Ingredients

© Fabumin
veg+

Fabumin: “We Use Legume Cooking Side-Streams and Turn Them Into a High-Value, Sustainable Ingredient”

In this interview, we speak with Adi Yehezkeli, CEO and Co-founder of Fabumin, an innovative company based in Tel Aviv’s vibrant food tech community. Fabumin offers a unique alternative to eggs in the food industry with its aquafaba powder—a sustainable, affordable, and versatile ingredient made from legume cooking side-streams. Adi discusses the unique benefits of Fabumin’s technology, the company’s commitment to sustainability, and its exciting journey towards commercialization. She also shares insights on the future of the alternative protein industry and how Fabumin plans to play a key role in its evolution. Can you describe Fabumin and the solutions you’re offering/developing? What sets you apart from others in the market? Fabumin offers a revolutionary new raw material to the food industry: aquafaba powder. Aquafaba is …

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selection of legumes

© Ingredion

Ingredion Improves Full-Year Outlook Following Strong Q1 Results

Ingredion, a global provider of ingredient solutions for food and beverage manufacturing, has reported strong financial results for the first quarter of 2025. Q1 reported and adjusted operating income increased by 30% and 26% respectively compared to the prior year period. Reported and adjusted earnings per share (EPS) were $3.00 and $2.97, compared with $3.23 and $2.08 in Q1 2024. Full-year reported EPS is now expected to be in the range of $10.93 to $11.63, while adjusted EPS is predicted to be in the range of $10.90 to $11.60. Ingredion notes that its Texture & Healthful Solutions segment saw a 34% increase in operating income in Q1; this was driven by strong sales volume across all geographies, especially for clean-label solutions. The segment previously experienced …

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T. Hasegawa

© T. Hasegawa

New Technology by T. Hasegawa Gives Vegan Foods the Flavor Profile of Animal Proteins

Flavor manufacturer T. Hasegawa has announced the launch of PLANTREACT, a natural flavor technology that is said to replicate the complex taste of animal proteins in plant-based foods. PLANTREACT uses fermentation and advanced reaction flavor techniques —such as Maillard reactions and enzymolysis — to provide authentic chicken, beef, pork, and milk profiles in fully vegan applications. The technology aims to address consumer demand for better-tasting plant-based proteins. All the flavors are heat stable, ensuring a consistent taste regardless of cooking processes. They also allow manufacturers to maintain clean label guidelines, and are available in a range of delivery systems including liquid and dry paste. The proprietary technology was developed over a six-month period through T. Hasegawa’s “Bridge to Tokyo” program, which combines the R&D expertise …

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Daisy Lab bovine lactoferrin

© Daisy Lab

Daisy Lab Announces Major Breakthrough in Production of Bovine Lactoferrin Through Precision Fermentation

New Zealand-based precision fermentation company Daisy Lab has announced a major milestone in its work to produce bovine lactoferrin. After just over a year of research, Daisy Lab says it can now produce multiple grams per litre of bovine lactoferrin in a yeast host. This reportedly opens the door to the commercial-scale production of bioidentical lactoferrin for applications such as infant formula, functional foods, supplements, and nutraceuticals. Lactoferrin is described as a rare, bioactive protein with antimicrobial, anti-inflammatory, and immune-boosting properties. In cow’s milk, it occurs naturally at concentrations as low as 0.02–0.2 grams per litre, but Daisy Lab’s technology allows for much higher yields. As a result, precision fermentation-derived lactoferrin could offer a more sustainable, consistent, and abundant supply of the ingredient, with no …

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AGRANA AGENAPURE starches

© AGRANA

AGRANA Launches AGENAPURE Clean Label Starches Derived From European Raw Materials

AGRANA, an Austria-based global producer of specialty starch-based ingredients, is expanding its product portfolio with the launch of a new line of clean-label starches called AGENAPURE. Designed to meet the evolving needs of the food manufacturing industry, the high-performance starches are derived from European-grown raw materials. They are said to offer an excellent balance between functionality, versatility, and cost-effectiveness. According to AGRANA, AGENAPURE starches have a neutral flavor profile and exceptional thickening and texturizing capabilities. They also have broad application flexibility in sauces, dressings, bake-stable fillings, and yogurts. “Clean label is no longer a niche – it’s the new norm,” said Horst Hartl, CEO of AGRANA Starch. “AGENAPURE offers our customers a smart and scalable solution that supports clean label formulation without sacrificing functionality.” “Continuous …

