Made with waxy maize which is manufactured in Europe, NOVATION® 9460 organic instant functional native starch answers today’s consumer demand for more sustainable products. It can be used across a range of applications, including bakery fillings, quiche and other savoury fillings, cakes, ready meals, mayonnaise, salad dressings, sauces, and soft cheese desserts.

NOVATION® 9460 organic instant functional native starch can help to solve many of the processing and stability challenges, faced by manufacturers, across numerous applications. It provides instant viscosity, enabling optimum control of rheological behaviour in cake batters, sauces or other semi-liquids. It can also be used in sweet bakery applications, such as cream and fruit-based fillings or savoury applications to produce a high quality, premium appearance and texture. Unlike instant organic starches on the market, NOVATION® 9460 organic instant functional native starch is stable in acidic and shear environments, such as mayonnaise applications. As a result, gelling or water syneresis over a product’s shelf-life is avoided, guaranteeing a smooth consumer-preferred texture.

Esra Akmanli, Business Development Manager, said: “Now worth over €40billion in Europe, the organic market has doubled in size over the last 10 years[1], with one in seven product launches now organic[2].  With personal health and sustainability are high on their agenda, consumers associate organic labels with stricter testing and greater transparency.

“But, creating products that have the quality and sensory experience that consumers love, while complying with the many regulations required for organic certification, can be a challenge. Ingredion has experience and expertise in functional organic texturisers, clean label and organic formulation, as well as deep consumer insights that can help our customers capitalise on opportunities in organic food and drink. NOVATION® 9460 organic instant functional native starch guarantees process tolerance and shelf-life stability, enabling manufacturers to go organic without compromising on quality.”

As detailed in Ingredion’s ‘Get Ready for Organic Changes’ guide, under the new organic regulation, due to come into force on the 1st January 2022, processed foods can still be labelled as organic, provided that 95% of the agricultural ingredients are of organic origin/produced organically. The remaining ingredients will need to be on approved lists of process aids, food additives, and non-organic agricultural ingredients. However, from 31st December 2022, non-organic starch from rice and waxy maize will be removed from use in organic foods, following this date only organic starches are permitted.

By working in collaboration with Ingredion’s team of application specialists, food and beverage manufacturers will learn how to reformulate and deliver consumer-loved and compliant organic products.

Source: Ingredion

“Acquiring 100% ownership in Verdient Foods enables Ingredion to accelerate net sales growth, further expand our manufacturing capability and co-create with our customers to serve the increasing consumer demand for plant-based foods,” said Jim Zallie, Ingredion’s president and chief executive officer. “Over the last two years, we have strategically invested over $200 million to build a leadership position in consumer-preferred plant-based proteins, which is central to Ingredion’s strategy and accelerating our Driving Growth Roadmap. We are well positioned to continue capitalizing on and benefiting from the megatrends driving the changes in the global food and beverage industry. We look forward to building on the foundation set by James and Suzy Amis Cameron, who have been pioneers in driving transformational change in the food industry and creating a shared sustainable future for all.”

Jim Cameron stated: “Ingredion is truly committed to breakthrough, innovative and sustainable plant-based solutions, and to revolutionizing food systems for the health of the planet. Our collective efforts and shared vision are about igniting change and delivering benefits to consumers around the world.”

As a result of the acquisition and once construction is complete on an adjacent facility, the Company will operate two facilities that can produce a wide range of high-quality, sustainable, specialty pulse-based concentrates and flours from peas, lentils and faba beans. Both facilities are located in Vanscoy, Saskatchewan, in the heart of Canada’s pulse-crop production area and serve as a prime location for the manufacturing and distribution of pulse-based ingredients to global markets.

ADVANCEMENTS OF PLANT-BASED PROTEIN SPECIALTY GROWTH PLATFORM

The acquisition of 100% of Verdient Foods Inc. is the latest in a series of actions and investments that the Company has taken to expand and advance its plant-based proteins specialty growth platform. It also recently announced two new senior executive appointments.

