Sustainability moves will come with tradeoffs, says Kraft Heinz executive 11.28.2022 By Jeff Gelski Better, but not perfect, choices exist in plant protein, packaging.Read More
New hemp fiber ingredient supports gut health 10.26.2022 By Jeff Gelski Brightseed Bio 01 to debut at SupplySide West.Read More
Pro Tip: Use lentils for emulsified baked food batters 10.19.2022 By Harrison Helmick Lentils’ ability to bind more oil and water often helps them outperform other plant-based proteins. Read More
Roquette offering organic pea ingredients 10.18.2022 By Sam Danley New products are fully traceable back to the farm.Read More
Demand for plant proteins reaches all-time high 10.11.2022 By Lucas Cuni-Mertz Bakers must work extra when formulating with these proteins to meet consumer expectations.Read More
Algae could add health, environmental benefits to global food production 10.10.2022 By Jeff Gelski Microalgae could increase food production by over 50%, Cornell researchers say. Read More
Plant proteins grow in popularity, options for bakers 09.27.2022 By Lucas Cuni-Mertz There are plenty of plant proteins at bakers’ disposal, each posing unique benefits in baked foods. Read More
Equinom, AGT collaborate on minimally processed functional ingredients 09.13.2022 By Caleb Wilson The companies will use Equinom’s high-protein yellow peas to develop and commercialize new functional ingredients.Read More
Bunge partners with Blendtek on plant proteins 09.08.2022 By Eric Schroeder Collaboration will bring soy, pea and pulse protein solutions to scale.Read More
Plant-based ingredient developer Shiru partners with Puratos on baked foods 08.31.2022 By Caleb Wilson The partners will evaluate and develop a next-generation egg replacement.Read More