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…

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…

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…
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