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Capol provides glazings and coatings specifically made for the confectionery industry, as gelatin or pectin gummies without glazing have the tendency to stick or melt together. Christian Hauk, CEO at Capol, elaborates on the role of the clean label trend in the company’s overall strategy, and how it tailors... Read More

Treets The Peanut Company shows how “storytelling” can be used as a marketing tool to attract consumers, featuring a truck laden with peanut and chocolate snacks, minis, bites and spreads at ISM 2020. Mindful of consumers’ rising demands for ethical products, Treets products are made with Fairtrade chocolate... Read More

Family-owned, 113-year-old business Luker Chocolate owns its own chocolate production farms in Colombia. There, the chocolate supplier supports small farmers by teaching them how to grow, ferment and sell cocoa beans. Pedro Thomas, Business and Innovation Growth, explains more about the company’s... Read More

Manufacturer of “hazardously sour” candy, Candy Dynamics says kids are big into sour and fused flavors. With products branded as Toxic Waste and Smog Balls, President Laura King says that the foul-sounding names appeal to children who seek to be “edgy.” King also explains a key cultural difference in the... Read More

Appealing to the Centennial consumers, Barry Callebaut launched a 100 percent dairy-free chocolate coined “M_lk Chocolate” as part of its new “Plant Craft Indulgence” range. According to the chocolate giant, this satisfies the growing demand for plant-based indulgence, particularly among Gen-Z consumers and... Read More

At ProSweets 2020 in Cologne, Germany, GNT presented trending colors in the confectionery space, such as blue and green, part of the company’s Shades of Aqua range. Sabrina Moers, Marketing Communications Coordinator for GNT expands on the plant-based trend’s influence in the colorants sphere and how clean... Read More

DuPont was highlighting two enzyme solutions for dairy products at FiE 2019 in Paris, France. One of them facilitates sugar reduction – up to 35 percent – while generating prebiotic dietary fiber in situ through the natural conversion of lactose. Using Nurica, manufacturers can fine-tune the sugar, fiber and... Read More

In partnership with food transparency blockchain specialist Connecting Food, French dairy cooperative Ingredia unveiled “the first dairy ingredients to be certified, traced and audited in real-time,” exhibited at FiE in Paris. This is according to José Luis Pinedo Rivera of Ingredia, who highlighted that... Read More

The Hansen sweet potato is unique for its red shade and natural positioning. It can replace carmine and Red 40, which is difficult to obtain from a normal erythrosine, explains Pernille Borre Arskog, Senior Manager, Chr. Hansen, at FiE 2019 in Paris, France. The company touted how the colorant is suitable... Read More

At Food Matters Live, hosted in London, UK, Janet Maidment, Sales Manager of You-Mami, presented its freeze-dried miso paste. The company imports it from Japan to the UK to use as a seasoning for companies seeking a flavor enhancer, meat tenderizer or a salt reducer. Jonny Bingham, Co-founder of Bingham &... Read More

As a newly formed branch of Agrial, Eurial I&N is bringing specialty ingredients and R&D into focus. Antoine Dauby, Sales & Marketing Director, says Eurial I&N is in a unique position thanks to its relationship with Agrial. He also shares some ingredients that tie into the conscious-consumer trend and... Read More

Although one in two companies are increasing the availability of plant-based products, it is happening against a backdrop of concurrent growth in meat sales. This is one of the findings of the new The Future of Food report, published by Forum For the Future, which was presented at Food Matters Live 2019 in... Read More

The Ebro Ingredients Group is a consolidation of grain and pulse companies who exhibited together for the first time under the parent company name at Fi Europe 2019 in Paris. Arjan Geerlings, New Business Development Manager, notes that the company is based on the four pillars of rice, pulses ancient grains... Read More

Clean label is not new for the France-based caramel supplier Nigay. It has been working for more than 20 years to meet clean label demands through its burnt sugar, says Yves Palmier, International Sales Executive at Nigay during Fi Europe 2019 in Paris. Demand for premium, clean label caramels continues to... Read More

The age-old spices business is still thriving at 4-6 percent annual growth, says Tom Wiering, Commercial Manager at Dutch Spices. One of the biggest challenges is keeping up with the market and keeping close contact with customers who have moved abroad. Wiering notes that the European spices market varies... Read More

As a finalist for the plant-based innovation award at Fi Europe 2019, Döhler has experience in dairy and meat analogs. The company’s philosophy underscores the need for nutrition and sustainability in addition to taste and texture. René Krebs highlights star plant-based proteins for forumlation and speaks... Read More

At Future Food-Tech London, Peter Verstrate, Co-Founder and COO of MosaMeat, explains how the company is planning to target devoted meat-eaters with its lab-grown meat. He also appreciates the marketing tactics of rival companies, such as Aleph Farms, saying that there is ample space in the market for dozens... Read More