Emulsifiers, stabilizers, hydrocolloids

California Health Committee approves ban on five food additives in landmark bill co-sponsored by EWG and Consumer Reports

18-Apr-2023 By Deniz Ataman

In a controversial move that could have a ripple effect for food and beverage manufacturers nationwide, California Assembly’s Committee on Health approved AB 418 -- bringing the state one step closer to potentially banning brominated vegetable oil, potassium...

Ingredion: 78% of consumers will pay more for clean label, natural claims despite inflation

21-Feb-2023 By Elizabeth Crawford

Despite inflation pressuring some consumers to trade down or pull back on spending, more than three-quarters of shoppers globally still are willing to pay more for products making natural claims, according to the latest wave of Ingredion’s proprietary...

AI-powered startup The Live Green Co – a tech ‘enabler’ for broader food industry - unveils precision fermentation division

16-Jan-2023 By Elaine Watson

The Live Green Co – a startup deploying an artificial intelligence platform called 'Charaka' to mine databases of plants in search of replacements for animal-based ingredients, synthetic, or highly-processed ingredients from BHA to methylcellulose...

Pharma-style dispersal technology opens food, bev doors to wide array of botanical ingredients

02-Dec-2022 By Hank Schultz

New food and beverage applications have been demonstrated for a whole host of bioactive botanical ingredients via a new dispersal technology.

Scottish start-up turns to ‘food of the future’ seaweed to launch methylcellulose replacement

24-Nov-2022 By Oliver Morrison

OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...

Whipped cream made from lactic acid? Researchers develop fat-free alternative to whipped cream

11-Nov-2022 By Mary Ellen Shoup

Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture.

Shelf-stable textured protein that delivers experience ‘much closer to whole muscle meat…’ IFF unveils tech breakthrough for meat alternatives

01-Nov-2022 By Elaine Watson

IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.

Plant-based cheese by numbers: Small declines in dollars and units overall, but big variations within category

24-Oct-2022 By Elaine Watson

SPINS data shared with FoodNavigator-USA ahead of our Futureproofing the Food System virtual summit (Nov 15-17) shows a mixed picture for US retail sales of plant-based cheese, with overall dollar sales down -2.3% to $218.94m and unit sales down -3.6%...

'The global emulsifier market is at capacity...' Kerry develops acacia-based alternative to sunflower lecithin

29-Sep-2022 By Mary Ellen Shoup

Kerry has introduced Puremul, an acacia-based emulsifying ingredient that serves as an alternative to sunflower lecithin and mono- and diglycerides, responding to ongoing global sunflower supply challenges and manufacturers' need for a viable replacement.

SPECIAL REPORT: Bioengineered food labeling: ‘They kind of shot in the middle and missed every constituency’

23-Sep-2022 By Elaine Watson

Advocates arguing for greater transparency about the use of GMOs in food scored a minor victory this month after a district court told USDA to re-work the digital disclosure portions of the bioengineered food labeling law, which came into effect in January....

Kerry delivers cost-effective replacement for in-demand carob gum

15-Sep-2022 By Teodora Lyubomirova

The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.

Shiru teams up with Puratos to develop next generation egg replacers

31-Aug-2022 By Elaine Watson

Shiru – a California-based startup producing proteins via microbial fermentation – has teamed up with bakery ingredients specialist Puratos to develop the next-generation of egg replacers.

Study finds link between ultra-processed foods and mental health

29-Aug-2022 By Mary Ellen Shoup

A study exploring the connection between ultra-processed foods (UPF) consumption and reported adverse mental health symptoms found that participants who had a diet high in UPF were more likely to report instances of 'mentally unhealthy' and...

'Blind fury' prompted former co-packer's recent lawsuit over protein content and methylcellulose, argues Beyond Meat

09-Aug-2022 By Elaine Watson

A lawsuit* recently filed by former co-packer Don Lee Farms accusing Beyond Meat of “grossly” overstating the protein in its products is motivated by “personal vendetta" and should be seen as a “transparent attempt to gain leverage” on the eve of...

