AMFEP’s Post

Discover our BDF PRESACTIVE VEG L, a fermented onion extract 🧅that offers various natural benefits for your products. Check it some of them! 🛡️Natural Preservation: BDF PRESACTIVE VEG L inhibits the growth of bacteria, yeasts, and molds naturally, providing a clean-label solution for food preservation. 🍽️ Enhanced Taste & Freshness: The organic acids produced during fermentation ensure a good umami taste for longer, keeping your products fresh and delicious. 💧 Liquid Form: This versatile product comes in a liquid form, making it easy to integrate into various applications. Discover how BDF PRESACTIVE VEG L can elevate your products with natural preservation and improved taste! Contact us at [email protected] to get more info 📩 #BDFNaturalIngredients #FoodPreservation #FermentedExtracts #CleanLabel #FoodInnovation

How has increased awareness of umami, kokumi, and salt reduction influenced the demand for yeast-based ingredients in Western markets? What role does organic yeast extract play in the rise of clean-label formulations? What trends are shaping the evolving savory ingredients market?   Join Sanjana S. and Mahalakshmi palani for an engaging webinar on Trends in Ingredient Growth, Umami Awareness, and Clean Label Solutions. To accommodate various time zones, the webinar will be held in individual sessions. Register for free using the links below:   Session 1 (0900 to 0940 CEST) https://lnkd.in/gShPa7x7   OR   Session 2 (1300 to 1340 CEST) https://lnkd.in/gp9RSmrd   OR   Session 3 (1900 to 1940 CEST) https://lnkd.in/gQvbp-KQ   #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #savory #yeast #umami #flavor #flavour #cleanlabel #giract

Nourish Ingredients and Fonterra are teaming up to speed development of dairy products with fats produced by precision fermentation. 🧫🧈🇳🇿 The joint effort will begin with a focus on product innovation, exploring applications for Nourish Ingredient's Creamilux product across a range of dairy categories, including cheese, cream, butter and others. Creamilux is a precision fermentation-produced, dairy-type lipid solution that delivers authentic creamy taste, aroma, and mouthfeel to dairy foods without the use of animals. Nourish Ingredients CEO James Petrie: “This collaboration balances our passion for creating innovative ingredients with hard-nosed applications to unlock massive product opportunities. We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality." Big thanks to the Nourish Ingredients team for their assistance with this story. 🙏 Full story here: https://lnkd.in/ga8kip8E 👈 #futureoffood #foodinnovation #alternativeprotein #alternativeproteins #dairy

GIRACT’s latest study explores key trends in the savory ingredient market, which has expanded beyond MSG to include umami, kokumi, smoky, roasty, and cheesy flavors. Clean label preferences are driving innovation, though balancing cost and flavor remains challenging. While hydrolyzed vegetable protein (HVP) faced setbacks, yeast extract has surged in popularity, offering clean label-friendly, umami-enhancing options for snacks, sauces, and vegan products. Organic yeast extract, in particular, has seen growing demand in North America and Europe. Recent market shifts, including DSM-Firmenich’s acquisition by Biospringer, are set to impact market dynamics. For more information, send an email to [email protected]. #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #savory #flavors #giract 

How has increased awareness of umami, kokumi, and salt reduction influenced the demand for yeast-based ingredients in Western markets? What role does organic yeast extract play in the rise of clean-label formulations? What trends are shaping the evolving savory ingredients market?   Join Sanjana S. and Mahalakshmi palani for an engaging webinar on Trends in Ingredient Growth, Umami Awareness, and Clean Label Solutions. To accommodate various time zones, the webinar will be held in individual sessions. Register for free using the links below:   Session 1 (0900 to 0940 CEST) https://lnkd.in/gShPa7x7   OR   Session 2 (1300 to 1340 CEST) https://lnkd.in/gp9RSmrd   OR   Session 3 (1900 to 1940 CEST) https://lnkd.in/gQvbp-KQ   #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #savory #yeast #umami #flavor #cleanlabel #giract

