Clean Label

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Food Ingredients News 25 April 2017

Key Interview: Symrise Addresses Premium Indulgence Trend in Savory

25 Apr 2017 --- As a result of globalization, consumers’ social and culinary horizons have broadened considerably over the past years. Increased exposure to new cultures and cuisines has whet consumers’ appetites for novel flavors, textures and food combinations, and this culinary curiosity, in combination with increased awareness and expectations of the healthiness and sourcing of food products, is putting suppliers’ skills to the test.

Regulatory News 13 April 2017

Food Colors: Major Gains From Company and Consumer Collaboration

13 Apr 2017 --- How we perceive what we eat and drink is greatly influenced by food's color, which can be either natural, or enhanced in the production process. The European Commission's Joint Research Centre (JRC), in close collaboration with the University of Stuttgart, has reviewed legislation applicable to food colors in the EU and the US. The review highlights the most important differences and suggests ways to increase regulatory coherence.

Food Ingredients News 03 April 2017

Tate & Lyle Extends Clean-Label Portfolio with Launch of Tapioca-Based Starch in EMEA

03 Apr 2017 --- Tate & Lyle PLC have announced the introduction of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products.

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Video Interviews

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26 September 2014

article image Sourcing Ingredients for Coloring Foods

“Our coloring foods bring color to 25 billion servings of food per year. While this seems like a large number, if you compare it to the world population, there is still plenty of room to grow. But, if you look at the actual number of acres that we need, it is a relatively tiny amount, because it all comes down to the seeds we use. If you grow fruits and vegetables that innately have very high concentrations of color, the yield is very high,” say Frederik Hoeck, Joint Managing Director of GNT.


08 September 2014

article image New Concepts With Innovative Dairy Ingredients

Arla Foods Ingredients has developed a processing solution – based on a Nutrilac protein derived from milk – that enables producers of Greek yogurt to use their acid whey to make products such as fermented beverages, whey drinks, desserts and spreadable cheese. The process enables Greek yogurt manufacturers both to reduce waste and generate income – cutting costs and boosting profits at a stroke.


18 July 2014

article image New Developments in Modified Starch

Penford Food Ingredients has launched PenNovo FR. The non-GMO, potato-based starch system can replace up to 50 percent of solid fat in certain applications. The modified food starch offers a host of health benefits for adults and children. It can be used for caloric and fat reduction, and is cholesterol-free. Beyond health benefits, PenNovo FR caters to consumers with food restrictions, and is gluten-free, non-allergenic, Halal and Kosher.


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Webinars

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23 March 2014

article image 5 Key Ingredient Trends

Five prominent ingredient trends have been identified in 2014, with impact for both manufacturers and suppliers: More with Less (lowering waste and cost), Away with the Demons (sugar and salt reduction) , Go Natural (removing artificial colors), Bridging the Protein Gap (new protein sources) and EFSA Survivors (approved health claims).


Technical papers

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26 August 2014

Formulating gelatin-free yogurt with a new cost-effective ingredient

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ETENIA 457 maltodextrin offers a unique gelatin replacement solution in yogurt. It efficiently replaces gelatin without compromising sensory properties or stability, while meeting the dietary requirements of kosher, halal and vegetarian/vegan.

03 June 2014

Extending the shelf life of food products containing fruit

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How URC® ingredients are key to mitigating moisture transfer by controlling water activity in baked goods, cereals and snacks, while delivering exceptional taste.

05 May 2014

Non-GMO ingredients

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Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has published a new fact sheet entitled “Non-GMO Ingredients - Move to the forefront of the non-GMO trend with Ingredion.”

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