Delivering authenticity on a clean label basis

Symrise marks the 150th anniversary of the patent grant for vanillin and talks to us about celebrating vanilla as a well-established traditional flavor and using it in modern food formulations. Known as the “queen of flavors,” vanilla remains a mainstay. Dominik Rzepka, global communications and Laurent... Read More

Froot Pops is a UK-based start-up that is tapping into the healthy indulgence market. The company has two SKU’s which are currently available in 20 retailers in London. Ana Martins, founder and CEO of the brand, says they only uses British-grown raspberries and Fairtrade Belgian chocolate.

The Food Supply company presented a range of cookies, spice blends and ingredients from India. Showcasing the country’s legacy ingredients, Soranjeet Ahudja, company director, explains the importance of bringing these ingredients to life in unusual concepts, such as cumin and carom cookies.

Premium artisan UK ice cream brand Jefferson’s is launching its ice cream Sammies, made with homemade cookies, organic milk and other natural ingredients to bring a contemporary twist to old-fashioned American-style ice cream. It is extremely creamy, bursting with flavor and novel inclusions. We caught up... Read More

Insect farming is touted as a promising pathway to more sustainable food systems and responsible protein production, but Eurogroup for Animals’ insects political adviser, Francis Maugère, warns the emerging industry serves to perpetuate intensive animal farming and its environmental and animal welfare... Read More

Lallemand Bio-Ingredients exhibited its range of yeast ingredients designed for the savory snacking and meat spaces. According to Xavier Puyol, global accounts manager, yeasts are “smart” ingredients that are allergen-free, of non-animal origins, are friendly with religions and are easy to formulate with.... Read More

Michael Robbins, technical sales executive, nutrition at Prinova, discusses emerging ingredients in healthy beverages as consumers increasingly “reevaluate” their relationship with alcohol and demand variety in functional drinks. He also highlights the impact of the cost of living crisis on purchase... Read More

Harnessing the power of Indian heritage and ancient grains, Healicious is a start-up presenting a range of millet concepts such as gluten-free pasta and alternatives to rice or cous cous. Aparna Chainani, co-founder, tells us: “We are making food products from millet. They are incredibly good for you, good... Read More

At Natural Products Expo West (NPEW) we talked to Alyssa Leyva, Cargill’s product line manager for high-intensity sweeteners, about the company’s latest research on its stevia sweetener, finding no significant impact on gut microflora. She also highlighted how another study showed that consuming... Read More

Healy Group is showcasing its ingredient solutions for various applications, including reductions for salt, fat and sugar. Paul Sheldrake, group application & technical director, tells us how key market trends are driven by legislation across the F&B industry, such as HFSS rules. The company presented bakery... Read More

Melt&Marble’s CBO, Thomas Cresswell, delves into the transformative potential of precision fermentation in sustainable food production. He highlights their designer fats’ role in reducing environmental impact while offering comparable health benefits to traditional animal-derived fats. Cresswell outlines... Read More

At Natural Products Expo West (NPEW), we met up with Rivalz Snacks CEO Peter Barrick, who explained how the company used AI to tackle the problems of creating healthy and tasty, better-for-you snacks. The company aims to counter malnutrition by making snacks that taste, feel and do better than currently... Read More

Spanish-founded start-up and foodservice supplier Novameat is harnessing opportunities for chefs in the foodservice arena to take plant-based dishes to the next level. Beatrix Ellis, commercial strategy lead, explains how the company is moving away from stigma-attached ingredients such as methylcellulose to... Read More

Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer... Read More

Resource management and food system change are among the industry’s most pressing issues. We speak with the managing director for DLG’s Competence Center Food, Simone Schiller, about the food industry’s current challenges and the effects of supply chain disruptions on the industry.

Robin Simsa, CEO and co-founder of Revo Foods discusses the company's recently launched plant-based octopus tentacles made from mycoprotein and the technical challenges in replicating conventional octopus’ texture and taste. Robins also tells us about the consumer demand for octopus meat and how recent bans... Read More

Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages.