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    Is the Calorie Content of Certain Foods Being Overstated

    24 October 2012 A recent study, which was conducted by a group from the United States Department of Agriculture (USDA), researchers used a rigorous method for determining the energy value of almonds and found that almonds may have about 20% fewer calories than originally thought.

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Almond Board of California

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When you use almonds in your formulations, you’re not only adding great taste and nutrients; you’re adding a versatile ingredient that consumers demand. Almonds bring the perfect balance to any product, and people are eating them right up. In fact, since 2006, almonds have been the number one nut used in global new product introductions.* So go ahead and serve up some extra appeal with your next product, just make sure almonds are in.
 

*Innova Market Insights, Global New Products Report, 2011.

Articles On FoodIngredientsFirst

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Food Ingredients News 21 February 2018

DuPont debuts new enzyme strengthening solution for bakery

21 Feb 2018 --- DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

Business News 21 February 2018

Tereos: Beet campaign sets new record in France

21 Feb 2018 --- The Tereos beet campaign 2017/2018 has been set a new record in France, with forward planning, innovation and widespread motivation reportedly having driven opportunities in the sugar beet space.

Business News 21 February 2018

Glanbia revenues boosted by performance nutrition, Dairy Ireland sale

21 Feb 2018 --- Global nutrition group, Glanbia, has reported that its revenue from continuing operations rose by over 9 percent for the year for the financial year ended 30 December 2017. Revenues for the year rose to €2.387 billion (US$2944bn) from €2.231 billion (US$2751bn) in 2016, while the company also reported adjusted earnings per share growth of 10.2 percent to 87.11 cents. That was in line with guidance of 7-10 percent growth and marked Glanbia's eighth year of double-digit earnings growth.

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Video Interviews

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21 February 2018

article image Sodium reduced cocoa powders for biscuit applications

Olam Cocoa was showcasing its new dark cocoa powder without added sodium during ISM/ProSweets 2018. The experts in cocoa wanted to give clients an excellent tasting, dark-colored cocoa powder but with less sodium. Following a period of research and development, Olam Cocoa pioneers came up with the premium cocoa powder deZaan D11BK, which according to the company is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium.
Speaking FoodIngredientsFirst during the show, Rinus Heemskerk, Global Head of Product Development & Innovation explained the key points about deZaan D11BK as well as leading trends within the cocoa category.


19 February 2018

article image Drying technologies for fruit snacking innovation

Dried fruit and vegetable ingredients which are also suitable for providing cereal bars and new chocolate ideas that extra crunch and taste are trending. Doehler offers a diverse range of dried ingredients made from high-quality and carefully selected fruits for these products. This entails using gentle drying technology for slices, pieces, powder, fruit granulates or even whole fruits. These most natural ingredients open completely new multi-sensory experiences in the confectionery, baking and snack sector. Bettina Zeuch discusses the company's technology. 


15 February 2018

article image Expansion of Crispy Natural into legume snacks

Paula's latest line with Crispy Natural technology consists of crunchy dried green peas, a great source of protein, which is currently one of the main trends in the category of snacks. It can be an original addition to soups and salads.” Bartlomiej Jagielski of Paula says: “Our Crispy Natural technology allows us to dry at a low temperature but in a positive way, rather than freeze drying, where the products are frozen first. Our products are highly nutritious and we can maintain most the value of fresh fruit and vegetables. We don’t have to add anything to the drying step. So we receive really natural and tasty products. We can dry almost any kind of product, including legumes, which are the latest product in our offering.” 


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Webinars

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19 January 2018

article image Top 10 Trends for 2018: Sweet Inspiration

The leading trends driving development in snacks and confectionery are “Mindful Choices,” “Lighter Enjoyment,” “Positively Processed” and “Going Full Circle.”

Lu Ann Williams, Director of Innovation at Innova Market Insights provides an overview of the key drivers in new product innovation and how they will impact the confectionery and snacks categories.


22 November 2017

article image Top Ten Trends 2018

Innova Market Insights releases its top ten trends for 2018, using its ongoing analyses of global developments in food and drinks launch activity to highlight the trends most likely to impact the food and drinks industry over the coming year and beyond. In addition to the ten trends identified for 2018, key themes from previous years, including clean label, free from, protein content, sugar reduction, gut health and plant-based options will also continue to feature strongly.


17 November 2017

article image A Pouch for Olympic Gold

Athletes typically consume a lot of protein to improve training adaptations and optimize recovery. Therefore they need high quality protein supplements with an excellent taste and a clean formulation. We are going to take a closer look at how these protein supplements can be a practical solution in an athlete’s daily life in preparation for the 2018 Winter Games.


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