Ingredion launches VITESSENCE Pulse 1803 organic pea protein isolate
March 8, 2019
VITESSENCE Pulse 1803 organic pea protein isolate can be used to formulate a broad range of protein-rich products in a variety of on-trend categories, including nutrition and sports bars; alternative meat and alternative dairy products; powdered and RTD beverages; and better-for-you baked goods and baking mixes.
SternLife uses Vitafoods event to present new enjoyment concepts for protein bars and meal replacements
February 19, 2019
With fashionable flavors like Iced Coffee, Caramel Fudge, Strawberry Ice Cream or Salted Caramel, brand suppliers can extend their range of protein bars to include attractive alternatives with high unique selling value and satisfy the consumer’s demand for healthy enjoyment in terms of “permissible indulgence.”
DuPont experts share advancements with “multi-hurdle” technology and new enzyme solution
February 19, 2019
DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with “multi-hurdle” baking technology. DuPont also will introduce its new POWERFresh® 9705 enzyme solution. Attendees also can speak with DuPont’s baking experts at Tabletop #802 Feb. 24-26 in Chicago.
Kerry offers Non-GMO yeast as natural solution for acrylamide reduction
January 31, 2019
Governments worldwide are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65).
Combined strategic investments accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates
December 13, 2018
In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.
Israeli’s InnovoPro, developer of a 70% protein from chickpea, raises $4.25 million to boost production, distribute worldwide
December 7, 2018
Officials note that Margalit’s investment in InnovoPro adds to several impact investments he has made during the past few years and is part of an initiative to make Israel, in particular the Galilee region, a global foodtech leaser.
ON DEMAND: Ancient whole grains are in high demand with consumers requesting more nutrient-dense, whole food ingredients in snacks. Snacks and baked products can be some of the most nutrient-poor foods because they consist primarily of starches and are stripped of original nutrients found in whole grains.
ON DEMAND: Snacking is no longer an occasion, it’s a daily eating pattern. As snacks have morphed into meals, people expect more from them than just empty calories. They want energy, nutrition, satiety, a clean label, and of course, a snack that tastes delicious.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.