Hamburg, February 2024 – Marbled steaks and bacon with meat and fat layers are standards in the classic meat segment. However, offerings in the plant-based alternatives category are still very limited. This is even more the case for plant-based products that feature not just marbling or fat layers but also an authentic, fibrous structure. To change this, plant-based pioneer Planteneers and filling and portioning system manufacturer Handtmann are joining forces. With functional … [Read more...] about Planteneers and Handtmann Combine Capabilities: Steak 2.0: Plant-Based Meat Alternatives With Fat Layers and Marbling
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Nurturing the future: dsm-firmenich announces approval of HMO ingredients for infant nutrition innovation in Australia and New Zealand
dsm-firmenich, a leading innovator in health, nutrition, and beauty, is delighted to announce that it has gained approval for an additional four human milk oligosaccharide (HMO) ingredients for use as nutritive substances in infant formula products in Australia and New Zealand. The approval follows the company’s successful application – submitted by Glycom A/S* – to the Food Standards Australia New Zealand (FSANZ). dsm-firmenich is the first HMO manufacturer to apply and obtain approval for the … [Read more...] about Nurturing the future: dsm-firmenich announces approval of HMO ingredients for infant nutrition innovation in Australia and New Zealand
IFF Partners with Unilever and Wageningen University & Research to Address Flavor Challenges
New research aims to improve consumer eating experience for plant-based meat alternatives Wageningen, The Netherlands – IFF (NYSE: IFF), a global leader in food and beverage, home and personal care, and health, has embarked on a collaborative research initiative with Unilever and Wageningen University & Research (WUR) in protein-flavor interactions to address flavor challenges in plant-based meat alternatives. Plant proteins can create beany off-notes and lingering bitterness in … [Read more...] about IFF Partners with Unilever and Wageningen University & Research to Address Flavor Challenges
