30 Nov 2022 --- The UK poultry industry is growing increasingly concerned over a worsening turkey shortage linked to the escalating spread of bird flu. Now, over half of the country’s free range turkeys have been culled or died, leaving the industry at a loss with Christmas just four weeks away.
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.
In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include a look into the launch of The Fungal Protein Association and examining the trend toward zero percent alcohol ahead of the Christmas season.
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
30 Nov 2022 --- After a last-second deal between Ukraine and Russia to allow maritime transit of food was brokered recently, the agreement is not yielding the expected results, and constant delays are holding up crucial grain crops. “We... Read More
30 Nov 2022 --- Nestlé and Fonterra are partnering on a new project to reduce New Zealand’s dairy farm emissions and develop a commercially viable net zero carbon emissions farm. The project will run for five years with co-partner Diary... Read More
Novella utilizes “plant nutrients without the plant” for botanical ingredients grown outside the field
30 Nov 2022 --- Nutri-tech start-up Novella has leveraged proprietary technology to grow nutritious botanical ingredients while leaving the whole plant out of the equation. This comes amid a rising demand for natural botanicals accompanied by... Read More
30 Nov 2022 --- Sealed Air’s Cryovac brand has secured The Vegan Trademark for its Sealappeal flexible packaging range, adding to its Vegan Quality certification. The product achieved the same by replacing animal derivatives in the food... Read More
Ingredient Focus : Cheese focus: Edam, Gouda and Emmental
According to data from Innova Market Insights, cheese launches showed steady growth in the last few years, with an average annual growth rate of 4% between 2017 and 2021. Four of five Europeans consume dairy at least once a week, with 48% consuming animal-based traditional cheese. Emmental... 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