Texture Innovation for Plant-Based Indulgence
Consumers today expect more from plant-based products in terms of variety, mouthfeel and texture.
Protein
How to Solve 4 Common Dairy Alternative Challenges
Simplify plant-based beverage innovation with one ingredient. In this exclusive technical paper for Food Navigator-Asia's readers, learn more about CP Kelco's single-ingredient, dual-function solution to help solve dairy alternative beverage formulation...
Unlocking yeast extract solutions for tastier and nutritious 2.0 plant-based meat, seafood and dairy
Plant-based food innovation is accelerating in Asia Pacific, driving the transition of the plant-based segment from generation 1.0 to 2.0. The new generation of plant-based alternatives set apart from the traditional ones by being far more accurate to...
Choosing a Protein Ingredient Partner
With unprecedented consumer interest in protein and protein-enhanced foods and beverages, product developers are working hard to create consumer products that will satisfy this burgeoning craving. It can be an enormous challenge for even the most...
The Secret to Success with Plant-Based Yogurts
With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy snack (Innova Market Insights: Global, CAGR 2015-2020). For formulators to be successful in this...
Good solution for growing microorganisms and bio-fermentation
For protecting our earth and health, a trend was happening that more and more products and materials are produced by bio-fermentation process instead of chemical synthesis. For growing microorganisms and cells during fermentation process to get desired...
Pycnogenol® Provides Benefits for Men Managing ED
Newly published research shows daily supplementation with Pycnogenol® can strengthen erectile function and address common conditions related to type 2 diabetes, resulting in a 45% improvement of erectile function and 20% reduction of LDL cholesterol.
Insects: solution for food organic waste disposal
Insects offer a unique opportunity to solve the rising global challenge of organic waste disposal. Through recycling nutrients found in organic material from agricultural residues, food byproducts and kitchen waste, insects can bring value back into the...
Towards a new generation of Texturized Vegetable Proteins
By 2050, the global food demand will increase by approximately 70%. With growing middle-classes correlated with meat consumption, sustainable alternative to meat are now urgently needed. In this paper, we explore new alternatives to soy beans to create...