Food & Beverage

The company’s Loacker Quadratini and Loacker Classic flavors were the first to receive Non-GMO Project verification.

Prodalim Resources is presenting prototypes of its Capsoil FoodTech platform that turns bioactive oils, including nutritional oils, fat-soluble vitamins, and lipid-based nutrients, into water-soluble powders.

With its unique chickpea protein products, InnovoPro is expanding from dairy alternatives to additional markets like meat analogues and egg replacers.

Brazzein, which Sweegen debuted at SupplySide West 2021, is a small, heat-stable protein that is 500-2000 times sweeter than regular sugar.

As consumers adopt immune health strategies long term, they’ll turn to trusted ingredients and science, says market researcher FMCG Gurus.

Functional foods and beverages, particularly meat and dairy alternatives, are major drivers of innovation for plant proteins, and present a major opportunity for new product development.

MGP Ingredients Inc. announced that its Arise wheat protein isolates have been certified as low FODMAP by Monash University, based in Melbourne, Australia.

Based on their success in cutting GHG emissions, Danone and FrieslandCampina plan to continue this effort for another three years, with a goal of further reducing GHG emissions by more than 7% during production of ingredients for Danone.

Kerry Group has launched a €6 million dairy sustainability program that will support the acceleration of science-backed sustainability actions and best practices across farms in Ireland.

In 2022, shoppers will continue to turn to good nutrition and dietary supplements to help them stay healthy in 2022, say two new consumer trend reports.

Nestlé Health Science will purchase a majority stake in Orgain, a leader in plant-based nutrition, from its founder Andrew Abraham, MD and Butterfly Equity, who will each remain minority share owners.

More than 1000 nurses predicted 2022 consumer food trends in the 10th annual “What’s Trending in Nutrition” survey.

COVID will continue to impact supplement retailing. But instead of scrambling to adjust, brands have the opportunity to hone their omnichannel strategy and improve long-distance retail relationships.

The new nanoemulsion, called HempNano, contains 5% CBD.

There’s so much yet to come in the burgeoning sleep supplements market. In many ways, the category is just beginning.

When will consumers tire of collagen? Not soon, it appears.

Synergy Flavors is expanding its research and development laboratories and other collaboration spaces at its Synergy U.S. headquarters in Wauconda, Illinois.

The international food standard safety authority, Codex Alimentarius, has adopted the Framework for Steviol Glycosides, which encompasses four technologies used in the production of steviol glycosides.

Icon Foods has announced two new offering to modify sweetness in clean-label foods and beverages: CirtruSweet and ThauSweet.

Nutritional Outlook’s Editorial Advisory Board shares its predictions and tips for success in 2022.

Blue California launches clean-label, food-grade whitening agents, as a replacement for the white colorant titanium dioxide for use in products such as chewing gum, candies, pastries, chocolates, coffee creamers, and cake decorations.

International Taste Solutions launched a range of natural flavor enhancers –Vegan Boost – in liquid and powder formats to replicate the characteristics of traditional bakery minus the eggs and dairy.

The Hatchery Chicago is now home to Univar Solution’s new Food Solution Center, part of a specialized network of Solution Centers throughout the world.

Solace Nutrition, a medical nutrition company, has acquired the assets of R-Kane Nutritionals, which specializes in high protein meal replacement solutions for the weight management market.

Experts predict 2022’s hottest food and beverage flavor trends.

Aleph Farms and Wacker announced the development of streamlined production processes for essential growth medium proteins to cost-effectively grow cultivated meat.

Loryma, a member of the Crespel & Deiters group, is offering two alternatives to the white pigment titanium dioxide, which will no longer be recognized by the European Food Safety Authority as safe to use in food.

The patented microalgal heme substitute not only provides the initial red pigment to raw plant-based meats, but it also browns nicely and congeals like real meat juices.

It is based on functionalized calcium carbonate particles that have undergone a patented recrystallization process to create a new mineral composition and structure.

Advances in food technology have made the idea of healthy indulgences possible.