Inspired by increased consumer demand for healthier food and beverages, Ingredion will showcase two delicious recipe prototypes at this year’s in-person and virtual Vitafoods Europe, Geneva. Designed specifically for the event, these unique recipes will highlight how the latest ingredient innovations can help food and beverage manufacturers develop and formulate great-tasting zero sugar and high-protein
AAK, Chr. Hansen, Givaudan and Ingredion use MISTA’s curated collaboration effort to co-create a novel plant-based yogurt base that can improve speed to market Today, MISTA unleashed the power of its unique approach to collaboration by announcing the launch of its first member co-created product, a high performance, delicious tasting plant-based yogurt base that can help
Following JECFA approval, the Codex Alimentarius (Codex) has adopted the processes of bioconversion and fermentation used for the production of Reb M into its guidelines. This addition enables PureCircle™ by Ingredion to sell Reb M and a range of proprietary blends from its bioconversion process as well as Reb M from fermentation (also referred to
PureCircle™ by Ingredion launches a new solution that delivers sweet taste at scale, under a natural flavour declaration. PureCircle™ NSF-13 has been developed to deliver the finest sweetness quality, across a wide range of applications including dairy, bakery and beverages. Comprising some of the best-tasting, most sugar-like steviol glycosides, including Reb M, PureCircle™ NSF-13, which
Bridge2Food Summit + Exhibition (8-11 June, 9.00 am CEST Amsterdam Time) – Unique Business Development & Networking! 100+ Exhibitors, 500+ Participants, > 2,500 1-on-1 Business Meetings FREE BOOTH & Tickets for Food Brands Start-Ups, Retailers & Food Service. Register by 7 June and save €150 This exclusive month is supported by leading organizations like the
Create an instant vanilla bakery cream mix using SWELY™ GEL 200 modified starch. Watch Ingredion chef use it in a recipe for a delicious vanilla, raspberry tart. Discover how to take bakery fillings to the next level with solutions from Ingredion.
This three-part practical guide gives manufacturers access to – The latest cheese consumption trends and forecasts Practical insights into optimising new product development How to harness ingredient functionality to formulate and manufacture high-quality, great-tasting products competitively. Ingredion has developed a new guide to help manufacturers unlock the commercial opportunity in processed and analogue cheese in