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Multus

© Multus

Multus Launches Scalable, Food-Grade Basal Media for Cultivated Meat

Multus Biotechnology, a UK company producing growth media solutions for the cultivated meat industry, has announced the launch of its food-grade basal media, DMEM/F12. The media was developed in collaboration with several global food and feed ingredient companies, using AI to identify functionally equivalent ingredients from the food industry to replace those traditionally used in biopharmaceutical production. It is scalable and provides essentialnutrients such as sugars, salts, minerals, and vitamins that are required for optimal cell growth. For companies seeking regulatory approval, the media ensures compliance with food-grade standards and offers fully transparent performance data. It is available in 500ml and 1L bottles from Multus’ FSSC22000-certified manufacturing facility, enabling industry players and academic researchers to evaluate its performance in their own processes. By partnering with …

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Prodotti Rubicone

© Prodotti Rubicone

Prodotti Rubicone Launches Vegan Açai-Based Ingredients for Gelato and Beverage Markets

Prodotti Rubicone, an Italian company specializing in gelato and pastry ingredients since 1959, has launched two açai-based products aimed at the growing demand for natural, functional ingredients in food and beverage applications. The new offerings, Top Fruit Açai concentrated paste and Soft Açai powder, are designed for use in both artisanal gelato and soft-serve production, as well as in beverages like smoothies and milkshakes. Açai’s superfood power Açai, a berry native to Brazil, is known for its health benefits, including anti-aging and detoxifying properties, and has gained popularity worldwide for its “superfood” status. Prodotti Rubicone’s new ingredients incorporate these benefits while providing convenient solutions for product makers. The Top Fruit Açai paste is a ready-to-use concentrated product with a high percentage of fruit purée, requiring …

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Galactic launches oregano flavor

© Galactic

Galactic Develops Natural Solution to Bring Freshness & Oregano Flavor to Plant-Based Proteins

Galactic, a producer of antimicrobials, lactic acid, and its derivatives, has unveiled a natural solution that can bring real oregano flavor to plant-based products while also preserving their freshness. The company is showcasing the ingredient, called Galimax Flavor O-50, at the meat industry trade fair IFFA 2025 (currently taking place in Frankfurt). At the event, Galactic is hosting live cooking demonstrations to show how the clean-label product can help manufacturers develop additive- and preservative-free recipes. Galimax Flavor O-50 is produced using an extraction process that combines traditional infusion and fermentation techniques with Galactic’s proprietarytechnology. This helps to harness the flavor and preservation qualities inherent in natural herbs. The new ingredient is described as having a well-rounded sensory profile that makes it ideal for a range …

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Shiru

© Shiru

Shiru Launches AI-Driven Plant-Based Ingredients for the Future of Clean Label Foods

Shiru, an AI-driven ingredient discovery company, has commenced the commercial production of two new plant-based ingredients, uPro™ and OleoPro™, following successful development and customer feedback. These ingredients, both designed to address key challenges in food formulation, are now available for commercial orders. uPro™ is a structured protein derived from potato protein, offering texturizing and emulsifying properties suitable for a wide range of food applications. OleoPro™, a protein-based fat alternative, delivers a substantial reduction in saturated fat content, while maintaining the functional properties of traditional fats. Dr. Jasmin Hume, founder and CEO of Shiru, explained, “uPro™ and OleoPro™ demonstrate how AI can rapidly identify natural ingredients to solve critical formulation challenges. Our Flourish™ platform’s ability to analyze millions of proteins quickly and precisely means food companies …

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© Cosun Beet Company

© Cosun Beet Company

Hybrid Without Compromise with Fidesse®

Meat is becoming increasingly expensive, and the call for sustainability is becoming stronger. The answer from the meat processing industry: hybrid products. They are cheaper and more sustainable, but are they just as tasty? With Fidesse® from Cosun Beet Company, the answer is: yes! Meat: a major emitter for retail & foodservice Meat is one of the products with the highest greenhouse gas emissions in the total operations (scope 1, 2, and 3) for retail & food service. Meat is therefore under scrutiny. Many supermarkets are taking measures to reduce the climate impact of their meat offerings. They turn to their suppliers (scope 3) and ask: what is the CO2 footprint of your product and what are you doing to reduce it? The answer: hybrid …

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SpaceX rocket

© SpaceX

Space Mission Explores Microbe-Based Precision Fermentation to Solve Astronaut Food Challenges

A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …

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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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© tonifrito – stock.adobe.com

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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