Bakery
Ingood by Olga presents fermented lentil-based egg alternative
Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.
Oterra Launches I-Colors Bold to meet demand for intense natural colouration
Oterra has unveiled its latest innovation – I-Colors Bold – which introduces six new variants to meet the demand for intense colours.
Oggs aims to ‘revive’ loaf cake category with lemon loaf cake launch
UK plant-based bakery brand Oggs has launched a new lemon loaf cake into Tesco and Ocado, aiming to ‘revive’ the loaf cake category.
Roquette launches new range of tapioca starches
Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches.
Onego Bio secures €14m in funding for precision fermentation
Onego Bio, a US-based precision fermentation company, has secured €14 million from the European Innovation Council Accelerator programme.
Middleton Foods unveils plant-based chocolate muffin and sponge mix
Middleton Foods, a UK-based manufacturer of pre-mixes for the foodservice sector, has launched a new plant-based muffin mix. The...
Wagamama teams up with Willy’s Pies to introduce vegan katsu pie
Wagamama, a British restaurant chain serving Japanese cuisine, has joined forces with Willy’s Pies to launch the latest addition to its...
Loryma presents new egg substitute for baked goods
Loryma has launched a new wheat-based substitute for egg and milk that can be used in the development of vegan baked goods. The...
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