CP Kelco, a global leader of nature-based ingredient solutions, is excited to announce the Phase II launch of a new test kitchen in its popular virtual experience: www.cpkelco.com/virtual.

Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.

In a changing environment, eggs remain the same. They are valuable ingredients for formulators who rely on their multiple functional properties, nutritional profile, and familiar taste for a consumer population seeking solace through food. Even as grocers and manufacturers consolidate SKUs, innovative new products made with eggs satisfy consumer demand for fresh ideas and flavorful adventure. 

Looking to differentiate your product? Consumers are craving something different — adventurous and sophisticated veggies! Van Drunen Farms’ (VDF) fire roasted vegetables are eye-catching and provide gourmet appeal. 

Longève has an assortment of shelf-stable pea protein products for those who love to cook, adding diversity to the meat replacement consumer packaged goods (CPG) market.

Natural Alternatives International, Inc. (“NAI”), the company behind SR CarnoSyn® beta-alanine, recently shared an infographic presentation called “A Scientifically Proven Breakthrough in Healthy Aging.” The short presentation highlights key market insights around SR CarnoSyn®, a patented, sustained-release supplement offering health and wellness brands a way to help customers live their best life at any age.

As clean-label zero-calorie natural sweeteners continue to be attractive to consumers, SweeGen announced the expansion of its natural sweetener portfolio with the commercial production of Bestevia® Reb I, a next generation high-purity stevia sweetener and flavor unique to SweeGen. 

According to an online survey conducted by the International Food Information Council (IFIC) in April of this year, the events of 2020 have had a dramatic impact on our eating habits. In this survey, 85% of respondents have made changes in their dietary habits, and of those, 32% say they are snacking more and thinking about food more than usual (27%). Stress eating related to snacking appears more prevalent in families. When these figures are broken into parents vs. non-parents, 41% of parents are snacking more as a result of coronavirus compared to 29% of non-parents. 

Inspired by the number of quality ideas and products that integrate the flavor and functionality of California dairy into both sweet and savory snack formulations, the VentureFuel-run competition has expanded to include 16 companies competing for over $800,000 in awards.