Top Story

Equinom & Dipasa harness AI for new high-protein sesame tipped to replace conventional plant-based bases

07 May 2021 --- Equinom has teamed up with sesame seed processor and exporter Dipasa to roll out a protein-rich sesame variety as an alternative to conventional plant bases. Sesame has primarily been used as a cooking oil, in spreads or condiments, or in bakery and confectionery products – not as a base for plant-based products. But that could all change according to the Isreali start-up...

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Covid-19 Updates

COVID-19 updates

03 May 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: 03/04/21 10:30 [CET]

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Special Report

Merging taste & health: Change in attitudes and “emotional discoveries” restructure flavors arena

03 May 2021 --- The COVID-19 pandemic has impacted most F&B industries, and the flavors sector is no different. During challenging times, consumers seek security through food experiences and opt for comforting and nostalgic tastes. In line with this, “emotional discoveries” are pegged by flavor suppliers as a central theme in the realm of taste.

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Key Interview

IFF leverages greater control over pizza cheese browning in Brazilian market

05 May 2021 --- IFF’s Choozit BC Cultures series is tapping into the lucrative Brazilian pizza market with a clean label solution to control cheese browning and, therefore, the pizza’s visual appeal. “The formulation is designed to assist cheesemakers to create flexibility for their customers, enabling them to achieve a consistent quality pizza cheese in a wide range of ovens...

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Key Trends

NPD in action: Plant-Based Dairy-Free Alternatives

With consumer preferences shifting toward more sustainable and ethical preferences, plant-based dairy-free alternatives continue to spark the consumer’s interest. Fast-growing product subcategories in this segment are non-dairy cheese, spoonable non-dairy yogurt and non-dairy ice cream & frozen yogurt (Global, CAGR 2018-2020). Well-established ingredients such as almond, oats and...

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Technical Paper

Plant-based Innovation with Oats

Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look at how oat ingredients, such as PrOatein oat protein and PromOat oat beta-glucan can be used in new product development, to add both health and functional benefits to your innovative products.

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Webinar

Plant proteins: an expanding opportunity

With plant based trends reaching global phenomenon status, the “plant based” definition is ever-evolving. Its rising mainstream appeal will drive expansion to different regions and categories in 2021 and beyond, including accelerated demand for new formats, plant proteins and more sophisticated alternatives. As consumers are powering up on plant protein, opportunities and challenges...

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Video

Lycored’s new senior vice president details the latest moves in lycopene-based ingredients

Lycored, a global specialist lycopene-based ingredients for food and beverages, has appointed Tammi Higgins as senior vice president of its Food Division. She speaks to FoodIngredientsFirst about the company’s application-based, go-to-market strategy centered on coloring solutions and taste ingredients targeting health and wellness applications.

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Latest Headlines

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Luker Chocolate spotlights biodiversity as key to taste and sustainability demands

07 May 2021 --- Biodiversity is a vital aspect of high-quality chocolate production, according to Colombia-based Luker Chocolate. Julia Ocampo, the company’s director of sustainability, speaks to FoodIngredientsFirst about how this impacts... Read More

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Weekly Roundup: Azelis enters US flavors market with Vigon acquisition, Ben & Jerry’s namechecks celebrities in new...

07 May 2021 --- This week in industry news, Azelis acquired Vigon International as part of its foray into the US flavors market. Britvic bought Plenish, a UK-based drinks business, in a bid to expand its portfolio of plant-based milks, cold-pressed... Read More

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Synergy expands savory capabilities by acquiring Innova Flavors from Griffith Foods

07 May 2021 --- Synergy Flavors, a member of the Irish-based Carbery Group, has acquired savory flavor and ingredient supplier Innova Flavors from Griffith Foods Worldwide. The financial terms have not been disclosed. The purchase expands the... Read More

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Fair Trade USA and Chobani partner on first-of-its-kind certification program for US dairy

07 May 2021 --- Fair Trade USA and Chobani have launched a certification program for US dairy farms and cooperatives that provides financial premiums to dairy farmers and workers and is expected to raise sustainability standards. The program... Read More

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TOP STORY FROM NUTRITION INSIGHT

Titanium dioxide deemed “not safe” in EFSA verdict

07 May 2021 --- The European Food Safety Authority (EFSA) no longer considers titanium dioxide (TiO2) to be a safe food additive. Also known as E171, TiO2 is... Read More

Ingredient Focus : What's the scoop on global nutritional desserts?

About one out of three desserts carry a health claim in 2020, with half of the global desserts with a health claim being launched in Europe. Dairy-based Ice Cream & Frozen Yogurt maintain the top position with 37 percent of dessert launches tracked with a health claim in 2020. Meanwhile,... More

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Analysis Feature Hydrocolloids innovation

Sort Values

Hydrocolloids innovation

The use of hydrocolloids in food & beverage launches is decreasing globally, featuring a -1% year-over-year decline when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with hydrocolloids is Bakery (18%). In 2020, Soy lecithin is the leading ingredient among the hydrocolloids tracked (19%). The top positionings of global product launches tracked with...
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TOP 5 INGREDIENTS AS A PERCENTAGE (%) OF FOOD & BEVERAGE LAUNCHES TRACKED WITH HYDROCOLLOIDS (GLOBAL, 2020)

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