Flavor supplier T. Hasegawa USA, Inc. knows that the robust dairy category needs to remain innovative to keep pace with other categories. That’s why the company researched dairy sector trends and developed an exclusive Dairy Flavors Flash Report. 

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. 

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 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.

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. 

Chastain joined Jones Soda in 2001 as vice president of operations and has served as chief operating officer since 2014.

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.

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, 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