Meat, fish and savoury ingredients

Improve joint pain with krill oil phospholipids

Content provided by Aker BioMarine | 20-Oct-2023 | White Paper

Krill oil’s beneficial effect on joint health solidified by new large, long-term study.

Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides

Content provided by Angel Yeast Extract – Savoury Ingredients | 30-Aug-2023 | White Paper

Angeoboost is a yeast-based product series with high umami taste. It is made from edible yeast and contains free amino acids, nucleotides, and flavor peptides....

Join the Asia Pacific Agri-Food Innovation Summit in Singapore

Content provided by William Reed | 21-Aug-2023 | Event Programme

As the anchor event of Singapore International Agri-Food Week (SIAW), the Asia-Pacific Agri-Food Innovation Summit will bring together over 1000 global...

Make your meat go further

Content provided by ADM | 19-May-2023 | Infographic

Consumers increasingly choose plant-based sources of protein, but still crave the satisfying taste of meat.

State-of-the-Art Virtual Food Factory Tour

Content provided by Mettler Toledo International Inc. | 09-May-2023 | Product Presentation

Join METTLER TOLEDO’s weighing experts on a virtual tour of a state-of-the-art food manufacturing facility.
On the call, you'll be digitally...

How food manufacturers can respond to the critical trends

Content provided by Solina | 30-Mar-2023 | White Paper

Consumers across Europe are prioritising naturalness and health when buying food.

Antioxidants Verified by Science

Content provided by Corbion | 08-Mar-2023 | White Paper

There’s a color, taste, and aroma to the freshness your customers expect. Although oxidation naturally degrades those qualities over time, nature gives...

Launch fan favorites with next-gen soy protein.

Content provided by ADM | 13-Feb-2023 | Case Study

Today’s conscious consumer is actively seeking out food products they can feel good about. For them, sustainable and plant-based food options are top of...

Ignite your innovation fuse with on-trend recipes

Content provided by Cargill | 10-Nov-2022 | Application Note

INFUSE by Cargill™ delivers ingredient solutions that meet new demands around nutritional balance, plant-based, and label-friendliness. It offers you the...

Successful whole muscle plant-based solutions.

Content provided by ADM | 31-Oct-2022 | Infographic

ADM’s plant-forward solutions provide superior taste, texture and mouthfeel for an amazing meat-like experience like no other. Explore the advanced capabilities,...

Enriching taste & nutrition with chicken broth

Content provided by Symrise | 17-Oct-2022 | Product Brochure

Chicken provides the #1 tonality in soups, meals and stocks around the world. Symrise, with its diana food™ portfolio of natural ingredients, has developed...

Paving the path for the plant-based transition

Content provided by Solina | 26-Sep-2022 | Research Study

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®, Solina’s subsidiary in new protein food, has worked with an...

False rejects, don’t let it happen to you

Content provided by Mettler Toledo Safeline Ltd | 09-Sep-2022 | Application Note

As a food manufacturer, you want to detect the smallest metal contaminants possible to keep food safe and protect your brand. With certain foods subject...

Borderless food. Quick and easy.

Content provided by ADM | 02-Aug-2022 | Insight Guide

Give consumers the authentic ﬂavors and wholesome ingredients they crave with new chef-inspired ready meals. As the number of people seeking the authentic...

Say Cheese To Vegan

Recorded the 22-Feb-2022 | Webinar

Consumers have numerous expectations on plant-based cheese. A strong demand to meet an immediate consumer need for high quality in terms of taste and texture...

Discover chef-crafted solutions that drive success.

Content provided by ADM | 28-Oct-2021 | Product Brochure

ADM’s Chef Shortcuts, a broad range of concentrated stocks and broths, help you create crave-worthy flavors to meet all your culinary needs. Combining...

Looking to boost nutrition & texture of meat alternatives? Meet CanolaPRO®: the new plant-based, allergen-free protein isolate.

DSM Food and Beverage | Recorded the 17-Nov-2021 | Webinar

The market for meat alternatives just keeps growing. The greatest challenge for our industry is finding ways to fuel this growth by meeting rising consumer...

Perfecting plant-based foods with Kemin solutions

Content provided by Kemin Food Technologies | 26-May-2021 | White Paper

In the past few years, we witnessed awareness of pushing consumer trends towards healthy, plant-based and label-friendly products, but also protein alternatives...

The right partner can make your job so much easier

Content provided by Corbion Purac | 18-May-2021 | Data Sheet

When Corbion partners with you, we contribute a combination of scientific expertise, manufacturing experience and innovative, sustainable ingredients to...

Freshly ground profiles

Content provided by MANE, Inc. | 07-Dec-2020 | Product Presentation

MANE unveils its new range of spice extracts with profiles true to freshly ground spices. Halal and Kosher compliant, the powder references are salt-free...

Clean-label Umami and Kokumi solutions

Content provided by Kerry | 12-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

Plant extracts and natural preservation

Content provided by Corbion | 27-Oct-2020 | White Paper

Manufacturers have lately turned to natural compounds, including plant extracts, aiming to replicate (as nearly as possible) the functionality provided...

How to Prepare Your Food Business for Post-Pandemic Operations

Content provided by Aptean | 08-Oct-2020 | White Paper

With even more emphasis and pressure on food safety, accurate demand planning and proper supply chain management, food companies are facing the challenge...

