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Recovery With Almonds

Snacking on two ounces (57 g) of almonds for eight weeks modestly reduced pain ratings, helped maintain muscle strength, and reduced muscle damage after exercise, according to a study published in Current Developments in Nutrition and funded by the Almond Board of California. During exercise recovery (up to 72 hr after a treadmill run), the almond group compared to control had lower creatine kinase (CK) (a marker of muscle damage) levels, a quicker decline in CK levels after 72 hr, which may indicate a faster recovery rate, better muscle performance at 24 hr and 72 hr, and modestly reduced pain ratings following maximal contraction at 24 hr (37% lower) and 48 hr (33% lower).

INGREDIENTS

Synbiotic Heart Health Benefits

In a study published in the Journal of the American College of Cardiology: Basic to Translational Science, researchers discovered novel links between gut microbes, inflammation, and heart disease. Additionally, the study demonstrated that giving a single probiotic combined with a soluble dietary fiber protected against heart disease. The study used PROMITOR Soluble Corn Fiber (Tate & Lyle) as the prebiotic component.

Researchers demonstrated the impact of the gut-heart connection on cardiac health, showing how gut microbe imbalance and inflammation originating in the gut can contribute to heart damage. The study found that a combination of a probiotic and prebiotic—referred to as a synbiotic—can significantly reduce heart muscle damage caused by diet-induced cardiac disease.

SPONSORED CONTENT

Infor Offers AI E-Book

The food and beverage manufacturing industry is at a pivotal moment, where innovation is essential to stay competitive. Artificial intelligence (AI) offers transformative solutions, but with 84% of employees uncertain about AI’s capabilities, many struggle to harness its full potential.

An Infor e-book titled “Uncovering the AI Strategies That Work in F&B Manufacturing” provides a practical guide to using AI to address industry challenges and drive measurable results. Explore applications like predictive maintenance, demand forecasting, and managed AI services for faster adoption and ROI. Learn the differences between predictive, prescriptive, and generative AI, and how they can meet your unique needs.

Featuring real-world success stories and expert insights, the e-book highlights how leading manufacturers are using AI to boost innovation, operational efficiency, and profitability. Whether you’re seeking to reduce costs, improve processes, or stay ahead of the competition, this guide offers actionable strategies to achieve smarter, AI-driven manufacturing.

The e-book is designed to enable manufacturers to begin transforming their operations and thrive in a competitive market.

To access the Infor e-book please visit https://content.ift.org/0225-infor-ebook

dsm-firmenich has unveiled solutions that deliver a dairy-like experience in plant-based drinks. New SMART MILK flavors and DYNAROME DA innovations replicate the creamy, buttery taste and rich texture of traditional milk, transforming dairy alternatives like oat, pea, and other plant proteins. The proprietary DYNAROME DA technology effectively masks off-notes while offering the authentic mouthfeel of real milk, ensuring every sip is smooth, clean, and delicious.

Ohly’s new X-SEED nutrients offer enzyme producers more flexible nutritional options tailored to each production host’s specific requirements. X-SEED KAT Advanced, X-SEED KAT Plus, and X-SEED Carbo Peptone act as a primary or secondary source of nitrogen to help maximize enzyme titers, increase specific activity, and facilitate downstream processing.

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Revyve launched its next-generation gluten-free ingredient line made from baker’s yeast. The new egg replacer delivers excellent texturizing functionalities and is fully neutral in flavor and color. Being allergen-free, it enables commercialization in categories such as sauces and potato products where gluten poses a barrier to entry. Revyve’s yeast-derived ingredients are highly versatile, providing texturizing capabilities, including gelling, emulsifying, binding, and water-holding.

Imbibe developed NonSense Pea Protein Masker (available in powder and liquid forms—NonSense P-1 and NonSense LP-1) to specifically target the unpleasant taste and texture issues associated with pea protein. NonSense Pea Protein Masker reduces the need for ineffective or superfluous ingredients and won’t alter the protein content or nutritional profile of a pea protein product.

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Wixon launched a new line of flavors inspired by French cuisine, capturing the distinctive tastes of the French countryside, including fruits, herbs, flowers, wine, and cheeses. Anjou Pear Flavor has gentle, sweet  notes of ripe pear that deliver a taste of autumn. It fits into sweet and savory applications from hot drink mixes to fruity marinades. Lavender Flavor has subtle floral notes with herbal undertones, and it evokes a sense of calm and offers a soothing finish. It is ideal for use in refreshing and functional beverages as well as dessert applications. Other key flavors are Leek, Tarragon, Beaujolais Wine Type, Shallot, Sherry Wine, Blue Cheese, Sauternes Wine, and Truffle.

Groupe Berkem teamed up with Norwegian biotech pioneer Arctic Bioscience for the North American launch of B-Romega, a unique herring caviar oil extract. This co-branded initiative brings light to an innovative ingredient, rich in phospholipid omega-3, offering a supplement designed to support health across all life stages. Together, the two companies plan to introduce B-Romega to the North American market, targeting business-to-business distribution channels. This roe oil extract is a rich source of specialized pro-resolving mediators (SPM) and DHA-type phospholipids, nutrients crucial for cellular health and effective anti-inflammatory responses.

