A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Danish confectioner Toms says its Ekstra chocolate brand that only uses tray fermented cocoa has proved that an initiative to support farmers and improve bean quality can also turn a profit.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Low fat ice cream made using a GM yeast moved closer to being
approved for the European market, as the FSA published its draft
opinion on Unilever technology under novel foods regulation.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...