Hydrosol stabilizing helps dairies produce processed cheese without added phosphates or citrates
December 9, 2021
Whether spreadable or in slices, processed cheese preparations are established products worldwide. But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups.
New snacks feature 100% cheddar and parmesan cheeses and are keto-friendly and low-carb
December 7, 2021
Available in Buffalo and Italian Herb, Whisps Cheese Crumbs are made with 14-month aged artisanal parmesan cheese and are low-carb, gluten-free & keto-friendly.
Nexira’s new naltive delivers highest viscosity at lower temperature
December 6, 2021
Nexira used this year’s Food Ingredients Europe exhibition to introduce naltive locust bean gum, a natural and highly efficient texturizer. It offers the highest viscosity at lower temperatures and is easy-to-use in traditional and plant-based formulations.
T. Hasegawa introduces natural, plant-based dairy fat mimetic
December 3, 2021
The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives.
The acquisition includes a portfolio of iconic cheese brands such as Cracker Barrel®, Breakstone’s®, Knudsen® and Hoffman’s®
December 1, 2021
Lactalis also acquires the Cheez Whiz® brand outside the United States, Canada, Mexico, Venezuela and the Philippines and a license for the use of the Velveeta® brand in natural and international cheeses.
Sweetkiwi awarded $100,000 in marketing support as runner up in California Milk Advisory Board and VentureFuel's Partnership to drive dairy product innovation
November 23, 2021
Nightfood claimed a sweet victory as grand prize winner of the Real California Milk Excelerator dairy innovation competition during a live pitch event. The competition, created in 2019 by the California Milk Advisory Board (CMAB) and VentureFuel to fuel innovation in new dairy product development, is a global search for the best emerging products to bring to market using California milk and dairy ingredients.
Texture’s impact also is not limited to mouthfeel. It is relevant to a product’s flavor, appearance and even a related auditory sound. For these reasons, it plays a strong role in the entire eating experience.
Imagindairy surges ahead in solving the bottleneck of animal-free milk protein production
November 17, 2021
Imagindairy, Ltd., a FoodTech company creating milk proteins identical to those from cows, completed a $13M seed round. The funding was led by MoreVC, a leading seed stage investor in Israel managing $275M across three funds. Also
Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese.