Belgian biotech company Inbiose, which develops human milk oligosaccharides (HMOs), has submitted its application for a Generally Recognized as Safe (GRAS) approval by the US Food & Drug Administration (FDA) of four HMOs.
NZMP, the ingredient-solutions brand by global dairy company Fonterra, is expanding the application range of its patented probiotic strains to include various snacks and certain types of confectionery and beverages.
AgroHorizon Lecithin & Solutions has launched organic lecithins for instant dairy powders. Dairy Reporter asked the founders of the company, Ugo Vezzuli and Kai Mueller about the company.
Arla Foods Ingredients has launched a new whey protein hydrolysate ingredient to overcome taste challenges in products for patients with maldigestion or malabsorption.
Producer of natural food colors, Oterra, formerly known as Chr. Hansen Natural Colors A/S, has announced plans to continue its growth acceleration through the acquisition of Diana Food’s natural food coloring business.
We hear plenty about the importance of gut health and probiotics, but now that vocabulary has extended to biotics, prebiotics, postbiotics and even synbiotics. So what do they all mean?
Television cooking competitions are still popular, and the California Milk Advisory Board (CMAB) has announced its inaugural foodservice competition, the final stage of which will be live online.
Beetroot flavored ice-cream, sushi and gin could make up a range of new product lines over the next 12 months, as demand for the emerging superfood ingredient is expected to drive NPD.
Brazilian-headquartered company Duas Rodas has developed CreamyFeel, a technological solution it said provides a connection between healthiness and indulgence, highlighting creamy notes and providing a sensation of fullness to compensate for the low-fat...
New consumer research from taste and nutrition company Kerry has revealed botanical extracts generate several emotions with consumers including energy, excitement, creativity and fun.
Synergy Flavours has developed a new Italian Provenance citrus range, which taps into consumer demand for premiumization and increased product transparency.
Israeli start-up Imagindairy, Ltd., is creating milk proteins that are indistinguishable from the real thing via a natural process of precision fermentation.
CP Kelco, a global producer of nature-based ingredient solutions, has announced a new global innovation center, adding to the company’s network of innovation and technical support facilities around the world.
FrieslandCampina Ingredients has announced the introduction of Deminal 90 Organic – a premium demineralized whey ingredient for the burgeoning organic infant formula market.
Kerry has announced the opening of its new taste facility in Latin America, which will serve mainly Mexico, Central America, the Caribbean, and the Andean region.
Chr. Hansen said it is launching The Probiotics Institute – a new platform providing educational and scientific content on probiotics and the human microbiome – due to the number of hits online for probiotics, which it said is around 55m.
The National Agency of Drug and Food Control of Indonesia (Badan Pengawas Obat dan Makanan) has approved a prebiotic claim for the chicory root fibers inulin and oligofructose.
A first-of-its-kind clinical trial has shown the ability of Biotis GOS, the galacto-oligosaccharide prebiotic ingredient supplied by FrieslandCampina Ingredients, to reduce self-reported anxiety in young women.
Taste and nutrition company Kerry has announced it will develop a purpose-built food technology and innovation center of excellence in Queensland, Australia.
Italian company Sacco System has reorganized its agro-food division by proposing new product lines, adding new personnel and giving the leadership of the business unit to Dr Luigi Rossi.
This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register.
As dairy-free alternatives to yogurt gain traction worldwide, competition continues to grow among producers striving to offer consumers tasty, healthy and sustainable products.
Synergy Flavors Inc., a member of the Irish-based Carbery Group, has announced the acquisition of savory flavor and ingredient supplier, Innova Flavors, from Griffith Foods Worldwide.
Swiss manufacturer Omya International AG is developing a new mineral solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut.
Milk Specialties Global, an international whey and milk protein producer, is entering the lactoferrin market following a multi-million-dollar investment at the company’s Fond Du Lac, Wisconsin, facility.
There are three conversations on this week’s podcast: Richard Troman, senior development and application chef, Kerry Europe and Russia; Jimmy Robinson, owner of Robinson’s Ice Cream; and Moayad Abushokhedim, food scientist and founder of Fooditive.
It has been almost a decade since global bioscience company Chr. Hansen launched its first generation of FreshQ, a range of food cultures for improving the bioprotective effects of fermentation in dairy.
Chr. Hansen Natural Colors, a provider of natural colors, has announced plans to continue its growth acceleration with the integration of SECNA Natural Ingredients Group S.L into its portfolio.
Givaudan, a global company in taste and wellbeing, and Bühler, global food processing solutions provider, have officially opened the APAC Protein Innovation Centre.
Evandro Oliveira de Souza, business lead cheese at Netherlands-headquartered DSM Food Specialties, talked exclusively to DairyReporter about the challenges cheesemakers face when it comes to sustainability and reducing carbon footprints.
DairyReporter recently had the opportunity to hear from Els Zeeuwen, director branding & communication at FrieslandCampina Ingredients about measures the company is taking to reduce its carbon footprint.
Univar Solutions Inc., a global chemical and ingredient distributor, has announced an agreement to expand its existing global relationship with biological solutions company Novozymes, to include Latin America.
This week, we have three interviews, one of which has four guests, and another with two. We spoke with Zelica Carr, CEO of the Ice Cream Alliance; Gastón Paladini, Martín Salinas, Henk Hoogenkamp and Catalina Jones from Moolec Science; and Remi Reguero,...
Arla Foods Ingredients is product innovation partner in a new four-year project that will see it add its products to papaya fruit in a snack for low-income consumers in Ethiopia.
Australian Plant Proteins (APP), which launched its first commercial processing plant last year, has secured A$45.7m (US$34.8m) in investment from global agri-food company Bunge.
The global Lactoferrin market size is set to surpass €265 million (315 million USD) by 2027, thanks to its increasingly relevant links to infant nutrition, immune health, the microbiome, and skin health, according to Global Market Insights, Inc (GMI).
Tate & Lyle PLC, a global provider of food and beverage solutions and ingredients, has added to its ‘University’ courses with the launch of Stabiliser University.
