29 Nov 2022 --- Dutch farmers are facing a new dilemma in the ongoing fight with government. They have been told to either make farms more sustainable or risk facing a compulsory buy-out situation – which would see the government directly buying livestock land to reduce “undesirable emissions” so that farms fall in line with EU targets.
23 Nov 2022 --- Hybrid protein food products are retaining their position as an attractive market opportunity, as more consumers reduce their animal ingredient intake. Suppliers believe that hybrid products meet the demand for sustainable, healthy nutrition while offering authentic flavors and familiar textures that meat-eaters know and love.
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...
Döhler has developed fiber-based ingredients, such as a prebiotic topinambur (Jerusalem artichoke) juice powder, which delivers inulin to the digestive system. Thanks to its typical fruity and malty note, topinambur harmonizes with other ingredients when it comes to taste while also ensuring a pleasant mouthfeel.
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
29 Nov 2022 --- Nestlé could be potentially divesting its peanut allergy treatment Palforzia following slower than expected adoption by patients and healthcare professionals. Nestlé expects the review to be done in the first half of... Read More
29 Nov 2022 --- Israeli start-up ChickP has developed a chickpea protein isolate designed for plant-based ice cream. The company joined forces with ice cream manufacturers Vaniglia to create a prototype of plant-based ice cream based on... Read More
29 Nov 2022 --- PLT Health Solutions has begun offering its Rhodiolife Rhodiola rosea ingredient in a water-soluble form to US markets. According to the company, this has the potential to dramatically expand the types of consumer products into which... Read More
29 Nov 2022 --- India will become Barry Callebaut’s largest chocolate-producing market in the Asia Pacific region following the opening of a new factory based in Neemrana. Due for completion in 2024, the operation signals the chocolate and... 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