18 Oct 2021 --- The dairy sector is diversifying to meet planetary health, nutrition and flavor demands. Among these, sustainability credentials for real dairy products and vegan iterations are rapidly gaining shelf space. Suppliers are also exploring new sources, such as camel milk, as healthier options along with specially formulated cheeses to reduce fat and boost protein. Amid the slew...
13 Sep 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: 13/09/21 15.45 [CET]
13 Oct 2021 --- Despite supply chain challenges, raw material price hikes and the ripple effect of the COVID-19 pandemic, the stabilizers market is seizing the opportunity to innovate with more NPD on the horizon. Speaking to FoodIngredientsFirst, CP Kelco and Palsgaard reveal imminent ingredient launches and examine the latest trends and dynamics impacting the space.
12 Oct 2021 --- Givaudan has its sights set on boosting its position in natural colors, as part of a 2025 strategy to expand the company’s global Taste & Wellbeing business. The Swiss flavor manufacturer is on track to acquire DDW, The Color House, a US-based colors company.
High fiber foods and beverages are known for their health benefits related to digestive health and immune health. Fiber is being added to a broad range of foods and beverages, making these health benefits more accessible to consumers. Products with a fiber claim often also feature digestive health claims and immune health claims.
Clean and clear labels have moved from trends to industry staples across the Food and Beverage market, driven by high consumer demand. Consumers want food products containing natural, familiar and simple ingredients, easy to understand and recognize. Additionally, they also want transparency regarding the origins of ingredients, and the practices used to obtain and process them. This paper will...
Today, consumers are paying more and more attention to food labels and composition. Transparency and understanding of ingredients is becoming a key factor in their purchases. As a result, their expectations for clean labels, natural and sustainable ingredients are increasing. In this webinar, Caroline Calin, Business developer for naturals at Solvay, explains how natural vanillin is the right...
SVZ observes “record high” price increases for red fruits, antioxidant-rich produce in demand amid pandemic
Amid the COVID-19 pandemic, fruit and vegetable supplier SVZ observed record-high price increases – particularly on the red fruits category – in light of crop shortages. Demand has notably picked up on produce high in antioxidants, which are often marketed with an immunity positioning, particularly in Asian markets where consumers are most attentive to this claim.
18 Oct 2021 --- Solina, a European producer of savory ingredients solutions for the food industry, is leveraging technological advancements to make plant-based concepts “sensorially better.” Speaking to FoodIngredientsFirst, Alexander... Read More
18 Oct 2021 --- Exberry Coloring Foods manufacturer GNT is investing US$30 million to expand its US-based facility for North American ingredient production. Strategically located close to Charlotte in North Carolina, the 49-acre facility will... Read More
18 Oct 2021 --- As adventurous consumers demand more from the snacking category, brands and manufacturers are propelled to develop new variants of heat to satisfy their curiosity. Flamin’ hot foods and spice innovation continue to gather speed... Read More
“Caramel receptor” discovery to further unlock molecular coding of food flavors, researchers suggest
18 Oct 2021 --- The olfactory receptor that contributes decisively to this sensory impression was recently uncovered by researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB), in Germany.Identifying... Read More
Ingredient Focus : Lactose-free indulgence
Lactose-free claims are showing stable growth in the global food and beverage market, with "health/intolerance" being the main reason for limiting lactose (65% of European consumers). Bakery remains the leading indulgence category with lactose-free claims, while lactose-free indulgence... More
Analysis Feature Stabilizers innovation
The use of stabilizers in food & beverage launches is decreasing globally, featuring a -3% year-over-year decline when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with stabilizers is Bakery (21%). In 2020, the top ingredients of global product launches tracked with stabilizers are Sodium Hydrogen Carbonate (9%), Xanthan Gum (8%), and Mono- and...View Analysis