Category: Ingredients
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EPAX Cetoleic 2040 reduced LDL-cholesterol by 7% after eight weeks in a randomised clinical trial of overweight and obese adults, adding human data to the emerging category of marine long-chain monounsaturated fatty acids.
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T. Hasegawa USA has launched HASEMILK, a powdered dairy-free flavour technology designed to recreate milk taste, aroma, and mouthfeel in plant-based beverages, bakery, desserts, sauces, and dry mixes.
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Soufflet Malt and Ferments du Futur have started an 18-month programme to develop cocoa alternatives from fermented sprouted grains, using solid-state fermentation and a four-ton demonstrator in France to test flavour, functionality, and scalable ingredient production.
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SKS Copack has recalled powdered beverage mixes over Salmonella risk. The US incident extends the California Dairies dry milk recall chain into cafés, restaurants, smoothie bases, and specialty drink systems.
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ADM has launched eight soy and pea ingredients across key markets. The new portfolio covers meat alternatives, beverages, dairy alternatives, baked goods, batters, and breadings in North America and Europe.
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Biospringer has strengthened its fermentation platform beyond yeast-derived ingredients. The acquisition of selected PTX Food technology adds bacteria-fermented ingredient capability to its food and beverage portfolio.
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Clean-label reformulation is becoming a technical systems challenge. Prosur has launched a natural ingredient toolbox covering additive removal, fermentation, sweetening, and cocoa alternatives for food and beverage manufacturers.
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Dairy ingredients are being pulled into higher-performance formulation work. Armor Protéines has highlighted caseins, whey systems, bioactives, and fermentation-derived lactoferrin for nutrition-led food and beverage applications.
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Hybrid meat gives manufacturers a practical route to lower-impact protein. ACI Group’s Dr Briony Sayers explains that, by combining animal and plant proteins, it can preserve familiar taste and texture while reducing emissions, land use, and reliance on conventional meat supply chains.
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Regenerative sourcing is moving closer to common measurement frameworks. Forty organisations have backed SAI Platform’s Regenerating Together Programme, bringing major food and drink manufacturers into a shared structure for agricultural transition.