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Givaudan: Plant-based dairy category bolstered by pandemic

22 Sep 2020 --- One in four consumers say they’ve consumed more plant-based dairy than pre-pandemic. That is according to Sophie Davodeau, innovation director for sweet goods and dairy EAME at Givaudan. “Of course, plant-based food was an underlying trend before COVID-19, but now, with a more significant focus on health, categories like plant-based dairy have become more...

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Covid-19 Updates

COVID-19 updates

21 Sep 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: 21/09/20 10:45 CEST]

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Special Report

Beverage NPD blossoms with international flavors, wellness ingredients and “sensorial surprises”

21 Sep 2020 --- The beverage space is brimming with new international flavor combinations, wellness-elevating functionalities and “sensorial surprises.” Suppliers share insights with FoodIngredientsFirst on burgeoning cross-category trends alongside new formulation opportunities in low- and no-alcohol drinks for conscious consumers.

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Key Interview

Chocolate renaissance embraces keto-friendly and functional ingredients

07 Sep 2020 --- Confectionery is undergoing a “chocolate renaissance,” according to chocolatier Theobroma Chocolat. The company details an uptick in product launches containing nutritionally functional, indulgent ingredients, tailored to fit specific dietary needs, such as keto. In business expansion developments, it is set to build a factory in Saint-Augustin-de-Desmaures, Canada,...

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Technical Paper

Sodium bicarbonate: A useful ingredient for beverage market

SEQENS Mineral Specialties produces high-quality Sodium bicarbonate grades.Sodium bicarbonate (E500ii) is a useful ingredient for beverage market and especially for powder drink formulations (effervescent power with an acid agent). A study is carried out to select the best acid/base couple and a sensory analysis is used to measure the satisfaction of the consumer.

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Webinar

The rise of plant-based proteins

The booming interest in alternative proteins is driven both by shifts in buyers’ lifestyles and a deepening awareness of the importance of health and well-being. As the trend expands from niche to mainstream, consumer expectations for plant-based products continues to grow, and this presents a host of challenges for food producers. From taste and texture, to nutritional profile and visual...

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Video

Formulating with pea-powered protein and functional flours

Ingredion's range of solutions has expanded in line with the prevalent plant-based movement, which is inspiring formulators to explore new alternative protein pathways. Séverine Bensa, Plant-Based Protein Platform Lead EMEA at Ingredion, highlights the US-based ingredient supplier's innovations, Vitessence Pea Protein and Homecraft flours.

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NEWSBITE PODCAST

NewsBite podcast (Sep 14 - 18): Givaudan hails plant-based fish and seafood products as “the next big thing”

In this week’s NewsBite we recap some of the latest industry-related stories from the last few days. Highlights include the exploration of an untapped plant-based segment poised for growth and the formulation of dairy-free chocolates leveraging “completely different production techniques” that deviate from the industry norm. Meanwhile, as industry’s carbon neutrality...

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Latest Headlines

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Olam Cocoa hits 100% traceability target across global supply chain

22 Sep 2020 --- Olam Cocoa has achieved 100 percent traceability of directly sourced cocoa across its global supply chain, a commitment first started five years ago. The company can now track approximately 12 percent of the world’s cocoa beans... Read More

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Future Food-Tech Summit: Cargill weighs in on “tug-of-war” between meat and plant-based proteins

22 Sep 2020 --- “Big Food” businesses – established players in the protein market – are notably making fast moves into the dynamic arena for meat alternatives.

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Fair Trade USA launches #JustOneCup campaign as coffee prices reach 13-year low

23 Sep 2020 --- Fair Trade USA is rallying consumers to choose fair trade coffee to protect farmers from declining prices due to the COVID-19 pandemic. The North American certifier of fair trade products is highlighting actions taken by industry with... Read More

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3D-printed milk: Researchers develop low-temperature technique to preserve nutrients

22 Sep 2020 --- Milk-based products can now be 3D-printed at room temperature without additives, thus preserving its temperature-sensitive nutrients while appealing to consumers on the hunt for clean labels.

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TOP STORY FROM NUTRITION INSIGHT

Chr. Hansen breaks into HMO arena with €310m Jennewein acquisition

22 Sep 2020 --- Chr. Hansen will acquire all of the shares of Jennewein Biotechnologie in a move to break into the “emerging and exciting” human... Read More

Ingredient Focus : Vanilla versatility

New launches with vanilla applications are experiencing a steady rise with Europe leading the way for vanilla-flavored launches. Bakery has overtaken desserts and ice cream as the most-used category for vanilla flavor. Meanwhile, gluten-free is the top positioning claim for vanilla-flavored... More

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Analysis Feature High-intensity sweeteners innovation

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High-intensity sweeteners innovation

The use of high-intensity sweeteners in food & beverage launches has increased globally, featuring a +12% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top category of global product launches tracked with high-intensity sweeteners was Sports Nutrition (28%), with sucralose (52%) being the leading ingredient among the high-intensity sweeteners tracked in global food &...
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TOP 5 INGREDIENTS AS A PERCENTAGE (%) OF FOOD AND BEVERAGE LAUNCHES TRACKED WITH HIGH-INTENSITY SWEETENERS (GLOBAL, 2019)

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