News
In 2025, natural colorants are gaining global attention as alternatives to synthetic reds and blues. Radish Red delivers vibrant berry/cherry red hues for beverages, fermented dairy, and confectionery, while Spirulina Phycocyanin offers a clean, bright blue for desserts, coatings, and pet foods. Both colorants are plant-derived, stable, and meet clean-label trends. Foodchem will showcase these solutions at Fi Europe 2025, helping brands innovate and meet growing consumer demand for natural, sustainable, and safe ingredients.
Foodchem offers a full range of nutrition and health ingredients & custom OEM services. Get high-quality vitamins, proteins, prebiotics and more for your products.
On August 27, 2025, a delegation of 30 members from the Fudan Xinran Foundation journeyed to Qingcao Town, Tongcheng City, Anqing, Anhui Province, where they successfully held a warm and meaningful charity donation event. Chen Youmei, an outstanding employee from our company’s customer service center and vice president of the foundation, actively participated in and helped organize the event. Together with the “Xinran Sisters” and 11 young volunteers, she brought summer comfort and sincere care to local teachers and students.
São Paulo, Brazil – August 26, 2025 – Foodmate, a leading manufacturer of functional proteins and hydrocolloids, and Foodchem, a global supplier of high-quality food ingredients, are pleased to announce their joint participation in Fi South America 2025, taking place from August 26-28 in São Paulo, Brazil. Industry professionals are invited to visit them at Booth B-80 to explore cutting-edge solutions driving innovation in the food sector.
In the baking industry, gelatin has long been utilized as a versatile food additive to improve product texture, stabilize structure, and enhance mouthfeel. However, the characteristic requirement of traditional gelatin to be heated for dissolution has often limited its application in cold-processed or rapid-production scenarios. In recent years, Instant Gelatin, with its breakthrough “cold-water soluble” technology, has brought a novel solution to the baking sector. This article delves into the technological advantages of instant gelatin and its diverse application scenarios in baking, offering innovative insights for food manufacturers.
As a versatile polysaccharide, konjac gum (KGM) offers key benefits for meat innovation: 100x water absorption for juiciness, heat-stable gels for plant-based meats, and 30% purge reduction in restructured products. Its soluble fiber content also supports healthier low-fat formulations, while edible coatings extend freshness naturally. Explore its applications in meat analogs, sausages, and preservation.
As “vegan,” “natural,” and “clean label” concepts gain global traction, the plant-based confectionery market is experiencing rapid growth. Foodmate’s Cloudgel™ Carrageenan—engineered specifically for plant-based marshmallows—delivers superior performance, sustainability, and formulation flexibility, offering groundbreaking solutions for the confectionery industry.
Hot June, vibrant Shanghai! The three-day industry extravaganza—the 26th Health & Natural Ingredients, Food Ingredients China Exhibition (Hi&Fi Asia-China 2025) and the 23rd World Pharmaceutical Raw Materials China Exhibition (CPHI & PMEC China 2025)—concluded successfully in Shanghai yesterday (June 26). Once again, Foodchem and Foodmate shone brightly at two major booths—National Exhibition and Convention Center (41D35) and Shanghai New International Expo Center (W4C72)—showcasing core products and innovative solutions. We connected with global partners, both old and new, and achieved fruitful results!
Nanchang, Jiangxi – June 7, 2025 – The highly anticipated 1st (2025) Food Protein Hydrocolloids & Nutrition and Health Foods Symposium and Industry Development Conference commenced grandly in Nanchang, Jiangxi. Centered on the theme “Technological Innovation Leads the Future – Breakthroughs and Industrialization of Food Protein Hydrocolloids and Nutrition & Health Foods,” the event gathered over 400 attendees, including academicians of the Chinese Academy of Engineering, deans from leading national food science colleges, industry experts, young scholars, and corporate representatives. This high-caliber assembly marked a significant academic and applied forum for the protein hydrocolloid sector.
