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Opinion Edge: Solutions for on Trend Snacks and Bakery

20 Sep 2016 ---  Key suppliers offer their thoughts on bakery & snacks trends and formulation. What does the prolific growth in clear label and natural options mean for suppliers to the sector?

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Food Ingredients News

Weekly Digest: Nestlé moves for sustainable energy, DuPont certification for POWERMill enzyme

16 Feb 2018 --- This week in business, there were several announcements made on the sustainability side, Nestlé’s ambition to procure 100 percent of its electricity from renewable sources is moving forward and Suiker Unie was awarded gold status by EcoVadis for the fourth consecutive year. Also this week, Mondelēz has made changes to its Board of Directors and President and CEO of GMA, Pamela Bailey, announced she would retire later this year following nearly ten years of leading the organization. DuPont received a patent certification on its POWERMill enzyme and was also recognized as first place in the most innovative food ingredient category at the Food Ingredients Innovation Awards 2017 in Brazil. Meanwhile, FrieslandCampina acquired all the remaining shares in Friesland Huishan Dairy (FHD).

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Sugar reduction solution: DuPont develops pectin innovation for fruit spreads

14 Feb 2018 --- Capitalizing on the low sugar trend, DuPont Nutrition & Health has developed and launched GRINDSTED Pectin PRIME 541, a product that will allow food manufacturers to formulate new appealing reduced-sugar fruit spreads recipes faster and without processing hurdles.

Food Ingredients News

DuPont relocates Australian Botany production to Erskine Park facility

09 Jan 2018 --- DuPont Nutrition & Health has relocated its existing production site in Botany to Erskine Park, New South Wales. The expansion and relocation show the company's continued commitment to meet the increasing demands from the food industry.

Food Ingredients News

Locust bean gum shortage: History could repeat itself, says hydrocolloid market expert

21 Dec 2017 --- There is growing concern about the availability of the hydrocolloid locust bean gum (LBG), due to shortages that are set to continue into 2018. According to Ross Campbell, Business Director at CyberColloids Ltd, food manufacturers should be looking for other alternatives to LBG, or at least aiming to reformulate and consider other options as an alternative.

Food Ingredients News

Supplier tips: Fast moving flavors for 2018

18 Dec 2017 --- As the year-end approaches, FoodIngredientsFirst is looking ahead to the flavor trends to watch out for in 2018. Speaking to several leading flavor specialists, we go through what will be making waves next year – and commonalities for fast-moving flavors include bold and complex tastes, global inspiration and the fact that consumers are craving multi-sensorial experiences. Meanwhile floral, herbal, botanical and fruit will also be moving forward.

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