Emulsifiers & Hydrocolloids In Plant-Based Protein Revolutions

Understanding the fundamentals of plant proteins, emulsifiers and hydrocolloids are the essence at the beginning of the product development adventure. By LaiYee Lee—Assistant Manager, Technology, Futura Ingredients. The revolution: the move from animal to plant proteins is taking place. The positive impact to the environment such as reduced carbon footprint…

Growing Demand For Healthy, Convenient Plant-Based Beverages

Some of the most common problems facing manufacturers of plant-based beverages—separation, sedimentation and gelation, for example—are similar to those encountered with dairy. However, working with plant-based raw materials throws up some unique challenges, one of which is the sheer number of variables involved.    Plant-Based For Centuries The “plant-based revolution”…

Big Demand For Vegan Ice-Cream

Did you know? Vegan ice-cream accounts for 7 percent of all ice-cream launches around the world. By Mintel.  Consumers around the world are going wild for plant-based innovation and ice-cream is no exception. According to the latest research from Mintel Global New Product Database (GNPD), vegan ice-cream accounts for an…

Understanding Shifts In Consumer Behaviour

ADM has identified six emerging behavioural changes that will power innovation and growth in the months ahead.  Recent ADM OutsideVoice research shows that 77 percent of consumers intend to make more attempts to stay healthy in the future. Food and beverage manufacturers who successfully balance consumer health concerns with affordability…

Unlocking Plant-Based Opportunities In The ‘New Norm’

While consumers are drawn to plant-based proteins for their nutritional benefits, taste and texture also matters for a great eating experience. Contributed by ADM. It’s an exciting time for Asia’s meat alternative industry. In recent years, the region has witnessed an increase in the growth of primarily plant-based meat alternatives…

Colouring Plant-Based Foods Naturally

Colour plays a huge role in food since it impacts taste perception and purchase intent.  Similarly, our perception of aroma and flavour are also affected by both the hue and the intensity of the colour of the products we consume.    The trend towards plant-based food is omnipresent. Concerns about…

Why Clean-Label Colours Are Crucial In The ‘Plant-Based 2.0’ Era

With plant-based shoppers increasingly searching for clean-label products, manufacturers are now turning to Colouring Foods. From non-dairy milk to meat-free burgers, consumers across the Asia Pacific region are increasingly exploring the possibilities for plant-based food and drink. Last year, the value of the APAC plant-based market was almost identical to…

Plant Protein Ice-Creams & Their Drivers

Plant protein ice-creams are the latest go-to dessert alternatives that have seen a steady and consistent growth in popularity around the globe. Contributed by Anushia Shanmugaraj, Corporate Marketing Manager, Futura Ingredients.   Greater Emphasis On Proteins In A Healthy Diet Plant protein alternatives have been forecasted to increase in demand…

Plant-Based Beverages: Key Trends In Asia

A significant lactose-intolerant population in Southeast Asia offers huge potential for dairy producers to launch new and diverse lactose-free product ranges in the market. By Arvind Kaila, Consumer Markets Analyst at GlobalData Lactose intolerance, the growing trend towards veganism, product personalisation, health & wellness, ethical and environmental concerns, and fears…

The Plant-Based Protein Revolution

As plant proteins continue to gain rapid attention through consumer demand, Futura Ingredients offers a range of protein selections and a wide range of emulsifiers and texturising systems to ensure a seamless application process for plant protein-based beverages. By Khoo Kim Ching, Product & Application Innovation Senior Technologist, Futura Ingredients.…
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