Sustainability in focus at IFT First 2022: ‘We don’t want regenerative ag to become the next ‘natural’ because then it doesn’t mean anything’

07-Aug-2022 By Elaine Watson

Sustainability “is probably on slide two or three of every customer presentation now,” notes Ingredion, but how can consumers cut through the PR noise to make meaningful comparisons between brands? Checkout our final gallery of trends at IFT FIRST exploring...

'Exceptional gel strength and elasticity...' Merit Functional Foods touts methylcellulose replacer

01-Aug-2022 By Elaine Watson

Recent applications work has demonstrated that Merit Functional Foods’ Peazazz pea protein isolate – in combination with an enzyme called transglutaminase - can replace methylcellulose, a binding and gelling ingredient widely used in meat alternatives...

Layoffs at Motif FoodWorks: ‘We’re pivoting our focus to key priorities that we know will return maximum ROI’

06-Jul-2022 By Elaine Watson

Boston-based foodtech firm Motif FoodWorks – which has raised $345m since spinning off from synthetic biology firm Ginkgo BioWorks in February 2019 – has just engaged in a round of layoffs, FoodNavigator-USA understands.

‘Eclipse’s ice cream is in a league of its own…’ Sozo Ventures leads $40m series B round at plant-based dairy co Eclipse Foods

28-Jun-2022 By Elaine Watson

While the meat alternatives category is suffering from some growing pains, investors’ enthusiasm for dairy alternatives continues unabated, with plant-based dairy specialist Eclipse Foods this week announcing a $40m series B round* led by Sozo Ventures,...

Is the party over for meat alternatives? It’s just getting started, says ADM

17-Jun-2022 By Elaine Watson

US retail sales of frozen meat alternatives were up a solid +10.1% to $76m in May 2022 vs May 2021, with volumes fairly flat at -0.8%; but sales of refrigerated meat alternatives continued their precipitous slide last month, with dollar sales slumping...

Minor Figures bolsters positioning in US market: 'The big secret and big challenge is to be localized in a community,' says CEO

10-Jun-2022 By Mary Ellen Shoup

Minor Figures is gaining steam in the competitive oat milk category backed by a recent minority investment from Danone Manifesto Ventures and Hong Kong-based Green Monday Group as it executes on its specialized business model centered on the coffee community.

AAK acquires aquafaba-fueled plant-based 'butter' brand ForA: Butter: 'It can act as a 1:1 replacement for dairy butter'

07-Jun-2022 By Elaine Watson

AAK Foodservice has acquired ForA:Butter, a plant-based butter using aquafaba – the viscous liquid left over from cooking chickpeas – as an emulsifier to create what it claims is “the only plant-based butter with the performance skilled bakers expect."

Plant-based meat gamechanger? Rebellyous Foods tackles two key hurdles facing the industry: cost, and quality-at-scale

16-May-2022 By Elaine Watson

While even the analysts downgrading Beyond Meat’s stock in the wake of grim Q1 figures believe meat alternatives are “not a fad” (to quote Brian Holland at Cowen), the brand’s slowing sales and elevated costs have prompted some soul-searching about why...

Cacao-free ‘alt choc’ mimics the real thing, with 80% fewer CO2 emissions

11-May-2022 By Flora Southey

UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...

Smallfood targets alt seafood market with ‘wholefood’ marine organism combining high quality protein, omega-3 EPA+DHA, and seafood flavor

03-May-2022 By Elaine Watson

Halifax-based Smallfood is targeting the alternative seafood market with a novel marine-based whole food ingredient high in protein “with an amino acid profile similar to beef” and meaningful levels of the coveted long-chain omega-3 fatty acids EPA and...

IFF unveils SEAFLOUR, a whole food seaweed stabilizer offering ‘exceptional stability’ in plant-based beverage formulations, and a clean label

03-May-2022 By Elaine Watson

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.

‘Proudly genetically modified…’ Moolec ‘molecular farming’ co gears up to launch meat proteins from GM crops

25-Apr-2022 By Elaine Watson

Moolec Science – which has developed a ‘molecular farming’ platform to produce plants that express animal proteins – is developing genetically engineered peas and beans containing bovine and porcine proteins that it claims can improve the taste, texture,...

