Ingredients

RELSUS

© RELSUS

New RELSUS Plant in India to Supply Functional Proteins to Europe with Aminola Partnership

Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …

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Kerntech apricot kernals

Michael Beitl © Marius Höfinger Photography

Kern Tec Responds to EU Tariffs on Us Almonds: “We Offer a Crisis-Proof Almond Alternative”

In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact. In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand. Kern Tec offers Europe an alternative Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds …

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BENEO Opens €50 Million Pulse-Processing Facility in Germany

Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …

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Loryma egg replacer

© Crespel & Deiters Group

Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge

Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …

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ICL Food Specialties

© ICL Food Specialties

ICL Food Specialties to Showcase “Revolutionary and Exceptional” Textured Soy Protein at IFFA 2025

ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat

Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …

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Session 12 of the ‘update’ Webtalk Series: New Products – Taste of Altprotein, Mastering the Market

The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …

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Corbion egg replacers

© Corbion

Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues

Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …

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Natural Innovations

CEO Matt Wood and commercial director Tom Edwards. © Natural Innovations

Plant-Led Ingredients Supplier Freshcut Foods Rebrands to Natural Innovations

Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences. Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website. “After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment …

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Low Food reveals results of mycoprotein research

© Low Food

Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi

Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …

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CSM Ingredients egg reduction solution

© CSM Ingredients

CSM Ingredients Addresses Egg Supply Chain Issues With Advanced Egg Reduction Solution

Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …

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Cosaic

Founders Tomas Turner and Dimitri Zogg. © Cosaic

Cultivated Biosciences Rebrands to Cosaic, Introduces Unique Yeast-Based Ingredient

Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …

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© shutterstock natkinzu

iba 2025: RAPS Presents Ingredient Solutions for Tailor-Made Baked Goods

Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks.  A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …

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In the Fraunhofer IVV's food pilot plant, all process steps are carried out, from the development of meat alternatives to sample production © Fraunhofer IVV

Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025

From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …

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Loryma vegan Muffin

© Loryma / Crespel & Deiters Group

Loryma Presents Functional Wheat Ingredients for Vegan and Nutrient-Optimized Baked Goods at iba Trade Fair 2025

Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …

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Australian Plant Proteins facility

Image supplied.

Australian Plant Proteins Acquired by My Co. After Entering Voluntary Administration in 2024

Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …

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Mycoprotein- chicken breast

Mycoprotein- chicken breast © M FOOD GROUP®

M FOOD GROUP® Relies on Next Gen Food Innovation: Mycoprotein

The world is changing – and so are our eating habits.  More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality.  This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …

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vegavo pulled pork burger on black plate

© AVO

Clean Label, Full of Flavour: AVO Presents Vegan Compounds for the Next Generation of Plant-Based Meat Alternatives

AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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SIMPLi Founders with their products in front of a sprouts market

Image courtesy of SIMPLi

SIMPLi: “Consumers Today Are Becoming More Aware of How Processed Foods Impact Their Health”

Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike. At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food. SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path? Sarela …

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