Food & Beverage

The new Levair Select ingredient is made from calcium.

Here’s how food companies and ingredient suppliers are adding value through upcycling.

The companies conducted a global survey on 10,000 consumers in 10 countries.

What will it take to make prebiotics a superstar?

The company says Shade Vivid Orange–OS is the first 100% oil-soluble, plant-based color made from non-GMO paprika in the firm’s Exberry food color portfolio.

The company will emphasize what it says is the first and only organic version of the probiotic yeast Saccharomyces boulardii.

The company is now sharing white papers with data from two proprietary consumer surveys showing that respondents are seeking ways to supplement brain and immune health.

The two new forms are a vegan gummy and a cold water–dispersible powder.

Both products feature Arla’s Lacprodan MicelPure micellar casein isolate.

There are inevitable long-term challenges to balancing the nutrients you need when remaining on a vegetarian or vegan diet.

The companies have signed a nonexclusive memorandum of understanding (MOU) that will see them work together to develop and commercialize cultivated meat products.

Market researcher FMCG Gurus shares survey insights on what’s influencing consumer decisions to buy plant-based products.

The Plantae by Layn line offers clean-label botanical extract ingredients for food and beverage, flavor, and fragrance applications.

HP Ingredients has announced an independent conclusion of GRAS (generally recognized as safe) for its Bergamonte bergamot extract.

SweetLeaf has partnered with the American Diabetes Association to promote healthy alternatives to sugar, drive awareness of diabetes risk and management, and help diabetics take action to improve their health.

Apparo produces Solistein sunflower protein isolates using its patent-pending Total Crop Utilization technology that enables the firm to process sunflower oil while recovering additional nutrients for human applications.

How have consumers’ weight-management goals changed, and how can wellness brands help them?

Crespel & Deiters Group, one of the leading wheat processors in Europe, has announced a newly founded U.S. subsidiary: Crespel & Deiters Food USA LP.

Last year, the EU introduced new regulations for infant and follow-on formulas manufactured with protein hydrolysates.

The Innovation Center of Excellence is located close to the company’s production facilities in Zaandijk, the Netherlands.

The woolly mammoth meatball was made with the intention of challenging the “public and the meat industry to think differently about how we produce and consume food - highlighting cultured meat as a viable alternative to traditional animal agriculture.”

At Expo West, microbial and enzyme ingredients supplier Bio-Cat explained why it’s heavily focused on spore-forming probiotics.

At Expo West, Cargill talked about its new partnership with Cubiq Foods, whose “smarter” fat technology is taking plant-based meat and dairy alternatives to the next level.

Ingredient suppliers from all reaches of the health and wellness industry are validating their ingredients for food and drink delivery systems.

At Expo West, FruitSmart, a supplier of fruit- and vegetable-based juices and ingredients, explained how consumer perceptions of juice are changing.

Nuun is launching a new mainstream ad campaign to communicate to consumers why daily, proactive hydration is critical.

At Expo West, the company and its farmer-partner explained how they’re working together to make regenerative farming a profitable business model.

Anderson Advanced Ingredients announced that it has received a “letter of no objection” from FDA in response to its GRAS (generally recognized as safe) notification for a resistant dextrin made from tapioca.

For KeHE, the partnership will better equip the company to support the development of healthier and sustainable food products while continuing to be the first to market with delicious, innovative new products for consumers.

The study, conducted at the University of Applied Sciences Northwestern Switzerland, compared a patty made from proteins sourced from brewer’s spent yeast to conventional beef and a vegan patty as benchmarks.