FlavorSum launched the 2025 Seasonal Flavor Guide for food and beverage developers. The guide’s third edition provides a fresh overview of seasonal flavor trends across spring, summer, fall, and winter. The digital road map provides inspiration for seasonal innovations across several categories, including bakery, cultured dairy, ice cream, beverages, spirits, sports and energy drinks, sugar confections, water-based frozen treats, and gummy vitamins, minerals, and supplements. In addition to sharing the top 10 seasonal flavors launched in North America, the guide offers a glimpse into flavors trending in social conversations as the seasons change.

INDUSTRY UPDATE

AIDP announced an expanded Research and Development Department with key promotions and new hires. Jennifer Gu, who has led the department for 20 years, has been promoted to senior vice president of research and development. Mike Weiser has been named vice president of research and development, and Rafea Naffa is scientific advisor.

Allied Blending expanded its facility in Keokuk, Iowa, increasing the size of the production plant by 50,000 sq. ft. The additional space not only enhances the plant’s capacity, it also introduces efficiency advancements.

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Melt&Marble has reached a critical milestone by scaling its fat fermentation process to the tens of thousands of liters range, paving the way for commercial scale production and broader application testing in the alternative protein, confectionery, bakery, and personal care industries. The production scale-up of Melt&Marble’s innovative, tailor-made fat product, designed to replicate animal-derived fats for use in alternative meat and personal care products, builds on a successful trial of the fermentation process at cubic meter bioreactor scale last year.

Mosaic Flavors acquired First Coast Flavors, based near Jacksonville, Fla. This strategic acquisition broadens Mosaic Flavors’ application capabilities.

DairyX Foods announced a major advancement in creating authentic milk proteins without cows, using precision fermentation. The food-tech startup has developed a method to produce casein proteins that can self-assemble into micelles. DairyX has also refined a complementary technology to enhance the gelation of its casein micelles. DairyX’s gelating micelles enable manufacturers to produce firm, stretchy, and creamy products using traditional dairy-making processes.

Hydrosome Labs announced $3.7 million in seed funding to scale its operations, expand sales efforts, and continue to innovate. The patented process that creates Hydrosome H2O delivers active ingredients to cells more efficiently and completely. Commercial uses include improving nutrient uptake in skin care, driving more efficient and sustainable processes for precision fermentation, delivering faster, longer-lasting, enhanced hydration in performance drinks, and helping plants grow faster and healthier with less fertilizer.

Robertet announced an agreement to acquire Phasex, a supercritical carbon dioxide extraction company for natural products in particular, based in North Andover, Mass. With this move, Robertet is strengthening its production capacity and expertise in North America.

Nourish Ingredients announced a joint commercial agreement with CABIO Biotech, a biotechnology company specializing in microbial fermentation and synthetic biology-based products. The companies will partner to produce and distribute Nourish Ingredients’ flagship product, Tastilux, unlocking the potential of the Asia Pacific market. Tastilux is a premium specialty ingredient derived from natural sources and produced through fermentation. It provides a meaty flavor, aroma, and cooking experience to alternative proteins.

MicroHarvest has achieved a key milestone by demonstrating an ability to scale its production process to 10 tons per day in a single vessel, representing a tenfold increase over its current capacity. This significant progress validates MicroHarvest’s ability to deliver microbial protein in quantities that will meet commercial demands, with plans for a full-scale facility capable of producing up to 15,000 tons annually by the end of 2026.

Arla Foods Ingredients is moving forward with its acquisition of Volac’s whey nutrition business, after it was approved by the United Kingdom’s Competition and Markets Authority. The business is built around a processing facility at Felinfach in Wales, which handles large volumes of whey and specializes in the production of whey protein isolate.

EXBERRY color supplier GNT has officially launched an independent investment firm to accelerate innovation and boost sustainability at every stage of the value chain. GNT Ventures was created to invest in startup companies that have the potential to help pioneer new and improved plant-based coloring solutions. Its focus is on four key areas: raw materials and fermentation, processing, food ingredients, and upcycling.

AGRANA Stärke, a subsidiary of AGRANA Beteiligungs-AG, has signed a joint venture agreement with starch producer INGREDION Germany GmbH for the joint further development of starch production in Romania. On the basis of the agreement, which is subject to approval by relevant competition and regulatory authorities, INGREDION Germany GmbH will acquire 49% of the shares in S.C. AGFD Țăndărei from AGRANA Stärke.

Oobli received another “no questions” letter from the U.S. Food & Drug Administration (FDA). With GRAS approval, the FDA has confirmed that Oobli’s protein-based sweetener monellin, a novel sweet protein, is safe to be used as a sweetener in food and beverages.

Burcon NutraScience announced that it is partnering with Puratos. The goal of this collaboration is to offer innovative ingredients, resulting in food products that exceed consumer expectations in taste, health, and sustainability, utilizing Burcon’s Puratein canola protein.

ThreoTech has entered a confidential settlement with Green Jeeva, ending a patent infringement lawsuit involving Magtein magnesium L-threonate. ThreoTech brought a patent infringement lawsuit against Green Jeeva in the Central District of California.

GTF Technologies was awarded the 2024 Innovation Excellence award by the Michigan Manufacturers Association. GTF manufactures the RENU Drying & Milling System, an impact flash drying technology that converts whole foods into powders in seconds. The technology is particularly beneficial for juicers and other food processors that dispose of high-value sidestreams or byproducts.

NutriLeads announced a strategic distribution partnership with Toong Yeuan Enterprise, a leading specialty ingredient company, to expand the availability of Benicaros across Taiwan and strengthen NutriLeads’ footprint in the region.ft

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