From The World of Food Ingredients

Total Records Found:144

From Twofi Jan 04,2012

Maximizing Fruit’s Potential

Besides conventional techniques to maintain the healthy bioactive constituents in fruit, as much as possible, new alternatives can be used either as a substitute or in combination with classical measures.

From Twofi Jan 03,2012

View From The Top: Stéphane Dondain, Ceo, Nexira

The Iranex Group, which is still privately held by the 3rd generation of the Dondain family, has undergone a recent rebranding to merge CNI (Colloïdes Naturels International) and Bio Serae Laboratories under the newly formed Nexira banner.

From Twofi Jan 03,2012

Industry InnovatiIon - Fiber as Nature Intended

Sugarcane dietary fiber as an all natural whole cell product.

From Twofi Jan 03,2012

Industry Innovation - Sweet Perfection

Natural flavoring range provides sugar-like sweetness and masks the aftertaste of stevia and high intensity sweeteners (HIS)

From Twofi Jan 02,2012

Soy: Targeting the Flexitarian

Solae CEO Torkel Rhenman discusses the eventful soy business environment, as a new part-time vegetarian consumer provides new market opportunities.

From Twofi Jan 02,2012

Industry Thoughts - Whats hot for 2012

Key executives from across the ingredient spectrum offer their perspectives. How will the industry cope with the growing and aging population and is the new Danish “fat tax”a sign of what’s to come?

From Twofi Jan 02,2012

THE SUPPLIER VIEW: Preventing a Taste Backlash

Product reformulation for either health enhancement or cost reduction amid escalating commodity prices is a balancing act, with the threat of a consumer backlash always existing. But those days are long gone and consumers expect to not be losing out on taste,” says Adam Anderson, Research & Development Director, Kerry Ingredients & Flavors EMEA.

From Twofi Nov 21,2011

Future Dairy Opportunities

Key executives at companies from across the food ingredient spectrum offer their perspectives on the dairy segment. How can the industry respond to sustainability calls and health claim woes?

From Twofi Nov 21,2011

Whey Partnerships Blossom

Arla Food Ingredients CEO Henrik Andersen discusses expansion plans at the company, as well as innovative ingredient development for both nutritional and cost reduction purposes.

From Twofi Nov 21,2011

THE SUPPLIER VIEW: Color Formulation

Interview with Lionel Lesegretain From Naturex

From Twofi Nov 21,2011

View from the top Nov 2011

Roquette, the number 2 starch player in Europe, continues to invest in cutting edge innovation to meet emerging consumer demands. The company still claims to spend 3% of turnover on R&D.

From Twofi Nov 21,2011

Industry Innovation - Sweet Combinations for Stevia

Combining steviol glycosides with sucrose and/or fructose provide meaningful calorie reduction potential without compromising the naturalness of the sweetening blend.

From Twofi Nov 21,2011

Industry Innovation - The Market In-Between

As food and pharma move closer towards each other, there are challenges and risks for manufacturers of functional foods.

From Twofi Nov 21,2011

New Formulation Solutions

A look at the nominees for this year’s FiE Most Innovative Food Ingredient Award finds the increasingly popular natural/clean label, sustainably sourced and convenience trends to dominate.

From Twofi Nov 21,2011

Competitive Proteins Challenge Soy Dominance

Soy protein has dominated the vegetable protein category for many years and manufacturing levels still dwarf those of alternative proteins. But the future for this sector is not without its concerns.

From Twofi Nov 21,2011

New Flavor Forces For Dairy

The dairy category has been renowned for its functional health innovation, in particular for digestive/gut health and bone health, but flavor innovation for all dairy product categories also continues to be a strong driver for new product development. This is indicative by some unique ingredient inclusions and flavor offerings continually emerging from around the globe.

From Twofi Nov 17,2011

Generic Health Claims and EFSA – The Industry View

The trade association has called on the European Commission and Member States to reassess the criteria to ensure that all of the available data is considered, and not accept “the pharmaceutical approach with the reliance on intervention trials which appears to be followed by EFSA.” EHPM Chairman Peter van Doorn spoke to The World of Food Ingredients on the current EU claims environment.

From Twofi Nov 17,2011

New Product Innovation

New Product Innovation, brought to you by Innova Market Insights

From Twofi Oct 24,2011

THE INDUSTRY VIEW: Success With EFSA Claims

Ruedi Duss at CreaNutrition describes the recent positive EFSA [European Food Safety Authority] opinion of products with oat beta-glucan for the reduction of cholesterol as a powerful benefit that can be added to a wide range of final products including cereals, bakery products and beverages and more products to become an integral part of the daily diet.

From Twofi Oct 02,2011

More Than Just Theory

Since March 2011, the German Institute of Food Technologies (DIL e.V.) has been undertaking research in the field of starter cultures exclusively for Frutarom Savory Solutions GmbH. The World of Food Ingredients spoke to Dieter Albers, Manager R&D at Frutarom Savory Solutions Europe, about the background to this collaboration.

From Twofi Oct 02,2011

Bringing Sustainability to Vanillin

Despite the chemical connotations that vanillin draws, Rhodia is increasingly aiming to position itself as an ingredients supplier and is highlighting a new extraction process to meet the natural trend.

From Twofi Sep 27,2011

View From The Top Sept 2011

John Moloney “We think there are good opportunities around the sport, fitness and healthy aging trend, particularly in the developing economies.”

From Twofi Sep 27,2011

The Functional Potential of Oregano Sept 2011

Post-distillation material can be used for producing an extract which shows high antioxidative capacity and can be used very effectively as a natural preservative in foods and feeds.

From Twofi Sep 27,2011

Flavor Freshness in Powder Form Sept 2011

Post-distillation material can be used for producing an extract which shows high antioxidative capacity and can be used very effectively as a natural preservative in foods and feeds.

From Twofi Sep 26,2011

Successful Sodium Reduction

Humans are physiologically unprepared for the amount of sodium found in manufactured foods in the modern food supply, contributing to the diet related diseases observed today.