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The US mainstream commercial adoption of allulose looks closer than ever after the US Food and Drug Administration (FDA) announced that it will allow the low-calorie sweetener to be excluded from total and added sugars counts on Nutrition and Supplement Facts labels when used as an ingredient in April 2019.... Read More

At the IFT Food Expo 2019 in New Orleans, FoodIngredientsFirst spoke with Alex Holste, Commercial Manager – ADM High Potency Sweeteners, about the company's efforts to enter the stevia extract arena.

From the floor of the IFT Food Expo 2019 in New Orleans, US, Henning Villadsen, Business Development Director at AAK speaks to FoodIngredientsFirst about the company's new platform, AkoPlant plant-based alternatives and how a sustainability approach will propel AAK further forward. “The plant-based aspect... Read More

At Vitafoods Europe 2019, FoodIngredientsFirst spoke with Thomas Pruter, Director Research, Development & Innovation at the Emsland Group, about the company's efforts to expand pea protein to new applications. Under its Empro brand, the Emsland Group is offering a product line of pea-based proteins. With a... Read More

Kalsec’s experience in the hops business is supporting the company’s endeavors into creating craft flavors for an array of products, including craft beef sticks, pretzels and condiments. “The type of consumers interested in this space are the experimentalists, who are looking for new experiences. What craft... Read More

Red Arrow is identifying new opportunities for smoked flavors in the industry. “Consumers want more authentic flavors and more authentic tastes that relate to what they are doing in their backyard, the barbecuing concepts. A lot of our flavors and our innovation are focused around that authenticity, that... Read More

Meat Cracks is exploring technical solutions for raw sausages. The company is working with fermented starters cultures and venturing into the culinary section, with the use of different spices but its main focus is on raw sausage technology, which combines its technology from the fermented starter cultures... Read More

A key area of focus for RAPS is reducing cooking time while maintaining taste and quality in their products. The company’s technologies allows for distinct flavor combinations such as coffee ham and asparagus ham. Georg Achterkamp, Director Research and Development for RAPS, tells FoodIngredientsFirst that... Read More

Clean label is a demand crossing over from Europe and the US to Latin America according to Denis Wiliquet, General Manager at Galactic Bioquimicos, who spoke to FoodIngredientsFirst at IFFA 2019 in Frankfurt (May 4-9). “What we offer the market is a fermentation-based ingredient which helps avoid the use of... Read More

Joris Hermans, Director of Business Development at Vaessen Schoemaker, highlights several innovative ingredients for the meat industry, including a sous vide solution. “We managed to reduce cooking times by 75 percent. Normally a product that would require eight to 12 hours of cooking time now needs only... Read More

The growing Asian market holds potential for western brands who are looking to penetrate it. The plant-based space is not yet ripe in the region, where high protein claims prove more appealing to consumers, Andrew Reeves, Regional Director for Essentia Protein Solutions tells FoodIngredientsFirst at IFFA... Read More

Hybrid products fusing meat and non-meat proteins hold strong potential to cater to flexitarians looking to cut back on their meat consumption for both health and sustainability reasons. This is according to Johannes Tonauer, Manager and Board Member of Moguntia Food Group, which is using IFFA 2019 in... Read More

Frutarom Savory Solutions’ (FAS) incorporation under the IFF (International Flavors & Fragrances) banner presents new global expansion opportunities, as well as technical synergies through the exposure to IFF’s aroma portfolio. This is according to Gobert Tegelberg, Managing Director of FAS, who spoke to... Read More

Demand for vegan meat alternatives is exploding. Accordingly, Hydrosol has expanded its already wide range of vegan, plant-based products and one of its new products is HydroTOP VEGAN Patty PP. What's special about this stabilizing system is that it is free of soy, wheat and other allergens. It is based on... Read More

Whether you need to reduce astringency, enhance mouthfeel or minimize the awareness of particulates, TIC Gums has the solution for you to address your unique beverage formulating challenges and ensure successful instant beverage development.

With its extensive expertise in agricultural processing and food ingredients, ADM offers a broad portfolio including functional, textured, fibrous (Textura™ Fibrous soy) and organic soy proteins. Visitors at IFFA are welcome to try extraordinary creations and furthermore, to take part in seminars run by... Read More

Popped lotus seeds have been pegged as a strong ingredient for the free-from market as they are suitable for people with nut allergies as well as being gluten-free. Akhil Kumar, Founder of Guruji, was launching a range of popped seeds at the show, highlighting its superfood flavors – such as cacao. Healthy... Read More