29 May 2020 --- DuPont Nutrition & Biosciences has launched its latest enzyme solution for adjunct liquefaction: AMYLEX 6T. The enzyme enables numerous business gains for breweries and distilleries alike, according to DuPont, including the ability to expand into new segments with locally-sourced raw materials, improve productivity, maximize yield, ensure consistent quality and ultimately...
29 May 2020 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this daily news feed for the coronavirus related information and insights you need to guide your business through this challenging period. [Last updated: 29/05/20 12:00 CEST]
25 May 2020 --- Organic food production is expected to branch out into new and indulgent categories. With this success, quality control must remain tight, as cases of labeling fraudulence have been reported in some markets. During a time of global uncertainty, the peace of mind that organic foods bring to consumers with its stringent regulations and inherent naturality should not be...
26 May 2020 --- Moving toward a slaughter-free world is under the spotlight as the coronavirus pandemic pushes the needle on plant-based versus traditional meat and dairy diets. Henrik Lund, CEO of Naturli’, a Danish plant-based food brand, declares “we are in the middle of a dietary revolution,” driven by Millennial and Gen Z consumers who actively pursue the health benefits of...
Consumers’ lifestyle choices and ethical considerations are driving the market towards offering a broader range of vegan food and beverage options. This is reflected by an average annual growth of 23 percent in global product launches with a vegan claim between 2015 and 2019. Vegan food and beverage products are often accompanied by gluten-free and clean label claims.
Flavors are more than ever at the center of new product innovation as ethnic flavors continue to expand globally. Meanwhile, storytelling is key to engaging with consumers. Health is top-of-mind for consumers while wellness flavors such as botanicals continue to thrive. At the same time, indulgence remains a key aspect that is reflected through the rise of brown flavors, combinations of flavor...
FrieslandCampina Ingredient is set to launch a new platform, Biotis, which is centered on gut health alongside other all-encompassing wellness benefits such as immune health, sleep health and maternal health. In line with the platform launch, the company is unveiling Biotis GOS as a leading ingredient within its gut health range.
NewsBite Podcast (May 25-29): Kerry unveils new range of flavor modulators, Cargill flags rising consumer...
FoodIngredientsFirst is back with another NewsBite podcast, where you can catch up on the most important industry-related news and information from the past few days. This week, Kerry debuted a new range of “suitable for organic” flavoring modulators, ahead of updated EU regulations for organic F&B products set to take effect next year. Meanwhile, Cargill’s global FATitudes...
29 May 2020 --- Almost three quarters of consumers worldwide plan to eat and drink healthier as a result of the pandemic, according to Beneo. While taking into consideration the opportunity to tailor NPD amid shifting consumption patterns, the... Read More
Weekly Roundup: Ajinomoto expands Canadian presence, UK consumers reduce meat intake during COVID-19
29 May 2020 --- This week in industry news, Caldic Canada revealed it will become the exclusive distributor of Ajinomoto Health & Nutrition North America and Fresh Del Monte Produce announced its subsidiary Fresh Del Monte Japan officially began... Read More
29 May 2020 --- Supplier of fermentation-based bio-products, CJ BIO, officially inaugurated a US$50 million natural flavor ingredient manufacturing facility in Jombang, Indonesia at a recent opening ceremony. The new production facility will allow CJ... Read More
29 May 2020 --- The second World Food Safety Day (WFSD) will be celebrated on June 7 to draw attention and inspire action to help prevent, detect and manage foodborne risks. Following the first celebration of the event in 2019, this year’s WFSD... Read More
Ingredient Focus : Hydrocolloids space heats up amid plant-based boom
Hydrocolloids are used in a myriad of products, countries and parts of the processed food supply chain. Competition in the “convenience” market is expected to further intensify with new innovative techniques to produce and position the hydrocolloid products. Meanwhile, growth in the... More
Analysis Feature Hydrocolloids innovation
The use of hydrocolloids in food & beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top category of global product tracked with hydrocolloids was Bakery (20%), with maltodextrin being the leading hydrocolloid among the hydrocolloids tracked. The top positionings of global food & beverage launches tracked with...View Analysis