1. Fragrant spice company Synergy Farvours's new fruit series flavors Inspiring Fruits
2. Saltworks in the United States, Saltworks, push 2 kinds of salt for snacks and seasonings to help reduce salt waste
3. Food technology company Solabia-Algatech Nutrition launched the β-glucan component of the sources of microalgae
4. Disman expands its cheese biological anticorrosive product portfolio
5. Senxin Technology acquisitions Flavor Solutions to expand its flavor product portfolio
6, fungal protein company Nature's FYND completed $ 350 million in Series C financing
7. Scientists have eliminated the bitterness gene of Ju Gen through genome editing technology
01. Fragrant spice company Synergy Flavours's new fruit series flavors Inspiring Fruits
According to Food Ingredients First, on July 19, 2021, Synergy Flavors, a flavors of flavors, launched INSPIRIRING FRUITS fruit flavors and natural spice products, including pear, sour cherries, peaches, strawberries, black vinegar chestnuts and other flavors. Essence
This series provides a series of natural adding solutions for food manufacturers to apply for various foods and beverages, including providing more natural flavors for hard -as -as -as -as -as -as drinks (RTD) alcoholic beverages. News source: FOOD Ingredients First
02. American Haiyan Company Saltworks push 2 kinds of salt for snacks and seasonings to help reduce salt waste
According to Food Business News, US Haiyan Saltworks launched two kinds of refined salt designed for snacks and spices. Pacific Blue Micro -sea salt, with delicate texture and powder -like, suitable for fried foods, nuts and other snacks such as popcorn. Pacific Blue mini -sliced sea salt can be applied to corn slices, salt and pepper cartakes, biscuits and spice grinding.
According to the report, Saltworks salt products have a hollow pyramid shape and soft texture. Salt slices are easy to adhere to food, which reduces the waste of salt during the manufacturing process. In addition, this salt can be quickly dissolved in the mouth. News source: Food Business News
03. Food technology company Solabia-Algatech Nutrition launched the β-glucan ingredients of microalgae sources
According to FoodBev Media, Israeli Food Technology Company Solabia-Algatech Nutrition launched a β-glucan ingredient Bioglena, which is used to support the health of the immune system.
BiogLena β-polysaccharides are pink-shaped, suitable for various foods and beverage applications, including soft gel, fudge, dairy products, beverages and nutritional sticks.
It is reported that BioGLena is derived from eye insect algae (nude algae). It uses proprietary fermentation technology to ensure more than 55%of the β-glucan content, as well as complete protein and the necessary vitamins, minerals and fatty acids. News source: FOODBEV Media
04. Disman expands its cheese biological anticorrosive product portfolio
According to FoodBev Media, Disman expanded its Dairy SAFE ™ cheese biological anticorrosive product portfolio, including new phage bacteria rotation.
Disman added four new bacteria to the product portfolio to provide a more powerful system. It claims that it will help manufacturers effectively manage phage and help manufacturers overcome the corruption problems in cheese. The product flavor provides a solution.
05. Senxin Technology acquisitions Flavor Solutions to expand its flavor product portfolio
According to FoodBev Media, Senxin Technology has recently completed the acquisition of Flavor Solutions, which is a supplier of food, drinks and nutritional health products in New Jersey in New Jersey, USA. The transaction amount has not been made public.
The acquisition will enable Senxin Technology to expand its traditional flavor products and help the company's centralized research and development in the combination of food and drug pigments, spices, extracts and natural ingredients. Senxin Technology will also get the salty reaction flavor technology of Flavor Solutions, the natural shelf life extension technology, and the flavor adjustment technology platform of sweet and salt reduction. News source: FOODBEV Media
06, fungal protein company Nature's FYND completed 350 million US dollars in Series C financing
According to FoodBev Media, the food technology company Nature's FYND raised $ 350 million in Series C financing. After raising $ 45 million in December last year, the C round of financing made the company's total financing of more than $ 500 million.
Nature's FYND uses fermentation technology and uses microorganisms from volcanic spring to produce nutrient fungal proteins named FY. The company claims that its production only uses a small part of the land, water and energy required for traditional agriculture, and hopes to bring its fungal protein -based products to global consumers. News source: FOODBEV Media
07. Scientists have eliminated the bitterness gene of Ju Gen through genome editing technology
According to Food Ingredients First, recently, researchers have developed a chrysanthemum plant with genomic editing (new breeding technology). By using CRISPR-CAS technology, researchers can now change the bitterness of chrysanthemums for the final application they need.
Chrysanthemum powder is derived from chrysanthemum roots. As a natural sweetener, it is used in foods such as bread and dairy. It is also a dietary fiber that is beneficial to intestinal health. According to researchers from the University of Wakhonen, developing a chrysanthemum plant that does not contain bitter substances will make chrysanthemum processing easier, cheaper and sustainable.
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