Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products.

Plant-based start-up Meala FoodTech has partnered with DSM-Firmenich to launch Vertis PB Pea, a texturizing pea protein designed to bring better nutritional value to meat alternatives.

Plant-based ingredients specialist Planteneers has unveiled a new methylcelluose-free texturizing blend, responding to demand for cleaner label meat alternatives.

IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.

Revyve has opened a facility in the Netherlands, supporting production of its new gluten-free ingredient line made from baker's yeast.

Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches.