Clean Label

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Food Ingredients News  14 February 2018

DDW launches on-trend paprika emulsion for orange beverages

14 Feb 2018 --- DDW  “The Color House “ has launched an EmulsiTech cloudy paprika to its portfolio of liquid color emulsions, specifically designed for orange beverages. The non-GM, palm-free, water-dispersible coloring delivers a cloudy orange hue for soft drinks.

Food Ingredients News  14 February 2018

Egg replacer: Kröner-Stärke responds to supply chain pressure

14 Feb 2018 --- In response to the recent egg supply chain pressures on the food industry, Kröner-Stärke has launched its new clean-label egg replacer, REGG-EX, to the European market. This technically advanced and totally natural product allows food processors to simplify bakery formulas and to avoid the use of artificial ingredients whilst maintaining texture and authenticity of the recipe.

Business News  31 January 2018

Health, organic and sustainability key to future confectionery innovation, claims Diana Food

31 Jan 2018 --- At this year’s ProSweets, Diana Food (part of Symrise) was exhibiting a range of innovative fruit and vegetable-based concepts, based on trends around health and wellness, organic and sustainable sourcing. Consumers are continually striving for healthy lifestyle choices but they are not completely committed making any compromise on taste.

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Video Interviews

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01 July 2014

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The Launch of Advantame as a New Sweetening Solution

Advantame was approved for general use as a sweetener in foods and beverages by the US Food & Drug Administration on May 19. Advantame is also FEMA GRAS approved in the United States for use in frozen dairy applications, milk products, beverages and chewing gums. The ingredient has found success in North America and Asia in applications where it is used to enhance various flavours. Advantame also extends the duration of the sweet taste in confectionery.


19 March 2014

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Trends in Innovative Bakery

At Europain, Lesaffre launched a new range of ingredients for flavor that are tailor-made, tailored to customer needs and constraints. New from the company are: live ready- to-use sourdough, fermented devitalized flour and yeast starters. Highly innovative from the company was the introduction of the Inventis concept, containing various bakery ingredient and flavor ideas to approach bakeries with. At the show, the company was highlighting a new “France origin” guarantee to be applied on its products.


12 March 2014

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Novel Coloring System for Chocolates

Barry Callebaut’s IBC brand, specialized in color and printing technology for food applications has launched Power Flowers, a revolutionary method to color chocolate, fillings & compound chocolate. Made from tempered cocoa butter and 40% coloring agents, the Power Flowers enable food professionals to make their own colorfully personalized creations.


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Podcast Interviews

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06 October 2017

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Positioning gelatin on a clean & clear platform

The clean & clear label trend continues to accelerate, with growing consumer demand for simpler products that contain ingredients with a strong tradition and the avoidance of those with chemically sounding names. Ingredient suppliers can benefit by co-developing product ideas with manufacturers, so that they can fully benefit from the functionality of their products. 
With this market background, Gelita is looking to highlight its gelatin products on a clean & clear platform amid this growing demand, with simplicity being a key strategy.    Lucy Gunn spoke to Michael Teppner Global Vice President Marketing & Communication at Gelita about how ingredient suppliers can remain relevant despite formulation efforts to reduce the length of ingredient lists.


28 August 2017

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Symrise expands on clean label flavor platforms

Symrise AG reported strong growth in the first half of the current fiscal year, remaining on track for full-year. The group increased sales in all segments and regions and was once again among the fastest-growing companies in the industry. Robin Wyers spoke to Heinrich Schaper, Executive Board Member and Global President Flavors at Symrise. 


Webinars

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10 November 2017

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Clean Label: More Than Ingredients

This industry webinar looks to the future of healthy eating and the impact on the food industry. See why cleaner labels may just be part of a solution for an expanded consumer definition of health, and why nutrition, social and environmental responsibility will be key to successfully meet long-term consumer needs for healthy food.


23 March 2014

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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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