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Home » Keywords: » fermented foods

Items Tagged with 'fermented foods'

ARTICLES

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Foodiq: New Plant-Based Solution

Foodiq’s new super ingredient unlocks potential of fermented fava beans to take plant-based food to the next level
December 15, 2022

The Finnish company Foodiq has developed a new ingredient that can finally allow plant-based food alternatives to go global. The ingredient, called Fabea+, is made from fermented fava beans and offers a more nutritious, sustainable, and scalable alternative to mainstream ingredients used in the plant-based market, such as soy, pea or oats. 


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Macalat Sweet Dark Chocolate

The new chocolate product is organic, and contains fermented mushroom extract as a secret ingredient
October 6, 2022

The product, which made its debut at this year’s Natural Products Expo East, in Philadelphia, is made without sugar, including coconut sugar. It is sweet, smooth and contains 70% Cacao.


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Whole Foods Market Reveals Summer Condiment Trends Predictions

Global barbecue, chili peppers, elevated ketchup and mustard, next-level fermentation, and new takes on ranch make the 2022 list
June 29, 2022

Whole Foods Market’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals more than ever before. According to Mintel, sales for the condiment, marinade and dressing category are expected to hit $2.9 billion by 2024, showing growth of more than 5% since 2020.


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Regional, Nuanced Flavor Trends from Vietnam

Consumer expectations for new twists on old favorites allows for creativity in culinary development
Robert danhi
Robert Danhi
May 23, 2022

The popularity of Vietnamese food and beverages has continued to grow in the US, alongside other Asian cuisine. Enhancing the proverbial “sweet spot” in a trending Vietnamese food by incorporating trusted ingredients can transform a traditional Vietnamese dish into a new variation.



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Field Roast Plant-Based Chao Creamery Queso

The new plant-based queso dip is made with fermented tofu
May 5, 2022

Plant-based queso sales have grown 94% in the last 52 weeks, with the overall plant-based cheese category estimated to have grown to $234M in recent years.


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Record $5 Billion Invested in Alt Proteins in 2021

Investor appetite for alternative proteins continues to grow amid a period marked by health and environmental crises, signaling sustained interest in planet-friendly alternatives
March 15, 2022

As global efforts ramp up to mitigate the climate crisis, address land and water issues, and prevent the next pandemic, the sustained interest in alternative proteins signals a growing appetite for planet-friendly investments with returns beyond the bottom line.  


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KeVita Prebiotic Shots

Brand partners with actress and singer Amber Riley to share simple ways to focus on self-care
June 23, 2021
To introduce its new product line and highlight the importance of maintaining day-to-day routines, the brand teamed up with actress and singer Amber Riley to share simple ways to focus on self-care for the mind, body and spirit.
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Cheese: An Unqualified Favorite

As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient
Anne-Marie Ramo
June 14, 2021
Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.
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Flavor Mashups for New Sensory Experiences in Food & Beverages

Other important trends include the updating and reimagining of traditional and regional flavors
May 5, 2021
Hybrid flavor innovation is increasingly being used to deliver new sensory experiences for progressively adventurous consumers, offering food and beverages that can broaden the dimensions of indulgence.
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Food Industry News

Amyris, Ingredion Partner to Market Sugar Reduction, Fermentation-Based Food Ingredients

The partnership will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients
May 4, 2021
The combination of Amyris’s synthetic biology technology platform to develop, scale and produce fermentation-based products with Ingredion’s global market and customer reach, formulation capabilities and commercial teams will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients to the world’s leading food and beverage companies.
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More Articles Tagged with 'fermented foods'
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Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

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