Recent Senior Executive Appointments

– On Oct. 1, 2020, Jeremy Xu, senior vice president and chief innovation officer, joined the Company from Royal DSM and is responsible for research and development and the technology strategy to advance the specialty growth platforms, as well as overseeing the Ingredion Idea Labs® innovation centers.

– On Aug. 31, 2020, Beth A.C. Tormey, vice president of plant-based proteins, joined the Company from

Lonza, where she last led the consumer health and nutrition business. At Ingredion, Tormey is responsible for driving the global execution and delivery of business volume, revenue and profitability targets for the plant-based proteins platform.

Timeline of Plant-based Protein Investments

2020

– Acquisition of 100% ownership of Verdient Foods Inc. further accelerating growth in plant-based proteins

– Investment in a Process Innovation Center in Bridgewater, NJ, enabling customers to test and develop formulations, ideas and solutions for plant-based meat alternatives

– Exclusive commercial agreement with Northern Quinoa Production Corporation (NorQuin) to globally distribute and market quinoa flours

2019

– Additional investments related to Verdient Foods Inc. to expand portfolio of plant-based proteins

– Investment in Clara Foods, a San Francisco-based biotech startup, to become exclusive, global go-to-market partner for certain developing animal-free proteins

– Investment in a dedicated innovation lab in Englewood, CO, focused on plant-based meat alternatives where food scientists and product developers apply formulation expertise to help customers accelerate product launches and improve existing recipes

2018

– Establish joint venture agreement with Verdient Foods Inc. to produce pulse-based protein concentrates and flours from peas for consumer food and animal nutrition applications

– Purchase facility in South Sioux City, NE, initiating significant capital investments to transform and accelerate its production of plant-based proteins

Source: Ingredion

Curcugen is a clean, highly concentrated and highly dispersible curcumin ingredient, boasting a wholesome turmeric base and a high (50%) curcuminoid concentration produced by a patent-pending technology. The unique profile of Curcugen is supported by the results of a new human bioavailability study showing a significant increase of bioavailability over standard extracts. Incoming data from several ongoing clinical trials further evidences this brand’s superior functionality.

“Curcugen has a great potential in key categories of food supplements and functional foods due to its versatile delivery system,” says Mark L. Dewis, Ph. D, President of Natural Product Solutions of IFF. “We are happy to include this innovative ingredient in our portfolio of science-based natural ingredients. This enables us to expand our activities in the market for curcumin nutraceuticals in better-for-you products.”

Curcugen is the only curcumin ingredient to provide “whole rhizome synergism” similar to the food format of the turmeric spice used as a staple in Indo-Asian cuisine. The dispersible curcumin contains 50% curcuminoids concentration, registering significantly higher than many of the dispersible curcumin brands recently flooding the market, and strongly competing with older, more established brands.

The composition of Curcugen provides a spectrum of native bioactive compounds, including the 3 major curcuminoids in their natural ratios, turmeric essential oils, polar resins and other natural constituents from turmeric that make its bioactive profile as robust as the rhizome itself. The standard formulation grade is palatable, disperses quickly without the need for agitation, and is suitable for use in dietary supplements, foods, and beverages. Published clinical data and safety dossiers are expected later in 2020.

Curcugen’s innovative production begins with turmeric oleoresin, a base ingredient already having long-standing use in the food flavor and coloring industry —an arena in which IFF has decades of proven expertise. The oleoresin is then optimized by the patent-pending SELF-D platform technology, which takes otherwise discarded resins of turmeric and makes them functional by giving priority to those that are naturally more polar. The process simultaneously concentrates the natural curcuminoids to the 50% standard.

“We are very excited to team up with IFF Health in the promotion of our clean-label, turmeric-derived Curcugen,” enthuses K.G. Rao, President and CEO of DolCas Biotech. “DolCas and IFF Health are both strongly committed to the mission of ‘redefining how we live in and care for the resources of our world’. This mutual effort will not only meet the growing interest in curcumin throughout Europe, but support our commitment to reinvesting in the science behind our ingredients and pave the way to increased market confidence and brand exposure along the way.”

