Category: Ingredients
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Schouten has launched a new plant-based fillet built around proprietary fibre technology, adding a supply-ready format aimed at private-label, foodservice, and industrial applications.
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Qura is entering premium creatine as demand broadens across categories. The ingredient brand is targeting high-purity, highly soluble applications ahead of its Vitafoods Europe launch in Barcelona.
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MiAlgae has secured a scaled pet-food route through Butternut Box. Its fish-free DHA ingredient is now being added to Butternut Box’s Ready Steady Veggie recipe, extending microalgae’s role in premium pet nutrition and strengthening demand for alternative Omega 3 supply.
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Clinical data sharpen competition in premium infant formula ingredient markets. Arla Foods Ingredients says a six-month, triple-blind study in China found formula containing Lacprodan IF-3070 delivered growth trajectories comparable with a breastfed reference group and was well tolerated.
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Arla Foods Ingredients has extended its control at Felinfach by buying the neighbouring Sensient site, tightening control over industrial space and infrastructure at a Welsh ingredients base earmarked for long-term growth.
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FSA and FSS have mapped emerging food technology priorities. The report highlights near-term regulatory pressure points across novel proteins, fermentation, closed systems, and new ingredient pathways.
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UK regulators have issued first safety guidance for precision fermentation. The new framework sets out how advanced ingredients should be classified and assessed, giving producers clearer expectations on hygiene compliance, hazard identification and evidence requirements before novel foods reach the market.
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Arla is bringing high-protein bar concepts to Brazil soon. The company will showcase Easy Bite and clear protein water formats at Nutri Ingredients Summit in São Paulo from 31 March to 1 April, centred on whey-based texture and shelf life.
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Lallemand has launched a fermentation-derived vanillin ingredient for foods. The new Hevani product targets bakery, dairy, confectionery, and cereal applications with natural status in the EU and US.
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Satiety begins before eating and extends long after digestion begins. Karsten Smet, CEO of ACI Group, explores how aroma, food structure, protein, and fibre influence appetite regulation and why formulation strategies increasingly focus on designing foods that trigger earlier and longer-lasting feelings of fullness.