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In 2025, natural colorants are gaining global attention as alternatives to synthetic reds and blues. Radish Red delivers vibrant berry/cherry red hues for beverages, fermented dairy, and confectionery, while Spirulina Phycocyanin offers a clean, bright blue for desserts, coatings, and pet foods. Both colorants are plant-derived, stable, and meet clean-label trends. Foodchem will showcase these solutions at Fi Europe 2025, helping brands innovate and meet growing consumer demand for natural, sustainable, and safe ingredients.
Foodchem offers a full range of nutrition and health ingredients & custom OEM services. Get high-quality vitamins, proteins, prebiotics and more for your products.
In the baking industry, gelatin has long been utilized as a versatile food additive to improve product texture, stabilize structure, and enhance mouthfeel. However, the characteristic requirement of traditional gelatin to be heated for dissolution has often limited its application in cold-processed or rapid-production scenarios. In recent years, Instant Gelatin, with its breakthrough “cold-water soluble” technology, has brought a novel solution to the baking sector. This article delves into the technological advantages of instant gelatin and its diverse application scenarios in baking, offering innovative insights for food manufacturers.
As a versatile polysaccharide, konjac gum (KGM) offers key benefits for meat innovation: 100x water absorption for juiciness, heat-stable gels for plant-based meats, and 30% purge reduction in restructured products. Its soluble fiber content also supports healthier low-fat formulations, while edible coatings extend freshness naturally. Explore its applications in meat analogs, sausages, and preservation.
As “vegan,” “natural,” and “clean label” concepts gain global traction, the plant-based confectionery market is experiencing rapid growth. Foodmate’s Cloudgel™ Carrageenan—engineered specifically for plant-based marshmallows—delivers superior performance, sustainability, and formulation flexibility, offering groundbreaking solutions for the confectionery industry.
Nanchang, Jiangxi – June 7, 2025 – The highly anticipated 1st (2025) Food Protein Hydrocolloids & Nutrition and Health Foods Symposium and Industry Development Conference commenced grandly in Nanchang, Jiangxi. Centered on the theme “Technological Innovation Leads the Future – Breakthroughs and Industrialization of Food Protein Hydrocolloids and Nutrition & Health Foods,” the event gathered over 400 attendees, including academicians of the Chinese Academy of Engineering, deans from leading national food science colleges, industry experts, young scholars, and corporate representatives. This high-caliber assembly marked a significant academic and applied forum for the protein hydrocolloid sector.
Gelatin is primarily produced through three methods: alkaline, acid, and enzymatic processes. Traditional alkaline and acid methods involve longer production cycles (around 15 days) and generate higher environmental pollution. In contrast, enzymatic methods are increasingly favored in food and pharmaceutical industries due to their lower cost, enhanced safety, and eco-friendliness.
In the global trade ecosystem, maritime shipping remains the indispensable “economic artery,” facilitating over 80% of international trade. As the industry grapples with volatile freight rates, digital transformation, and green policy mandates in 2025, stakeholders must adapt swiftly to seize opportunities. This analysis explores the current market dynamics, transformative trends, and actionable strategies for cross-border…
According to a recent market report, the global Arabic gum market is projected to grow at a CAGR of 7.8% from 2021 to 2026. The increasing demand for natural ingredients and the growing food and beverage industry are the key factors driving this growth. The report also highlights the significant use of Arabic gum in the pharmaceutical and cosmetics industries, where it is used as a binding agent, emulsifier, and stabilizer.
