Ingredients

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With global consumers becoming more engaged in purchasing food products that fit into their specific lifestyle choices and address sought-after health claims, the latest findings revealed by Innova’s Global New Products Report demonstrate that almonds are a key ingredient in new introductions that are tailored to fit consumers’ specific lifestyles and health goals.

Innophos introduces Textur-Melt® LM89 and DKP (Dipotassium Phosphate), which help stabilize and improve the performance, functionality and quality of drinks that contain protein from sources including whey, collagen, and plant-based sources.

Florida Food Products (FFP), a leader in clean label food and beverage ingredient solutions, presented at FIRST—Food Improved by Research, Science, and Technology—IFT's reimagined virtual event and solution exchange (IFT21).

AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.

Sweegen will expand its European business after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

Butter Buds Inc., a global leader in dairy and non-dairy concentrates, recently developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products. 

Designed to solve many process and quality issues, including shelf life extension and operational efficiency, the “Flour Tortilla Doctor” ensures tortilla performance and delivery of a product that consumers will enjoy.

Convenience has been a strong driver in the food market for years, in retail as well as out of home. In recent months take-out and delivery models have experienced a tremendous boom. 

Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.

The American Egg Board (AEB) named Hema Prado to the newly created role of director of sustainability. Reporting to Dr. Mickey Rubin, executive director of the AEB’s Egg Nutrition Center, Prado will oversee development and administration of a comprehensive new sustainability program encompassing critical industry-level research and education initiatives with significant potential value to US egg producers and their food industry customers.