The new pasta contains three times the fiber and two times the protein of traditional wheat-based pasta
October 8, 2020
Explore Cuisine, a global alternative pasta brand, announced that it will be adding a new pasta to its better-for-you pasta alternative, Fava Bean Fusilli. The product is an organic, gluten-free pasta-alternative made from fava beans. The Fava Bean Pasta is Explore Cuisine's closest pasta yet to traditional pasta in terms of taste, texture, and appearance.
Kemin Food Technologies showcases Bakery Innovation Center in new interactive brochure
October 7, 2020
Kemin Industries is offering bakers an interactive tour of its new Bakery Innovation Center located at its worldwide headquarters in Des Moines, Iowa. The state-of-the-art innovation center with pilot-plant equipment technology and capabilities helps bakers get the next generation of great-tasting baked goods to market quicker.
ADM offers new pea, wheat proteins for meat alternatives
September 29, 2020
ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.
Artesa Textured Pulse Protein delivers reproducible results, cleaner labels and a more “meat-like” experience for consumers
June 24, 2020
PLT Health Solutions announced today that the company and its manufacturing and technology partner Nutriati, LLC (Henrico, Va.) are introducing a new ingredient – based on Artesa® Chickpea technology – that will become the basis of next-generation meat analogue solutions in applications ranging from hamburgers, meatballs and pizza toppings to chicken, fish and pork products.
American Egg Board’s new eight-lesson online course helps food scientists, research chefs learn more about egg functionalities and contributions to taste, texture and sensory properties
April 8, 2020
To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.
Scalable portfolio of oils, fats and emulsifiers maximizes sensory and culinary experience
March 12, 2020
“While an increasing number of consumers are choosing plant-based meat alternatives for sustainable and nutritional reasons, they still insist on the experience of traditional meat,” says Mark Stavro, senior director of marketing. “Fat is a fundamental driver of the sensory and culinary experience of meatless foods, and it takes the right ingredients, scale, and technical expertise to create high quality products for this growing category.”
Ingredion’s new EVANESSE CB6194 helps processors meet package claims; maintain taste, texture and functionality
March 5, 2020
EVANESSE CB6194 clean label emulsifier is a vegan chickpea broth that delivers the emulsification performance of traditional additives and the appeal of a single, recognized ingredient—without compromising taste and texture.