The newly launched unit will help customers address sugar reduction and other formulation challenges.

FermentIQ ingredients are produced using a patented mycelial fermentation platform that improves the sensory, functional, and nutritional attributes of plant protein.

Snacktivist Foods, a woman-led bakery mix producer, hopes to lead the way in transforming the food system by using regenerative agriculture, crop biodiversity, and incorporation of climate-friendly ingredients such as sorghum, millets, and teff in its plant-based products.

The white paper shares ways to overcome challenges associated with incorporating real dairy ingredients.

Fabea+, made of fermented fava beans, reportedly offers a nutritious, sustainable, and scalable alternative to other ingredients used in the plant-based market, such as soy, pea, or oats.

Health-conscious consumers are driving growth in grains both old and new.

According to the company, consumers want grains that fit in with their taste buds and health goals.

This strengthened distribution partnership complements 25 years of collaboration in North America between Solvay Aroma Performance and Vigon International (an Azelis Company) and expands the existing collaboration with Azelis in the EMEA region.

Plant-based egg alternative and bakery brand OGGS is in trials with two of the UK’s largest British Bakery manufacturers who are to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.

The organic plant-based protein is suited for protein bars and other snack and bakery products.