Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?
Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?
Consumers seeking meat-free products are moving away from meat analogues to more ‘plant-forward’ products. How can players in the alternative protein aisles step up and fill the gap?
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Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?
Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?
Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?
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As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.
Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?
Consumers seek plant-based alternatives that deliver the same experience as dairy. Can a new plant-based modular fat system deliver the attributes of dairy butter?
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Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.
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Dive into the intricate world of taste as we dissect umami, the renowned fifth taste, and unravel the complexities of koku, a term synonymous with depth and richness.
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
The alternative dairy market is growing as consumers seek plant-based options. How can yeast extract help manufacturers to broaden the sensorial and nutritional appeal of plant-based vegan cheese and dairy?
Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavours in a convenient and cost-effective form.
Ingredion introduces the first non-GMO functional native gelling corn starch and clean label texturising ingredient; how can this cater to health-conscious consumers?
Stay ahead of the competition with this guide to the latest consumer trends in processed and packaged foods, their implications, and how best to take advantage of them.
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Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.
With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.
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Achieving a harmonious blend of health benefits, delicious taste and affordability in plant-based proteins is challenging but the rewards will be great.
Plant-based products, such as oat milk, are becoming increasingly popular. As the market evolves, the possibilities for oat drinks production is expanding.
Nutrition regulations are evolving, putting pressure on the food industry. How can protein processors bridge the gap and give consumers what they want and need?
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Consumers are increasingly seeking foods with cleaner labels that still deliver on taste and texture. How can yeast extract help manufacturers optimize flavour and mouthfeel in sauces and offer consumers healthier options?
Discover Südzucker's 2023 Consumer Study: Unravelling the impact of global crises on purchasing behaviours. Insights to enhance your market strategies.
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Meeting consumer demands with innovations that deliver on taste and affordability is a huge challenge for ice cream manufacturers given the current economic conditions around the globe. How can they stay ahead of the market?
Many consumers fall short of the daily recommended intake of fibre. How can manufacturers fill the gap by creating added-fibre products that are both delicious and convenient?
Elevating the taste and texture of alternative proteins for the mainstream market is an ongoing challenge. How can future innovations succeed where others have failed?
Flexible packaging plays a critical role in protecting and preserving food and everyday necessities. Now, three powerful solutions in mono-material flexible packaging have been created to address its recycling and sustainability qualities.
Yeast extract has been manufacturers across baking, food taste, nutrition & health and biotechnologies achieve the results they need. Now its clean label credentials are another reason to explore its many uses.
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factor
The market for new protein foods is approaching a potential inflection point. Increased penetration into the omnivore market will drive the next phase of growth, providing manufacturers can satisfy buyers used to eating gold standard animal products.
The use of oats in functional foods is growing. How are emerging innovations helping food manufacturers to tap into formulation opportunities and meet consumer demand?
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GOS prebiotics offer a specific set of benefits in manufacturing and commercialisation, as well as a range of health benefits to consumers. How can manufacturers benefit from new innovations in GOS?
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New fortification concepts with bio-based ingredients for healthier, mineral fortified children’s food and drinks, without compromising on taste, texture and stability.
Naturally sourced and with a clean label, SweetRight® agave from ADM is certified organic, non-GMO and has a low glycemic index—with a reliable supply you can trust.