Homogenization in Milk: A Crucial Process You Need to Understand 👇 Have you ever wondered what processes the milk you drink undergo? 🥛 One of the most significant processes is homogenization, which transforms raw milk into the smooth, creamy beverage we enjoy today. By breaking down fat molecules and evenly dispersing them, homogenization prevents cream from rising to the top, ensuring a consistent texture and taste. Understanding this process is essential not just for consumers, but also for anyone in the dairy industry. It enhances the quality and shelf life of milk, making it a staple in our diets. So the next time you pour a glass of milk 🥛 , take a moment to appreciate the science behind it. Awareness of these processes can greatly influence our choices and promote better practices within the industry. . . #milkhomogenization #milk #marketmilk ##dairytechnology #dairytech #foodtechnology #dairyplants #milkprocess #dairyproducts #dairyindustry

How has increased awareness of umami, kokumi, and salt reduction influenced the demand for yeast-based ingredients in Western markets? What role does organic yeast extract play in the rise of clean-label formulations? What trends are shaping the evolving savory ingredients market?   Join Sanjana S. and Mahalakshmi palani for an engaging webinar on Trends in Ingredient Growth, Umami Awareness, and Clean Label Solutions. To accommodate various time zones, the webinar will be held in individual sessions. Register for free using the links below:   Session 1 (0900 to 0940 CEST) https://lnkd.in/gShPa7x7   OR   Session 2 (1300 to 1340 CEST) https://lnkd.in/gp9RSmrd   OR   Session 3 (1900 to 1940 CEST) https://lnkd.in/gQvbp-KQ   #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #savory #yeast #umami #flavor #flavour #cleanlabel #giract

Discover how meat food additives are transforming the food industry! From enhancing flavor and texture to improving shelf life, these ingredients play a crucial role in product development. Curious about their applications and market trends? Check out Yumart Food's latest article on this fascinating topic! #FoodIndustry #AsianFood #Additives #FoodTechnology #FoodAdditives #SustainableFood #FoodTrends #FoodSafety #FoodManufacturing #FlavorScience #MeatProcessing

😍 Future Food-Tech in London last week showcased some exciting innovations! One standout was Heura Foods, which is expanding its plant-based meat offerings to include cheese, spaghetti, and cold cuts. Heura presented plant-based versions of feta, parmesan, mozzarella, and melty cheese. 😋 They also introduced spaghetti made from wheat semolina and soy protein isolate, boosting its protein content up to 50% and reducing the carbohydrate content by 74%. These new products aim to provide nutrient-dense alternatives across a wider range of categories without the need for additives, modified starches, or saturated fats, appealing to consumers looking for alternatives to ultra-processed foods. These innovative products are expected to hit the shelves in early 2026. I'm looking forward to adding these products to my basket! #cleanlabel #plantbased #ultraprocessed #vegan

#snsinstitution #snsdisignthinkers #snsdesignthinking Food fermentation is a process in which microorganisms, such as bacteria, yeast, or fungi, break down complex organic substances, such as carbohydrates, into simpler compounds. This process is used to produce a wide variety of foods and beverages, including bread, cheese, yogurt, beer, wine, and sauerkraut. During fermentation, microorganisms consume sugars and produce byproducts such as acids, alcohols, and gases. These byproducts can impart unique flavors, textures, and nutritional benefits to the fermented food. In addition to improving the taste and texture of foods, fermentation can also increase their shelf life and make certain nutrients more bioavailable. Fermentation can be carried out through various methods, such as wild fermentation (using naturally occurring microorganisms present in the environment) or controlled fermentation (using specific strains of microorganisms). The specific type of microorganism and the conditions under which fermentation takes place can greatly influence the final product. Overall, food fermentation is a traditional and widely used method for preserving and enhancing the flavor and nutritional value of foods.