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Week News|Global Food Ingredient

August 29, 2022    

News:

1. Tuna substitute - tomato?

2.IFF will fast track food ingredient technology in the US New Nourishment Innovation Lab

3. In South Africa, plant-based products get a reprieve

4. Tate & Lyle is reducing the amount of fertilizer it uses to grow stevia in China

5. Wind turbine blades substitute - candy

6. New highlight of thickening agent

7. Genetically modified compounds help the food industry

 

Tuna substitute - tomato?

Spain Imitation Seafood is expanding its capacity in Madrid to offer tomato-tuna sushi to more consumers, hoping to offer a plant-based seafood alternative and some relief to overfished oceans.

 

IFF will fast track food ingredient technology in the US New Nourishment Innovation Lab

International Flavors & Fragrances (IFF) has set up its latest Nourishing Innovation Laboratory at its R&D Center in Union Beach, New Jersey, USA. In state-of-the-art laboratories, scientists including flavorists and food designers will leverage tools, technology and ingredient expertise to provide customers with complete product designs.

 

In South Africa, plant-based products get a reprieve

On August 22, retailers in South Africa will seize tens of thousands of plant-based products bearing meat-related words and phrases such as "meatballs", "burgers" and "chicken nuggets". But ProVeg's lawyers stepped in and won a reprieve for the plant-based producer.

 

Tate & Lyle is reducing the amount of fertilizer it uses to grow stevia in China

Tate & Lyle is exploring the implications of reducing its reliance on fertilisers for sustainable stevia cultivation. Farmers in the ingredient supplier's operations in China revealed that the use of slow-release fertiliser technology - applying fertiliser just once throughout the growing season, rather than multiple applications of different fertilisers as before - made it easier to grow stevia rather than reducing yields.

 

Wind turbine blades substitute - candy

Researchers at Michigan State University have found a solution to turn wind turbine blades that end up in landfills into gummy bears. Scientists made a resin to make new blades, which were found to have many different uses, one of which was to create new food ingredients. When a thermoplastic resin is dissolved in an alkaline solution (like regular baking soda), it releases poly (methyl methacrylate)(PMMA), which is then used to produce potassium lactate. The compound can be purified to make sweets such as sweets and sports drinks.

 

New highlight of thickening agent

SMS's latest thickening solution is waxed cassava starch products. GENIGEL M78 and KREAMERY B7 are both cassava starch-based waxes that provide the ideal texture in terms of frozen-thaw stability and creamy taste. Stable solution for upcycling from juicing waste.

Spikeco has introduced GENU Pectin YM-SAL 200, a stable solution with a long shelf life that consumers like, with a salty buttermilk flavor. Pectin is a natural thickener and gelling agent, and the company's own pectin is sustainably extracted and produced from citrus peel, a byproduct of the juice industry.

 

Genetically modified compounds help the food industry

The use of plant-based ingredients in food and beverages is on the rise. However, replacing synthetic compounds - such as colourants and flavours - with "natural" ones means increasing reliance on traditional farming systems. Biological production of compounds, whether from animals or plants, is unsustainable and yields are "very limited". The Israeli agri-tech company is using GM and molecular farming techniques to produce high-yield natural compounds for the food industry.

 

The demand for plant-based food ingredients is expected to keep rising due to the growing popularity of vegetarian and vegan diets. Another factor driving the demand for integrated plant-based food ingredients is the multiple organic sources of nutritional value. With demand for frozen food, bread, confectionery and drinks on the rise, artificial ingredients came in second. The key role of artificial ingredients in producing ready-to-eat foods and long-term preservation of nutritional value is driving the demand for synthetic food ingredients.


Original link :https://www.21food.com/news/detail76875.html