Innovation and ingredients company, IFF, has released its enzyme solution to enhance the taste, efficiency and production capacity of no- and low-alcohol (NOLO) beverages.

Dutch food technology company, Revyve, has launched a gluten-free ingredient line made from baker’s yeast. The new egg replacer delivers texturising functionalities and is neutral in flavour and colour.

German ingredients company, Loryma, has launched a new solution for low-fat, crispy coatings. The wheat-based Lory Crumb extrudates give breaded products a crunchy texture without the need for added fat or deep-frying.

Food engineers at Monash University have created a ‘super-yoghurt’ from Australian sweet lupins and oats, aiming to rival dairy in taste and texture while delivering more nutrition than typical plant-based yoghurts.

New Zealand’s LittleOak Company has released its Natural Goat Milk Toddler Drink in a sachet format in the United States, a first for the market.

Solar Foods has obtained GRAS status in the United States for its all-purpose protein grown from air, Solein, a major step towards the ingredient's commercialisation and entry into the US market.

Hailia Nordic is turning fish filleting sidestreams into a ready-to-use food product, allowing fish processors to improve profitability and sustainability, and providing consumers with a healthy protein source.

Botanical ingredients producer, Euromed, is showcasing its latest herbal extract products for wellness at Vitafoods Asia 2024. Inspired by the Mediterranean diet, the company plans to release a weight management extract later this year.

Active botanical extract supplier, Finzelberg, has launched its latest branded ingredient – Concental, which was developed to support brain health and cognitive function in high-stress situations.

Spanish biotechnology company and subsidiary of SuanNutra, Monteloeder, has introduced BeRelief to the market, a botanical composition that addresses musculoskeletal discomfort and aims to support a feeling of well-being.

Italian pasta brand, Felicia, is utilising nutrient rich ingredients, including spirulina and buckwheat, to create better-for-you pasta alternatives.

Nestlé’s research and development teams have developed a method to reduce the natural fat in dairy ingredients by up to 60 per cent, to offer a healthier alternative product.

Scientists in the US Department of Agriculture’s Agricultural Research Service have developed an inexpensive pectin, which can gel in low sugar products and is scalable for commercial production.

Arla Foods Ingredients, a branch of the multinational dairy cooperative Arla Foods, has secured approval from the US Food & Drug Administration to use its whey protein hydrolysates in infant formula.

Fooditive Group has partnered with Leprino Foods to give the company exclusive global rights to produce non-animal casein manufactured using Fooditive’s proprietary precision fermentation platform.