Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
With the Paris Agreement’s goal of limiting global warming at risk, the Kraft Heinz Company is stepping up its commitment to reduce its carbon emissions, and in doing so likely will draft many of its suppliers along with it.
Whey protein has now entered mainstream diets, and NZMP intends to lead the trend of incorporating its dairy protein ingredients into everyday products, from snacks to desserts, and does not see US consumers growing tired of the nutrient any time soon.
New Jersey-based FlavorHealth is aiming to commercialize a novel natural high-intensity sweetener with a flavor profile it claims is much closer to sugar than stevia by 2019 or 2020.
Food is undeniably a central force of life, giving us the fuel we need to go about our days, but unfortunately, food also is the number one cause of poor health in America and a leading driver of death and disability.
With so many sweeteners of varying intensity and functionality available, reducing sugar in products can be a tedious trial-and-error process, but ingredient supplier Layn hopes to simplify the undertaking with the launch of two sweetener platforms that...
As the world’s population increases and squeezes limited resources, everyone will have to do more with less – and one tool that can help with this is enzymes, such as those made by Novozymes.
Clean label is a longstanding trend in food formulation, but that doesn't mean you should start slapping the word 'clean' on food labels, said speakers at the IFT annual meeting and expo in Chicago. Check out part two of our gallery of...
This year, cell cultured meat vied with chickpea protein, animal-free gelatin and almond protein for the spotlight at the IFT annual meeting and expo in Chicago, while the clean label trend continued to gather pace. Check out part one of our gallery of...
Leveraging its established capabilities and market presence in flour milling, Ardent Mills is betting big on ancient grains with a new bolt-on business unit dubbed The Annex focused on scaling its supply of specialty grains for broader industry use.
New research reveals most Americans believe the government is “doing a poor job across the board on food and ag policy,” and should do more to ensure everyone has access to enough healthy food and to support the farmers who feed the country.
The consumer fear of the unknown that spurred the first wave of the ‘clean-label’ movement and the rejection of unfamiliar-sounding ingredients is evolving into a more sophisticated curiosity about what they consume – requiring manufacturers to take a...
Egg protein drinks may conjure up images of an unappetizing mixture of blended raw eggs consumed by diehard athletes during early morning workouts. But egg ingredients supplier and formulation expert Rembrandt Foods is turning this stereotype on its head...
Senomyx has “achieved a fermentation strain proof of concept” for the production of siratose, a new zero-calorie, high-potency sweetening compound found in trace levels in monk fruit.
Tate & Lyle has introduced TASTEVA M Stevia Sweetener made from Reb M, which it claims tastes “remarkably like sugar” compared to other steviol glycosides.
