Emulsifiers, stabilisers, hydrocolloids

Could rapeseed protein be the new soy? Start-up develops tech for ‘Raptein’ extraction

18-Oct-2019 By Flora Southey

Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?

Consumers ‘want more from their clean label products than ever before’: BENEO

16-Oct-2019 By Oliver Morrison

With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...

AAK secures ‘major foothold’ in speciality lecithin

11-Sep-2019 By Katy Askew

AAK said it is set to become one of the world’s ‘leading suppliers’ of speciality lecithin following the acquisition of a majority stake in UK-based Soya International.

‘Emulsification without the grittiness’: Healy Group launches micronised pea proteins for clean label vegan innovation

09-Sep-2019 By Katy Askew

Irish ingredient supplier Healy Group is launching a new line of PrimaPro micronised pea proteins in answer to some of the common emulsification challenges facing meat-free formulators.

Food for a ripe old age: Researchers develop nutrient-dense product for the elderly

12-Aug-2019 By Flora Southey

A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.

Ingredients start-up recycles brewer’s spent yeast to crack egg white market

31-Jul-2019 By Flora Southey

Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market.

Availability of substitutes offers stiff competition in modified starch market

29-Jul-2019 By Oliver Morrison

The health kick among consumers presents both threats and opportunities to Europe’s modified starch market, a report predicts.

Cracking the egg-free market: Egg-secution key to boosting quality perception

10-Jul-2019 By Katy Askew

Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.

DuPont develops fermented stabiliser for plant-based drinks: ‘We are duplicating what nature does itself’

08-Jul-2019 By Flora Southey

The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.

WATCH

Palsgaard hits carbon neutral target: 'Sustainability is a competitive advantage'

01-Jul-2019 By Katy Askew

Stabilisers and emulsifiers supplier Palsgaard has reached its goal of becoming carbon neutral two years ahead of target.

Berkeley researchers identify six up-and-coming protein ‘game changers’

26-Jun-2019 By Flora Southey

The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.

Meat analogues: A ‘big opportunity’ for improved quality

19-Jun-2019 By Katy Askew

Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...

Exploring the commercial potential of aquafaba

03-Jun-2019 By Oliver Morrison

Aquafaba may offer potential for food innovators looking to capitalise on the growing demand for vegan and plant-based food recipes.

WATCH

Tapping E414 in Senegal: “This is the ‘grand cru’ of acacia gum”

03-May-2019 By Flora Southey

Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...

Fazer pledges to use 100% cage-free eggs: ‘It is realistic, but there are challenges’

11-Apr-2019 By Flora Southey

The Finnish food company is collaborating with suppliers in its commitment to use cage-free eggs across operations in Nordic and Baltic countries, sustainability director Nina Elomaa told FoodNavigator.