Top Story

Kerry’s Global Taste Charts 2022: Consumers “insatiable” for new flavors and formats

14 Jan 2022 --- Kerry’s Global Taste Charts for 2022 are in, displaying the return of consumers’ sense of adventure scouting for “new tastes paired with familiar flavors,” a diversion from when people craved “familiarity” as they hunkered down to brave the ongoing COVID-19 crisis.

Covid-19 Updates

COVID-19 updates

03 Jan 2022 --- 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: 03/01/22 09.30 [CET]

Special Report

Natural Branding: Plastic bans on fruit & veg shine light on laser-marking tech

13 Jan 2022 --- Industry appetite for Natural Branding – a technology that lasers markings onto the surface of some fruits and vegetables – is gaining traction amid proliferating plastic packaging bans. Notably, France recently banned retailers from selling 30 different fruits and vegetables wrapped in plastic packaging. Spain is destined to impose a similar law in 2023. Such...

Technical Paper

Cargill’s new traceability platform opens a window to your cocoa

The CocoaWise™ Portal is making sustainability metrics, insights and human stories easily accessible. It integrates information from our data collection tools to deliver greater supply chain transparency to our customers. Download our white paper to discover how our digital platforms are contributing to a more sustainable cocoa sector.

Webinar

Actioning Sustainable Nutrition: Challenges and Opportunities

The idea of sustainable nutrition is driving a foundational change in the way food is produced globally. It is nutrition that is produced and delivered in a way that is mindful for people, the planet, and society. Sustainable nutrition is becoming embedded into the day-to-day thinking and decision-making of consumers as well as strategies of many companies in the food and beverage industry....

Video

“New spectrum of flavors and tastes” to appear in future plant-based foods

Alternative protein will be a key area of growth for Griffith Foods as part of its strategy to produce “sustainable, delicious and nutritious” food. The company forecasts that future meat alternatives will go beyond standard meat mimics. Wim van Roekel, president of the European division, envisions “a completely new spectrum of flavors and taste sensations” to emerge in...

THE WORLD OF FOOD INGREDIENTS DIGITAL

Eco-Conscious Consumer Trends

In this edition you will learn more about:

• “Shared Planet” Leads 2022’s Top Ten Trends, Sustainable Certification in Premium Chocolate, Flavors Poised to Go “Beyond Taste” in New Year
• Applying Vanilla in Alt-Dairy, F&B Packaging Combine Communication with Art, Next-Gen Infant Formula, Opinion Edge
• EFSA Rethinks Claims for Red Yeast Rice, Foods to Uplift and Wind Down, Disrupting Quorum Sensing to Support Immunity
• View from the Top: IFF, Sebastien Guery, VP for Health

Event Review

Fi and Hi Europe 2021: Better-for-you and plant-based offerings maintain grasp

Last week, food and beverage industry members gathered at Fi Europe in Frankfurt, Germany (Nov 30-Dec 2). Notable themes included plant-based and non-dairy innovation, sugar reduction ingredients, clean label stabilizers and alternative proteins. The spotlight was also on natural and organic solutions, immunity-boosting...

30 Nov 2021 - 03 Dec 2021 Frankfurt, Germany