Plant-based application concepts from Loryma impressed during tastingTextured wheat proteins in high demand Ingredients specialist Loryma presented functional solutions made from wheat for the production of meatproducts, vegan alternatives and hybrid applications at IFFA, in Frankfurt. The vegan snack plate withprotein-rich mortadella, salami, beef jerky and delicatessen salads attracted particularly ...
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Innovation providing multiple sensorial benefits unveiled at IFFA 2022 Givaudan has introduced NaNino+TM, a patent-pending synergistic combination of plant-based ingredients and natural flavourings that can be used as a nitrite replacement in processed meat. Expertly designed with our natural ingredients, it provides a lasting multi-sensorial food experience with great taste, ...
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1. Rettenmaier&Söhne, world leader in JRS plant fiber technology, presented a wide range of innovative applications and solutions for the modern meat industry at this year’s IFFA Frankfurt. The natural way to optimize product properties and processes in the areas of nutrition, texture and smoke flavor met with great interest ...
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*Yashvee VaghelaCurrent food processing trends promote the use of natural substances, which are regarded as safe alternatives and suit customer preferences for more eco-friendly foods. Foods can retain flavour, colour, texture, and nutritional value with the help of preservatives. The preservation procedure will prevent the growth of microorganisms like fungi ...
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Demand for plant-based alternative products continues to rise, the most relevant target group isflexitarians Meat-like texture: decisive for product success VITATEX® is ideally suited for meat mimicking, the reproduction of bite and mouthfeel for a meat-liketaste experience GoodMill’s innovation has many years of experience in the development of plant-based proteins, ...
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By Meenakumari RIntroduction Growing consumption and thus growing demand for health foods has driven the focus towards the development of novel foods to ensure sustainable production and consumption of protein foods. In this sense, novel proteins are categories of novel foods that are derived from insects, foods from plants/others with ...
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*Yashvee VaghelaImagine being able to make use of the waste by-product of dairy products like milk and cheese! Protein obtained from our regular diet may not be adequate in quantity and quality. Insufficiency of protein can lead to various metabolic disorders. Hence, this issue makes it necessary for us to ...
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