AAK used year’s virtual IFT21 to showcase better-for-you bakery, confectionery, and plant-based foods
July 20, 2021
AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.
Consumer interest in comfort foods, especially indulgent foods, is higher than ever. Yet the forces driving that interest are in conjunction with an equally high awareness of the importance of nutrition to health. The two trends need not be in conflict, however. Several strategies already are firmly rooted in formulating better baked goods.
New appointments of David Lee and DeAnn Brunts come as Benson Hill builds out supply chains for its novel high-protein, high-oleic, low anti-nutrient soybeans
January 28, 2021
Benson Hill, a food tech company unlocking nature's genetic diversity with its cutting-edge food innovation engine, announced two new appointments to the company's leadership team and board of directors.
Peacasa is preparing for an official launch of its 100% Chickpea based chips in Sea Salt and Mediterranean Herb flavors
June 9, 2020
Founded by Canadian youth entrepreneurs and recent University of Ottawa graduates, Peacasa is preparing for an official launch of its 100% Chickpea based chips in Sea Salt and Mediterranean Herb flavors.
Company expands product portfolio with next generation product candidate anticipated in 2022
June 4, 2020
Calyxt, Inc., a plant-based technology company, announced that its high oleic low linolenic (HOLL) soybean has been deemed a non-regulated article under the “Am I Regulated?” process by Biotechnology Regulatory Services of the Animal and Plant Health Inspection Service (APHIS), an agency of the United States Department of Agriculture (USDA).
Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing.
QUALISOY uses IFT, special event to highlight high oleic oil benefits
June 27, 2019
To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.