“The functional polar resins in Curcugen add significant value to the ingredient, avoiding the common practice of adding non-turmeric bio-enhancers or nanotechnology,” explains Dr. Shavon Jackson-Michel, Director of Medical and Scientific Affairs for DolCas-Biotech, LLC. “The polar resins are believed to increase the surface area of otherwise clustered curcumin molecules, enhancing their interaction with water. Based on human bioavailability data, this mechanism effectuates a significant increase in absorption. Compared to unformulated curcumin, this results in a bioavailability increase of 39 times for free curcumin, 52 times for total curcuminoids and 31 times for tetrahydrocurcumin, which is the most beneficial and active metabolite. This concept provides a complete picture on the bioavailability of curcumin.”

Prototyping for Curcugen’s differentiated delivery capabilities is already underway, and includes proof-of-concept formulations for non-traditional formats, including powdered drinks, oral dispersible powders, hard candies, ready-to-drink beverage shots and gummies. In fact, these have already been targeted as options for specific turn-key projects on the ingredient’s capabilities.

Source: IFF Health

Rising health consciousness among consumers owing to busy, stressful, and hectic lifestyles is fueling the demand for nutritious and healthy plant-derived drinks, such as aloe vera-based drinks. Moreover, shifting consumer predilection for healthy plant-derived drinks rather than high calorie and sugary carbonated drinks are offering lucrative growth opportunities for the market. These consumer trends are anticipated to boost demand in the global market. In addition, the product has excellent medicinal properties, which help to improve liver functioning, and is an excellent source of vitamins and minerals, like vitamins B, C, E, and folic acid.

Asia Pacific was the largest regional market, accounting for a share of more than 30.0% in 2019. Aloe-based juice or drink is a traditional drink, which is widely consumed in various countries, such as India, China, South Korea, and Japan, owing to its excellent medicinal properties. With the increasing popularity of healthy plant-based beverages among the young generation and working-class population, the demand for aloe vera drinks is anticipated to grow in the region over the forecast period.

Source: Grand View Research, Inc.

The company will now harvest record volumes of tomato annually for its color and health ingredient portfolio following a three-year multi-million-dollar investment in new lines, equipment and process and supply optimization strategies.

Lycored’s color formulation capabilities will be a central part of the expansion driven by its new formulation facility in Branchburg, New Jersey. The new plant will increase the company’s current color formulation capacity, reducing carbon footprint, and support expansion and supply into additional markets in Asia and the Middle East.

Rony Patishi-Chilim, CEO at Lycored said: “The expansion of our lycopene production follows a period of strategic equipment investments and improvements in tomato usage during key harvest periods.

“These changes ensure that we have the expertise and the capacity to meet the needs of our customers across the food, beverage and health ingredient industries looking for natural color, active health ingredients and taste-enhancing solutions.”

Lycored also plans further expansion to its seasonal capacity through working with a third party in the Southern hemisphere to provide higher product availability at different times of the year.

Rony added: “The demand for natural color ingredients is higher than ever and continues to grow as clean label, traceable, vertically integrated pigments that are plant-based grow in popularity, alongside the plant-based movement towards a more sustainable future.

“As manufactures and developers look to capitalize on this trend, we are ready with our portfolio to support their projects. Our new Branchburg facility will also be the location for an application laboratory to support color application and proof stability initiatives.”

Lycored’s growing capacity will harvest opportunities in color applications across a multitude of buoyant and emerging food segments including vegan products and functional beverages.

Source: Lycored

This ready-to-drink product optimization comes on the heels of a number of other accomplishments in recent months for the company including new Powder formats, lower pricing on Powder subscriptions and updated packaging. The renewed focus on its core products and consumers has allowed the company to return to its mission while simultaneously restoring a sustainable business model.

As far as flavor goes, the company spent significant effort updating, tweaking and testing new, all-natural flavors that could beat their competition, and they have finally done it. Building on their commitment to innovation and science-based nutrition, they are improving taste and lowering sugar content. Now, in blind taste tests, Soylent’s new Creamy Chocolate flavor beats the dairy-based competition, while delivering complete plant-based nutrition that is also good for the planet.

