"AB Mauri and Nutris partner on fava bean use in food"

Heura Foods has launched a new plant-based frankfurter with 93% less saturated fat and twice the protein of traditional versions, while also offering the recipe to major meat producers like OSCAR MAYER FOODS and ELPOZO ALIMENTACIÓN to encourage them to shift to plant-based alternatives. #plantbasedbusiness #veganbusiness #meatalternatives https://lnkd.in/gbaSBHjM

A recent study by The Good Food Institute APAC and NECTAR reveals that blended proteins—combining plant-based and animal-based ingredients—could appeal to 22% of consumers in Asia who are not interested in fully plant-based meats, with blended products outperforming plant-based alternatives in taste tests. #alternativeproteins #meatalternatives #plantprotein https://lnkd.in/gDiudAya

Spanish-based food manufacturer Cerealto has acquired a majority stake in Fresca Foods Inc., a US co-manufacturer specialising in natural and organic snacks. https://lnkd.in/egHMh_uD #OrganicSnacks #FoodManufacturing #HealthyEating #FoodIndustry

With Food Ingredients Europe just one month away, we’re thrilled to share one of the exciting developments our team will be showcasing at the event! Our Food Application Specialist, Joke Rozing, has been creating applications for the FI-Europe in our brand-new lab, including vegan egg made with Curdlan, and other functional ingredients from MCLS. This innovative concept highlights how our ingredient portfolio can bring functionality, stability, and improved sensory experience to plant-based foods. Curdlan, in particular, is known for its excellent gelling and texturizing properties, making it ideal for recreating authentic, egg-like structure and mouthfeel in vegan formulations. Alongside Curdlan, Joke’s work also integrates other key ingredients such as: Aromild®️U15 – to give the distinct Eggy basic note. Aromild®️ – for umami and reduced sodium content. These and other innovative applications, which have a hint to our Japanese and Dutch background will all demonstrate how MCLS ingredients can enable healthier, more sustainable, and delicious food solutions for the future. You’ll be able to see and taste these applications at Food Ingredients Europe (FIE) in Paris, at our stand 72M57 Hall 7.2, where our team will be present to discuss how we can support your formulation goals! Visit our booth, connect with our experts, and discover how MCLS is helping shape the next generation of food innovation. For more details and updates, follow the MCLS Europe LinkedIn page or find us at our website mclseurope.com

𝗠𝗼𝗿𝗲 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗮𝗻𝗱 𝗻𝗲𝘄 𝗮𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀: 𝗰𝗼𝗺𝗽𝗮𝗿𝗶𝗻𝗴 𝗕𝗦𝗚 𝘄𝗶𝘁𝗵 𝘂𝗽𝗰𝘆𝗰𝗹𝗲𝗱 𝗕𝗦𝗚 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗻𝗰𝗲𝗻𝘁𝗿𝗮𝘁𝗲 Brewers’ Spent Grain (BSG) is a nutritious co-product from beer brewing, containing proteins and fibres. Despite its nutritional value, current applications within food and petfood are limited due to the low shelf life of the moist BSG. Duynie has developed a patented separation technology that prolongs shelf life and breaks BSG down into its component parts. The result is a protein component with a significantly higher protein content. Another difference between the co-product BSG and our upcycled protein concentrate is the quality. The protein concentrate is more consistent, making it more suitable for products with specific recipes, like within human food or premium pet food. ✅ Consistent quality, due to advanced refining and the ability to preselected batches with one of the world’s largest breweries. This enables us to supply different markets with their preferred quality level. ✅ Applications for specific recipes like processed meat, meat alternatives, bakery products and premium petfood. ✅ Higher protein content (50% protein content compared to 20% of BSG). ✅ Long shelf life of 12 months. Want to learn more about this new protein? https://lnkd.in/evCmaRji  #CircularFood #Sustainability #BrewersSpentGrain #Protein #Duynie

