New enzymatic solution promises premium textures in fermented dairy and plant-based products, eliminating the need for stabilizers. IFF announced the launch of TEXSTAR, an advanced enzymatic texturising solution poised to revolutionise the texture of both dairy and plant-based fresh fermented products. This innovative enzyme provides the necessary viscosity in fresh[Read More…]
Tag: yoghurt
Lakeview Farms expands into yoghurt category
Lakeview acquires the noosa yoghurt brand from Campbell Soup Company Lakeview Farms, a portfolio company of CapVest Partners LLP (CapVest) announced it has entered into a definitive agreement to acquire the noosa yoghurt brand from Campbell Soup Company. noosa is a leading manufacturer and marketer of premium whole-milk, Australian-style yoghurt[Read More…]
Arla Foods Ingredients harnesses upcycling potential of acid whey
The new ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning. The new ‘Upcycle Your Whey to Value’[Read More…]
Angel Yeast expands into probiotics R&D and production
Angel Yeast’s probiotics production now focuses on three main industrialised strains – the Lactobacillus plantarum S2 has a strong acid-producing capacity Angel Yeast, a global leader in yeast manufacturing, has officially put its plateau probiotics project into production in Xizang, China, a milestone of the company’s biotech transformation strategy and a[Read More…]
3 reasons to start looking for chicory root fibres in your treats
Christian Philippsen, Managing Director, BENEO, Asia Pacific More and more consumers are aware of the fact that their digestive health massively influences their overall health. A recent survey conducted by FMCG Gurus about holistic health reveals that half of global consumers (49 per cent) actively seek solutions to support digestive[Read More…]
3 Key F&B trends driving India’s Food & Beverage Industry in 2024
Personal health, sustainability, and enhanced sensorial experiences are the biggest consumer themes that will shape the sector in the country. By Vikram Vangale, Business Development Director, Taste, Indian subcontinent, Kerry. Consumer behaviour has changed significantly in recent years and continues to evolve rapidly, influencing food and beverage trends. Recent Kerry[Read More…]
How home food availability affects young children’s nutrient intake: study
A new study from the University of Illinois Urbana-Champaign looks at changes in home food availability and nutrient intake for children from 2 to 4 years old Early childhood is an important time for learning about nutrition and establishing healthy eating behaviours. Young children rely on parents to provide food options, and the availability[Read More…]
New Culture’s World’s first animal-free casein cleared for commercial sale
New Culture’s animal-free casein offers all the taste, texture, and functionality consumers expect from conventional dairy The world’s first casein protein made without any animal inputs has been determined safe for consumption. New Culture, the animal-free dairy company, has self-affirmed that its animal-free casein is Generally Recognised as Safe (GRAS) following[Read More…]
SFA recalls yoghurt snack from New Zealand over undeclared milk allergen
All batches of the 10g size Kiwigarden Coconut Vanilla Dairy Free Yoghurt Drops are involved in the recall An importer has been instructed by the Singapore Food Agency (SFA) to recall a yoghurt snack because it contains an undeclared milk allergen. The product, known as Coconut Vanilla Dairy Free Yoghurt[Read More…]
NTU develops technique for making lactic acid from jackfruit seeds
The method is cheaper and more sustainable than existing industrial methods as it requires fewer chemicals and processes, produces negligible amounts of by-products, and reduces food waste by using unwanted jackfruit seeds Scientists from Nanyang Technological University (NTU) Singapore have developed a sustainable and more effective technique for making lactic acid, by[Read More…]
