Joe Weisenthal’s Post

Together, we’ve got the powder! Senior Application Specialist for Beverages, Wouter Van Beneden, discusses how Cargill helps manufacturers and brands overcome formulation challenges in sugar reduction, label friendliness, texture, mouthfeel, and protein enrichment in the powdered beverage space, with Gaynor Selby of Food Ingredients First (see link in comments). Check out Wouter’s great interview now!

SNEAK PEEK: Introducing ... a functional beverage that truly delivers! I’m excited to introduce AMABIE™ Sparkling Immunity Tonic, our latest product from the Step Change Innovations Fast Track Program. In partnership with Kyowa Hakko USA, we’ve created something truly special: a functional beverage powered by IMMUSE® postbiotics, blending traditional Japanese ingredients with modern science. We’re fast-tracking innovation, helping brands like AMABIE™ powered by leading-edge ingredient technologies launch quickly and deliver real benefits to consumers. If you’re ready to take your science-backed ingredients to market fast, let’s make it happen. 💪 #functionalbeverage #foodinnovation #cpginnovation #amabie #postbiotics #sciencebackedingredients #productlaunch 

Interesting article in The New York Times about how big food is beginning to deal with the fact that #GLP-1 drugs are shifting palates away from ultraprocessed sweet foods. With 7mm users to date, this is a force that will need to be reckoned with through innovation and product development. The following excerpt sums it up. Ozempic users like Taylor aren’t just eating less. They’re eating differently. GLP-1 drugs seem not only to shrink appetite but to rewrite people’s desires. They attack what Amy Bentley, a food historian and professor at New York University, calls the industrial palate: the set of preferences created by our acclimatization, often starting with baby food, to the tastes and textures of artificial flavors and preservatives. Patients on GLP-1 drugs have reported losing interest in ultraprocessed foods, products that are made with ingredients you wouldn’t find in an ordinary kitchen: colorings, bleaching agents, artificial sweeteners and modified starches. Some users realize that many packaged snacks they once loved now taste repugnant. “Wegovy destroyed my taste buds,” a Redditor wrote on a support group, adding: “And I love it.” Frito-Lay Mondelēz International Hostess Brands #foodbusinesss #innovation #trends https://lnkd.in/gzzSqnGG

Get to know GML Glyceryl Monolaurate! Check out our latest video where we dive into the key properties and applications of this versatile ingredient. Whether you're in food production or personal care, GML is a game-changer you don't want to miss. Watch now and see how it can elevate your products! #GML #FoodIngredients #Chemsino

Protein challenges in product development sound familiar? At Osage Food Products, we’re helping brands solve these challenges through our SolvPro® recipe. With so many options like almond, fava bean and even pumpkin protein, what plant-based proteins are you most excited about? Drop a comment below, and share your thoughts on how these ingredients are shaping the future of food. https://lnkd.in/g-JbbEiE #Protein #ProductDevelopment #OsageFoodProducts

It's here, it's time, 𝐏𝐨𝐰𝐞𝐥𝐥'𝐬 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧: Plant FWD is this week, a conference hosting a wide variety of start-ups and food innovators that are leading the introduction of plant-based proteins to the food industry. Innovopro, a leader in chick-pea protein solutions has announced its expansion into the wider food and beverage market with its range of clean-label products and emulsifiers. This is being spearheaded by new CEO Gregory Belt after previous CEO & Co-founder Taly Nechushtan has transitioned to the role of Vice-Chair. Nobell Foods has rebranded to Alpine Bio, and has also secured a new patent for their recombinant plant-based casein. MycoTechnology, Inc. has increased the production of their innovative new natural protein sweetener, they've taken it from a lab benchmark to 3000L tanks. They have isolated the protein responsible for the sweet taste of honey truffles, and it's reported to be up to 2500 times sweeter than traditional sucrose. #PowellsProteinPublication #AlternativeProtein #FoodIngredients

As an innovative ingredients company what we are passionate about at Vivici is helping customers unlock new commercial opportunities through breakthrough innovation - here is a little snippet from Kiran Subbarayadu on innovating in protein beverages!

Navigating the complexities of protein fortification is more critical than ever. Today’s consumers expect more than just added protein – they want products that deliver clarity, natural flavors, and a superior sensory experience, all while maintaining higher protein concentrations. As we innovate to meet these expectations, it’s essential to strike the right balance between functionality and taste. What strategies are you using to ensure your formulations not only meet, but exceed, consumer demands for quality protein? Read the blog below, written by Kiran Subbarayadu to find out more. #ProteinInnovation #FoodScience #ConsumerTrends #ProductDevelopment #HealthAndWellness

AHN’s Original Series, Legends: Chris Young, Young Kwon, and Linh Pham, the founders of Pocket's Chocolates, transformed their caffeinated snacks from chocolate squares infused with coffee to an array of flavors, including Black Sesame, Matcha, Vietnamese Coffee, and Mango Yuzu. With all-natural ingredients, free from GMOs, gluten, and soy, their bars offer a convenient alternative to traditional coffee, containing the equivalent of one cup in each bar. Drop a comment below and let us know who should be our next highlight!

🍽️ Unveiling the Science Behind Your Food! Ever wondered how the food industry ensures your meals are safe and nutritious? Discover the fascinating world of chromatography and its powerful role in food analysis! Hungry for knowledge about your food's journey? Dive into the science of chromatography and ensure your meals are safe and nutritious! https://lnkd.in/erpFhmd7 #foodtesting #foodscience #foodanalysis #chromatography