Fermented Food in the Halal Context 🥬🫙🥃 As a Halal Consultant, one of the most common questions I receive from food manufacturers is “Our product is fermented, but is it Halal?” Fermentation is an age-old technique which is a natural process where microorganisms transform raw ingredients into something richer in taste, texture, and nutrition. From kimchi and yogurt to vinegar and kombucha, these foods are a testament to human creativity and science. However, in the Halal industry, the question isn’t only about whether it’s edible or beneficial, but whether the entire process aligns with Halalan Toyyiban principles. 🔍 Here are the key Halal considerations for fermented products: Source of the raw materials, we need to know 👉🏻 Are the cultures, enzymes, or additives derived from Halal-certified sources? Because some fermentation starters (enzymes, rennet, peptones) may originate from non-Halal animal derivatives if not carefully sourced. Nature of the fermentation process, we need to know 👉🏻 Does the process produce alcohol? 👉🏻 If the resulting alcohol reaches a level that can intoxicate, the product becomes haram. However, products like vinegar which originally produced through alcoholic fermentation is still Halal as it is not purposely meant to be made into Khamr or alcoholic drinks that can cause intoxicantion Process control and documentation: 👉🏻 Halal integrity relies on a robust Halal Assurance System (HAS) such as traceability, segregation, and supplier verification. 👉🏻 Many Halal non-compliances occur not due to ingredients, but due to a lack of documentation and monitoring. Fermented food is not the problem but, a lack of Halal process control is. When managed correctly, fermentation can perfectly align with Halalan Toyyiban, it will contributing to both food safety and innovation. As business owners and manufacturers, ensuring that your product’s fermentation journey is Halal-compliant doesn’t only protect your certification but also protects your brand integrity and consumer trust. ✨ In Halal, trust is built not only through ingredients but through transparency, documentation, and accountability. #HalalConsultant #HalalIndustry #HalalanToyyiban #HalalCompliance #FoodManufacturing #HalalBusiness #HalalCertification #FoodScience #BusinessEthics

🚀 𝐃𝐢𝐠𝐢𝐫𝐨𝐚𝐝𝐬 𝐡𝐚𝐬 𝐩𝐮𝐛𝐥𝐢𝐬𝐡𝐞𝐝 𝐚 𝐧𝐞𝐰 𝐫𝐞𝐩𝐨𝐫𝐭 𝐨𝐧 𝐭𝐡𝐞 𝐀𝐫𝐠𝐞𝐧𝐭𝐢𝐧𝐚 𝐅𝐨𝐨𝐝 𝐀𝐜𝐢𝐝𝐮𝐥𝐚𝐧𝐭𝐬 𝐌𝐚𝐫𝐤𝐞𝐭 – 𝐅𝐨𝐫𝐞𝐜𝐚𝐬𝐭 𝐭𝐨 2034!🍋🌍 The Argentina Food Acidulants Market is growing steadily driven by rising consumption of processed foods, expanding beverage innovation, increasing clean-label adoption, and high usage of pH control agents, flavor enhancers, and shelf-life stabilizing acids in the country’s fast-expanding food ingredients ecosystem. 🧃🥤🍽️ 🔗 Free Sample Report Link: https://lnkd.in/dbQ45iJd This report provides deep insights into technical-grade vs food-grade demand, pricing trends, usage shifts across RTD drinks, confectionery, bakery, and dairy segments — along with regulatory standards, trade analysis, and supply chain movement in Argentina. Key market players driving the Argentina Food Acidulants industry include: • Cargill • ADM • Tate & Lyle • Corbion • COFCO International • Jungbunzlauer • Merck Group • Bartek Ingredients • Fufeng Group • Celanese • CITRICOM • Archer Daniels Midland • The Kerry Group, LLC • dsm-firmenich 🌍 The report highlights innovation across citric acid, lactic acid, malic acid, fumaric acid, tartaric acid, and blended acid systems — enhancing flavor sharpness, improving preservation, boosting solubility, and supporting clean-label sensory optimization across Argentina’s food & beverage manufacturing landscape. 🔗 Free Sample Report Link: https://lnkd.in/dbQ45iJd #FoodAcidulants #ArgentinaMarket #FoodIngredients #pHControlAgents #BeverageIndustry #ProcessedFoodGrowth #MarketResearch #Digiroads #IngredientInnovation #CleanLabel #TasteEnhancement #FoodTechnology

