News & Analysis on Food & Beverage Development & Technology
The market for functional hydrocolloids used in foods is stabilizing after a “challenging couple of years,” in which supply chain disruptions during the pandemic triggered selective price hikes and a subsequent drop as food manufacturers scaled back...
As consumers become more familiar with plant-based alternatives to animal products they are becoming more sophisticated in how they evaluate their options and less willing to compromise on nutrition, taste, texture and variety – pushing industry to find...
IFF has launched SEAFLOUR, a hydrocolloid from red seaweed with particular potential in higher-protein plant-based milks made with pea or soy, enabling formulators to offer cleaner labels and shorten their ingredients lists.