Ingredients for Dairy Processors

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On April 10, Symrise celebrated World Vanilla Day with a plethora of vanilla taste tests and a keynote speech from author Paula Limena.
The event, taking place on New York City’s Park Avenue, is in celebration of the 150th anniversary of the discovery of vanillin in 1874.

The new plant is an expansion of the company’s Woodlawn campus, increasing MANE’s manufacturing capacity and ensuring a reliable supply of sustainably sourced liquid flavors for various markets, including beverages, dairy, functional nutrition, pharmaceuticals, bakery and confectionery.

This 30,000 square foot facility encompasses state-of-the-art capabilities in botanical research leveraging its LMR by IFF natural ingredients expertise, processing, analytics, product creation for scent and taste, and includes a 360-degree digital immersion room.

According to Verley, it produces dairy proteins that combine high nutritional value with superior taste, texture, and an emphasis on sustainability.

Maxiren EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.

New ingredients from Flavorchem, IFF, and Nelson-Jameson.

Sugar reduction is not only top of mind for many consumers, but the U.S. Food and Drug Administration (FDA) as well. In January, the FDA proposed a front-of-package (FOP) nutrition label for most packaged foods. 

Vivitein BLG is a dairy protein (beta-lactoglobulin) which is produced through precision fermentation, with no animals involved in the production process. The ingredient is self-affirmed GRAS (Generally Recognised as Safe) in the U.S., the company noted.

New ingredients from Cargill, Global Organics, and Icon Foods.

This updated definition builds on the previous ADPI version by introducing a clear new requirement that whey-based ingredients labeled and sold as Hydrolysates must be deliberately processed to achieve a significantly higher level of protein hydrolysis than is observed in standard whey protein ingredients that are not processed in this fashion (such as dry whey, whey protein concentrates, and whey protein isolates).