HIFOOD’s micro protein wins the “Global Food Industry Award”
At the 22nd World Congress of Food Science and Technology – held in Rimini from September 8th to 12th – ...
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Etiket: #natural
NIÚKE to Debut First Quinoa Plant-Based Milk at America’s Food & Beverage Show in Miami
NIÚKE Foods is proud to announce its participation in the America’s Food & Beverage Show, where it will unveil QMILQ, ...
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Micro protein: HIFOOD expands its range of protein enrichment solutions
HIFOOD, a company specializing in the research, development, and production of natural ingredients and part of the CSM Group alongside ...
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Pureture’s clean label innovation to build consumer trust: A new standard in the food industry
As consumer demand for clean-label products continues to rise, biotechnology leader Pureture introduces a revolutionary advancement in plant-based casein protein ...
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Pea protein market booming as plant-based diets gain traction
The global pea protein market size is estimated to grow by USD 272 million from 2024-2028, according to Technavio. The ...
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Generous Brands Announces Joint Distribution Deal With SAMBAZON
Generous Brands, formerly known as Bolthouse Farms, and SAMBAZON announced today a partnership arrangement in which Generous Brands will manufacture, ...
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Revyve debuts egg replacer ingredient for plant-based burgers at IFT FIRST
FoodTech company revyve has cracked the code to removing animal-derived texturizers and additives from burgers and impart a meaty bite. ...
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How California Prunes can aid the food industry’s sugar reduction aims
The California Prune Board is championing the use of dried fruit by food manufacturers and commercial bakers as a natural ...
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Simplyprotein introduces caffeine-infused energy bites to U.S.
SimplyProtein®, the B Corp certified maker of nutritious, delicious protein snacks that are gluten-free, vegan and kosher, has announced the ...
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Efficient and effective compensation for fluctuating flour quality
Fluctuating protein content in wheat flour makes standardised baking processes particularly difficult, as the amount present impacts water absorption, dough ...
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