Food and beverage trends of 2025: A look into the future
Discover the keys that will mark the future of the sector; Globalization and Exotic Flavors; Sensory Richness; Gustative Complexity; Unexpected combinations and culinary…
Upcycling: Brewer’s spent grain from Appenzell in the Alps
Upgrain dries and separates brewer’s spent grain and produces a diverse range of products with high protein, fibre, and mineral content.
Fermentates: with high flavour complexity, a pleasant fullness and lots of umami
We are pleased to announce our partnership with The Mediterranean Food Lab (MFL). The 100% natural clean label fermentates are made from pulses, grains and by-products from food…
Discovering Lecithin: A Versatile Natural Ingredient
Lecithin is obtained from the oil fractions of sunflower, soya bean and rapeseed oil and has special physico-chemical properties.
The many strengths of food starches
Food starches - their functionalities are as diverse as their origins.
Premium Potato Starch
Discover the multiple benefits of premium potato starch and the versatility it offers within its infinite opportunities.
PISANE™ – The Pea Protein
Plant proteins are already a clear trend among consumers. However, not all of them are accepted in the same way; a clear example is soy and wheat proteins, which are increasingly…
Sugar reduction
From ice cream and beverages to the most common confectionery, added sugar can be found in even the most unexpected products.
Plant-based
Whether it is due to a generational change in diet, greater consumer awareness of climate change, or a population that is more aware and informed about nutrition, the plant-based…