Rerum Consultancy & Rerum Ingredients will be attending Food & Drink Expo Birmingham Wednesday the 27th April 2022. If you would like to meet with us please contact us via email [email protected] or via mobile+44 (0) 7738 467389.
Rerum Consultancy & Rerum Ingredients will be attending IFE London Monday the 21st March 2022. If you would like to meet with us please contact us via email [email protected] or via mobile+44 (0) 7738 467389.
Rerum Ingredients is proud to announce that they have obtained RSPO certification.
Rerum Consultancy & Rerum Ingredients will be attending FIE & HIE from 30th Nov – 1st Dec 2021. Take a look at the images to find out where our principles will be located.
Catch up with Rerum Ingredients for our summer 2021 updates here: Rerum Ingredients Newsletter July 2021 V.1
Rerum Consultancy & Rerum Ingredients will be attending The Food & Drink Expo at the NEC in Birmingham from 5th-7th of July 2021. If you would like to have a meeting with us during this time please get in touch. The Rerum Team look forward to seeing you there. If you are apprehencive about […]
Developments in the ingredients industry has opened up the market to have a wider variety of choices for consumers beyond flavour. These include dairy-free ice cream, low sugar, ethical & organic ingredients and cleaner labels. Dairy free ice cream is a trend that has been growing rapidly. Surprisingly approximately 65% of the human population have […]
Customer demand for ‘immune boosting’ products has increased due to the COVID-19 pandemic. 6 out of 10 consumers now seek out products with immune boosting links. Immune supporting snacks and supplements seem to be the products that are more likely to be picked up. This may be due to their ease of integrating into a […]
Palsgaard has launched a new range of integrated tara gum emulsifier-stabiliser blends. Palsgaard® ExtruIce 303/305 and Palsgaard® MouldIce 203 offer a number of functional benefits in ice cream, including stable overrun, heat shock protection and storage stability. Read the document attached to find out more information. If you would like to get in contact see […]
Humans absorb only about 30% of the calcium we intake through food. This absorption decreases to 15%-20% in adulthood and continues to decrease as we age. Vitamin K2-7 improves the utilisation of calcium. Therefore, fortifying milk with Vitamin D3 increases absorption of calcium and vitamin K2-7 improves the utilisation of calcium. Please take a read […]
British Society of Flavourists
