Kerry’s new Puremul™ texture system helps manufacturers reformulate with a label-friendly, non-GMO alternative that overcomes the existing sunflower supply challenges.  It can replace the use of sunflower lecithin and mono- and diglycerides across multiple applications, including baked goods and plant-based beverages.

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.

In conjunction with its February profile of new sports foods and drinks, Prepared Foods interviewed Scott Peters, director of product development at 3i Solutions, Wooster, Ohio. 

Whether baby food, sport drinks or diet shakes, sauces or dressings, it’s not just the ingredients that determine whether a product will be popular with consumers, but also the ease of preparation. 

AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, invites SupplySide West (SSW) attendees to discover the latest solutions for innovative plant-based foods, infant nutrition and healthy aging products. 

Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. With the launch, Cargill now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada1.