Top Story

Kerry exec sheds light on global egg price hikes amid avian flu outbreaks, industry alternatives spotlighted

16 May 2022 --- The egg industry has suffered significant disruption recently, leading to dramatic price increases globally. Jacques Georis, global R&D director for Enzymes & Fermentation at Kerry, speaks to FoodIngredientsFirst about how this has impacted manufacturers looking for cost-optimized and price-stable solutions. 

Special Report

Holistic food trend: Stress and sleep management gather speed as consumers seek out wellness “made easy”

11 May 2022 --- Fundamental shifts in wellness are being seen across many F&B applications as consumers seek out “the best of the best” while investing in their health and the planet’s health. FoodIngredientsFirst speaks to suppliers navigating the wellness sectors and evolving consumer demand and purchasing power. 

Technical Paper

Improving the Dispersibility and Emulsifying Properties of Micellar Casein to Replace Sodium Caseinate

This technical paper describes how ICL’s JOHA emulsifying salts improve the dispersibility and emulsifying properties of micellar casein to replace sodium caseinate in dairy creamer applications.

Webinar

Game-changing plant proteins for meat alternatives

During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.

Video

Natural Colors: Unique technology for demanding food applications

When it comes to food coloring, manufacturers are always looking for natural solutions that provide bright and stable results. With its VIVAPIGMENTS® line of products, CAPOL introduced natural color pigments based on a patented manufacturing technology. The secret is in a combination of natural color extracts and rice protein.

NEWSBITE PODCAST

NewsBite Podcast (May 9 - 13): Kerry invests US$36M in South African food facility

This week, Kerry research revealed that sustainability and health are the key drivers for flexitarians. The taste and nutrition company also opened a new facility in South Africa as it aims to “reinvigorate forgotten traditional dishes.” Barry Callebaut revealed plans to meet the increasing demand for premium chocolate indulgence as it expands its markets in Africa.

THE WORLD OF FOOD INGREDIENTS DIGITAL

Future-Forward Ready Meals

In this edition you will learn more about:

• Top Five Ready Meal Trends, Artisan Bakery, Dairy Enhances Plant-Based Meals
• Top Five Packaging Trends, Nourishing the Nutri-Score, Preventing Ice Crystals in Frozen Foods, Premiumization in Post-Pandemic Ready Meals
• Health Claims Regulation, Gluten Labeling in Latin America, Collagen & Social Media, Dairy Expands Nutritional Applications
• View from the Top: Symrise, Jean-Yves Parisot, President Taste, Nutrition & Health

Event Review

Anuga FoodTec 2022 Review: Digital tech enhances food packing efficiencies

Automation, AI and augmented reality technologies were among the innovations on display at Anuga FoodTec 2022. Hosted in Cologne, Germany, from April 26-29, companies showcased a huge range of food processing and packaging equipment, with a focus on recyclable, monomaterial packaging designs.

26 Apr 2022 - 29 Apr 2022 Cologne, Germany