New
1. Rheinland launched SophorOx, an antioxidant for inflammation and oxidative stress
2. Arla launched dry milk fat globule membrane (MFGM), which can save energy and production costs for infant formula
3. Limagrain launches the Innosense range of functional flours that improve texture and increase nutrition
4. ChickP introduces chickpea isolate as an egg substitute in mayonnaise
5. Loryma launches a portfolio of structural plant proteins (TVP).
enterprise
1. Givaudan, Bühler and Migros jointly established the Culture Food Innovation Center, which will be dedicated to the development and research of new cell meat
2. ADM opens a fragrance production plant in China and will expand the supply of flavors in the Asia-Pacific region
3. Kaieri has completed the acquisition of Niacet through $1 billion and will build a food preservation platform
4. DSM is undergoing a business restructuring and the new business group will focus on health, nutrition and sustainability
5. Cargill launched the regenerative agriculture program
6. Ingredion signed a pre-production supply agreement with S&W Seed for the U.S. stevia
7. Roquette plans to set up a new protein center in France, which will expand the scope of plant-based cuisine
8. Conagen and Blue California are working together to expand the production and commercialization of hydroxytyrosol
Regulations & Regulations
1. The National Health Commission and the State Administration of Market Supervision issued the Announcement of 17 National Food Safety Standards and 1 Amendment To The National Standard for Food Safety and the Limit of Pathogenic Bacteria in Prepackaged Foods (GB 29921-2021).
2. NNB Nutrition's MitoBurn is self-certified as GRAS safe
Rheinland Natural Ingredients launches SophorOx, a natural antioxidant extract ingredient. This ingredient has been scientifically supported to inhibit oxidative stress and support a healthy inflammatory response. In vivo studies have shown that 500 mg of SophorOx taken orally daily in the average adult significantly reduces oxidative stress and inflammatory markers associated with high-intensity exercise. In addition, animal experiments have shown that the ingredient has no adverse effects in terms of feed intake, weight gain, liver function, blood glucose levels, or signs of toxicity.
Derived from the plant ingredient Sophora japonica L, SophorOx is sustainably produced and fully traceable. This plant component contains synergistic polyphenols and 90% flavonoids standardized ≥, as well as quercetin, rutin, isopurine, kaempferol, genistein and genistein. It can be used in dietary supplements, sports nutrition, personal care applications and pet supplements, as well as an effective stand-alone ingredient or in combination with supplemental ingredient formulations. (Source: nutritioninsight)
Arla Foods Ingredients launches Lacprodan Premium MFGM-10, a dry-blended version of the company's product Milk Fat Sphere Film (MFGM). It will enable infant formula manufacturers to reduce energy use and production costs without compromising safety or quality. According to the company, the dry mix process places high microbial compliance requirements, so Lacprodan Premium MFGM-10 does not contain Cronobacter sakazaki, a bacterium that can cause severe infections in infants. In addition, dry mix ingredients can produce more formulations from one base powder, providing greater flexibility. (Source: nutritioninsight)
Image source: pixabay
Limagrain unveiled a rebranding program and recombined its existing functional flour under a new brand, Innosense. According to the company, this functional flour has been shown to replace starch, improve hydration, save costs and enrich products with protein and fiber. In addition, the flour utilizes grain knowledge and hydrothermal processes, without chemical treatment, without the use of additives, and also improves the texture of the final product and makes it more processable. Currently, the flour comes in five series: InnoSense Process, InnoSense Texturizer, InnoSense Nutrition, InnoSense Mass and InnoSense Carriers, which can be applied to breads and pastries, savoury snacks, breakfast cereals, and cooking and dairy products. (Source: foodingredientsfirst, foodbusinessnews)
ChickP introduced a chickpea isolate that serves as a plant-based alternative to eggs in mayonnaise. According to the company, the isolate uses extractable ingredients from chickpeas and enables plant-based mayonnaise manufacturers to avoid the use of modified starches, hydrocolloids and stabilizers for emulsification and flavoring.
