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...
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]
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...
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.
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.
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...
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...
In this edition you will learn more about:
- Spotlight on Confectionery NPD
- Opinion Edge: Permissible Indulgence
- View from the Top: Heinrich Schaper, President Flavor Symrise
- “Meaty” Plant-Based Colors, Value-Added Confectionery, Dairy Alternatives Diversify, Sweet Bakery in Western Europe, Confectionery Packaging
- Sugar Reduction, Plant-Based Alternatives to Gelatin, Replacing Eggs in Bakery, Omega-3s for Heart Health, Functional F&B
05 Mar 2021 --- Cell-based meat cultivated by Aleph Farms will be hitting Brazilian tables. The slaughter-free proponent has inked a new deal with global Brazilian meat and food company BRF to co-develop and produce cultivated meat using... Read More
05 Mar 2021 --- This week in industry news, IFT organizers revealed this years’ event will be virtual amid the logistical challenges brought about by COVID-19. First Milk announced a £12.5 million (US$17.4 million) investment in cheese... Read More
05 Mar 2021 --- Tesco has set a target to increase the proportion of sales from healthier products in the UK to 65 percent by 2025. The move is in line with an anticipated shareholder resolution regarding expanded nutritious offerings, to be voted on... Read More
05 Mar 2021 --- Swiss margarine producer Grüninger has developed technology to produce palm-free, vegan and vegetarian margarines that mask any off-notes. The three steps of Grüninger’s flavoring process complement each other and... Read More
Ingredient Focus : Citrus flavors: What's driving innovation?
There has been a steady rise in launch activity featuring citrus flavors with transparency claims featuring heavily. Soft drinks and bakery together account for more than 2 in 5 F&B launches with citrus flavors, while Sauces & Seasonings is the fastest growing market category (+15%).... More
Analysis Feature Protein Sources innovation
The use of protein sources in food & beverage launches is increasing globally, featuring a +6% year-over-year growth when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with protein sources was Bakery (19%), with Wheat Gluten (21%), Milk Protein (17%) and Egg Yolk (10%) being the leading ingredients among all products with protein sources tracked....View Analysis