Kerry, the world’s leading taste and nutrition company, has launched Puremul™. This new texture system enables manufacturers to reformulate using a label-friendly non-GMO alternative that overcomes the existing sunflower supply challenges. It is an innovative, natural texture system that can replace sunflower lecithin and mono- and diglycerides across multiple applications, including baked goods and plant-based beverages, making it the new go-to ingredient for a multitude of development … [Read more...] about Kerry Introduces Puremul ™ — a new texture system
Ingredients
New lactic acid bacteria create natural sweetness in yoghurt
Researchers at DTU have developed a yoghurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yoghurt with less added sugar. Yoghurt without added sugar is a relatively sour experience. Often fruit or berries are added to improve taste, and sugar or sweeteners are added to increase sweetness. However, consumers are increasingly demanding natural foods with less added sugar. To meet this demand researchers … [Read more...] about New lactic acid bacteria create natural sweetness in yoghurt
Pioneering cultivation program boosts adaptogen sustainability
Nektium is taking steps to secure the long-term sustainability of its Rhodiolife® Rhodiola rosea extract by switching a significant proportion of its raw material sourcing to cultivated plants. The move – an industry first on such a large commercial scale – will reduce reliance on under-pressure wild-grown supplies. Rhodiola rosea is one of the most powerful adaptogens in nature, offering a range of cognitive and sports nutrition benefits. It grows wild in the remote Altai mountains in the … [Read more...] about Pioneering cultivation program boosts adaptogen sustainability
