Ingredients specialist Loryma is expanding its range of functional extrudates that optimize the nutritional values and mouthfeel of applications in the sports nutrition, snack and convenience sectors. The cereal crispies (Lory® Crisp),…
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EverGrain Ingredients, an impact driven ingredient company created by AB InBev, announced that its entire portfolio of upcycled barley protein and fiber ingredients has received the Upcycled Food Association’s (UFA) certification. The…
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Increasing the fiber content of everyday UK foods including baked goods, dairy products, soups, smoothies and dressings will enable 50% more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart…
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GELITA is returning to the show floor at FIE/HIE 2021 in Frankfurt with solutions to enrich consumers' daily nutrition routines. GELITA's experts will discuss the advantages of Bioactive Collagen Peptides (BCP®) in Sports Nutrition and how…
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Visitors to this year's FiE in Frankfurt can discover completely new possibilities for purely plant-based product concepts during a visit to the GoodMills Innovation Food Truck: With VITATEX® texturates made from wheat, soy and peas, fish…
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Glanbia Nutritionals launched OvenPro, a series of ingredient solutions that improve the nutrition, flavor, texture and stability of bakery products that include dairy-based proteins. The series allows for high levels of protein and fiber…
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Tate & Lyle recently announced the expansion of its PROMITOR Soluble Fiber range. The expansion sees the launch of two new liquid versions of PROMITOR: Soluble Fiber W and Soluble Fiber 90L. These versions have been developed to make…
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As more consumers aspire to incorporate plant-based foods into their diets, Cargill is responding by adding pea protein to its portfolio of ingredients available in Europe. The move will help European food and beverage manufacturers meet…
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GoodMills Innovation presents GOOD Fibers 10+1, a high-fiber compound that enhances the nutritional and sensory profiles of baked goods. The fiber mix consists of 10 different sources, including cereals, vegetables and fruits. It provides…
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A new type of wheat developed by Arista Cereal Technologies, which delivers three to five times more fiber to consumer products, is performing well in its first year in retail stores across the USA, and will now be marketed in Europe. This…
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Following a comprehensive review of the GanedenBC30 probiotic, Kerry has obtained the Food Standards Australia New Zealand’s (FSANZ) approval to promote its health claims for food and beverage categories. In Australia and New Zealand, the…
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GoodMills Innovation recently introduced SpermidinEVO, a new wheat germ concentrate with added health benefits. Rich in spermidine, it supports autophagy, the self-cleaning process that takes place in the body’s cells and is linked to a…
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Roquette has obtained Low FODMAP certification from Monash University, Australia, for its NUTRIOSE® soluble fiber range. This certification is an important milestone in Roquette’s commitment to supporting its customers in the development of…
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Kerry recently announced an extensive expansion to its nutritional plant protein range. This expansion broadens their existing range of proteins intended for food and beverage companies. The company’s new protein offerings are all…
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Christine Cochran, executive director of the Grain Foods Foundation (GFF), and Stacey Krawczyk, GFF’s principal consultant, shared in an interview with WorldBakers how bakery products combine the best of nutrition and comfort at a time when…
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Mineral ingredients manufacturer and specialty distributor Omya has launched Omyaforte™ 100-OG, a highly bioavailable source of calcium. The new ingredient is suitable for fortified foods and powdered supplement formulations aimed at…
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Roquette, a company specialized in plant-based ingredients and plant proteins, has recently obtained the Non-GMO Project Verified certification for its NUTRALYS® and NUTRIOSE® food ingredients.
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Plant-based protein production has grown dramatically in order to meet the increasing demand coming from the swelling global population, expected to reach 10 billion by 2050. In the new report "Plant Proteins: Present & Future," Lux…
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