Related Content

Articles On FoodIngredientsFirst

Collapse

Food Ingredients News26 November 2014

New Case Study: Successful Launch in Specialty Salt Category

26 Nov 2014 --- Salt of the Earth Ltd.’s innovative Salt-N-Easy, the new chefs’ secret for roasting vegetables, poultry and fish, gained incremental sales and market share in the Israeli specialty salt products market in less than four months.

Business News26 November 2014

Balchem Announces Investment in Agglomeration Technology

26 Nov 2014 --- Balchem Corporation has announced that its SensoryEffects business segment will make a multi-million dollar investment in agglomeration technology and production equipment to complement its market leading capabilities in drying and blending of emulsified powders for various markets.

Regulatory News26 November 2014

Novel Foods: EU MEPs Call For Moratorium on Nano-Foods and Labeling of Cloned Meat

26 Nov 2014 --- Draft plans to encourage food innovation via a new, simplified authorization procedure for novel foods were approved by the Environment Committee on Monday. MEPs nonetheless amended the text and proposed a moratorium on the use of nanomaterials in food, based on the precautionary principle. They also added provisions for compulsory labelling of cloned food products.

More Articles

Video Interviews

Collapse

14 November 2014

article image Key Trends in Energy Drinks

In Paris, Wild highlighted convincing fruity aromatic products for energy drinks with juice, the so-called “Juiced Energies”, a category that is established on the market and further growing, as well as new taste revolutions such as the Sour Energy range.


23 October 2014

article image Novel Egg Replacement in Bakery Products

Arla Foods Ingredients offers a toolbox of natural improvement solutions offering bakers optimised production processes, better quality end-products, reduced waste and cleaner labels – all at the same time. The ingredients are designed to provide industrial bakers with smoother and more efficient processes, promising easier handling of dough, batters and fillings. They also provide excellent stability, with the ability to lock in the air whipped into batters and the water kneaded into dough, resulting in optimum freshness, texture and resilience throughout a product’s shelf life.


03 October 2014

article image Combining Proteins for Optimal Nutritional Delivery

Combining dairy and vegetarian proteins holds strong potential in developing the nutrition and performance products of the future. Bruno Gehin at Roquette discusses the latest research in combining proteins.


More Videos

Webinars

Collapse

18 November 2013

article image Trends: Natural Colors


07 November 2013

article image Trends: Sugar Reduction