T. Hasegawa’s Cocoa Powder Replacer was developed over a multiyear period by the company’s U.S. R&D team in anticipation of global supply issues affecting the availability and cost of raw materials.

The new egg replacer delivers texturizing functionalities and is fully neutral in flavor and color.

Located in Nam-gu, Ulsan, Korea, the specialty plant consists of two buildings: one for allulose production and the other for prebiotics.

The company says that the acquisition fits into its strategy to broaden its flavor portfolio within North America.

GNT has chosen to collaborate with Plume Biotechnology, a UK-based startup focused on innovation in fermentation science and bioprocessing for natural colors.

Apparo’s proprietary approach and ingredients, combined with Döhler’s pipeline of applications, aim to meet the rapidly evolving demands of the food and beverage sector.

After isolating the protein responsible for its sweet taste, MycoTechnology used precision fermentation technology to produce the first honey truffle sweetener.

Arla Foods Ingredients will acquire Volac’s whey nutrition division through a purchase of the shares in Volac Whey Nutrition Holdings Limited and its subsidiaries.

Neal Glaeser, current president and CEO, will maintain an advisory role after retiring Aug. 1.

The Swedish company is eyeing a U.S. launch in 2025.