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    New Developments in Starches for Clean Label

    11 January 2012 Jorgen Kokke of National Starch on New Developments in Starches for Clean Label.

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Food Ingredients News19 September 2017

Acrylamide: Young scientists receive grant to assess the risks

19 Sep 2017 --- A team of young researchers will examine a possible link between acrylamide and obesity, diabetes and fertility, thanks to a grant from the European Research Council (ERC). Investigating the possible health risks associated with acrylamide is the objective of the ERC Starting Grant, which has been awarded to young researchers at the University of Copenhagen. 

Business News19 September 2017

Mazza Innovation closes US$2.4m financing deal and expands PhytoClean capabilities

19 Sep 2017 --- Mazza Innovation Ltd. has raised Cdn$3.0 million (US$2.4 million) from existing and new shareholders to fund an expansion of operations at its Delta, BC PhytoClean extraction facility. The company has also announced the appointment of three highly experienced senior executives to manage rapidly expanding customer demand for its solvent-free ingredients and PhytoClean extraction process. 

Business News19 September 2017

Nestle youth initiative to develop next generation of entrepreneurs

19 Sep 2017 --- A new initiative from Nestlé aims to create the next generation of front-runners for the company, with the Swiss giant aiming to nurture successful agripreneurs, entrepreneurs and game-changers. Announcing a new ambition for its global youth initiative: Nestlé needs YOUth, the company says that by 2030 it will help 10 million young people around the world have access to economic opportunities.

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18 September 2017

article image Emerging technologies for food and beverage innovation

Marco Schmidt, CTO at Döhler notes the company’s moves into emerging technologies for food and beverage innovation at drinktec. “We are really focus on technology improvement around pasteurization. Here we are talking about gentle pasteurization for different ingredients and gentle processes. So everything where we can avoid too much stress for the product, especially at a B2B level.” He notes an overall shift at the company in recent years, to offering a greater dried portfolio. “We are shifting our portfolio from the liquid area into the dry area too. Especially here we are busy with defining drying technologies and also those after drying, in order to achieve better products for the different industries that we are serving. We are able to try new things and develop new products such as dry smoothies, without any carriers or premium qualities. Now our challenge is to explain to the consumer how a powder can be diluted back with water and have an excellent product that is pure nature.” 


28 August 2017

article image The Surge in Almond Applications

According to new data from Innova Market Insights, California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. Almonds were featured in 38 percent of new food introductions featuring nuts in 2016, a five percent increase from the previous year. Key categories for worldwide almond product launches include confectionery (23 percent), bakery (20 percent) and snacks (18 percent), as well as bars (12 percent) and cereal (nine percent), which together account for 82 percent of almond product introductions.1 In more than 15 forms including almond milk, butter and flour, almonds are one of the most versatile nuts and the nut that is most top-of-mind for global consumers. Molly Spence of the Almond Board of California discusses the key trends.


25 August 2017

article image Inspired Cheese Flavor Innovations

Gold Coast Ingredients presented a diverse range of authentic cheese flavors made from non-dairy ingredients. Mariano Gascon of Gold Coast Ingredients notes: “There are a couple of things driving this trend. One is that consumers are becoming more savvy when it comes to products that they are consuming on a daily basis. They want to ensure that they have full control of what they are consuming.” He also added that while consumers like the flavor of cheese, many don’t want to eat dairy any more. “There is also a big part of the population that has a true allergy to dairy, where they are consuming a lot of cheese analogs. Then you have the lactose intolerants population who cannot eat cheese.” Beyond those drivers, he notes that you can also use these new non-dairy flavor products to modify or complement expensive cheeses into standardized products, to bring authentic profiles. Several applications are possible. “We have seen a lot of growth in cheese analogs that contain no cheese whatsoever. But we have seen a lot of innovation in US snacks recently, where more sophisticated cheese flavors are emerging,” he notes. 


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