“The focus of the company has always been on utility and function, and we are not getting away from that,” says Soylent CEO Demir Vangelov. “Since our founding, we have remained focused on delivering complete nutrition in convenient formats in order to reduce meal-time trade-offs. This takes that idea one step further. Our complete nutrition shakes now have an upgraded taste, in addition to improved functional benefits. This is a significant achievement for our plant-based product portfolio.”

Soylent’s new, optimized line of complete nutrition drinks will roll out over the summer, starting with Original, Vanilla, Strawberry, Mint Chocolate and Cafe Mocha flavors. In addition, they have launched brand new fan favorites flavors Banana and Creamy Chocolate.

When asked how this was accomplished, Soylent’s VP of Product Innovation & Quality, Julie Daoust, Ph.D. remarked, “We wanted the new formulas to be co-created with Soylent consumers; so we conducted several product tests across the country until we got it right. We started the project some time ago, and it took many prototype iterations to get to the delicious formulas we launched.”

In addition to removing artificial flavors and using the latest flavor technology for a better taste experience, Soylent has also reduced added sugar per bottle from 9g in the previous version to only 1g in this new version.  This is in part thanks to a change to allulose – a carbohydrate found in nature that works to maintain the low glycemic index of Soylent beverages.

Less sugar, natural flavors, and better taste than the competition and their previous line.  This is another big win for the Soylent team. In the last six months, Soylent has lowered prices on their cornerstone powder products, relaunched in Canada, launched a limited edition large format Soylent powder product, and created the most delicious Soylent to date.  The company is making big moves as well as continuing to exceed customer expectations on taste and function.

Source: Soylent

Tomato color is obtained by extracting lycopene from the fruit of solanaceous tomato (Lycopersicon esculentum MILL.). It delivers a rich red color and is not affected by variation of pH in foods and beverages.

In Japan, tomato color is widely used in drinks, desserts, and fish meat products. San-Ei Gen has promoted the use of highly stable tomato color formulations, from Lycored tomato products, using their unique manufacturing methods for more than 20 years.

In an effort to expand the use of Lycored’s tomato color into beverages, the cooperation between Lycored and San-Ei Gen provides San-Ei Gen with distribution exclusivity for this segment.

“We will work together to accelerate the product development efforts with an emphasis on expanding the color range and further expand the use of tomato color into other food and beverage applications where it has not often been used.”, says Masayuki Nishino, General Manager of San-Ei Gen.

“This agreement further strengthens our long-term commitment to the Japanese market and we’re certain that joining our product development efforts with San-Ei Gen will lead to improved coloration formulations that will benefit the industry as a whole.” says Rony Patishi-Chillim, CEO of Lycored.

Source: Lycored

Laird Superfood’s new coffee blend is infused with the extracts of three of Co-Founder Laird Hamilton’s favorite organic functional mushrooms: Cordyceps, Chaga and Lion’s Mane. Emerging science reports functional mushrooms may help support overall wellness.

Cordyceps: A mushroom that is loved by high-endurance performers of all genres, Cordyceps has been studied for its effects on the body’s production of ATP.

Chaga: Considered the “King of Mushrooms,” Chaga has been referred to as “Chaga Gold ” for its valuable properties. One of Laird’s favorite mushrooms, it wouldn’t be uncommon to find a pot of Chaga simmering on the back burner.

Lion’s Mane: Lion’s Mane is an edible mushroom native to North America, Europe, and Asia. Polysaccharides, specifically the beta-glucans, are what makes this mushroom (and others) special. Science is studying this mushroom for its potential effects on cognition and immune support.

The Peruvian Arabica coffee beans are grown at a high altitude of more than 4,000 feet so that with lower oxygen levels, the beans grow slower and denser. A dense bean provides a dynamic flavor profile.

“The organic coffee beans that we use are from a trusted Peruvian coffee grower in the Andes,” said Laird Hamilton, big-wave surfer and Co-Founder of Laird Superfood. “The opportunity to go to the coffee farm and see how they grow the beans, how they harvest them, and how they dry them was an amazing experience. Each farmer farms by hand in this incredibly fertile environment high in the Andes. It proved to me why they are rated as the best beans in the world. They pair epically with the power of functional mushrooms to create a powerful morning cup. I don’t know how you can grow better beans.”

