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This technical paper describes how ICL’s JOHA emulsifying salts improve the dispersibility and emulsifying properties of micellar casein to replace sodium caseinate in dairy creamer applications.

ICL's Food Specialties business brings more than 75 years of experience to the food and beverage industry.  They are a global leader in providing key ingredient systems that deliver texture and stability to a variety of end market products, including meat, poultry, seafood, dairy, beverage, bakery, and alternative proteins. Brands include: ROVITARIS®, KATCH®, BRIFISOL®, JOHA®, SALONA®, BEKAPLUS®, LEVONA®, LICREZZ®. LEVN-LITE®, BEKABAKE®, PY-RAN®, MIANJIA®, TARI-COMBI®, STABIL-9®, H.T. MCP® and PAN-O-LITE®. 

ICL Food Specialties’ unique control of the supply chain, from mine to customer, makes them the only global provider of fully backward integrated phosphate ingredients. This ensures the highest quality and most stable products are consistently delivered to the customer. The ICL Food Specialties team is a truly global network of R&D, formulation and sales expertise with a commitment to enhancing the food that enriches the world. Focused on the rapidly growing market for alternative proteins, ICL has developed a portfolio of products that make plant-based meat and dairy products even more appealing to consumers. 

They have expanded application resources in Australia, China, Europe, North America and South America with R&D centers of excellence.   Whether providing key ingredient solutions, training, formulation assistance, or troubleshooting shelf-life issues, ICL’s technical experts are committed to working closely with customers to bring the best products of today and tomorrow to the market.

Beneo acquires Meatless to expand portfolio of plant-based solutions

 19 May 2022 --- Functional ingredients manufacturer Beneo has acquired Dutch company Meatless, broadening its portfolio with a versatile selection of plant-based solutions that serve as texturizers for meat and fish... Read More

Enough and MeaTech 3D partner to boost mycoprotein and cultivated fat biomass hybrid food products

19 May 2022 --- Food-tech company Enough has joined forces with cultured meat company MeaTech 3D’s subsidiary Peace of Meat to unveil a host of hybrid products using

Natasha’s Law: Parents of teenager set up £2.2M trial to treat food allergies

19 May 2022 --- The parents of Natasha Ednan-Laperouse, a teenager who died from an

Milking dairy innovation: Imagindairy bags US$15M, Morinaga probiotic formula approved in China

18 May 2022 --- The dairy innovation space is making advances as Israeli-based food tech player Imagindairy secured US$15 million in a seed round of investment for its AI-boosted milk protein production. Meanwhile, Japanese... Read More

IFFA 2022: Plant-based launches branch out with chicken popcorn bites, Mexican nachos and Thai dishes

17 May 2022 --- In the savory foods sector, traditional meat companies are steadily branching out of space with offerings of plant-based protein innovations. Evidencing this, the traditionally meat-heavy IFFA 2022 trade show... Read More

IFFA 2022: Shifting from animal- to plant-based proteins blends

20 May 2022 --- While traditionally an animal-based protein specialist, Solina is now expanding with plant-based protein blends. At IFFA 2022, we speak to Wiebe Saerens, the company’s product application and development technologist, about the challenges and solutions of creating meat-like tastes and textures for the booming vegan market.

02 May 2022 --- Pentair is a specialist in water filtration and water treatment systems for the foodservice industry and agricultural sector, among others. The EverPure filtration and water treatment systems ensure optimal taste of water for tea or coffee, while the Shurflo range of beverage pumps provide reliable dispense solutions from cellar to bar. Roelof Koopman, key account manager, food and beverages, talks to FoodIngredientsFirst about the company’s expansion into the dairy sector. 

Tapping regional milk variations to build authentic alt-dairy tastes

20 Dec 2021 --- The environment where cows are raised has an impact on how their milk tastes. Edlong’s Mervyn de Souza, chief innovation officer, reveals that understanding these flavor nuances is key in mimicking authentic dairy's taste. He also shares that certain plant bases are taking off in the regions where those crops thrive, noting that quinoa is rising in Latin American alt-dairy.

10 Dec 2021 --- Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated oils called Palsgaard CreamWhip 431 and Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat.

Dairy and plant-based functional F&B

09 Dec 2021 --- Valio is focusing on health and nutrition, unveiling better-for-you solutions like sugar reduction and protein enrichment. Timo Pajari explains how lactose-free Nutri F+ milk powder helps appeal to seniors in markets like Asia, where lactose intolerance is especially widespread. The company has also long maintained a presence in the plant-based market, with Pajari anticipating a growing interest in this area.

Game-changing plant proteins for meat alternatives

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.

Irish Oats - The Perfect Plant-Based Solution

23 Mar 2022 --- Glanbia Ireland, while known for being a dairy company, has a long history in grains and cereals with their extensive Irish oat portfolio. During this webinar they will take you on our oat journey demonstrating how Irish oats are the perfect plant-based solution for all your application needs.

Plant-based: The Canvas for Innovation

17 Mar 2022 --- With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy, to optimizing options that stand on their own merits. “Plant-based: The canvas for innovation” is #2 of Innova Market Insights’ Top Ten Trends for 2022. Join Myrthe de Beukelaar, Sr. Market Analyst, as she elaborates on the evolution of plant-based options in the food and beverage industry.

The Editor Presents: The Confectionery Issue

17 Feb 2022 --- What’s driving change in the confectionery category? Find out with highlights from The World of Food Ingredients’ Confectionery for the Senses edition. The journal’s editor, Missy Green, walks through key themes in a 15-minute flip through and Q&A. Topics include sweet NPD, flavor trends, vegan formulation, healthier chocolate, nut inclusions, upcycled prebiotics and a new take on saturated fat.

15 Feb 2022 --- Dairy remains one of the world’s most valuable food sectors with a healthy and nutritious image, and the potential for ongoing added value. It is also highly diverse, with its popularity varying widely in different parts of the world and consumers increasingly looking for authentic comfort and indulgence in this traditional category. Innova's Global Insights Director, Lu Ann Williams, shares how major developments such as competition from plant-based alternatives and the COVID-19 crisis are driving innovation in the dairy sector.

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