Hydrocolloids News Today

Dublin, May 02, 2024 (GLOBE NEWSWIRE) -- The

The market for functional hydrocolloids used in foods is stabilizing after a “challenging couple of years,” in which supply chain disruptions during the pandemic triggered selective price hikes and a subsequent drop as food manufacturers scaled back purchases, according to industry experts.

From burgers to fries, the QSR major is cutting calories from menus in the UK and Ireland. Which reformulation strategies are at play?

In the dynamic landscape of beverage formulation, meeting consumer preferences for both nutrition and taste is a multifaceted challenge.

Having experimented with almond and sunflower bases for Ben & Jerry’s vegan ice cream products, Unilever is changing tack.

Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?

The discontinuation of Eat Just Inc.'s Just Mayo and Just Ranch products in 2020, despite market success, was a strategic play to “put every bit of energy into JUST Egg,” the company’s flagship animal-free liquid egg alternative, before relaunching the condiments again this year, Tom Rossmeissl, Eat Just’s head of global marketing, told FoodNavigator-USA.

Israeli company InnovoPro is bringing its clean-label, chickpea protein powered solutions to the broader food and beverage industry after proving its ability to bind, blend, foam and problem-solve other common challenges within plant-based categories.

The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.

Dublin, Feb. 13, 2024 (GLOBE NEWSWIRE) -- The