Next Topic
Select SDGs to find out how we are taking action in support of the UN Substinable Development Goals
ICL’s Food Specialties business has more than 75 years of experience in the food industry. Its diverse product portfolio consists of high-quality functional phosphate and ingredient systems that deliver buffering agents, pH adjustment, protein protection and shelf-life enhancement across multiple markets, including meat, poultry, seafood, dairy, beverage, bakery, and alternative proteins.
ICL’s innovative technology enables the production of meat substitute products that are welcome alternatives to conventional meat products for flexitarians and health-conscious consumers who wish to reduce their meat consumption without compromising on taste or texture.
ICL has developed proprietary technology, enabling the manufacturing of vegetable-based proteins that are virtually indistinguishable from traditional meat products.
ICL has developed proprietary technology, enabling the manufacturing of vegetable-based proteins that are virtually indistinguishable from traditional meat products. Using standard food processing equipment, ICL’s dedicated scientists have found ways to create a wide range of tailor-made products including burgers, nuggets, fish fingers, meatballs and sausages, among others.
ICL Food Specialties has won numerous awards for this technology, including the 2019 FI Innovation Award: Protein Category in Paris, France, and the 2018 FiSA tradeshow Most Innovative Ingredient Award in South America.
Along with growing challenges to our environment and climate, public awareness and concern is increasing. Many consumers are lessening their ecological footprint by reducing meat consumption and switching to meatless alternatives. Plant-based protein sources consume less water and produce less CO2 compared to the production of conventional animal protein, making them a more sustainable and less environmentally impactful food choice.
ICL’s new alternative-protein facility was opened at the end of 2021. The facility will produce a plant-based meat substitute for use by food companies, food-service distributors, restaurants and grocery chains. The significant investment represents an expansion of ICL’s global food specialties portfolio and the Company’s focus on developing healthier and more sustainable food products.
The new production facility in St. Louis is expected to produce more than 15 million pounds of plant-based meat substitutes each year.
Food manufacturers are looking for meatless options that will offer sustainable, functional and nutritional value in the meat-alternative category, and we’re proud to provide them with a solution.”
Chris Millington, EVP of Food and Phosphate Specialty Products for ICL
ICL has released a new product that helps balance the pH in the gut of cows and stabilizes the rumen environment. Balancing the pH levels is essential for the cow’s health. It was also found that pHix-up increases milk production and improves the composition of the milk (increases milk fat).
Processed cheese storage, “outside the fridge” with a guaranteed long shelf life. All spreadable processed cheese, made with ICL’s JOHA® product range, can be stored outside the fridge, saving energy.
The exceptional shelf life (up to 2 years), is enabled by the sterilization process and the use of JOHA® emulsifying salts, reduces food waste. This is highly relevant for emerging countries in which a closed cooling chain for food is not guaranteed. This also increases food safety. The longer shelf life makes dairy protein more accessible to a broader population.
ICL Food Specialties introduces the newest generation of JOHA® emulsifying salts, the JOHA® SF line, used to optimize protein content in processed cheese and deliver superior benefits.
ICL’s innovative emulsifying salts were developed to reduce additional ingredients typically needed for traditional processed snacking cheese. JOHA® salts offer an increased firmness compared to standard emulsifying salts. As a result, developers can create competitive cheese products at optimal costs. The SF line is ideal for spreadable, snackable, and aluminum foil-packed processed cheese applications, as well as analog and UHT-treated cheese applications.
Each day, more than 1% of the production of an average cheese factory cannot be used in end products and delivered to customers. This is caused by:
ICL’s solution limits losses in the cheese curd molding stage. Small pieces outside of the mold (0.5% of the total cheese mass) are normally lost. ICL’s production process reuses this otherwise wasted raw material to produce processed cheese. This process permits retaining the high protein value of cheese for human consumption. The accumulated material savings reduces both process waste and unnecessary pollution throughout the supply chain (as less raw material needs to be consumed).
