Joywell Foods rebrands as Oobli, unveils first food product featuring oubli fruit sweet protein (brazzein)

Oobli – which was originally planning to debut with beverages​​-told us it had switched to confectionery as chocolate bars.”were a better fit for a Q4/holiday launch, so it is more of a market/seasonality adjustment to the sequence.”​ The chocolate bars – available for pre-sale on Oobli’s website– contain unsweetened chocolate, chicory root fiber, organic coconut … Read more

Amai Proteins finalizing initial closing of $100m round as it gears up for launch of ‘designer’ sweet protein in 2023

Marketed under the brand name ‘sweelin,’ the ultra-sweet, zero-calorie protein is inspired by monellin, a protein found in serendipity berries, but is slightly different in structure (making it more stable), said founder and CEO Dr Ilan Samish. , who deploy agile-integrative computational protein design (AI-CPD) with precision fermentation to program a yeast strain to express … Read more

Baking Ingredients Market Revenue to Cross USD 22.27

New York, Nov. 15, 2022 (GLOBE NEWSWIRE) — The Insight Partners published latest research study on “Baking Ingredients Market to Forecast 2028 – COVID-19 Impact and Global Analysis – by Type, Application, and Geography,” the market is projected to reach US$ 22.2781 billion by 2028 from US$ in 2022; it is expected to grow at … Read more

Plant milks or dairy: What’s better for you and planet Earth?

Editor’s Note: Sign up for CNN’s Life, But Greener newsletter. Our limited newsletter series guides you on how to minimize your personal role in the climate crisis — and reduce your eco-anxiety. CNN — When it comes to which milk is better for the planet — dairy or plant-based — environmentalists will say there’s no … Read more

Rare sugars expert announces artificial sweetener breakthrough

Announcing they have reached initial project milestones as part of their strategic collaboration, the companies aim to improve the performance of several enzymes that catalyze cascade reactions in the continuous production of low-calorie, ultra low-glycemic, naturally occurring sweeteners. Tagatose has attracted attention as an artificial sweetener. But despite its health advantages over sugar, tagatose’s cost-effective … Read more

Experiential eating drives new snacking innovations like ‘swicy’ s’mores and the vegan ‘brookie’

Consumers often perceive snacks as ‘low risk’ opportunities for food exploration, as between-meal bites tend to be smaller quantities and lower price points than full meals. This means snack developers have the freedom to experiment with unique taste profiles, unexpected colors and unusual textures. So, how can bakery and snack brands entice shoppers with multisensory … Read more