Israeli start-up is set to launch lab-grown collagen in 2024

08-Apr-2022 By Nicola Gordon-Seymour

Cultured food innovator, Aleph Farms, is moving to full production of lab-grown collagen and is on course for commercial launch by 2024.

WATCH: CHKP Foods brings compelling nutritional, sustainability attributes to non-dairy yogurt

23-Mar-2022 By Elizabeth Crawford

Worth an estimated $1.94b globally in 2020 and slated to grow at a compound annual rate of 17.7%, according to Research & Markets data*, the plant-based yogurt category is hitting its stride, even as manufacturers struggle to balance nutrition, mouthfeel...

The EVERY Co unveils ‘world’s first animal-free egg white,’ road-tested in ‘holy grail’ application: the macaron

23-Mar-2022 By Elaine Watson

The EVERY Company has teamed up with upmarket west-coast patisserie brand Chantal Guillon to road test EVERY EggWhite - billed as “the world’s first animal-free egg white” - in a product heavily reliant on the unique functional properties of egg whites:...

Shiru teams up with CP Kelco to explore label-friendly alternatives to methylcellulose

21-Mar-2022 By Elaine Watson

Shiru - a startup producing proteins via microbial fermentation - has teamed up with texturizing ingredients specialist CP Kelco to explore label-friendly replacements for methylcellulose and other highly functional ingredients.

Former Chobani president Peter McGuinness to join Impossible Foods as CEO: 'This isn’t a business that needs fixing, I’m here to help turbo charge growth...'

17-Mar-2022 By Elaine Watson

Former Chobani president Peter McGuinness – who has spent the last several years running a dairy company, albeit one that has recently launched several plant-based products - is set to take the helm at Impossible Foods, a firm on a mission to “replace...

UN demands more diverse food production methods as report warns climate change risks are greater than thought

01-Mar-2022 By Oliver Morrison

Nearly a third of the world's crop fields will be unsuitable for food production by the end of this century unless carbon emissions are curbed, warns the latest instalment of the IPCC climate change report.

The Spare Food Co. transforms yogurt byproduct into sparkling tonic

19-Jan-2022 By Asia Sherman

The Spare Food Co. is rescuing watery whey from the yogurt production process and infusing it into effervescent elixirs in the hopes of fixing a broken food system and reversing climate change.

Freedom for French dressing – FDA chops standard of identity for quintessential salad topping

17-Jan-2022 By Elizabeth Crawford

French salad dressing will soon enjoy the same freedom as Italian, Russian and other dressings as FDA prepares to liberate it from a more than half century old standard of identity that the agency says, “no longer promotes honesty and fair dealings in...

CarobWay promises ‘long-term supply solution’ for locust bean gum market

20-Dec-2021 By Niamh Michail

With locust bean gum at record-high prices, many brands are looking for replacements. However, Israeli player CarobWay says it is combining advanced ag-tech with traditional knowledge to identify and cultivate high gum carob varieties that will alleviate...

Provectus Algae secures $11.4m to scale sustainable synthetic biology biomanufacturing platform

14-Dec-2021 By Elizabeth Crawford

With an infusion of $11.4 million in pre-series A funding announced today, Australian startup Provectus Algae is ready to rapidly scale the commercial production capacity of its sustainable and “complementary” biomanufacturing platform that leverages...

‘There is still a lot of unresponsiveness or vague statements…’ Supply chain woes add to compliance challenge with bioengineered food disclosure standard

09-Dec-2021 By Elaine Watson

With the Jan. 1, 2022 deadline for compliance with the National Bioengineered Food Disclosure Standard (NBFDS) fast approaching, many companies are still struggling with compliance, even at this incredibly late stage, say industry sources.

Study: Common food additive found to disturb beneficial bacteria in the gut

01-Dec-2021 By Mary Ellen Shoup

Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.

Cost-efficient scaffolding tech developed for cultivated meat at scale

01-Dec-2021 By Flora Southey

Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.

