Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy

Savor, Alamance and Thimus serve up CO2-based, palm-free whipped cream for alt-dairy

US-based Savor has developed a palm-oil-free whipped cream using its CO2-based fat technology in collaboration with Alamance, a whipped dairy firm, and sensory neuroscience company Thimus. The technology’s versatility allows the “infinite customization” of fatty acid profiles to formulate a range of products — from “dairy-like” butter to sustainable palm oil alternatives.
Plant-based innovation propelled by demands to push clean label credentials to new heights
Plant-based innovation propelled by demands to push clean label credentials to new heights
The evolution of the plant-based space is currently centered on developing animal-free products that match the eating experience of animal-based foods but with simpler, more transparent labels and a lower environmental footprint. According to experts, it is no longer considered a niche lifestyle. Plant-based eating is becoming more mainstream, and specialized nutrition and protein-based products are coming to the fore.
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Australia’s regulatory approval of Vow’s cultivated meat last week came as the industry faces significant hurdles, including multiple US state bans and consumer skepticism about lab-grown foods. For the company’s chief operating officer Ellen Dinsmoor, the clearance sends a “powerful signal” to food regulators around the globe.
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution
Discover how Biospringer's innovative yeast-based ingredients address Europe's growing salt reduction demands. This paper explores market trends, regulatory pressures, and consumer preferences while showcasing our chef-developed recipes that deliver full flavor with significantly less sodium. Transform your products without compromising taste.This Technical Paper is brought to you by Biospringer by Lesaffre.
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Meal Times Diversify
Meal Times Diversify

In this edition you will learn more about:

  • Top 5 Trends in Ready Meals
  • Elevating Texture
  • Vanilla’s Future
  • Ready Meal Circularity
  • Meal Replacements
  • Dinners Diversify
  • NPD Highlights
  • Gluten-Free Bakery
  • Sustainable Food Systems
  • Authenticity Inspires Innovation
  • New Protein Formats
  • Gene-Edited Pork
  • Fresh & Flavorful Convenience
  • Advancing Global Nutrition
  • Artisanal Appeal
  • Unleashing Flavor in Food Development
  • Opportunities in Convenience Foods
  • Palm Oil & Cocoa Sourcing
  • GLP-1 Drugs
  • Potential of Synbiotics
  • View from the Top: Jennifer Lindsey chief marketing & digital officer Corbion

Latest headlines

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FoodChain ID launches AI Mentor tool for product development guidance and...
AI software.
FoodChain ID has launched FoodChain ID Mentor, an AI-powered assistant designed to embed institutional knowledge and process rules directly into F&B product development workflows. The system converts a company’s standard operating procedures, best practices, and historical data into real-time, automated guidance.FoodChain ID describes Mentor as a response to the common problem of critical knowledge being trapped in documentation or siloed among experts. By digitizing this information, Mentor aims to reduce formulation errors, accelerate development cycles, and minimize late-stage rework. 
Obesity crackdown: Pending UK policy will see all big food businesses report on...
Smiling female shopper picking up a lettuce from a supermarket shelf.
The UK government plans to set new food standards that will see big businesses promoting healthier F&B and reporting on healthy food sales.
IFF unveils culture to boost energy and water efficiency in semi-hard...
Cheesemaking.
International Flavors & Fragrances (IFF) has launched a “first-of-its-kind” culture that aims to transform the production of semi-hard cheeses, improving sustainability and business credentials. The ingredient, Choozit Lift, combines advanced strain design with practical cheesemaking knowledge to remove the curd washing step from the process fully. By doing so, the culture helps decrease water and energy consumption in production while ensuring the final products deliver on quality and other consumer expectations.
Portugal hospitals prioritize plant-based meals to combat climate change and...
A cafeteria.
Major hospitals in Lisbon, Portugal, will start offering more plant-based meals under a national program that follows New York City’s effort to make vegetarian food the default option in public health facilities. ProVeg Portugal has struck an agreement with a leading caterer to provide more plant-based food in four major hospital cafeterias. Catering workers will receive training under the agreement, and cafeteria managers and clinical staff will be made aware of food choices’ environmental and health benefits. Nutritionists will develop tailored recipes.
Texas Governor Abbot backs warning labels for synthetic colors in foods
Brightly colored candy on a pink background.
Texas Governor Greg Abbott has signed into law a bill that will require warning labels on products containing synthetic colors or “banned” additives.
Nutrition industry spots a surging demand for gut health ingredients
Range of gut-healthy ingredients and products

Nutrition Insight

A growing consumer focus on healthier food options drives demand for functional ingredients. Within the space, suppliers recognize an increased interest in gut-supporting solutions, such as prebiotics, postbiotics, and probiotics, to benefit digestion and beyond, as research connects the gut to health benefits like immunity, mental health, and overall wellness. 
Highlighted features
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Food Ingredients News
Swedish egg sector reported cage-free amid decades of...
All hens in Sweden are now raised cage-free, based on statistics from regional authorities and the egg industry obtained by Project 1882, an animal advocacy organization. In 1988, the Swedish parliament voted to ban housing laying hens in cages, with a ten-year transition period. The law was amended later to allow enriched cages, which are better than traditional cages but still impose welfare limitations, in addition to aviaries and barn systems.
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Regulatory News
Vow secures Australia approval for cultivated quail to...
Australia has officially approved the sale of Vow’s cultured meat, marking a “landmark moment for the future of food” and shifting the global momentum away from the US, where the industry faces a flurry of state-level bans.
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Regulatory News
EU livestock transport proposals spark outcry over animal...
MEPs have submitted over 3,000 amendment proposals to the European Commission’s livestock transport regulation, which covers journey times, temperature limits, and the transport of unweaned animals. Many of the proposals aim to loosen or remove current standards, which are said to pose an economic threat to the industry.

Ingredient focus

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Desserts & Ice creamsJul2025

Innova Market Insights data reveals that 32% of global consumers have increased their consumption of Desserts and Ice Cream, driven by greater variety and novelty. Taste and the pursuit of happiness a...

Product innovation

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Color innovation Jul 2025

Innova Market Insights data indicates 9% growth for color ingredient use in F&B launches globally from April 2020 to March 2025. Bakery & Confectionery was the leading category for these launches, and there is also an increase in color ingredient use for various drink launches, such as Hot Drinks and Soft Drinks.

Trend analysis

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Sodium reduction technology trendsJul 2025

Innova Market Insights data indicates that nearly one-third of consumers are actively limiting their sodium intake, driving innovation in the F&B sector. More than one-third of reduced sodium launches were for Baby & Toddlers, and there is growth in reducing salt for Desserts & Ice Creams.

Multimedia

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Lucky Shrimp: Tackling environmental and cost concerns with biofloc technology

Co-founder Andreas Zaugg discusses Lucky Shrimp’s closed-loop, antibiotic-free shrimp farming method that addresses conventional farming’s mangrove destruction and transport emission concerns. The “biofloc system” uses microorganisms in the water with the shrimp to capture waste and nutrients,...

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Casein in Focus: Market Insights and Functionalities in Processed and Analogue Cheese
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