New Ingredients

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Fabea+, made of fermented fava beans, reportedly offers a nutritious, sustainable, and scalable alternative to other ingredients used in the plant-based market, such as soy, pea, or oats.

Health-conscious consumers are driving growth in grains both old and new.

Plant-based egg alternative and bakery brand OGGS is in trials with two of the UK’s largest British Bakery manufacturers who are to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.

The organic plant-based protein is suited for protein bars and other snack and bakery products.

Sourced from American Key Food Products' (AKFP) Asian production partner, native waxy tapioca starch is high in amylopectin, that possesses a combination of functionalities which make it an effective stabilizer, thickener, and emulsifier.

Exclusive partnership will scale next generation chickpea proteins for North America.

Glanbia Nutritionals has introduced FerriUp, a new whey protein that provides a strong nutrient foundation for active women, a group that may experience depleted iron and energy levels.

Acryleast Pro is twice as effective in reducing acrylamide at lower doses than the original product. 

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.