FrieslandCampina Ingredients joins forces with biotech firm Triplebar

The multi-year partnership includes the development of specific proteins using microbial fermentation technology, with the US firm contracting for all phases of product development up until commercial launch. California-based Triplebar Bio Inc. It deploys a proprietary platform, which can analyze animal and microbial cell lines 10,000 times faster than conventional screening methods. The firm uses … Read more

Alcohol Ingredients Market is expected to grow from USD 1.5

Pune India, Dec. 23, 2022 (GLOBE NEWSWIRE) — The market has been studied for the below mentioned-segmentation and regional analysis for North America, Europe, Asia, South America, and the Middle East and Africa. These are the key regions where the Alcohol ingredients market is currently operating and is expected to expand in the near future. … Read more

Royal DSM launches next gen ‘free from’ plant protein

Aligned with the growing demand for delicious, nutritional and sustainable plant-based baked goods and snacks, DSM has created Vertis CanolaPRO, a complete, high quality canola protein isolate that is free from all major allergens. The product is the result of more than 10 years of research and development at DSM to unlock healthy protein from … Read more

Arla Foods Ingredients partners with Milkobel over whey retentate supply

Arla Foods Ingredients has entered a partnership with Belgium dairy co-op Milcobel over the supply of whey protein retentate. The raw material will be refined by Arla and used in the production of special ingredients such as milk fat globule membrane for infant formulas or whey protein hydrolysates for medical nutrition. This is hoped to … Read more

Tate & Lyle’s top dairy trends revealed

According to Tate & Lyle’s European Dairy Consumption Trends Report, a third (34%) of 18-35-year-olds in Europe are consuming more dairy than they were three years ago. Of those who have decreased their dairy consumption over the past three years, more than two-thirds (68%) are looking to increase it. This paints a positive picture for … Read more

ChickP Protein unveils chickpea-based ice cream for flexitarians

Plant-based ice cream may be a smaller segment compared to the more traditional dairy fare, but sales are predicted to go up consistently at around 9.3% to 2031 according to Future Market Insights. With a focus on bringing more environment-friendly foods to the table, it’s no wonder that manufacturers are looking for appealing alternatives to … Read more

Global Yeast Protein Market 2022-2030 Demanding Key Players like Angel Yeast Co., Ltd, Van Wankum Ingredients

The yeast protein industry was negatively affected by the COVID-19 epidemic. NEWARK, UNITED STATES, December 7, 2022 / — Yeast Protein Market research with correct numbers is calculated in The Brainy Insights reports, which deliver complete research options for a corporate approach to evaluate the most formal sector. The analytical study offers comprehensive solutions for … Read more

Upcycling brewers’ yeast for an alt protein source boasting ‘unparalleled nutritional quality’

Perhaps the most well-known by-product of the brewing process that can bring multiple benefits to food product formulations is spent grain, which makes up around 85% of brewing waste. But there’s another by-product on the radar of new ingredient watchers which offers an elegant way of making use of ingredients that otherwise would not have … Read more

Plant-based drinks ‘not real alternatives’ to dairy milk – study

The study, carried out by Swiss scholars and nutrition experts, analyzed the nutrient profile of 27 samples of plant-based beverages and two of cow’s milk were compared. The plant drinks, 13 of which were fortified, were collected from two major supermarkets in Bern and included soy, almond, cashew, coconut, hemp, oat, rice and pelt. To … Read more

Wilk serves up hybrid yogurt made with cultivated milk fat

A major breakthrough – this is how Wilk CEO Tomer Aizen described his company’s latest foray in cell-based dairy. The Israeli foodtech startup says it has developed a first-of-its-kind product by leveraging its proprietary cell-cultured milk fat; It’s a proof that the company’s technology can be successfully deployed to produce food, Wilk claims. The product … Read more