Ingredients

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Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently announced the addition of two new members to the technical team for Kemin Food Technologies - Americas. Daiki Murayama has joined the business unit as associate Scientist, and Michael Cropp has joined as technical services associate.

Ready for use in creative food and beverage innovations, SweeGen’s Bestevia Rebaudioside B has received the GRAS (Generally Recognized As Safe) Letter of No Objection from the U.S. Food and Drug Administration (FDA).

To support new and emerging start-up companies developing alternative meat and dairy products and to create further collaboration opportunities with some of the most recognized players in the food industry, AAK AB (publ.) will invest in Big Idea Ventures' (BIV) New Protein Fund I.

Firmenich, the largest privately owned company in the fragrance and taste industry, is unveiling its newly designed West Coast Innovation Center in Anaheim, Calif., the long standing home of its 7.5 acre Durarome® production site and West Coast commercial business.

Few flavors evoke a rich and savory flavor more than garlic herb butter. Consumers crave its extraordinary flavor and smooth, creamy texture from steakhouses and fine dining. 

Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations. 

Lycored has increased its range of natural astaxanthin products with the launch of an oleoresin as well as a microencapsulated starch beadlet, rounding out the company’s application capabilities for the antioxidant.

Bell recently completed an audit on its expanded range of USDA certified organic flavors at its Northbrook, Ill., location in partnership with Quality Assurance International (QAI).

Plant-based milk analogs and other dairy-alternative products comprise a rapidly growing market segment for a number of reasons, including lactose sensitivity/intolerance, dairy protein allergies, vegetarian lifestyles, and environmental concerns. In the US and UK, cow’s milk consumption has declined while plant-based milk consumption has increased significantly in recent years.

Givaudan Taste & Wellbeing announced it has strategically realigned its portfolio to better reflect how, through its expanded product offering and capabilities, it supports customers to deliver future facing food experiences that consumers value.