29-01-2021
Karana, a Singapore start-up, has introduced a whole-plant based meat brand with its first product – ‘pork’ made from young jackfruit. Dubbed to be delicious and sustainable, the whole-plant based ‘pork’ offers a guilt-free meat alternative that can be enjoyed without compromises. Staking its claim as the new …
28-01-2021
The New Cheesecake uses local ingredients, offering bakeries and outlets in Europe and Asia the opportunity to create their own variations. Anticipating a rising demand for high quality cheesecake and in line with the trend “high quality, true indulgence”, bakery solutions provider Zeelandia and FrieslandCampina have joined forces …
28-01-2021
As part of the strategic move to increase its regional technical footprint, IMCD has launched a UHT pasteurisation laboratory in Jakarta, Indonesia. The facility is designed to support complex ingredient formulations in the application of dairy, beverages and soups. The new UHT laboratory is fitted with equipment that allows IMCD’s …
28-01-2021
Protein is one of the macronutrients needed by the human body to survive, and is contained in different combinations and quantities in the food people consume. Dr David Heber, chairman for Herbalife Nutrition Institute, writes more on the importance of necessary dietary support, including an ideal meal plan and consumption of protein for both …
27-01-2021
The South Korean company values the safety offered by Comexi, as well as the ability to facilitate the training and education of workers. Comexi has completed the installation of the second Comexi SL2 laminator at the facilities of Yusung Park, a South Korean manufacturer of plastic packaging for household goods, food, cosmetics, and facial …
27-01-2021
AVA and Filtration Technology division merged to create BHS-Sonthofen Process Technology. BHS-Sonthofen has brought together its collective process expertise in filtration, mixing, drying, grabulation, sterilisation and reaction in the newly created Process Technology division. Starting this year, AVA and the Filtration Technology division …
26-01-2021
Backed by Olam Cocoa, Twenty Degrees is a new specialty cacao business sourcing premium quality cacao beans from around the world. The premium chocolate market has seen significant growth in recent years as consumers become more interested in the provenance of their food and increasingly seek out high quality, artisanal products with a flavour …
26-01-2021
Tate & Lyle has expanded its line of tapioca-based starches. The expansion includes the launch of new REZISTA MAX thickening starches and BRIOGEL gelling starches. These tapioca starches are designed to allow food manufacturers deliver products with improved process tolerance, mouthfeel, fluidity and texture. The starches can be used across …
26-01-2021
Better Juice, a sugar-reduction foodtech startup, has partnered with GEA to scale up and expand its global footprint. This move comes as a part of the former’s commitment to transform the global juice industry through advancing its technology for reducing all sugars in orange juices. Both companies agreed to collaboratively construct and …
25-01-2021
To meet the demands in lactic acid and lactates, Jungbunzlauer has planned to expand its lactic acid fermentation with a new production plant in Port Colborne, Canada. Lactic acid is an organic acid used in many food and non-food applications globally. It is a biocidal active substance used in disinfectants. It is also used for making the …
In this issue:
In this issue:
