Top Story

Bühler and Vyncke collaboration will cut carbon emissions to boost climate-smart food production

05 Mar 2021 --- Bühler and Vyncke have formed a strategic partnership to offer low-carbon-emissions food plants, aiming to either become fully carbon neutral in certain operations or cut emissions by 70 percent. The collaboration will massively reduce CO2 in the value chains of several segments, with the initial focus being on cocoa, oat and malt processing with others to follow further...

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Covid-19 Updates

COVID-19 updates

02 Mar 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: 02/03/21 15:45 CET]

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Special Report

Fermentation unlocks ingredient solutions for yeast protein, probiotic tea and heartburn prevention

01 Mar 2021 --- The spice of time is an integral ingredient on its own, used for millennia in fermentation processes to unlock new dimensions of flavor. Today, these biological mechanisms are used in natural solutions that include fermented soy for preventing heartburn, heat-stable probiotics in tea and amino acid-rich yeast protein. FoodIngredientsFirst speaks to key players in the fermentation...

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Key Interview

Cargill-CARE partnership highlights “decade of positive impact” in West African cocoa communities

18 Feb 2021 --- CARE, a humanitarian organization, and Cargill have released their latest partnership successes in a new report highlighting cocoa sustainability. The report details the challenges and progress that has been made in child labor prevention, diversifying income and ensuring food security and nutrition for families. 

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Key Trends

NPD in action: Dairy Trends

Health and clean label remain key consumer drivers for innovation within the dairy industry, with gluten free and no additives/preservatives spotted as the top claims among dairy products (Global, 2020). High/source of protein and lactose free claims are also increasingly applied globally.

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Webinar

Unwrapped: New dairy-based opportunities for immune health

Over the last year, consumers have increasingly sought to improve their immune health, especially via products with strong scientific substantiation. According to FrieslandCampina Ingredients’ webinar, a promising ingredient in this space is bioactive proteins derived from dairy’s whey fraction, such as lactoferrin. The webinar also delves into the latest consumer insights and...

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Video

FrieslandCampina Ingredients looks into the next decade of sustainability in nutritious NPD

FrieslandCampina Ingredients executives Timo Faber and Sjoerd van Sprang detail progress made on the company’s ten-year sustainability strategy: Nourishing a Better Planet. The duo highlight specific targets within this campaign while explaining how each will be measured. From an ingredients perspective, they explore how this new strategy fits with and supports customers’ own...

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THE WORLD OF FOOD INGREDIENTS DIGITAL

February 2021: Confectionery

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