16 Sep 2021 --- As global coffee-growing regions face climate hits and a barrage of difficulties, cultivating one of the most beloved drinks is becoming more challenging. The Technical Research Centre of Finland (VTT) has successfully produced coffee cells in a bioreactor through cellular agriculture – an innovation that can help make coffee production more sustainable.
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 Sep 2021 --- COVID-19’s knock-on effects have rippled through the F&B industry, with dairy being no exception. FoodIngredientsFirst speaks to key suppliers, who underscore a shift in consumer behavior toward sustainability and healthier products, with immunity and convenience noted as key concerns.
10 Sep 2021 --- CP Kelco is investing more than US$50 million in citrus fiber capacity expansion at a facility in Brazil. The company’s citrus fiber has evolved into a robust product line across various food and beverage applications. Sauces, soups, condiments, alternative dairy beverages and gluten-free baked goods are all spotlighted as potential uses.
The dairy category continues to evolve with a variety of innovations ranging from flavor to health and well-being. A noteworthy rise in dairy with a no added sugar claim is observed globally (+24% CAGR 2016-2020). Meanwhile, dairy innovation continues to cater to consumer convenience, playing with packaging and new marketing opportunities.
2021 is “the year of the gut” driven by growing consumers attentiveness functional foods & beverages providing health benefits on gut.Discover Nexira’s organic and carbon-neutral inavea™ range. Backed by science, inavea™ offers the value of high digestive tolerance for fiber enrichment and prebiotic properties in a large array of applications.
Luca Giannone, senior vice president sales at Sweegen, shares insights on the company’s expanding footprint in Europe following the EU Commission’s approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. In light of the European soft drinks industry’s pledge to cut added sugars in Europe, the approval of this sweetener...
In this edition you will learn more about:
- Synthetic vs. Natural Colors, Tea & Coffee during COVID-19, Snacks Bar Trends, Sustainable Proteins, Snacking NPD, Sustainable Botanicals
- Non-Alcoholic Beverages, “Mood” Flavors in Beverages, WUR’s ReThink Protein Challenge, Plant-Based Nutrition
- Ayurvedic Ingredient Regulation, Alt-Protein in China & Asian Markets, GMOs in the EU & US, Clinical Nutrition, Immunity Ingredients, Personalized Sports Nutrition
- View from the Top: Angel Yeast, Xiong Tao, Chairman
PepsiCo launches pep+ to promote planet, society, health, regenerative agriculture and circular packaging
16 Sep 2021 --- PepsiCo is spearheading pep+ (“pep positive”), a refocusing of the company’s key strategic sustainability targets, including prioritizing chickpeas, plant-based proteins and whole grains, while reducing sodium and... Read More
16 Sep 2021 --- From being a lifestyle choice for a small consumer segment, organic foodstuffs and functional products are growing in market share. This is according to Avril group subsidiary and French lecithin producer Novastell, highlighting that... Read More
16 Sep 2021 --- Food-tech company Enough (formerly 3F BIO) has broken new ground on the construction of its “first of its kind” protein factory, targeted as the world’s largest non-animal protein farm to be built in 2022. The... Read More
Ingredient Focus : Hot Beverages
Coffee launches are gaining ground among hot beverages, while Tea remains a top category. The fastest-growing tea & coffee ingredients tracked in hot beverages (Global, CAGR 2016-2020) include fermented tea (+117%), peppermint (+41%), English breakfast tea (+32%) and cinnamon tea (+19%).
Analysis Feature Meat Alternatives innovation
The total amount of meat substitute launches is increasing globally, featuring a +39% year-over-year growth when comparing 2019 and 2020 launches. In 2020, the top flavors of global meat substitute launches tracked are smoked (6%), jackfruit (5%), and spinach (4%). In 2020, pea protein (34%), pea protein isolate (7%), and pea protein rehydrated (5%) are the top three leading pea protein...View Analysis