02 Dec 2022 --- Insect-consumption advocate Woven has scored a crucial win in its fight to have insect protein recognized as a part of the human food chain. After various post-Brexit woes, Woven’s lobbying to UK Parliament to accept the inherent safety and value of insects has resulted in an agreement that potentially paves the way for insect protein to become a primary industry. Following...
30 Nov 2022 --- Dairy innovation trends have branched out to incorporate regional adaptations of consumer favorites, the deeper integration of artificial intelligence (AI), and texture and functionality playing an increasingly important role in the dairy arena.
Onion Concentrate: The Unlimited SolutionHow do you create more taste with fewer ingredients? If this is your top priority challenge to solve, Umami Onion Concentrate is a multi-functional and clean-label ingredient that boosts the overall flavour profile of your food. Eliminate e-numbers, and elevate taste. Read on to find out how.
As the plant-based market grows, so do the offerings! Traditional dairy products are being reimagined with plant-based ingredients, and new innovations are always hitting the shelves. Natural colors are a great match for plant-based dairy applications, however, there are still important things to consider when choosing a natural color. This webinar will give you an in-depth look at how to choose...
Leo Koning, community manager at The Protein Community & Food Valley, tells us how they support “game-changing” and innovative start-ups to grow in the plant-based field by connecting them with larger companies. He also notes that locally produced products are trending while the COVID-19 pandemic has been a key driver of the plant-based trend.
This week’s NewsBite episode spotlights ingredients in high demand in the run up to the festive period. Yogurt alternatives and chickpea proteins came into focus, and chocolate innovation is set for expansion in India. Meanwhile, net-zero traftes in the food sector were also highlighted.
In this edition you will learn more about:
- Demand for High-Protein Dairy, Dairy vs. Non-Dairy Flavors, Snacking Innovation
- Growth in the Yogurt Segment, The Cost of Living Crisis, Top Claims in Fiber
- Carbon Footprint of Plant-Based vs. Dairy, Savory Vanilla Flavoring, Dairy Stabilizers
- Sustainable Colors, Balancing Sodium, Allergen Swab Testing, Skin Nutraceuticals
- View from the Top: FrieslandCampina Ingredients, President, Herman Ermens
Industry members shone a light on their latest introductions of clean label goods, including indulgent gluten-free desserts, vegan cheeses and novel food supplement formats at the Free From Functional Foods Expo in Amsterdam, the Netherlands (November 22 to 23, 2022). NPD has proliferated in the “free-from”...22 Nov 2022 - 23 Nov 2022 RAI Amsterdam
02 Dec 2022 --- This week in industry news, Loryma is expanding its capabilities in plant-based using its wheat starch ingredients, and bee-free honey is on track for a 2023 European launch. Ingredion and InnovoPro inked a distribution deal to scale... Read More
02 Dec 2022 --- After EU regulators deemed the European Commission decision to ban titanium dioxide a “manifest error” of assessment, the status of TiO2 is being questioned once again. However, industry has been moving away from the... Read More
02 Dec 2022 --- Addressing a changing global regulatory landscape for F&B players, Kerry has launched a digital tool designed to support manufacturers in optimizing the nutritional profile of products while being aware of the various... Read More
02 Dec 2022 --- Ninety-five percent of plant-based consumers have “increased or maintained their plant-based spend versus the prior year,” according to research conducted to understand plant-based shopper behavior and sentiment better. Read More
Ingredient Focus : Natural colors spotlight
According to data from Innova Market Insights, growth in product launches with natural colors averaged a 2% rate between Jul 2017 and Jun 2022. The launches were mainly present in Europe (36%) and Asia (26%) with the Bakery and Confectionery categories leading in use. The most used natural color... More
Analysis Feature Dairy innovation
Dairy food & beverage launches are decreasing globally, featuring a -3% year-over-year decline when comparing 2020 H2- 2021 H1 and 2021 H2- 2022 H1 launches. In 2021 H2- 2022 H1, the top subcategory of global dairy product launches was Dairy-Based Ice Cream & Frozen Yogurt (20%). In 2021 H2- 2022 H1, Sodium Chloride (18%) was the leading ingredient among dairy food & beverage launches. The top...View Analysis