Ingredion expands texture, stabilization capabilities, with acquisition of KaTech Ingredion has acquired KaTech - a privately held company headquartered in Lübeck, Germany that provides advanced texture and stabilization solutions to the food and beverage industry - for an undisclosed sum.
Founded in 2010,
KaTech supplies a range of ingredients from gums, starches, pectins, fibers and emulsifiers to egg and milk proteins, and has expertise in stabilization, texture enhancement, protein protection and enrichment, mouthfeel improvement, and emulsification.
The company – which also has expertise in plant-based, dairy and dairy alternatives - has production and technical sites in Germany, a technical development suite in the UK, and a sales off in Poland, with approximately 95 employees.
Fonterra’s dairy ingredient business, NZMP, is launching a new carbonzero certified organic butter. Hans Huistra, Fonterra president of Europe and Africa, speaks to FoodNavigator about the launch and the drive to low-carbon dairy.
Fonterra rolled out its NZMP Organic Butter in North America this month, with further expansion into Europe planned for April. The ingredient has been certified carbon neutral by third party certification programme Toitū Envirocare.
NZMP Organic Butter is Fonterra s first certified carbon neutral product, meaning its carbon footprint has been measured and reduced, with carbon offsets used to move it to net zero.
“To gain carbonzero certification, and make this butter carbon neutral, we first measured the carbon footprint of our organic butter, and then made a plan to reduce the emissions even further from the production of our organic butter. Toitū Envirocare then verified that we had measured our footprint correctly and
FoodNavigator hears from agri-food players – sitting at both extremes of farm-to-fork – and an MEP, who make the case for enforcing indication laws across the bloc.
Researchers propose standardised testing methods to crack sensory challenge of plant-based milk Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
There has been a surge of interest recently on the development of plant‐based milk alternatives due to increasing consumer concerns about the ethics, sustainability, and healthiness of animal‐based milks.
Consequently, producers are having to quickly develop and test new formulations to meet rising consumer demand using a range of protein sources such as soy, oat, pea, almond, coconut and flaxseed.
But a lack of standardized analytical methods and protocols is stifling successful innovation in the area, and the more widespread adoption of plant milks is being held back by products lacking the sensory attributes, stability, and functional performance of real cow’s milk.
To summarize, the key aspects required by Amazon are:
1. A Certificate of Analysis (CoA) from an ISO/IEC 17025 accredited laboratory (in-house or third party) for each dietary supplement you are applying to list OR product enrollment in an Independent Quality Certification Program, such as NSF International Sport, BSCG, Informed-Choice/Informed-Sport, or active participants of USP Dietary Supplement Verification Program
2. A Letter of Guarantee from the brand owner of the product that guarantees compliance with current Good Manufacturing Practices (21 CFR Part 111); assurances that the products only contains lawful and safe ingredients (as defined in section 402 (f) of the FD&C Act); and that labels are accurate.