Plant-based ice cream 2.0? Eclipse Foods buoyed by ‘incredible’ early data from Whole Foods

28-Nov-2021 By Elaine Watson

Eclipse Foods – a plant-based brand on a mission to replicate the taste and functionality of conventional dairy rather than building a brand around ‘hero’ ingredients such as oat, almond or coconut – says early data from Whole Foods suggests its strategy...

Chocolate milk brand Slate raises additional $3.3m in seed round, expands distribution to 4,000 stores

04-Oct-2021 By Elaine Watson

Boston-based startup Slate Milk – maker of ultra-filtered, high-protein, lactose-free chocolate milk in shelf-stable cans - has raised an additional $3.3m in a seed round backed by the founders of RXBAR, Halo Top, Drizly, Yasso, and consumer-focused investment...

IFF debuts vegan stabilizer for plant-based whipped cream applications

04-Oct-2021 By Mary Ellen Shoup

In response to increased demand for plant-based dairy across all sub-categories, IFF has introduced a vegan stabilizer for plant-based whipped cream applications.

How is Kroger viewing the plant-based meat opportunity? Join us October 13 in part I of FoodNavigator-USA’s Disrupting the meat and dairy case broadcast series

30-Sep-2021 By Elaine Watson

Do plant-based meat products deliver the kind of productivity on shelf to warrant their space in retailers’ regular meat counters? How are consumers shopping the category? Is this still a time of experimentation? And what are buyers looking for from new...

'Our priority is innovation...' Sophie’s Kitchen raises $5.6m to expand plant-based seafood category

17-Sep-2021 By Elaine Watson

Sophie’s Kitchen has secured a $5.6m investment led by venture capital firm Billy Goat Brands to help it expand its plant-based seafood empire, which now extends into multiple categories including ‘toona,’ crab cakes, fish filets, smoked salmon, and shrimp....

Cargill opens $150m pectin production facility in Brazil, becomes world's second largest producer

09-Sep-2021 By Elaine Watson

Cargill has opened a $150m pectin production facility in Bebedouro, Brazil, to meet growing global demand for the label-friendly texturizing ingredient.

Impossible Sausage hits retail market: ‘Everything we’ve brought to market in retail so far has been wildly well received’

11-Aug-2021 By Elaine Watson

Impossible Sausage made from plants – a soy-based ground sausage product in savory and spicy variants – will make its retail debut this month and should be in 13,000 stores by the year end, says Impossible Foods, which says retailers have been encouraged...

Soylent now profitable, firing on all cylinders, says CEO after rollercoaster year: ‘We had to make dramatic changes or we would have run out of cash…’

28-Jul-2021 By Elaine Watson

A brand described as “only slightly more appealing than an IV bag” by one uncharitable observer when it first gained a cult following among Silicon Valley programmers as a powdered meal replacement, Soylent has steadily evolved its format, product line...

SPECIAL REPORT: Plant-based meat formulation in focus, from Beyond Meat to Motif FoodWorks, Roquette, and Cargill: ‘The meat alternative space has the fastest iteration cycles out there’

27-Jul-2021 By Elaine Watson

If you look at the ingredients lists of most plant-based burgers, they’re not wildly different – a combination of extruded plant proteins, hard and liquid fats, natural flavors, yeast, methylcellulose, starch, seasonings and perhaps added vitamins and...

'We are actively looking at all major animal-protein categories...' NotCo raises $235m in series D to expand its global plant-based meat, dairy empire

26-Jul-2021 By Elaine Watson

Santiago-based food tech company NotCo has raised $235m in a Series D round led by Tiger Global and supported by DFJ Growth Fund, ZOMA Lab, athletes Lewis Hamilton and Roger Federer, and musician and DJ Questlove, taking its cumulative funding to $350m...

Plant-based chicken space heats up as Impossible Foods enters fray with nuggets

16-Jul-2021 By Elaine Watson

The plant-based chicken category is heating up with Impossible Foods unveiling plans to enter the market in the fall with soy-based nuggets, going head to head with rival Beyond Meat, which has just launched pea-, and faba bean-based tenders.