Emulsifiers, stabilisers, hydrocolloids

Mars develops novel confectionery: ‘Shelf-stable’ and ‘soft-textured’ mousse

13-Jan-2020 By Flora Southey

Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.

Nexira eyes carbon-neutral footprint for new Inavea brand

10-Dec-2019 By Flora Southey

French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.

JUST predicts mid-2020 launch in EU, yet China ‘number one priority’ for scrambled egg alternative

05-Dec-2019 By Flora Southey

JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...

From clean label reformulation to plastic-free packaging: Algaia says seaweed ‘ticks all the boxes’

18-Nov-2019 By Katy Askew

French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.

Acacia gum: How food additive E414 is tapping into the sustainability agenda

05-Nov-2019 By Flora Southey

Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.

Corbion’s ‘bold pledge’ on carbon emissions: ‘Climate change will get more and more attention’

05-Nov-2019 By Katy Askew

Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.

Zero Egg develops all-purpose egg replacement: ‘Our mission is to make plant-based foods the obvious choice’

31-Oct-2019 By Flora Southey

Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.

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.