Swiss start-up Upgrain has concluded an exclusive distribution partnership for Germany and Austria with Ceresal GmbH, a company specializing in distributing plant-based ingredients and raw materials.
US-based The Live Green Company is building a precision fermentation division set to replace animal, synthetic and ultra-processed ingredients with plant-based alternatives.
Following a successful round of funding, Singapore-based start-up Protenga will receive additional investment in its insect protein technology platform from Yield Lab Asia Pacific, Seeds Capital and JBI Innovations.
Finest Call and Re’Al have recently launched six new flavours to its range of premium syrups and mixes. The new flavours aim to drive innovation and meet the growing demand for unique flavours this festive season.
Avebe is showcasing a clean label, plant-based alternative to Parmesan cheese based on potato ingredients at the ongoing Food ingredients Europe (FiE) trade show in Paris, France (Dec 6-8).
Food shelf life extension specialist Kemin Food Technologies has developed a nitrite alternative for use in the first stage of emulsified cooked sausages.
Mondelēz International plans to bring its Cocoa Life program total investment up to US$1 billion, while Olam Agri launched its Seeds for the Future Foundation in Nigeria.
Symrise has linked up with Netherlands-based Wageningen University and Research (WUR) to spearhead the Pulses Optimized for Flavor and Functionality project, which covers the supply chain of legumes from seed to product.
Last week in industry news, IFF’s new innovation center and Singapore Flexiblend plant are expected to accelerate innovation and broaden co-creation capabilities in Greater Asia.
Researchers at Michigan State University in the US have found a solution for wind turbine blades that end up in landfills - turning them into gummy bears.
