Ingredients

Vétéjal

© Vétéjal

France’s Vétéjal Develops Innovative Seasonings to Transform the Flavour of Plant-Based Dishes

French brand Vétéjal has developed a variety of innovative plant-based seasonings that are said to transform the flavour of creams, sauces, marinades, and grilled or slow-cooked meals. Sold in powdered form, the products can be mixed with water, oil, milk, or cream to make sauces. They can also be sprinkled on top of savoury meals. The seasonings are available in several flavours, including cream of mushroom soup, Roquefort-style blue cheese, and king crab. They are said to be made with 100% natural ingredients, with no animal products, sugars, gluten, or additives. Vétéjal also offers a variety of broths for use in soups and any dish cooked in sauce. Flavours include beef, poultry, and crustacean. Furthermore, the brand has launched a garlic and chive sauce for …

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CarobWay prebiotic fiber

© CarobWay

CarobWay to Unveil Carob-Derived Prebiotic Fiber at IFT First 2025

Food tech company CarobWay has announced that it will unveil a carob-derived prebiotic fiber at IFT First 2025, which takes place in Chicago from July 14-16. Called CarobBiome™, the fiber is described as a naturally derived prebiotic ingredient with naturally occurring polyphenols. It is claimed to nourish gut microbiota without the negative effects sometimes associated with fibers, such as bloating, gas, or discomfort. CarobBiome contains 85% fibers, including a mix of soluble and insoluble fractions. The insoluble fibers are said to help regulate bowel functions and support the ingredient’s low-bloating potential, while the soluble fibers are claimed to house antioxidants and contribute to CarobBiome’s prebiotic and microbiome-balancing properties. The ingredient’s prebiotic effects are currently undergoing preclinical assessment. According to CarobWay, prebiotics help to regulate appetite …

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SMEY Neobank of Yeasts

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SMEY Launches AI-Driven ‘Neobank of Yeasts’ to Speed Up Creation of Cultivated Oils

SMEY, a biotech company based in France and Germany, has launched NOY (Neobank of Yeasts), a digital databank of yeast fatty acid profiles designed to streamline the development of sustainable cultivated oils. The platform enables manufacturers to quickly identify yeast strains that naturally produce specific oils, drastically reducing the research and development time for creating tailored oils for use in food, cosmetics, and industrial applications. Traditionally, producing a new oil through genetic engineering could take up to two years. With NOY, SMEY has reduced this process to a mere 30 days. Instead of altering yeast to produce a desired oil, the system searches a proprietary database of over 1,000 curated yeast strains to find those that already generate the required oil, expediting the development cycle. …

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ProVeg International

Image supplied by ProVeg International

Smarter Ingredients for a More Sustainable Food Future

As food manufacturers scramble to hit sustainability targets and respond to growing demand for healthier products, one powerful lever is often overlooked: ingredients. While much attention is placed on packaging, transport, and carbon offsetting, changing what goes into food, starting with the ingredient list, can yield dramatic benefits for both the planet and public health. A growing number of suppliers are now combining functionality, nutrition, and sustainability into next-gen ingredients. Dutch agricultural group Royal Cosun is one such example. Across its subsidiaries, including Duynie, Sensus, Cosun Beet Company, Aviko Rixona, and Cosun Protein, ingredient innovation is being reimagined as a climate solution. Take Duynie, which upcycles food industry side streams into high-performing functional ingredients. These can cut the meat content of a product while reducing …

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Protein Industries Canada soy

© Protein Industries Canada

Canada Invests $4.3 Million to Strengthen Canada’s Position in Non-GMO Soybeans and Plant-Based Foods

Canada has committed $4.3 million to a new project designed to strengthen its position in the specialty soybean market and support the development of plant-based food products. The initiative, supported by Protein Industries Canada, focuses on advancing the competitiveness of Canada’s identity-preserved (IP) non-GMO soybean sector, both domestically and internationally. The project is being led by NRGene Canada, Pulse Genetics, Hensall Co-op, and Yumasoy Foods Ltd., with the goal of improving the availability of high-quality, non-GMO soybeans. The investment will benefit Canadian farmers by providing them with new opportunities in domestic processing and by expanding their access to premium international markets. Breeding for northern climates A key part of the project is the development of new soybean varieties suited for Canada’s northern climates, including Manitoba …

