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    Home > Food News > Enzyme News > International information

    International information

    • Last Update: 2022-10-12
    • Source: Internet
    • Author: User
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    Nutritional Ingredients Ireland launches more sustainable emulsifiers

    Irish nutritional ingredient company Kerry has announced the launch of an emulsifier made from acacia that replaces sunflower lecithin, monoglycerides and diglycerides needed in food and beverage production to enhance food texture and consistency and extend shelf life


    The emulsifier has better emulsification and stability, and can be widely used in


     

    German vitamin supplier moringa seed extract is certified by the relevant organizations in the United Kingdom

    German vitamin supplier Taiyo has announced that its new moringa seed extract has been officially certified


    It is reported that the certification is a comprehensive test involving health food ingredients and the entire manufacturing process


     

    Israeli food tech startups develop plant-based multifunctional proteins

    With the growing popularity of plant-based diets, plant-based products such as vegan burgers and sausages have become new choices for


    An Israeli food technology startup recently revealed that it has developed a new plant-based protein that aims to replace 1:1 alternatives to binders and gelling agents


    According to reports, the plant protein is a powder form of methyl cellulose alternative, can be widely added to a variety of plant meat products without adjusting the formula


     

    British malts apply malt to plant-based meat products

    As the plant-based industry continues to innovate and grow, the plant-based meat track is becoming more and more recognized by consumers, and in this market trend, Muntons, a British supplier of malt and malt ingredients, has announced that it is using malt extract ingredients to produce plant-based meat products


    According to reports, after a series of soaking, germination, drying, processing and other production processes, naturally occurring reducing sugars, enzymes and amino acids and other substances will have a Maillard reaction, giving plant meat nutrition and flavor


    (Yang Xiaojing, comprehensive arrangement)

     

    China Food News(October 10, 2022 06 edition)

    (Editor-in-charge: Yang Xiaojing)

     

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