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    Market Opportunities in Krill Oil

    18 May 2017
    Aker BioMarine recently reported how the company managed to grow sales and improve operations in the still-challenging omega-3 market, and continues to heavily invest in new technology and the development of new krill-derived products. Matts Johansen, CEO of Aker BioMarine, is satisfied with the result, but admitted that 2016 was still a challenging year for the company. Johansen said. “Although 2016 was a good year for Aker BioMarine, we posted slightly negative earnings after tax. The investments needed to build a supply chain for krill-based products, the resources needed to innovate and document their biological effects, and the time needed to develop new markets are reflected in our earnings.”

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Food Ingredients News 05 December 2017

Algaia and AIDP launches next generation seaweed extract for dessert applications

05 Dec 2017 --- Algaia has launched a new alginate line, Satialgine DVA, which is said to be the next generation of seaweed extract for premium dairy and non-dairy dessert applications. 

Food Ingredients News 23 January 2017

Key Interview: Krill Oil is Game Changer in Omega-3 Space

23 Jan 2017 --- Leading krill oil supplier Aker BioMarine is looking to R&D and innovation in order to differentiate its products within the crowded Omega-3 space. CEO of the company, Matts Johansen believes innovation is certainly necessary in this space, as omega 3 players look to stand out in a market that is only just starting to recover from years of overcapacity and negative press coverage.

Business News 06 October 2016

Firmenich Sales up Over Six Percent

06 Oct 2016 --- Firmenich which has reported full year sales were up over six percent and has published a wide-ranging Performance and Sustainability report. The world's biggest private flavor and fragrance company has reported sales of CHF 3.2bn ($3.28bn), up 6.3 percent, in its full-year financial results. Highlights of its year, detailed in the report, according to Firmenich include the 29 patent applications it applied for; its environmental goals for 2020; and the advancements it has made in biomarine science.

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Video Interviews


07 March 2018

article image Creating gummy bears at home

Mr. Candy Baker (Switzerland) offers a Marshmallow Mix to make yourself with a raspberry & vanilla flavor. “With this mixture you can make your own marshmallows quick and easy yourself at home.” At ISM, the company also presented the concept to Make Your Own Gummi Bears Candy at home. Alexandra Bisaz Mr Candy Bakery explains: “We offer a mix to very easily make gummi bears at home. All you need is boiling water, with three mixes inside (apple, lemon and strawberry flavor) and also there is a mold inside. You pour the water and the mixes into the mold and after 30 minutes it is finished and you can eat them. It is based on a very typical preparation with gelatin.”

05 March 2018

article image Social media and food

Decocino is the leading baking decorations maker in Austria and the no. 2 in Germany [after Dr. Oetker]. At ISM, the company presented the new Decocino Metallic Spray, which allows for the creation of magnificent colorful and shiny effects. At ISM, the company partnered with renowned online TV vlogger Sally Özcan, who presented bakery concepts using the company’s product solutions. She speaks about the role for social media in food marketing and bakery trends. 

05 January 2018

article image The launch of a new butter alternative solution – Vandemoortele

Vandemoortele highlighted its Baker's Pure Gold solution, an alternative to butter for pastry applications, at FiE 2017. “We launched Baker’s Pure Gold earlier this year and we saw that butter prices have risen really high this year, so we thought, ‘let’s work on an alternative which is equal in taste’,” says Karel Piron. In development for a couple of years, Baker’s Pure Gold is marketed as the best butter alternative on the market. It is mainly based on vegetable oils and fats and a part of butter. The melting profile is claimed to be “exactly like butter,” as are the mouthfeel and the taste profile.

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