Archives for May 3, 2022

Smallfood targets alt seafood market with ‘wholefood’ marine organism combining high quality protein, omega-3 EPA+DHA, and seafood flavor

Halifax-based Smallfood is targeting the alternative seafood market with a novel marine-based whole food ingredient high in protein “with an amino acid profile similar to beef” and meaningful levels of the coveted long-chain omega-3 fatty acids EPA and DHA.

Innovation, added-value help offset inflation threats in dairy – but what do consumers want?

Dairy innovation that delivers added-value is becoming increasingly important as inflation rises and shoppers look to justify higher prices for products across the board – including for staples, such as dairy, that previously may taken for granted their...

Tate & Lyle bets big on chickpea protein, flour, with deal to acquire Nutriati

Tate & Lyle – a global ingredients company best known for sweeteners, fibers, and texturizing ingredients – has moved into the burgeoning plant-based protein arena with a deal to acquire Virginia-based chickpea protein and flour co Nutriati, six months...

IFF unveils SEAFLOUR, a whole food seaweed stabilizer offering ‘exceptional stability’ in plant-based beverage formulations, and a clean label

IFF has launched SEAFLOUR, a hydrocolloid from red seaweed with particular potential in higher-protein plant-based milks made with pea or soy, enabling formulators to offer cleaner labels and shorten their ingredients lists.

Manufacturing

Barry Callebaut to scale up its North American production with new factory in Ontario

The Barry Callebaut Group has announced plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada.