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Regulatory News19 December 2014

Kraft Foods Group Announces Appointment of John Cahill as CEO

19 Dec 2014 --- Kraft Foods Group, Inc. announced that its board of directors has named John Cahill, Chairman of the Board of Directors, to the position of Chairman and Chief Executive Officer of Kraft Foods.

Food Ingredients News19 December 2014

Rising Protein Trend Will Continue to Drive Demand in 2015

19 Dec 2014 --- Volac, one of Europe’s leading manufacturers of nutritional whey proteins, predicts the appetite for protein, in particular dairy proteins, will continue to drive the sports nutrition category into 2015 and beyond. And as already witnessed, this will ultimately lead to a bigger demand for protein-fortified everyday products to meet the growing demand from mainstream consumer markets.

Food Ingredients News19 December 2014

Limagrain Launches New Solution to Substitute Salt Within Bread

19 Dec 2014 --- The reduction of salt is a key issue within the bakery market. Every expert knows the challenge of reducing salt while preserving the dough properties and the finished product. Limagrain Céréales Ingrédients (LCI) has developed ‘StopSalt’, a new solution to substitute salt within bread, sliced bread or viennoiserie that allows a significant salt reduction of up to 25% while keeping both the dough properties and the finished product.

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18 December 2014

article image New Applications for Microalgae Products

Microalgae supplier Allma showcased ground-breaking food and beverage concepts that harness the benefits of sun-grown Chlorella at Health Ingredients Europe 2014. Working with its industry partners, Allma has developed a series of innovative recipes that incorporate Chlorella in order to demonstrate that “the Next Generation of Foods will be Green.” Applications on display at HIE included Bubble Tea, olive oil, a savoury spread and chocolate – all enriched with Allma’s premium quality Chlorella powder.


15 December 2014

article image The Challenges of Creating an Allergen Free Spice Range

Dutch Spices utilizes a very clean and strict monitoring procedure in order to allergen-free products. The company’s products comply with the strict VITAL standard and this means no allergens or ingredients that could possibly cause cross-contamination.


08 December 2014

article image New Solution to Reduce Sodium in Meat

At HiE 2014, Jungbunzlauer addressed two top industry trends: tasty stevia sweetened drinks and sodium reduced meat products. Over 50% sodium reduction can be achieved by combining Jungbunzlauer’s potassium lactate blends and sub4salt cure, the first stable sodium reduced curing salt substitute. A reduced sodium hot dog concept was presented at the show.


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Webinars

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18 November 2013

article image Trends: Natural Colors


07 November 2013

article image Trends: Sugar Reduction