Top Story

Bunge Loders Croklaan flags “changing society” focused on boosting health and nutrition

30 Oct 2020 --- Indulgence remains that “little bit of magic” craved by consumers as the world grapples with the second wave of the COVID-19 pandemic. However, simultaneously health and nutrition are top-of-mind for consumers, and according to Bunge Loders Croklaan (BLC), this desire to blend health with indulgence is becoming even more prevalent.

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Covid-19 Updates

COVID-19 updates

28 Oct 2020 --- 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: 28/10/20 10:45 CEST]

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Special Report

Talking texture: Elevating indulgence with aerated, high fiber and vitamin-enriched ingredients

26 Oct 2020 --- Texture remains a key element of standout product development. Differences across regional preferences are expanding the trend into formats, such as drinkable jellies and aerated dairy.

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Key Interview

Eka’s new tech-enabled solutions address complexities across agri-food supply chains

27 Oct 2020 --- Eka Software Solution has unveiled a suite of solutions to digitize supply chains for commodity and raw material businesses. Manav Garg, CEO and founder of the cloud commodity management platform, observes the myriad complexities in global agri-food sourcing and trade and details case studies of how Eka’s technologies may help companies adapt.

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Technical Paper

Improving the nutritional profile of dairy products via lactose conversion

With consumers more acutely aware of the health benefits of dietary fibers, they are seeking various ways to include them in their diet. This Novozymes technical paper presents an easy-to-implement innovation called Saphera ® Fiber, which converts lactose to dietary fiber and simultaneously reduces sugar without affecting sweetness in dairy products.

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Webinar

Creating label-friendly condiments, dressings and soups with nature-powered solutions

As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.

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Video

Plant-based movement gains foothold in meat-loving Brazil

Brazil ranks as the world's third-largest meat-consuming market, behind China and the US. Despite this, Future Farm – known as Fazenda Futuro in South America – highlights how the plant-based revolution has already begun to carve out a stronger foothold in the region. Andrew Sheldon, business development manager, further comments on the meat analogs manufacturer's foray into...

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Event Preview

Fi Europe's Virtual Event 2020

2020 has brought several new challenges to the F&B industry. Concerns around global food safety and security, strains on supply chains and ingredient sourcing challenges have made it more pivotal than ever before. This year, Fi Europe will be held as a virtual event from November 23 to December 4. It will offer...
23 Nov 2020 - 04 Dec 2020 Online
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Latest Headlines

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SweeGen’s pipeline of non-caloric sweeteners broadens with Bestevia Reb I launch

30 Oct 2020 --- SweeGen has expanded its natural sweetener portfolio with the commercial production of Bestevia Reb I, a next-generation high-purity stevia sweetener.

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Weekly Roundup: UK plant-based sales soar

30 Oct 2020 --- This week in industry news, IMCD opened a new headquarters in Ohio, while Fonterra revealed its plans to expand its foodservice business. UK plant-based meat company THIS announced sales grew by 40 percent during the second wave... Read More

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Lesaffre and Recombia Biosciences apply gene editing technology in fermented ingredients production

30 Oct 2020 --- French yeast manufacturer Lesaffre and Recombia Biosciences have partnered to advance a gene editing technology for the sustainable production of fermented ingredients.

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Walmart explores “new era of retail” with omnichannel shopping concept

30 Oct 2020 --- Supermarket giant Walmart is rolling out new test stores that function as both physical shopping destinations and online fulfilment centers, in a move pegged as a “first-of-its-kind”.

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TOP STORY FROM NUTRITION INSIGHT

FCI’s COVID-19 roundtable focalizes increased parental and elderly spending on immunity

30 Oct 2020 --- COVID-19 has prompted parents to spend more money on immunity products for their children. At the other end of the age spectrum, older people... Read More

Ingredient Focus : New trends in powder sports nutrition products

Sports nutrition products are increasingly consumed, with 2 in 5 consumers upping their intake and 39 percent saying they are consuming more sports nutrition products than last year. There is global growth of sports powder launches with a 25 percent increase in Europe and a 17 percent spike in... More

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Analysis Feature Emulsifiers innovation

Sort Values

Emulsifiers innovation

The use of emulsifiers in food & beverage launches is increasing globally, featuring a +6% year-over-year growth when comparing 2018 and 2019 launches. In 2019, the top category of global product launches tracked with emulsifiers was Bakery (22%), with Soy Lecithin, Mono- and Diglycerides and Pectin being the leading ingredients among the launches with emulsifier tracked. The top positionings of...
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TOP 5 INGREDIENTS AS A PERCENTAGE (%) OF FOOD & BEVERAGE LAUNCHES TRACKED WITH EMULSIFIERS GLOBAL, 2019)

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