Plant-based Beverages & Frozen Desserts
Plant-based Beverages & Frozen Desserts: Plant-based foods continue to gain attention through consumer demand. Therefore, understanding the fundamentals of ingredients is crucial at the beginning of…
Sugar Alternatives
Now, more than ever, people are looking for new ways to look after their physical health without giving up the things they love. One particularly…
Plant-Based Formulations Using Citrus Fibre
Natural citrus fibre can improve the taste, texture and nutrition profile of plant-based formulations. It is also sustainable and affordable. By Dr Brock Lundberg, PhD,…
Getting It Right With Plant-Based Alternatives
Getting It Right With Plant-Based Alternatives Replacing animal-based proteins with plant-based proteins is not always easy. But there are ways to create plant-based alternatives…
Fibre — A Tasty Solution For Fat And Sugar Reduction
Fibre — A Tasty Solution For Fat And Sugar Reduction Water soluble dietary fibre can improve the taste and texture of fat reduction or…
TEXMAX HA — The Novel Solution For Non-phosphate Processed Meat Challenge
Hoang Anh, the leading Vietnamese Flavours & Food Ingredients manufacturer, is excited to introduce the latest innovation: TEXMAX HA — the replacement of phosphate additives that…
A Taste For Plant-Based Cheese
While much of the focus has been on meat alternatives, the plant-based cheese category is quickly catching up. There’s no questioning the big appetite for…
Plant-Based Frozen Desserts
The evolution of plant-based food products have advanced rapidly in recent years. With its emergence centred around the themes of health and sustainability, increasing awareness…
Nutrition & Market TrendsHealthy AlternativesNatural, Free-From & Functional Ingredients
Plant-based Diet: Texture Counts For Plant-Based Success
The health benefits of a plant-based diet are slowly gaining recognition among the masses. To gain insights into this area, Beneo conducted a Global Plant-based…
Shelf-Life Extension
CytoQuant® — Quantify bacteria and residues in just 30 seconds!
Cracking down on bacteria The presence of bacteria in food and beverage manufacturing facilities can affect product shelf life and quality, while pathogens can even…
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Nutrition & Market Trends
The Infamous “A” In Food
By Yip See Chung, SCIEX Pyrrolizidine alkaloids (PAs) are a group of naturally occurring alkaloids based on the structure of pyrrolizidine. PAs are produced by plants as a defense…
Shelf-Life Extension
Extend The Chocolate Shelf Life By Overcoming The Heat-Stable Challenge In Hot-Climate Markets
The increased chocolate consumption in hot climate markets in regions such as Latin America, Southern Europe, Asia, and the Middle East are creating growth opportunities…
Shelf-Life Extension
Injecting Long Life Into Meat And Poultry Products
The process of brining has many functional ingredients and properties that give meat and poultry products a longer shelf-life. This is where injection techniques are…
Meat Preservation: Formulating For Success With Acetate-Based Solutions
Acetates are coming to the fore in meat preservation. Behind the shift: clear cost savings; efficacy at much lower doses with a dry product; a…
Creating Colourful Products That Cater To Modern Consumers
In 2022, shoppers are seeking out joyful food and drink experiences with exciting colours – while also paying increasing attention to products’ impact on their…
Nature’s Treasure Box: Plant-Based Ingredients To Support Today’s Lifestyle Choices
Flexitarians are driving the plant-based boom. What kind of ingredients should food manufacturers be including in their products to attract this group of consumers? How…
Nutrition & Market Trends
Growing Popularity Of ‘Food As Medicine’ Concept Amongst Global Populations
Key players of the F&B industry now have the opportunity to tap into this growing number through their own variety of functional foods. By Kanchan…
Emulsifiers, Stabilisers, Mouthfeel & TextureColours & Flavours
Red Microalgae Makes Veggie Burgers ‘Bleed’
The new microalgae is poised to become a nutritious player in the plant meat space Yemoja Limited has started the creation of a red microalgae…
Natural, Free-From & Functional IngredientsColours & Flavours
Colouring Food With Food
With clean labels becoming increasingly important to consumers, the choice of colourant may limit food and drink products’ appeal. Plant-based food ingredients with colouring properties…
Traceable, Nutritious And Delicious: How ofi Is Bringing A New Perspective To Food Ingredients
Today’s consumers are looking for an all-around experience. Taste alone is no longer enough; people also want natural, healthy, and sustainably sourced products that fit…
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