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Origin by Ocean

© Origin by Ocean

Origin by Ocean and CABB Group Partner to Convert Invasive Sargassum Algae into Valuable Ingredients

Origin by Ocean, a Finnish green chemicals company, has formed a strategic partnership with the CABB Group to establish a biorefinery at CABB’s production site in Kokkola, Finland. This new facility will be the first to utilize Origin by Ocean’s biorefinery technology to extract valuable chemicals from sargassum, an invasive brown algae. Scheduled to begin operations in 2028, the biorefinery will process sargassum into ingredients such as alginate, fucoidan, and biomass residue, which are used in industries including cosmetics, food, and pharmaceuticals. Sargassum, a seaweed driven by agricultural runoff and rising ocean temperatures, has caused significant environmental and economic disruption in coastal regions, particularly in the Caribbean and West Africa. The algal blooms not only impact local ecosystems but also affect local economies. For example, …

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Burcon's protein uses

© Burcon

Plant-Based Protein Innovator Burcon Enters Multi-Year $6.8M Production Agreement

Burcon NutraScience Corporation, a company developing novel protein ingredients from plant-based sources, has entered into a multi-year production agreement valued at approximately $6.8 million in aggregate. The agreement will see Burcon produce for a leading provider of clean-label, plant-based ingredients at its facility in Galesburg, Illinois. Production volumes in the first year are expected to generate at least $1,400,000 in revenue for Burcon, and this will continue annually in subsequent years. The deal marks a new stage of Burcon’s business strategy, allowing the company to generate significant revenue from its commercial contract manufacturing services. “A major step in Burcon’s road to profitability” Burcon announced in February that it had entered into a binding agreement with ProMan for the acquisition and operation of a protein production …

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Girl eating plant-based healthy burger

Image courtesy of Roquette

Roquette Launches First Textured Wheat Protein & New Large-Chunk Pea Protein

Plant-based ingredient supplier Roquette has expanded its NUTRALYS® plant protein portfolio with two new textured solutions. This includes the company’s first-ever textured wheat protein, NUTRALYS® T WHEAT 600L. The ingredient is sourced from European wheat and has been developed in response to consumer demand for fibrous, chicken-style alternatives. It is said to offer extended, meat-like fibers that provide an authentic chewiness and tenderness. NUTRALYS® T WHEAT 600L is over 60% protein and has a naturally light color, reducing the need for further processing or coloring. It is claimed to enable simpler, more cost-effective processing than high-moisture extrusion, while supporting higher yield potential and being compatible with a broader range of equipment. “Going beyond imitation” Roquette has also launched NUTRALYS® T PEA 700XC, a large-chunk textured …

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Univar Solutions and Ingredion expand partnership in Benelux region

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Univar Solutions and Ingredion to Bring Plant-Based and Clean-Label Products to Benelux Region Through Expanded Partnership

Univar Solutions Belgium has announced an expansion of the partnership between its Foodology by Univar Solutions business and leading global ingredient provider Ingredion. Effective from October 1, the distribution expansion will bring a variety of plant-based and clean-label products to the Benelux region. This will include plant-based proteins, Ingredion’s Novation® range of functional native starches, and a comprehensive portfolio of stevia sweeteners developed by PureCircle by Ingredion. The ingredients are intended to meet the growing demand for healthier and more sustainable products. Univar Solutions and Ingredion have been partnering to manufacture and distribute functional ingredients for over 30 years. The expanded collaboration will bring ingredients and solutions to 20 countries across the EMEA region. “Together with Ingredion, we stand at the forefront of ingredient innovation, …

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ACI Group protein

© ACI Group

ACI Group Secures Distribution Deal with IFF for Plant-Based Protein Range in UK and Ireland

