Foodcom Experts

Increased milk production has not led to a uniform decline in sodium caseinate prices. Find out how the trade in casein and caseinates has changed, what distinguishes different regions, and what scenarios are emerging for 2027.

October brought mixed signals for food additive buyers: energy and freight costs rose significantly, while corn—a key fermentation feedstock—fell in price by about 10%. We’re taking a look at what this means for the costs of additives from Asia, why citric acid requires special attention today, and what new EU regulations have gone into effect.

Potato starch is much more than just a popular thickener. Its properties are used in the production of food, cosmetics, and many industrial products. Find out how it’s made, how it differs from cornstarch, and why it’s important to manufacturers.

SMP and SMC prices are rising, but butter and WPC80 continue to lose value. The cheese market is calmer, though Cheddar maintains a strong position. Check out the latest prices in the 323rd edition of the Foodcom DAIRY Newsletter.

White cacao, also known as Pataxte, comes from a different species of tree than regular cacao. How do their seeds differ, why is the flavor of Pataxte sometimes compared to nuts, and what are its uses in food production? Learn about its origins, preparation methods, and properties.

Potato flakes are gaining prominence in the food and feed industries as a versatile product with many applications. Learn about their properties, the production process, and the rapidly growing market!

Creatine is expanding beyond the world of sports, and the global market is preparing for further changes. Rising demand, investments in production, and new applications may affect the prices and availability of creatine monohydrate in 2027. Find out what’s happening in the market and what scenarios lie ahead for manufacturers and consumers of this raw material.

Mid-October brings higher SMP prices, a further correction in WPC80, and weaker prices for butter and cream. MPC85 remains hard to come by, and the cheese market is largely stable. Check out the latest prices and trends in the European dairy market.

Following a sharp rise in prices in the first half of 2026, the acid casein market is beginning to stabilize. The new dairy season in New Zealand is improving the availability of raw materials, but the direction of the market in Q4 will depend primarily on how much of the additional production actually makes it to the spot market.

Early October brings stronger SMP and SMC, but weaker signals in the cheese and butter markets. WPC80 continues to fall in price, WPI is also weaker, while MPC85 and SWP food maintain a stronger position.

MPC 85 has become one of the most competitive segments of the milk protein market in 2026. Limited availability, high demand, and the shifting price relationship with WPC80 are influencing purchasing decisions in Europe, the U.S., and other key regions. We examine what the current situation might mean for the market in Q4 2026 and in 2027.

Gelatin is much more than just an ingredient responsible for the texture of gummy candies or jellies. Its origin, gelling strength, and technical parameters can significantly affect the properties of the final product. Find out how different types of gelatin differ, what the Bloom value means, and how to choose the right product for food, pharmaceutical, and cosmetic applications.