Renewal Mill has upcycled the nutritious pulp leftover when you make oat milk into a high protein, gluten-free flour.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Solabia- Algatech Nutrition is launching 100 percent natural whole Euglena gracilis algae BioGlena for immune support.

SaltWorks has introduced Pacific Blue Micro and Mini Flake Sea Salt, trailblazing finishing salts for manufacturers.

The Barry Callebaut Group has announced that its North American "Better-for-you" portfolio is transitioning to supporting sustainably sourced cocoa and vanilla.

Butter Buds Inc. recently developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products.

A number of Hanan’s products are now Certified Vegan as free from all animal ingredients and testing.  

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

Reducing Barry Callebaut's carbon footprint across its supply chain is a key target in its Forever Chocolate plan, and dairy is an important piece of this puzzle.

To increase the consumption of fibers in different populations, Limagrain Ingredients is proud to introduce a unique and pioneering ingredient on the European market after 20 years of research: LifyWheat flour.