Top Story

Out of this world eating: Interplanetary food tech bridges future science and sustainable agriculture

22 Sep 2023 --- Sustainable food cultivation adapted to the terraformed Martian environment could advance local farming in similarly harsh climates on Earth, as theorized by scientists and artists exhibiting at the Spacefarming: The future of food event hosted by Next Nature Network in the Netherlands.

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Special Report

Sustainability driving NPD: Suppliers discuss tightening EU restrictions and evolving supply chain...

20 Sep 2023 --- Eco-centric food and beverage ingredient R&D is evolving in stride with significant tech developments in sourcing, production and monitoring. Suppliers are increasingly aware of regulatory shifts that are hastening the implementation and scale up of these advances, particularly in Europe.

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Key Interview

Revo Foods ushers in 3D-printed alternative seafood with “ocean-saving” technology

19 Sep 2023 --- A vegan salmon filet became the first 3D-printed mycoprotein fish product available in supermarkets last week, where it made waves and caused a stir among experimental food lovers curious to try a 3D-printed food. We go behind the scenes of the innovative fish alternative, examining how it came about, the technology that made it possible and how likely it is for future food to...

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Technical Paper

Optimising texture in plant-based foods

There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan...

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Webinar

From Disappointment to Delectable Plant-Based Foods: Winning the Taste Game with Pea Protein

In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and...

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Video

Ingredion culinologist recreates treats in healthier formats

Taking a cue from vibrant, big cities like New York, Ingredion has developed lower sugar and gluten-free fusion food concepts. Global culinologist Maru Harris bridges authentic Korean flavors with a “Waffle House experience” with a snow cheese-fried chicken on a biscuit prototype drizzled with barley tea syrup. Crisp and creamy hummus fries were also on display with a 50% fat-reduced...

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THE WORLD OF FOOD INGREDIENTS

Fun & Functional Snacks Collide

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Event Review

IFT FIRST 2023 review: Plant-based NPD triumphs and sugar-reduced concepts shine in Chicago

At IFT FIRST, which took place July 17 to 19 in Chicago, US, alt-dairy and meat innovations took prevalence on the show floor, with trends in protein and fiber fortification, gluten-free, nostalgic flavors and better-for-you decadence garnering attention. Innovations in sugar reduction were abundant, with allulose and...

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