06 May 2021 --- Despite increasing concerns over animal welfare, when consumers feel guilty about eating meat, they don’t eat less of it. This is according to new research from the University at Buffalo School of Management in New York, US. Researchers say that consumers tend to justify their choice by picking a meat dish prepared more healthily, while the nutritional value of meat provides...
03 May 2021 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the coronavirus-related information and insights you need to guide your business through this challenging period. [Last updated: 03/04/21 10:30 [CET]
03 May 2021 --- The COVID-19 pandemic has impacted most F&B industries, and the flavors sector is no different. During challenging times, consumers seek security through food experiences and opt for comforting and nostalgic tastes. In line with this, “emotional discoveries” are pegged by flavor suppliers as a central theme in the realm of taste.
05 May 2021 --- IFF’s Choozit BC Cultures series is tapping into the lucrative Brazilian pizza market with a clean label solution to control cheese browning and, therefore, the pizza’s visual appeal. “The formulation is designed to assist cheesemakers to create flexibility for their customers, enabling them to achieve a consistent quality pizza cheese in a wide range of ovens...
With consumer preferences shifting toward more sustainable and ethical preferences, plant-based dairy-free alternatives continue to spark the consumer’s interest. Fast-growing product subcategories in this segment are non-dairy cheese, spoonable non-dairy yogurt and non-dairy ice cream & frozen yogurt (Global, CAGR 2018-2020). Well-established ingredients such as almond, oats and...
Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look at how oat ingredients, such as PrOatein oat protein and PromOat oat beta-glucan can be used in new product development, to add both health and functional benefits to your innovative products.
With plant based trends reaching global phenomenon status, the “plant based” definition is ever-evolving. Its rising mainstream appeal will drive expansion to different regions and categories in 2021 and beyond, including accelerated demand for new formats, plant proteins and more sophisticated alternatives. As consumers are powering up on plant protein, opportunities and challenges...
Lycored, a global specialist lycopene-based ingredients for food and beverages, has appointed Tammi Higgins as senior vice president of its Food Division. She speaks to FoodIngredientsFirst about the company’s application-based, go-to-market strategy centered on coloring solutions and taste ingredients targeting health and wellness applications.
EIT Food joins European Carbon+ Farming Coalition to accelerate decarbonized and regenerative food systems
06 May 2021 --- EIT Food, a food “innovation ecosystem” set up by the European Institute of Innovation & Technology (EIT), has entered into partnership with the new European Carbon+ Farming Coalition. The ambitious new coalition... Read More
Weekly Roundup: Azelis enters US flavors market with Vigon acquisition, Ben & Jerry’s namechecks celebrities in new...
07 May 2021 --- This week in industry news, Azelis acquired Vigon International as part of its foray into the US flavors market. Britvic bought Plenish, a UK-based drinks business, in a bid to expand its portfolio of plant-based milks, cold-pressed... Read More
Misinterpretation of food date labels: US study flags consumer confusion over “use by” and “best by”
06 May 2021 --- Misunderstanding food date labeling is common, even when consumers feel confident they know how to read them. Educating consumers about the meaning of the labels has growing implications for food waste and food safety. These are... Read More
06 May 2021 --- Food company and Pringles parent company, Kellogg Europe has invested €140 million (US$168.5 million) in manufacturing capacity to meet the increasing demand for snack brand Pringles with a new production line in its Polish... Read More
Ingredient Focus : What's the scoop on global nutritional desserts?
About one out of three desserts carry a health claim in 2020, with half of the global desserts with a health claim being launched in Europe. Dairy-based Ice Cream & Frozen Yogurt maintain the top position with 37 percent of dessert launches tracked with a health claim in 2020. Meanwhile,... More
Analysis Feature Hydrocolloids innovation
The use of hydrocolloids in food & beverage launches is decreasing globally, featuring a -1% year-over-year decline when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with hydrocolloids is Bakery (18%). In 2020, Soy lecithin is the leading ingredient among the hydrocolloids tracked (19%). The top positionings of global product launches tracked with...View Analysis