Ingredients

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Innophos’ new OptiBind™ specialty phosphate blend offers an improved alternative to sodium tripolyphosphate (STPP). When used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.

It has been well established that long-term nutritional imbalance due to low-fiber diets leads to increased incidence of noncommunicable diseases, such as heart disease, diabetes, gut dysbiosis, cancer, metabolic syndrome, allergies, inflammatory bowel disease, obesity, and autoimmune diseases. 

Available in both Buttermilk and Original varieties, the pancake mixes have 15g of protein per serving and can be made by just adding water.

Both products are powered by EVERY's revolutionary egg white protein, which provides the cleanest flavor on the market and delivers 8g of highly digestible and satiating protein per serving.

With SOLUFORM®, these beloved snacks are easy to realize as it facilitates the development of gummy recipes with less sugar and added protein, all while preserving the unique gelatin texture and rich flavor release.

Come and (re)discover Nexira’s deep commitment to sourcing, all the technological properties of acacia gum and locust bean gum, the nutritional benefits of prebiotic acacia fiber as well as its latest launch: a new combination of acacia and carob fibers.

Tate & Lyle PLC unveils its new stevia composition, OPTIMIZER STEVIA® 8.10. This innovative ingredient delivers the highly desired premium taste profile closest to sugar, even at high sugar replacement levels, while offering a more cost-effective solution than other premium sweeteners.

This new collection features three seasonings that showcase up-and-coming flavors and ingredients that we expect to see trending in the coming months and beyond.

By embracing this momentum, BENEO is supporting brand manufacturers in product development with natural and scientifically proven ingredients.

Beleaf® PlantBetter is the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process.