ACI Group has entered into a long-term distribution agreement with International Flavors & Fragrances (IFF) for its range of plant-based proteins in the UK and Ireland. This partnership allows ACI Group to distribute IFF’s portfolio of soy and pea protein products, providing customers with a diverse selection of ingredients suited for plant-based food manufacturing. The plant protein solutions from IFF, which are derived from non-GMO soy and peas, include various formats designed for different food applications. These include textured vegetable proteins (TVPs), hydrolyzed vegetable proteins, and specialized blends tailored for specific formulations. Key products in this range include SUPRO® Isolated Soy Proteins, SUPRO® MAX Structured Vegetable Proteins, and CENTEX® Textured Soy Flours, among others. These ingredients are valued for their nutritional benefits and functional properties, …

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© Pierre Coeurdeuil

Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”

Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor to food and beverage CEOs in the San Francisco Bay Area, and co-founded dessert manufacturer Petit Pot. Pierre is originally a food manufacturing engineer and emigrated from France in the early 2010s. In this interview, Pierre discusses Savor’s groundbreaking technology, the company’s mission to revolutionize fat production, and the collaborative efforts driving innovation in the …

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MaGie Creations

© MaGie Creations

MaGie Creations Launches “World’s First” Emulsifier Made From Upcycled Brewer’s Grain

Dutch food-tech company MaGie Creations has announced the launch of what is claimed to be the world’s first emulsifier made from brewer’s grain, a major byproduct of the beer industry. According to MaGie Creations, brewer’s grain accounts for up to 85% of brewing byproducts, and is typically used as animal feed or discarded. To address this, the company has developed a process that transforms the fibre- and protein-rich biomass into a proprietary food-grade emulsifier named PowerBond. The clean-label ingredient is said to provide an alternative to synthetic and ultra-processed emulsifiers, meeting the growing demand for natural ingredients and sustainable sourcing. “This innovation is more than just a new ingredient — it’s a glimpse of the future of food,” said Madeleine Gielens, founder of MaGie Creations. …

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Cultivated meat company BioCraft Pet Nutrition, a manufacturer of pet food ingredients, announces that it has reached price parity with premium traditional meat

© BioCraft Pet Nutrition

Analysis: Cultivated Ingredients by BioCraft Pet Nutrition Produce Far Fewer Emissions Than Beef Byproducts

A carbon footprint analysis conducted in collaboration with ClimatePartner has concluded that cultivated ingredients produced by BioCraft Pet Nutrition emit just a fraction of the emissions of conventional beef byproducts used in pet food. According to the analysis, a hypothetical beef byproduct emits 21.28 kg CO₂ per kilogram, whereas BioCrafted Meat produces just 1.73 kg CO₂ per kilogram — only one-twelfth as much. The calculations were based on internationally recognized methodologies and used emission factors from trusted databases. Notably, the analysis compared BioCraft’s ingredients to beef byproducts not typically consumed by humans — such as offal, bones, blood, and fat — rather than prime beef cuts. This is important because these byproducts are often regarded as sustainable, but the figures show that this is not …

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Meala

© Meala

Meala and dsm-firmenich Introduce Pea Protein Texturizer to Simplify Binding and Texture in Plant-Based Meat

Meala has partnered with dsm-firmenich to commercialize Vertis™ PB Pea, a texturizing pea protein ingredient designed for plant-based meat alternatives. The product is now available in Europe through dsm-firmenich. Vertis™ PB Pea is produced via biotechnology and is protected by two patents. It functions as a multifunctional ingredient that replaces multiple binders commonly used in plant-based meat formulations, such as hydrocolloids. One protein, multiple solutions The ingredient delivers binding, gelation, and emulsifying properties within a single component. It also increases the protein content of finished products. This consolidation of functions is intended to shorten ingredient lists and simplify labeling, with Vertis™ PB Pea clearly identified as “pea protein.” Tests indicate compatibility across a range of applications including burgers, sausages, and nuggets. The protein maintains its …

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Symrise plant-based taste solutions

© Symrise

Symrise to Showcase Cutting-Edge Plant-Based Taste Solutions at Bridge2Food Course & Summit Europe 2025