MANE’S CLEAN LABEL STOCKS

Content provided by MANE, Inc. | 03-Aug-2020 | Product Presentation

MANE's latest culinary stocks are made with our own concentrated juices that use upcycled ingredients from trusted farms. The concentrated juices...

Webinar Case Study – Editorial Webinar

Content provided by William Reed | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

OxiKan – Unique natural antioxidants for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 25-Oct-2019 | White Paper

Fresh meat is always preferred in a bright red colour. However, it is highly prone to oxidation and needs to be treated with an anti-oxidant to prevent...

Traditional flavours, the new trend in burgers!

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 30-Aug-2019 | Application Note

Consumer's demand for ethnic or themed burgers with unique flavours led chefs and restaurateurs to offer gourmet spiced burgers. Recreating these...

Versatile multi-functional natural solutions for marinades

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 26-Jul-2019 | Application Note

Food manufacturers come across various difficulties such as maintaining the right quantity of multiple ingredients inventory and ensuring consistent colour...

Retain Colour in Meat with Superior Antioxidant Efficacy

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 03-Apr-2019 | Research Study

There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh...

Bring alive the colours of meat, naturally

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 27-Mar-2019 | White Paper

Addition of colour makes food more attractive and appetising. But usage of natural colours always come with technical challenges such as heat stability,...

How to find textural perfection in meat alternatives

Content provided by Stable Micro Systems | 25-Mar-2019 | White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Content provided by Pen & Tec Consulting Group | 11-Mar-2019 | White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

The unique natural anti-oxidant for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 28-Feb-2019 | White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Content provided by Jungbunzlauer | 18-Feb-2019 | White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Heat and light stable, award-winning natural colours

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 05-Oct-2018 | White Paper

Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer’s...

Natural Green Hues in Beverages - Stable, Vibrant, Safe

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 07-Sep-2018 | White Paper

Demand for natural colours is on the rise in comparison with synthetic colours, derived from petrochemicals/other sources. Green colour in food industry...

Accelerate your supply chain as retail pressure intensifies

Content provided by William Reed | 26-Jul-2018 | White Paper

Big or small, fmcg brands are under pressure. Supermarket range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Shelf life protection has now become cleaner & simpler

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 05-Jun-2018 | White Paper

Ever wished your packaged foods stayed fresh longer? Well, the major reason that affects the food deterioration is the auto-oxidation of lipids which impacts...

Plant-based alternatives to thrill your tastebuds

Content provided by Tereos Starch & Sweeteners Europe | 25-May-2018 | White Paper

Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein...

Make your grill flavored products match new EU requirements

Content provided by Symrise | 26-Apr-2018 | Data Sheet

Effective from April 22, 2018, the European Commission will ban the majority of traditional grill flavors. In order to not be affected by the ban, maintain...

Improve indulgency and healthiness of battered products

Content provided by Jungbunzlauer | 12-Feb-2018 | White Paper

During the application of batters producers are confronted with several challenges like a low batter pick-up, surface cracks and separation of single ingredients...

Herbacel® AQ® Plus Citrus for reducing fat and salt content in savoury products

Content provided by Herbafood | 05-Feb-2018 | Data Sheet

Can sugar, salt and fat be reduced without impacting mouthfeel and taste? What solutions are there for more transparency and simplicity in ingredient selection...

Create your own Veggie Bolognese Sauce

Content provided by Roquette | 13-Dec-2017 | Data Sheet

Consumers are craving for less meat consumption, driven by:

Environment - prevent methane emissions from cattle,
Health - follow...

Natural solutions to help control meat pathogen development

Content provided by Naturex | 19-Oct-2017 | White Paper

Looking for new ways to secure shelf-life extension while maintaining a clean label? Drawing on their deep knowledge of plants, Naturex's scientific...

From trust grows success

Content provided by K+G Wetter | 09-Oct-2017 | Data Sheet

The award winning company Wünsch’s Fleischspezialitäten sets new quality standards for meat products – using machines made by K+G Wetter.

Poultry products as a trend market - stabilising and texturing systems from Hydrosol for optimum results

Hydrosol | Recorded the 23-Nov-2017 | Webinar

Poultry products are a major trend, and consumption is rising around the world. Unlike other meats, poultry is subject to almost no cultural restrictions,...

Behind Every Kitchen Masterpiece

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 03-Oct-2017 | Application Note

These days most people love cooking and experiencing new cuisines thanks to their exposure to different global cuisines. Here we are presenting two of...

Reconcile surimi with better-for-you!

Content provided by Jungbunzlauer | 18-Sep-2017 | White Paper

Are you looking for the latest solutions to make your surimi product healthier or to improve its texture? Discover smart and easy to use ingredients for...

Reaping the rewards of supply chain visibility

Content provided by Dassault Systems Ltd | 05-Sep-2017 | White Paper

Despite the challenges in food production, sales and demands aren't slowing down. As complexity increases, there's no telling where the next...

Optimize your burger patties / minced meat products

Content provided by Herbafood | 04-Sep-2017 | Data Sheet

Herbacel-AQ Plus Citrus is a multi-functional clean label citrus fibre and offers an ideal solution for improving the quality and costs of your burger...

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