The isolate has the following advantages: first, the protein content is as high as 90%, manufacturers do not need to add ingredients that are less relevant to the nutrition of the final product; second, the foaming capacity brought by high solubility can be used as a one-to-one substitute for egg yolks. In addition, products made with chickpea isolate have a long shelf life and good thermal stability, making them suitable for dispersion into hot and cold applications. (Source: foodbusinessnews)
Loryma has launched its Textured Vegetable Protein portfolio, which includes six basic types of structures. According to the company, the product not only provides a structural basis for plant proteins, but also provides a real taste for meat substitutes. The product range consists mainly of wheat gluten, a renewable raw material, which will form a meat-like fiber through an innovative extrusion process. (Source: foodingredientsfirst)
Givaudan, Bühler and Migros Industrie will join forces to form a new entity, the Cultured Food Innovation Hub. It is reported that the center will provide facilities and knowledge to help other companies expand the scale of slaughterless meat and non-fishing seafood and enhance new precision fermentation capabilities. This will not only help the development and market penetration of new cellular meat products, but also help start-ups in the field to grow and develop. The Culture Food Innovation Center will be operational in 2022. (Source: foodingredientsfirst)
ADM opens a new fully automatic flavor production plant in Pinghu, Jiaxing, Zhejiang. The plant will be dedicated to flavor production, flavor design and product development. It is reported that the Pinghu fragrance plant will use its expertise and leading technology as ADM's fragrance supply center in the Asia-Pacific region (APAC). In addition, the plant will establish storage rooms to further meet customer needs and advance ADM's growth strategy. (Source: foodingredientsfirst)
With $1 billion, Kaieri has completed the acquisition of Niacet, previously announced in June, which will strengthen Kaieri's strategic plan for food protection and preservation. It is reported that Niacet is an important player in the field of food preservation, and its business complements Kerry's food protection and preservation technology and processes. As consumer and market demand for food preservation technology is accelerating globally, Kaieri will build a food preservation platform. (Source: foodingredientsfirst)
DSM is reorganizing its health, nutrition and bioscience activities into three business groups, including a review of materials operations and ownership changes. According to the company, the restructuring will enable it to operate with greater agility and impact to meet the growing demand for better, more sustainable nutrition. It is understood that the new business group will focus on the market, including food and beverages; health, nutrition and care; animal nutrition and health three parts. (Source: nutritioninsight)
Cargill is recruiting farmers to participate in a new regenerative agriculture program that will pay farmers to improve soil health and positive environmental outcomes, including paying for perton of carbon sequestration. The plan connects farmers to the growing carbon market and will help expand the use of resources for renewable agricultural practices. (Source: foodbusinessnews)
Ingredion has signed an exclusive U.S. stevia pilot production supply agreement with S&W Seed. S&W will leverage its proprietary stevia plant portfolio and production technology to supply Irian and its subsidiary PureCircle with stevia plants from the United States. Irian said the agreement would give it a long-term opportunity to efficiently produce large quantities of stevia in the United States. (Source: nutritionaloutlook)
Roquette is expected to open a 2,000 m² specialist centre in France. The center will be fully committed to plant-based proteins, thereby expanding the possibilities for food innovation, protein development and new production technologies, making a significant contribution to the company's production of plant-based cuisine. In addition, according to the company, the center will also be an important asset in the design of future technological processes that will lead to new plant protein properties. (Source: foodingredientsfirst)
Conagen, in partnership with Blue California, will expand and commercialize Conagen's hydroxytyrosol. It is reported that hydroxytyrosol is a phenethyl alcohol component found in olives and wine, with antioxidant and anti-inflammatory properties, and is one of the most effective antioxidants in olives. Studies have shown that this molecule has great promise in terms of healthy aging and potential immune support applications. (Source: nutritionaloutlook)
In accordance with the provisions of the Food Safety Law of the People's Republic of China and the National Food Safety Review Committee, the National Health Commission and the State Administration of Market Regulation have issued 17 national food safety standards and 1 amendment list, including the National Food Safety Standards and the Limit of Pathogenic Bacteria in Prepackaged Foods (GB 29921-2021). (Source: National Health Commission)
Original address: http://www.nhc.gov.cn/sps/s7891/202109/fdac6c86c2604e33b14166f1adf49eb8.shtml
NNB Nutrition's MitoBurn (containing β-aminoisobutyric acid and L-Baiba) has now self-confirmed as Generally Recognized Safety (GRAS). It is reported that MitoBurn is a non-protein amino acid metabolite of the branched-chain amino acid L-valine, which can be applied to sports drinks, cereal bars or nutrition bars, instant powders, nutritional drinks and so on.
Baiba is produced in the human body and in natural plants. In the human body, it is produced by skeletal muscle during exercise, which is conducive to glucose intake, oxidation of free fatty acids, reduction of fat volume, and maintenance of mitochondrial health. (Source: nutritionaloutlook)