Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
The maker of Babybel has partnered with artificial intelligence specialist Climax Foods in a quest to create plant-based cheese comparable to the functional and nutrition properties of dairy cheeses.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognize as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...