konjac - Page 1 | Prepared Foods

Items Tagged with 'konjac'

ARTICLES

Next-Gen Ingredients Redefine Plant-Based Foods

From precision-fermented proteins to advanced fats and textures, new technologies are closing the sensory gap while expanding sustainability and formulation flexibility

Kantha Shelke PhD, CFS

January 30, 2026

Plant-based foods have moved far beyond soy and pea, with novel proteins, fats, and processing technologies driving unprecedented gains in flavor, texture, and functionality. As innovation accelerates, formulators now have the tools to create both convincing animal analogs and compelling plant-forward alternatives.

Ozzi Debuts Natural Evening Drink for Appetite Control as GLP-1 Alternative

Targeting stress-related snacking, the new caffeine-free beverage combines konjac root, allulose, and functional extracts to support nighttime habits

Prepared Foods Editorial Staff

July 30, 2025

Designed as a GLP-1 alternative, the product offers a non-prescription option for adults seeking to manage stress-related snacking, particularly in the hours after work.

Boldly Plant-Based Seafood

New brand will launch with calamari, salmon and tuna sashimi, shrimp and more

February 6, 2023

As consumers are becoming more aware of the environmental and sustainability issues tied to seafood such as overfishing and health concerns from high mercury and heavy metal levels, Boldly is bringing 100% vegan seafood to the $600+ billion global seafood market.

2020 PREDICTIONS: STARCHES

New Starches, Fibers, and Gums Continue to Present Unique Functional Properties and Health Benefits

A need for additional, increasingly specific functions from starches, gums, and fibers continues to grow

Kantha Shelke PhD, CFS

December 12, 2019

The hunt for functional starches that perform beyond what traditional cereal-based starches deliver led to the development and use of starches from crops such as peas and chickpeas.

Formulating with Fibers for Fitness and Functionality

June 1, 2010

The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.