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Home » Topics » Formulation » Allergens/Intolerance

Allergens/Intolerance
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Ingredient, consumer and regulatory information for the formulation of foods with reduced allergenicity issues.

ARTICLES

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Lactose Intolerance, Food Allergies Create New Opportunities for Plant-Based Dairy

The growing usage of plant-based dairy and egg products has created a $4.3 billion market forecast to grow 6.0% annually through 2024
January 6, 2021
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After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.
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Ingredion: Superfood Nutrition

Ingredion’s new HOMECRAFT Quinoa 112 Flour helps meet demand for sustainable foods. and beverages made with ancient grains
December 10, 2020
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Ingredion Incorporated announced a new addition to its growing range of plant-based proteins: HOMECRAFT® Quinoa 112 flour. The new flour is being introduced in the US and Canada, with other regions to follow.
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Paradise Fruits: Allergen-Free Nuts

Paradise Fruits introduces allergen-free nut flavored ingredients
November 9, 2020
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An exciting development with huge potential appeal for those with allergies, as Paradise Fruits Solutions by Jahncke launches a new range of allergy-free nut flavored granulates.
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American Key Food Products: Organic, Gluten Free

AKFP expands line with organic premium cassava flour
October 13, 2020
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American Key Food Products (AKFP) has introduced an organic version of its pioneering King Lion Premium Cassava Flour, which will enable gluten-free and grain-free bakers to now offer high-quality organic products to their consumers.
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Brave Robot Ice Cream with Animal-Free Whey Protein

New ice cream is lactose free, cholesterol free and vegan
August 20, 2020
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Made with a one-of-a-kind animal-free whey protein and changing how ice cream treats the environment, Brave Robot is a brand for The Urgent Company, a new, next generation natural foods CPG company that is committed to making the world a better place through everything from ingredients to conscious packaging.
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American Egg Board: Better Baking

Egg white foams provide “egg-celent” aeration for many popular bakery foods
Elisa Maloberti
August 4, 2020
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While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.
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fairlife Light Ice Cream

fairlife Light Ice Cream

fairlife partners with Boardwalk Frozen Treats to develop lactose-free ice cream made with ultra-filtered milk
July 23, 2020
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In partnership with Boardwalk Frozen Treats, LLC, fairlife is extending its dairy nutrition credentials to the $14B ice cream category, the company's first venture away from beverage-related products and into frozen desserts. fairlife® Light Ice Cream will be available at select retail stores.
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Re:THINK Ice Cream Lactose-Free Ice Cream Made with A2/A2 Dairy & Collagen

The brand will continue to be diabetic and keto-friendly, gluten-free, feature all-natural ingredients and no sugar alcohols
July 2, 2020
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Re:THINK Ice Cream seeks to balance living a healthy lifestyle with the great taste and texture of an authentic, all-natural ice cream experience. In honor of the company’s second anniversary and to celebrate July’s National Ice Cream Month, the Napa Valley-based brand unveiled its newest packaging rebrand and reformulation rolling out on shelves this summer.
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R&D Applications Showcasing: Gluten- and Allergen-Free Ingredients

Gluten- and allergen-free ingredients available to the product development community
May 18, 2020
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AKFP's new King Lion Gluten-Free Bread Mix delivers white sandwich bread with moist, soft texture and appealing crust.
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FARE Launches Baby's First: Reduce the Risk of Food Allergies

Online hub dedicated to raising awareness and educating new parents on the benefits of early introduction
May 1, 2020
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FARE (Food Allergy Research & Education), a food allergy advocacy organization and a private funder of food allergy research, launched a new resource geared at raising awareness of the benefits of introducing a variety of new foods to babies and educating people on how they might be able to help reduce the risk of developing food allergies.
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