🌱 Labeling the Future of Food From oat milk to cell-cultivated chicken, innovation is reshaping what we eat—and how we name it. But for food R&D teams, labeling new ingredients clearly and compliantly remains a major challenge. In our latest article, we break down how to label: ✅ Plant-based products ✅ Cell-cultured meat ✅ Precision-fermentation ingredients Because one rule always applies: transparency builds consumer trust. 🔗 Read the full guide → https://lnkd.in/ezu3XUFc #FoodInnovation #FoodRegulation #PlantBased #CultivatedMeat #PrecisionFermentation #FoodTech #Nutrilab #FoodLabeling #R&DTeams #NutritionFacts

Enhancing Steviol Glycoside Solubility with Mogrosides: Cargill's Innovation ☘️ The demand for natural, low-calorie sweeteners is soaring, but one major challenge has held back steviol glycosides (from stevia) in beverages: poor solubility. While compounds like Reb D & Reb M offer intense sweetness, their low water solubility has limited their use—until now! 🚀 Cargill's latest patent application introduces a game-changing solution: using mogrosides (sweet compounds from monk fruit) to enhance the solubility of steviol glycosides. This novel composition not only improves dissolution but also refines the taste profile, reducing bitterness and allowing for higher concentrations in beverages and food products. 🔬 Key Benefits of This Innovation: ✅ Enhanced Solubility – Higher concentrations of steviol glycosides in water-based products. ✅ Better Taste – Mogrosides help minimize bitterness, improving consumer acceptance. ✅ Natural & Non-Caloric – Supports the clean-label and sugar-reduction trends. ✅ Stable Formulation – Ensures shelf stability for extended periods. 💡 Applications in Food & Beverage: 🥤 Beverages – Soft drinks, energy drinks, flavored water, and more. 🍦 Food Products – Dairy, baked goods, confectionery. 💊 Pharmaceuticals & Oral Care – Mouthwashes, syrups, and toothpaste. This innovation is yet another step toward healthier, sugar-free products without compromising on taste or quality. Will mogroside-enhanced stevia become the future of natural sweeteners? Let’s discuss in the comments! 👇 https://lnkd.in/gefWnD3j #FoodTech #Stevia #Mogrosides #Cargill #Sweeteners #Innovation #SugarReduction #FoodPatent #FoodInnovations #FoodTechnology

Global #Alkalized #Cocoa #Powder Market Size, Trends, and Growth Opportunity, By Source (Organic, Conventional), By Application (Food & Beverages, Cosmetics), By Region and forecast till 2030 by Analytical Market Research Read More: https://lnkd.in/gwUCUMJv Key Players namely Barry Callebaut, OLAM INTERNATIONAL UK LIMITED, ECOM Agroindustrial Corp. Ltd., INDCRESA | Cocoa powder since 1915, Bloomerang, JB Cocoa, CCBOL GROUP SRL, Carlyle Cocoa Co, LLC, Dutch Cocoa B.V., and Cargill, Ingredion Incorporated. #AlkalizedCocoa #CocoaPowder #FoodIngredients #ChocolateMaking #BakingIngredients #CocoaIndustry #Confectionery #FoodProcessing #ChocolateLovers #CocoaProducts #PremiumCocoa #BakerySupplies #FoodManufacturing #CocoaMarket #DessertIngredients #CocoaInnovation #CulinaryIngredients #FoodScience #FoodAndBeverage #CocoaFormulation