This helps both Cargill and its customers comply with the World Health Organization's (WHO) recommended standard of a maximum two grams of industrially produced trans-fatty acids (iTFA) per 100 grams fats/oils by the end of 2023.
St. Louis plant will help meet growing consumer demand for healthier, more sustainable food choices
December 3, 2021
The new 10,000-square-foot facility was constructed on ICL’s 19-acre production campus in St. Louis. At full capacity the plant is expected to produce more than 15 million pounds of product each year.
Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music.
EverGrain talks fiber, protein, sustainability at Fi Europe 2021
December 3, 2021
EverGrain Ingredients, a barley fiber and protein ingredient company backed by Anheuser-Busch InBev, offers ingredients that aim to enable a new benchmark for limited water use, emissions, and land use while ensuring better nutrition and taste.
High amylopectin level helps AKFP’s new potato starches excel in food formulations
December 3, 2021
American Key Food Products now offers Native Waxy Potato Starch and Pregelatinized Native Waxy Potato Starch to the North American food industry. Made in Germany, these starches contain very high levels—over 99%—of amylopectin, which contribute to higher quality end products, such as fruit fillings, baked goods, soups and sauces, salad dressings, condiments, snacks, meat alternatives, and others.
Jury rewards outstanding ingredients and concepts in the fields of health, sustainability, sensory and technology innovation
December 1, 2021
During the Fi Europe Innovation Award Ceremony, which took place on the first day of the world's leading ingredients trade show Fi Europe, co-located with Hi Europe, in Frankfurt, six companies received a coveted award recognizing their achievements.
Move aims to strengthen the company's plant based-protein capabilities
November 30, 2021
ADM a global leader in nutrition and agricultural origination and processing, announced that it has completed its acquisition of Sojaprotein, a European provider of non-GMO soy ingredients.
Allulose is authorized as a food ingredient in many countries worldwide, including Japan, Mexico, Singapore, South Korea, and the US
November 30, 2021
Allulose is authorized as a food ingredient in many countries worldwide, including Japan, Mexico, Singapore, South Korea, and the US. It is also under regulatory evaluation in several other countries and regions. In addition, allulose is FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized As Safe) for use as a flavoring in beverages and milk products.
Comax formulates natural ingredients that replace synthetic flavors and maintains a portfolio of nearly 1,000 natural flavor SKUs
November 30, 2021
Florida Food Products announced that it will acquire Comax Manufacturing Corp., a provider of clean label flavor solutions focused on the beverage & nutrition markets. Under the stewardship of the Calabretta family, Comax has grown to become one of the largest providers of natural flavors in the US since its founding in 1977.
Kerry shares global consumer research: “The Protein Mindset”
November 30, 2021
New global research from Kerry indicates that most protein consumers are motivated by health and wellness, with 50% of respondents associating protein with “healthy diet” and 46% with “healthy lifestyle.”