Allüloz Neden Sektörün Gözdesi Haline Geliyor?
Why are food manufacturers excited about allulose? Explore its health benefits, regulatory hurdles, functionality and supplier landscape.
Arla Foods Ingredients, Danimarka Tesisine 8,3 Milyon Euro Yatırımla CO2 Emisyonlarını Azaltıyor
Arla Foods Ingredients invests €8.3m in Denmark
Burratalı Limonlu Otlu Risotto Tarifi – Lezzet Garantili
Fresh, creamy, and vibrantly green, this recipe takes simple ingredients and elevates them with minimal effort. A silky base of arborio rice brightened by lemon zest, sweet peas, and fragrant herbs is complemented by the richness of burrata. This easy, elegant…
Biyoetanol Atılımıyla Peynir Altı Suyu Talebi Zirveye Çıkıyor
What is the new whey-to-bioethanol breakthrough?
Scientists at Heriot-Watt University and start-up Take Root Bio have developed a process that converts sugars found in whey into bioethanol, creating a potential new use for a dairy byproduct that has traditionally been difficult and costly to manage.Why is it significant for the dairy industry?
Whey has become increasingly valuable due to booming demand for protein ingredients, with prices rising sharply in recent years. If bioethanol production becomes commercially viable, it could create another source of demand and further increase competition for whey supplies.What are the sustainability benefits?
The technology aims to upcycle dairy byproducts into renewable fuel, helping manufacturers extract more value from waste streams while reducing disposal challenges. Researchers are also exploring whether similar approaches could be applied to fruit, vegetable and agricultural processing waste.Süt Ürünleri, Gıda Güvenliğinden Ödün Vermeden Biyoaktif Faydalarını Koruyabilir mi?
Exosomm says its proprietary process preserves naturally occurring milk exosomes that are typically destroyed during processing, creating a functional dairy ingredient for gut health, immune support and medical nutrition.
Whey Eksikliği: En İyi Alternatif Protein Kaynakları Nelerdir?
Globally, demand for whey is insatiable. The US’s production capacity has essentially been soaked up by the domestic market, and it is unclear if markets elsewhere can cope with the demand. Whey, as well as adding protein to food, provides a great many functional benefits to manufacturers, from emulsification to binding. What alternatives can industry use to the rockstar protein?
Yulaf Bazlı Kazein Girişimi, Hayvansız Süt Ürünleri İçin 9 Milyon Dolar Yatırım Aldı!
Israeli food tech startup Plantopia has raised $9m to launch commercial production of oat-grown casein, targeting scalable, animal-free dairy ingredients for food manufacturers.
Bitki İçecekleri Patlaması: Bakteriyel Sporlarla Mücadelede Yeni Dönem Başlıyor
FrieslandCampina, Ripple Foods and Tetra Pak have backed new industry guidance to help suppliers control bacterial spores in plant-based drink ingredients and improve food safety.
Fonterra’nın Liderlik Yenilenmesi Önceliklerini Nasıl Yansıtıyor?
Fonterra has unveiled a new leadership structure under CEO Richard Allen as it pivots to a B2B-focused model. Here’s what the appointments mean for Ingredients, Foodservice and future growth.
Nestlé, Danone ve Muscle Milk Reformülasyonu Nasıl Yeniden Tasarlıyor?
Nestlé, Danone and Muscle Milk’s approach to reformulation reflects a broader shift away from “free-from” and “reduced” ingredients, to a complete overhaul without compromising organoleptic characteristics.
