Related Content

Articles On FoodIngredientsFirst


Business News21 November 2014

ConAgra Foods Lamb Weston Celebrates Grand Opening of Potato Processing Plant in China

21 Nov 2014 --- ConAgra Foods, Inc., joined with distinguished local and regional government dignitaries to celebrate the grand opening of its Lamb Weston potato processing facility in Shangdu, Inner Mongolia.

Food Ingredients News21 November 2014

Cargill Reveals How 2015 Trends Translate Into Chocolate Applications

21 Nov 2014 --- ‘From Clean to Clear Label’, ‘Good Fats, Good Carbs’ and ‘More in Store for Protein’ are three food trends* examined by Cargill’s cocoa and chocolate business. Together with Innova Market Insights, the company has translated the trends into applications for the cocoa and chocolate industry.

Business News21 November 2014

Green Mountain Coffee Roasters Founder Invests $10 Million in the Future of Fair Trade

21 Nov 2014 --- Today Bob Stiller, long-time Fair Trade enthusiast and founder of Green Mountain Coffee Roasters, Inc. (now Keurig Green Mountain, Inc.), and wife Christine Stiller, awarded a monumental $10 million challenge grant to nonprofit organization and leading Fair Trade certifier Fair Trade USA.

More Articles

Video Interviews


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



18 November 2013

article image Trends: Natural Colors

07 November 2013

article image Trends: Sugar Reduction