Symrise, a global supplier of fragrances, flavorings, cosmetic active ingredients, and functional ingredients, is set to unveil various taste solutions for plant-based products at the Bridge2Food Course & Summit Europe 2025. Taking place in The Hague from June 3-5, Bridge2Food aims to bring together the world’s leading alternative protein creators. Symrise will be at booth I6, showcasing products such as heat-stable plant-based meat profiles, oat yogurt, and milk and cheese alternatives. The products have reportedly been developed using proprietary technology to ensure an optimal taste profile and authentic mouthfeel. Symrise will also present its protein solutions™ and symlife™ taste balancing technologies, which can mask unwanted off notes, optimize mouthfeel, improve flavor release, and ensure product stability. Furthermore, the company will show how it uses modern …

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Novonesis Vertera velvet

© Novonesis

Novonesis Launches Enzymatic Solution for Better Foam and Protein Solubility in Plant-Based Beverages

Novonesis, a biosolutions company formed through the merger of Novozymes and Chr. Hansen, has introduced Vertera® Velvet, a new enzyme-based ingredient designed to enhance the quality of plant-based beverages. The product targets longstanding challenges in the sector, particularly foam quality, texture, protein functionality, and coffee stability. The plant-based drinks market faces complex formulation issues, especially with barista-style beverages where foam texture and stability in coffee applications are critical. Vertera® Velvet addresses these by improving foam longevity and uniformity, preventing curdling and sedimentation, and enhancing the mouthfeel of products made from pea protein, soy, oat, and their blends. According to Birgitte Borch, Head of Plant & Food at Novonesis, “Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture, and functionality, without adding complexity …

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GoodMills Innovation

© GoodMills Innovation

GoodMills Innovation Launches Co-Extruded Wheat and Fava Protein Flakes to Improve Fibrous Texture in Plant-Based Foods

GoodMills Innovation has expanded its plant-based ingredient portfolio with the launch of VITATEX® Wheat Fava Flakes SVP Pro, a co-texturised protein flake designed to deliver improved texture and structural stability in meat-alternative products. The ingredient is produced by simultaneously texturising wheat gluten and fava bean protein through a co-extrusion process, creating a protein matrix with distinct layering and a firm bite. According to Antje Dittrich, Group Manager Plant-Based at GoodMills Innovation, “This creates a cross-linked protein network with pronounced layers and a firm bite. Unlike proteins that are extruded separately and then blended, co-extrusion enables a high degree of cohesion that remains intact during processing.” Dittrich added that developing the texturate required extensive expertise in extrusion technology and a comprehensive understanding of raw material behavior, …

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TurtleTree CEO

© TurtleTree

TurtleTree Becomes First to Receive FDA Clearance for Precision-Fermented Lactoferrin

California-based biotech company TurtleTree has secured a “No Questions” letter from the US Food and Drug Administration (FDA) for its precision fermentation-produced lactoferrin, referred to as LF+. This correspondence indicates that the FDA has completed its review of TurtleTree’s Generally Recognized as Safe (GRAS) dossier without raising any safety concerns, allowing the ingredient to be used in food products within the United States. The FDA’s assessment of LF+ encompassed genomic, toxicological, compositional, and functional analyses, which formed part of the GRAS submission. The agency’s “No Questions” letter confirms that the agency has no further inquiries regarding the ingredient’s safety under the intended conditions of use. Fengru Lin, CEO and co-founder of TurtleTree, commented on the FDA’s decision, noting its significance for the company and the …

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© Fabumin

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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KMC

© KMC

Danish Starch Producer KMC Signs UK Deal with Daymer Ingredients

Danish potato starch producer KMC has signed a new distribution agreement with UK-based Daymer Ingredients to increase the availability of its clean-label and specialty starch products within the British food manufacturing sector. Under the agreement, Daymer will distribute KMC’s native potato starches, with plans to expand the offering to include modified and functional starches tailored for specific industrial food applications. The collaboration is expected to support manufacturers seeking plant-based and allergen-free alternatives to traditional animal-derived ingredients such as eggs, gelatine, and dairy proteins. A natural fit for UK growth According to Adam Shaw, KMC’s country manager for the UK and Ireland, the agreement will help the company establish a stronger presence in the region. “When the opportunity arose to engage with Daymer Ingredients, it was …

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