Laird Superfood’s organic Ground Coffee with Functional Mushrooms delicious flavor takes a five-step process that ensures dynamic taste with lower acidity and more body:

• Hand-picked – Instead of bulk-collecting both ripe and unripe beans using machinery, hand-picked beans ensure appropriate ripeness.
• Wet-processed – Loosens the skins for gentle extraction and less damage to the beans.
• Carefully dried – Beans are carefully spread out and dried to ensure an even drying of every bean.
• Small-Batch Slow Roast – Prevents the beans from burning and aids in producing the best flavor profiles.

Laird-Approved – “Cupping” is the final step. Samples of the beans are tested for varied temperatures and lengths of roast to find the perfect Laird-approved roast.

The Dark and Medium Roast Coffee with Functional Mushrooms is ground to a medium-fine to fine grind size of 906 μm – 860 μm – compatible with pour-overs, drip coffees, and espresso. To maintain the rich aroma and roast profile, Laird Superfood uses a proprietary inert gas packaging system that effectively removes unwanted oxygen from the bag. The system keeps flavor locked-in so each pot of coffee will taste as good as the next. To prepare, simply brew the coffee and add one of the popular Laird Superfood creamers for the perfect cup of joe.

Source: Laird Superfood

Organic Instant Mushroom Coffee is an instant dark coffee infused with three kinds of mushroom powders; organic chaga, organic lion’s mane and organic cordyceps. This coffee blend is high in antioxidants, beta-glucans and chlorogenic acid which are commonly associated with many of the health benefits traditionally associated with mushrooms.

“Our goal was to create a highly nutritious instant coffee without sacrificing taste,” reports Jonathan Parker, Director of Nutrition Sciences for Z Natural Foods. “There is no brewing needed, just add water and you’ll instantly enjoy this lightly sweet and creamy beverage that will forever make you rethink your morning coffee.”

The coffee is a blend of Organic Dark Roasted Colombian Coffee, Organic Coconut Milk, Chaga mushroom which may support the immune system, Lion’s Mane mushroom for it’s possible mental calming and concentration effects, and Cordyceps mushroom to support energy and vitality.

“The instant coffee is a fine crystal powder so it dissolves quickly,” Parker said. “You won’t notice you are getting vitamin D, magnesium and other vitamins and minerals from the mushrooms because the taste of the delicious dark roast coffee is so good.”

Z Natural Foods carefully chose farmers to grow the highest quality mushrooms in their natural environments. The harvesting and drying techniques maximize the mushroom’s nutritional potency. “Excellent farming, drying, powdering and packaging ensures each tasty cup of coffee provides more quality mushroom nutrition than any other coffee blend,” says Parker.

Source: Z Natural Foods

PROBUCHA is a lightly carbonated probiotic drink, naturally flavored with meyer lemon and ginger that not only tastes great but can help in digestion. While PROBUCHA is designed in the style of Kombucha, its probiotic benefits are derived from a single ingredient called Bacillus subtilis. This makes it safe to store at room temperature, allowing consumers to save their much-needed fridge space and buy in larger quantities.

“We are delighted to be launching PROBUCHA online and in stores nationwide,” said Neuro Brands CEO Diana Jenkins in a statement. “PROBUCHA is an amazing addition to our growing line of drinks, each meeting a unique need for our customers.  PROBUCHA is a truly unique product that was formulated to give our customers a wonderful aid to their digestive health while actually tasting great.  We are truly thrilled to bring one of the only few shelf-stable live probiotic drinks to the market, especially for those individuals who desire better digestive health but don’t want a traditional kombucha beverage.”

Each ingredient in PROBUCHA plays a role in restoring, rebuilding or promoting better digestive function.  Ginger, curcumin, a hefty amount of apple cider vinegar (1 tbsp per bottle), fermented kombucha tea and the shelf-stable live probiotic Bacillus subtillus, clinically studied for its beneficial effects upon the digestive system.  Kombucha serves as a helpful prebiotic ingredient in PROBUCHA, giving PROBUCHA both a prebiotic and probiotic ingredient combination.

Source: Neuro Brands