Yeast extract is a perfect fit for the dairy alternatives market
Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes....
16 April, 2020
Food applications
Yeast extract, a natural solution for plant-based products
The proportion of vegetarians, vegans and flexitarians is increasing. They are turning to plant-based products as meat alternatives. On the food manufacturer side, it is a major challenge to reformulate their products while maintaining the taste, texture and overall appearance of the products consumers are...
12 March, 2020
Yeast extract is a key ingredient for meat analogues
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]The meat substitute market was estimated at 13.3 billion USD in 2018 and projected to grow with a 7.9% CAGR between 2019 and 2024(1). Cultured meat and plant-based meat analogues will be the main sources of proteins by...
27 January, 2020
The flavorful challenge of plant-based food and beverages
Vegetable proteins represent an alternative to those of animal origin. For the food industry, it is an opportunity for innovation, and new challenges to tackle, in particular to maintain the good taste of their recipes....
13 November, 2019
Yeast extract is a powerful ingredient in sugar reduction
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]If consumers have a sweet tooth, the trend is to reduce sugar! Despite their love for it, consumers consciously know they must reduce their consumption of sugar. Manufacturers face a major challenge: offering sugar-reduced tasty products without changing...
17 September, 2019
Yeast extract is a major tool in salt reduction
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Salt is a component that ignites a debate between consumers and the food industry. These days, the keyword is “reduction”, as seen in the increase of products on sale with a salt related claim (low/no/reduced sodium): up by 29% between 2014 and 2018 (1). All food categories are concerned, but mainly the snacks, seasonings, and ready...
20 June, 2019
Sweet beverages: good taste and sugar substitutes
Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few key figures for you, in a very dynamic and easy-to-read infography....
11 June, 2019
Biospringer takes on off-notes masking
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Biospringer takes on off-notes masking with new yeast-based fermentation ingredient. In the context of sugar reduction and substitution of animal proteins trends, Biospringer helps food manufacturers reformulate beverages, dairy products and plant-based alternatives without affecting their overall taste profile....
04 March, 2019
Less salt for a healthier life
Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few key figures for you, in a very dynamic and easy-to-read infography....
13 February, 2019