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Primary Ingredients for Plant-Based Formulations

May 1, 2025

As the plant-based category continues an explosive growth trajectory, the number of ingredients commonly used in plant-based formulations has multiplied and diversified. Product developers apply innovative techniques to balance ingredients in formulations, and have generated a staggering amount of product introductions to the space. However, the nuanced use of specialized ingredients places further demand on R&D professionals to maintain awareness of discoveries in ingredient technology.

Jungbunzlauer Announces $200m Investment in Canadian Biogum Facility

Major investment strengthens company’s North American operations, fosters job creation, and advances sustainability goals

Prepared Foods Editorial Staff

September 24, 2024

Jungbunzlauer announced the groundbreaking for the first stage of this multi-year project, which is supported by $4.8 million from the Invest Ontario Fund.

CP Kelco: Natural Appeal

CP Kelco expands biogums capacity in US, China

July 29, 2022

CP Kelco said it has made extensive progress in expanding biogums production capacity at two of its plant facilities: Okmulgee, Okla.; and in Wulian, China.

Dairy Alternatives Provide Opportunities for Product Development Innovation

The rise in consumer demand for dairy-free products has challenged developers to analogs using starches, fibers, hydrocolloids, and proteins

Anne-Marie Ramo

February 9, 2022

In a recent report published by market research firm Packaged Facts, “Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products,” it was forecast that sales of plant-based dairy and egg products will continue to rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024.

New Approaches to Crafting Foods & Beverages with Appealing Texture

When the texture of a product is finalized developers can begin to fine-tune flavor

Joseph Light

July 12, 2021

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Creating Next-Gen Milk Analogs From Nuts, Grains, Legumes, and Other Plant Sources

Ingredient and formulation technologies have advanced to where the organoleptic and nutritional lines between dairy and dairy analogs have almost seamlessly merged

Devon Gholam, PhD, Contributing Technical Editor

March 10, 2021

Plant-based milk analogs and other dairy-alternative products comprise a rapidly growing market segment for a number of reasons, including lactose sensitivity/intolerance, dairy protein allergies, vegetarian lifestyles, and environmental concerns. In the US and UK, cow’s milk consumption has declined while plant-based milk consumption has increased significantly in recent years.

Jungbunzlauer Increases Xanthan Gum Production Capacity in Austria

The expansion will further strengthen Jungbunzlauer’s capacity to provide high quality xanthan gum grades in numerous applications

February 21, 2020

Driven by growing customer demand across the food and industrial segments worldwide, the company has made a substantial investment in new, state-of-the- art fermentation and purification equipment as well as a new, fully automated packaging line.

CP Kelco to Build Biogums Plant in North America

New facility to be state‐of‐the‐art manufacturing plant for gellan gum, specialty xanthan gum

December 8, 2015

CP Kelco, a global producer of specialty hydrocolloid solutions, announced its intent to build a new state‐of‐the‐art manufacturing plant in North America for gellan gum and specialty xanthan gum.

Functional Formulas with Gums and Starches

Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.

June 12, 2015

There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference.

Muffins Sans Gluten

June 18, 2012

Canyon Bakehouse’s 100% gluten-free muffins are made with a blend of berries, seeds and grains. Each muffin contains 4g of protein and 2g of dietary fiber.

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.

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