Top Story

The power of plants: ProVeg survey reveals lucrative opportunities in plant-based arena

01 Jun 2020 --- Plant-based cheese, ready meals, seafood and alternatives to eggs are among the most significant opportunities in the plant-based arena, a major survey of over 6,000 consumers has revealed. Food awareness organization ProVeg International recently surveyed consumers across nine European countries to identify priorities for product improvement and development, based on...

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Covid-19 Updates

COVID-19 updates

01 Jun 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: 01/06/20 12:00 CEST]

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Special Report

Conveying trust as food safety comes to the fore: Organic breaks into indulgent categories

25 May 2020 --- Organic food production is expected to branch out into new and indulgent categories. With this success, quality control must remain tight, as cases of labeling fraudulence have been reported in some markets. During a time of global uncertainty, the peace of mind that organic foods bring to consumers with its stringent regulations and inherent naturality should not be...

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Key Interview

“We are in the middle of a dietary revolution,” says Naturli’ CEO

26 May 2020 --- Moving toward a slaughter-free world is under the spotlight as the coronavirus pandemic pushes the needle on plant-based versus traditional meat and dairy diets. Henrik Lund, CEO of Naturli’, a Danish plant-based food brand, declares “we are in the middle of a dietary revolution,” driven by Millennial and Gen Z consumers who actively pursue the health benefits of...

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Key Trends

Fermented Goodness: Dairy Cultures

The market for dairy cultures is highly dynamic and constantly growing, with food companies promoting new innovations in this ever-evolving category. Introduction of new cost-effective, value-added and nutritious products with live and active cultures are quickly gaining a foothold across today’s global market. Consumers are increasingly looking out for dairy products that have long shelf...

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Webinar

Top Flavor Trends for 2020

Flavors are more than ever at the center of new product innovation as ethnic flavors continue to expand globally. Meanwhile, storytelling is key to engaging with consumers. Health is top-of-mind for consumers while wellness flavors such as botanicals continue to thrive. At the same time, indulgence remains a key aspect that is reflected through the rise of brown flavors, combinations of flavor...

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Video

FrieslandCampina Ingredients debuts new wellness platform and gut-health ingredient

FrieslandCampina Ingredient is set to launch a new platform, Biotis, which is centered on gut health alongside other all-encompassing wellness benefits such as immune health, sleep health and maternal health. In line with the platform launch, the company is unveiling Biotis GOS as a leading ingredient within its gut health range.

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NEWSBITE PODCAST

NewsBite Podcast (May 25-29): Kerry unveils new range of flavor modulators, Cargill flags rising consumer...

FoodIngredientsFirst is back with another NewsBite podcast, where you can catch up on the most important industry-related news and information from the past few days. This week, Kerry debuted a new range of “suitable for organic” flavoring modulators, ahead of updated EU regulations for organic F&B products set to take effect next year. Meanwhile, Cargill’s global FATitudes...

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Latest Headlines

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It’s alive: Fermented cultures market hungry for plant-based probiotics

01 Jun 2020 --- The space of bioprotection has seen renewed interest in novel fermented cultures solutions. Suppliers are breaking new ground in the plant-based sector, where tectonic shifts in consumer appetite are heating up demand for specialized... Read More

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African cocoa sourcing during COVID-19: Barry Callebaut VP flags smooth transitions and safety as key priorities

01 Jun 2020 --- With Africa being the largest cocoa producing region in the world, Barry Callebaut continues to source and process chocolate ingredients, while prioritizing the safety of employees and following the coronavirus precautionary measures... Read More

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“Small but mighty”: US researchers examine consumer appetite for microgreens

01 Jun 2020 --- The small leafy green vegetable microgreens that are relatively new to the dining room are being hailed as the next big thing in sustainable fresh produce because they can be quickly grown indoors and with very little water. A study... Read More

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COVID-19 updates

01 Jun 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... Read More

More Headlines

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TOP STORY FROM NUTRITION INSIGHT

Roundtable on overcoming plant-based challenges in nutrition industry

01 Jun 2020 --- Despite the booming demand for plant-based ingredients, the nutrition industry is still overcoming a variety of challenges in the quest to... Read More

Ingredient Focus : Hydrocolloids space heats up amid plant-based boom

Hydrocolloids are used in a myriad of products, countries and parts of the processed food supply chain. Competition in the “convenience” market is expected to further intensify with new innovative techniques to produce and position the hydrocolloid products. Meanwhile, growth in the... More

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Analysis Feature Alternative Proteins innovation

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Alternative Proteins innovation

The use of alternative proteins in food & beverage launches has increased globally, featuring a +1.9% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top categories of global product launches tracked with alternative proteins were Bakery (27%), Meat, Fish & Eggs (15%) and Ready Meals & Side Dishes (14%), with wheat gluten being the leading ingredient among the...
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TOP 5 INGREDIENTS AS PERCENTAGE OF FOOD AND BEVERAGE LAUNCHES TRACKED WITH ALTERNATIVE PROTEINS (GLOBAL, 2019)

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