Meat, fish and savoury ingredients

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.

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 Specialties | 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

Kemin Food Technologies | 26-May-2021 | Technical / 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

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

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

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

Corbion | 27-Oct-2020 | Technical / 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

Aptean | 08-Oct-2020 | Technical / 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

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

William Reed Business Media | 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

Kancor Ingredients Limited | 25-Oct-2019 | Technical / 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!

Kancor Ingredients Limited | 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

Kancor Ingredients Limited | 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

Kancor Ingredients Limited | 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

Kancor Ingredients Limited | 27-Mar-2019 | Technical / 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

Stable Micro Systems | 25-Mar-2019 | Technical / 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

Pen & Tec Consulting Group | 11-Mar-2019 | Technical / 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

Kancor Ingredients Limited | 28-Feb-2019 | Technical / 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

Jungbunzlauer | 18-Feb-2019 | Technical / 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

Kancor Ingredients Limited | 05-Oct-2018 | Technical / 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

Kancor Ingredients Limited | 07-Sep-2018 | Technical / 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

William Reed Business Media | 26-Jul-2018 | Technical / 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

Kancor Ingredients Limited | 05-Jun-2018 | Technical / 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

Tereos Starch & Sweeteners Europe | 25-May-2018 | Technical / 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

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

Jungbunzlauer | 12-Feb-2018 | Technical / 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

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

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

Naturex | 19-Oct-2017 | Technical / 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

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

Kancor Ingredients Limited | 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!

Jungbunzlauer | 18-Sep-2017 | Technical / 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

Dassault Systems Ltd | 05-Sep-2017 | Technical / 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

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...

Championing UK ingredients

WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

OxiKan CL- A breakthrough in natural anti-oxidants

Kancor Ingredients Limited | 24-Apr-2017 | Technical / White Paper

Rosemary extracts, the most widely used natural anti-oxidant, pose challenges when extending shelf life as it imparts flavour, aroma and colour to the...

Watch French Chef’s Latest Palm Oil Recipe

The Oil Palm | 12-Dec-2016

French Chef David Martin continues his culinary journey by bringing you his new recipe, revisiting the Alloco african dish. Chef Martin’s latest creation...

Discover the latest advances for boosting creativity in fried foods!

Roquette | Recorded the 17-Nov-2016 | Webinar

The taste and texture of fried products are popular worldwide - especially if they come with balanced nutrition. In this webinar Roquette savoury applications...

Ishida Solutions. Created for one business. Yours.

Ishida Europe | 26-Sep-2016 | Case Study

Name a business that’s exactly the same as yours. There isn’t one. That’s why every single line Ishida fits is unique - as well as a fast, hygienic and...

Ishida Solutions. Created for one business. Yours.

Ishida Europe | 26-Sep-2016 | Technical / White Paper

Name a business that’s exactly the same as yours. There isn’t one. That’s why every single line we fit is unique - as well as a fast, hygienic and efficient...

Blast freezers or cryogenic freezers, N2 or CO2?

Air Products & Chemicals, Inc. | 26-Jul-2016

Air Products German food expert helps you discover why freezing with liquid nitrogen is the preferred option.Air Products is a key supplier of gases, equipment,...

White Paper: Sodium Free Safety for Processed Meat

Niacet | 23-Jun-2016 | Technical / White Paper

The trend for sodium reduction in meat products is clear. Food companies want to comply to the WHO advice to reduce sodium content, but often struggle...

Science behind Dow Food Solutions

Dow Pharma & Food Solutions | Recorded the 14-Apr-2016 | Webinar

This Webinar will explore the science behind Dow Food solutions latest innovative technologies designed to enhance texture and offer healthier options...

Discover a world of knowledge in every mouthful

Kerry | 22-Apr-2016 | Product Brochure

Innovation in Kerry is enabled by our network of Global Technology & Innovation Centres and Regional Development & Application Centres. Our Centres...

Happy Customers Featured at TIPPER TIE Booth

TIPPER TIE | 21-Apr-2016 | Case Study

KDCMA: “I love how much money it saves us.” TTCut: “It’s a level of fineness we didn’t have before.” TN4200: “Our process time has been reduced by 1/3.”...

Survey Report: State of the global meat industry 2016

William Reed Business Media | 11-Apr-2016 | Insight Guide

In January 2016, GlobalMeatNews conducted its annual ‘state of the industry’ survey. The key objective of the poll was to gauge views about the current...

Pioneering food cutting innovations

Pioneering food cutting innovations | 05-Apr-2016 | Product Brochure

TREIF combines the world's greatest range of food cutting technology under one roof. At the IFFA, pioneering cutting innovations for dicing, portion...

Fiberstar’s Clean Label Meat & Poultry Solutions

Fiberstar’s Clean Label Meat & Poultry Solutions | 05-Apr-2016 | Product Brochure

Because of Citri‐Fi’s high water holding capacity, low viscosity and small particle size, it is the ideal citrus flour product to use for reducing phosphates....

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