04 Mar 2024 --- February marked a month of food tech developments in the cultivated meat space while AI, animal welfare reform and gene-editing for crops were in the spotlight. One of the more significant topics has been the increasing unrest among farmers in Europe and subsequent protests. We also examined sky-high prices in the global chocolate and cocoa market and price hikes and supply...
Non-dairy alternative formulators eye hybrid concepts and dairy price parity as innovation proliferates
28 Feb 2024 --- Globally, non-dairy alternative innovations are gaining traction, with a spike in consumer interest in ethical and sustainable F&B aligning with their health goals. Once restricted to mainly soy milk, plant-based dairy alternatives have expanded to incorporate different bases — almond, cashew, coconut, rice, oat and a diversity of non-dairy spoonable and drinking...
26 Feb 2024 --- The drive toward more sustainable food systems requires a multisolution approach that harnesses the power of new technologies like AI to uncover new opportunities, says Florian Schattenmann, Cargill’s CTO and VP of R&D and Innovation. In this exclusive interview, Schattenmann explains how the global food giant is working to enhance sustainable agriculture and...
Fermentation, our familiar friend from bread and beer, is fermenting a new wave in food: sustainable, protein-packed alternatives! Their magic lies in efficiency. Compared to traditional animal agriculture, fermentation requires a fraction of land and water, slashing environmental impact while offering a sustainable, efficient, and delicious path to a protein-secure future.This Technical Paper is...
Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and...
Discover Springer® Proteissimo™ 102, our new yeast-based protein derived from natural fermentation. Our sustainable ingredient is a high-quality (PDCAAS value 1 = good digestibility), well-balanced (9 essential amino acids), gluten-free, non-GMO and vegan protein source which can be easily formulated without undesirable off-notes and limited color impact.
Biofach 2024: Organic sector spotlights new processing techniques, food innovation and raw materials
The recently concluded Biofach trade fair catering to members of the global organic sector was held in Nuremberg, Germany (February 13 to 16). Food Ingredients First spoke to suppliers, traders and brands active in the supply of raw materials and finished products based on ingredients free of pesticides and intensive...13 Feb 2024 - 16 Feb 2024 Messezentrum 1 90471 Nürnberg, Germany
01 Mar 2024 --- The European Parliament has voted in favor of a landmark nature restoration law amid right-wing pushback and farmer protests. While environmentalists see the new law as a historic opportunity to restore nature in Europe, landowners question how it will be financed. The Nature Restoration Law, a pillar of the European Green Deal, aims to restore at least 20% of the EU’s...
04 Mar 2024 --- As the food and nutrition industries are gearing up to meet at the Natural Products Expo West trade show in Anaheim, California, from 12-16 March, we catch up with Sabinsa, Women In Nutraceuticals (WIN) and Batory Foods to examine the... Read More
04 Mar 2024 --- In a Part 2 interview with Todd Rands, CEO of Elo Life Sciences, he discusses with Food Ingredients First the company’s advancements in its monk fruit sweetener which is slated for commercialization in 2026. This... Read More
04 Mar 2024 --- Scientists in Denmark have formulated a novel protein and meat-like fibers from blue-green algae (cyanobacteria) by using it as a “surrogate mother.” The fibrous strands are expected to be used in plant-based meat or... Read More
04 Mar 2024 --- Olam Agri, an agribusiness in food, feed, and fiber, has acquired Avisen SARL, Senegal’s second-largest poultry feed supplier, for €17.0 million (US$18.45 million). This acquisition marks a step in Olam Agri’s... Read More
Ingredient Focus : Non-dairy alternatives
Innova Market Insights data indicates that dairy alternative launches are on a growth path, featuring an 11% average annual growth rate from 2019 to 2023. Europe accounts for more than half of launches. One of the two launches is dairy alternative drinks. Pea protein, fava bean protein and potato... More
Analysis Feature Hydrocolloids innovation
Innova Market Insights data shows that in global food & beverage launches, there is an increase in stabilizer use with a 3% year-over-year growth when comparing the years 2022 and 2023. Within this trend, the Bakery category emerged as the leading category segment with 21% of the total launches in 2023. Xanthan Gum was the leading stabilizer ingredient.View Analysis