Protein microgels: Researchers develop colloidal technique to make plant-based products juicier without adding fat

A new technique developed by researchers at the University of Leeds in the UK could make plant-based meat alternatives more appealing to consumers by enhancing their texture and mouthfeel. The method involves creating tiny gel-like particles from plant proteins and water, which mimic the sensation of fat and juiciness when eaten. We speak with the researchers to learn more. 

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Better Nutrition by Design: Crafting snacks for discerning consumers

Globally, 80% of consumers are taking action to live more healthily. Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Learn more by watching Ingredion’s webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. 

Today’s Top Stories

► Oatly Amsterdam pop-up salutes EU sustainable plant-based ice cream launch
► Cost of living crisis spirals and impacts sustainable food purchases in UK
► Crespel & Deiters leverages wheat for “grillable” plant-based BBQ alternatives

► Amcor, Mondelēz and Licella collaborate on Australian advanced recycling facility

► Targeting trans fat: FDA issues “final rule” in long-running PHO assessment

From fruits to botanicals: Consumers ditch artificial ingredients in favor of natural color solutions

Natural colors are increasingly popular as consumers look for products that are free from artificial and synthetic ingredients. However, natural colors must also meet high quality, stability and sustainability standards. We talk with key representatives about food color trends and some challenges industry faces in the space.

NewsBite podcast: FDA issues final rule for PHOs, bio-baking tech for seaweed-infused bread

We explore the final rule on the usage of partially hydrogenated oils in food and the UK government’s consultation on improving the enforcement and regulation of nutrition and health claims on F&B products. Meanwhile, Cargill is bolstering efforts to protect forests by leveraging satellite-powered risk monitoring capabilities, and Campbell Soup Company is set to acquire Sovos Brands.