There are many types of soy sauce used in China, but until recently, there were nearly none made specifically for professional chefs Unilever Food Solutions has shaken up China’s soy sauce market with a new premium product that ticks all the boxes for chefs. Here, look at how market insights[Read More…]
Ingredients
Lallemand Bio-Ingredients acquires enzyme specialist Solyve
The company has developed a range of high-performance enzymes primarily for winemaking, juice & vegetable processing, and plant-based foods Lallemand Bio-Ingredients announced the acquisition of Solyve, a subsidiary of the InVivo group. Solyve is a leading producer of classical enzymes through solid-state fermentation at its modern facility in Normandy, France.[Read More…]
Korea’s CJ BIO introduces two new Bifidobacterium strains
Their introduction brings new scientific diversity and formulation potential to Southeast Asian partners seeking to meet the region’s growing demand for premium gut health ingredients South Korea’s CJ BIO has introduced two new Bifidobacterium strains under its advanced BiomeNrich PRO G814 (Bifidobacterium bifidum) and PRO G952 (B. animalis subsp. lactis). Unveiled at[Read More…]
Bragg launches new Pineapple Turmeric Apple Cider Vinegar
This vibrant new variety of ACV offers a bold, sweet and tangy twist on the iconic original Bragg Live Food Products, Inc. (Bragg), the century-old brand that brought Apple Cider Vinegar (ACV) into the wellness mainstream, is raising the bar once again with the launch of its newest innovation: Bragg Pineapple Turmeric[Read More…]
Future of frying: Healthier, cleaner and more sustainable oils
Prof. Marc Pignitter Cold-pressed oils are valued for their natural antioxidants and flavour. However, they can turn rancid quickly when heated, often before you can even serve a dish. In contrast, refined oils can withstand high temperatures but lose much of their nutritional value and contribute significantly to carbon emissions[Read More…]
Blue-green gold: Why seaweed is India’s next big bioeconomic bet
As part of a strategic national framework, the initiative aims to unlock the untapped potential of seaweed farming to drive economic growth, boost food security, and support the achievement of several Sustainable Development Goals (SDGs) India is poised to transform its vast coastline into a seaweed-powered blue economy, with the[Read More…]
Roquette grows NUTRALYS plant protein portfolio with wheat and pea proteins
Roquette has launched its first-ever textured wheat protein: NUTRALYS T WHEAT 600L Roquette, a global leader in plant-based ingredients, is strengthening its NUTRALYS plant protein portfolio with two new textured solutions, marking the company’s entry into textured wheat and reinforcing its commitment to next-generation food innovation. The new ingredients –[Read More…]
Bakery enzymes market to reach $1,115Mn by 2032
Bakery enzymes are biological catalysts used in the baking industry to improve dough handling, texture, flavour, and shelf life of baked goods The global bakery enzymes market size was estimated at approximately $650 million in 2023, with a predicted Compound Annual Growth Rate (CAGR) of 6.1 per cent, and it[Read More…]
Natural colour, global impact: GNT helps shape China’s new food colour standard
Daniela Brahushi, a Regulatory Affairs expert at GNT Group As consumer demand for clean-label and plant-based food solutions continues to rise globally, regulatory clarity is becoming increasingly essential. China has recently made a significant move by officially implementing a new Industry Standard for Colouring Foods, transforming what was previously a[Read More…]
Lipid Legends unveils breakthrough cold-pressed oils for catering industry
The new oils follow on from the company’s optimised flaxseed oil, which has already been successfully launched For the first time, cold-pressed edible oils can be heated to high temperatures and reused several times without any loss of quality. This makes them a high-quality and cost-effective alternative to refined cooking[Read More…]
