The study found that 55% of people have used substitutions when preparing healthier recipes, and have done so in secret.

Based on their nutritional content and commercial value, soybean, pea and oat have emerged as the dominant plant sources.

Food formulators and ingredient buyers now can enjoy an ample supply of eggs and egg ingredients in all forms—including shell eggs and further processed liquid, dried or frozen eggs. The egg industry worked diligently to recover from the impact it suffered due to the unprecedented avian influenza (AI) outbreak in 2015.

MGP is equipped to help food manufacturers meet consumer demand for clean label products that are perceived as being more wholesome. 

These new DuPont™ Danisco® CHOOZIT® brand cheese cultures, CHOOZIT® ST 20 and CHOOZIT® PC FAST, are specifically designed to optimize production and consistently produce high-quality soft-ripened cheese.

Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.

Gelita will use its Health Ingredients Europe (HiE) booth H14 to present the first in a new series of smart technology solutions. Collagen Peptides ST is a new range of enhanced ingredients that brings an optimized performance level and an improved processing performance to customers.

Corbion’s Ultra Fresh® Premium Advantage, ingredient winner of the 2015 IFT Expo Innovation Award, reduces added sugars in bread while extending freshness, and protecting quality and taste.

Whether an iced coffee in hand or a brisket sandwich for an afternoon snack, a taste experience for every daypart awaited visitors to Kerry’s booth at IFT16.