The world of meatless meat has gotten exciting in recent years, as Impossible Foods and Beyond Meat have taken plant-based proteins to the next level, and fast food chains like Burger King have happily explored new, meatless alternatives to their classic menu items. We already have convincing plant-based fried chicken, and Forbes reports that experts are currently working on plant-based seafood. One glaring […]
As temperatures continue to climb, consumers are looking for new ways to enjoy ice cream and frozen desserts throughout the summer. According to Swiss chocolate manufacturer Barry Callebaut, Ruby chocolate, the “fourth type of chocolate,” opens new taste horizons for ice cream manufacturers with plentiful opportunities for applications. Meanwhile, July marks National Ice Cream Month […]
The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators. The beverage sector has been at the forefront of efforts to reduce the sugar content of products. In the UK, for […]
Advances in food printers provide opportunity for flavor, texture and nutritional content customization. 3D printing today goes beyond layering food into shapes. The Digital Food Processing Initiative (DFPI) based in the Netherlands is testing new food printing technology, which can be adjusted for flavor, texture and nutritional content. The collaboration is an ongoing project between […]
Researchers have examined the potential for black soldier fly larvae fat to partially substitute butter in cakes, cookies and waffles. Insects are touted for their nutritional benefits and low environmental footprint. Selected varieties, such as crickets, grasshoppers and mealworms, are high in protein, fat and fibre, as well as minerals such as calcium, iron, and […]
Roquette has launched a new pea protein ingredient to help customers create plant-based meat alternatives with less salt. French pea protein supplier Roquette has announced the launch of L85M, a new ingredient to be sold under its Nutralys pea protein range. Currently available in Europe, before it launches in the Americas later this year, L85M […]
US-based Ocean Hugger Foods says it will launch plant-based alternatives to raw tuna and freshwater eel in the UK this year to meet growing demand for vegan seafood. Ocean Hugger Foods has developed a plant-based raw tuna alternative made from tomato and a vegan freshwater eel product made from aubergine. Both products are slated for […]
The market for dairy alternatives continues to rise, but creating appealing, creamy textures that mimic traditional yoghurt or cheese can be a major stumbling block. For suppliers, this challenge has become fertile ground for innovation. The market for products like non-dairy beverages, frozen desserts, and vegan cheese and yoghurt alternatives has skyrocketed in recent years. […]
New product developers often focus on overall liking of a food or drink during the NPD stage – but which sensory characteristic is most important? Danish researchers tried to find out. The most commonly used method to determine liking is the 9-point hedonic scale, which was developed by Peryam and Pilgrim in 1957. This method, […]
Sticky melting ice cream got you down on a hot summer day? Researchers say the solution to a creamier, longer-lasting ice cream may come from cellulose fibers extracted from banana plant waste. “We found that the addition of up to 0.3 wt. % (0.3 g of nanofibrils per 100 g of ice cream mix) of […]
Earlier this year, Tate & Lyle PLC introduced of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products. An extension to the line of CLARIA functional clean label starches, the launch of CLARIA Bliss in EMEA follows its debut at […]
Ingredion is launching a potato starch-based viscosifier that could increase processed meat yields by making it more slice more easily. Suitable for processed meats, chicken nuggets and ready meals which include meat, the starch increases the product’s water binding capacity which creates a firmer and juicier texture, the company said. “It also reduces moisture loss […]
High in fibre and sugar-free, the jackfruit is the largest tree-borne fruit in the world with a fibrous texture that can be shredded, minced or pulled – and it’s even cheaper than soy, says The Jackfruit Company. “It’s a great meat alternate because it mimics the texture and appearance of meat without any of the […]
Widely used in the production of food, gelatin offers manufacturers across all categories an unrivaled set of functionalities. Rousselot’s range of products includes gelatin, hydrolyzed gelatin, as well as gelatin solutions facilitating innovation. The most recent addition of hydrolyzed gelatin at Rousselot is ProTake which can act as a replacement to improve texture and flavor, […]
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile. Insects are still awaiting novel food authorisation in the EU although this has not hampered innovation with a number of European companies […]
