23 May 2019 --- British food ingredients maker Tate & Lyle has reported a 16 percent drop in profits before tax to £240 million (£286 million in 2018). However, the Group says it has delivered “solid financial progress” with Food & Beverage Solutions maintaining momentum and a particularly strong Sucralose performance. The company says earnings per share growth...
22 May 2019 --- The vegan market continues to experience buoyant growth as global consumers increasingly push the demand for sustainable and healthy products with robust animal welfare credentials. There is ongoing NPD across a multitude of food and beverage categories as well as in the foodservice industry catering to rising numbers of vegans, flexitarians and meat-reducers. This trend shows no...
Sustainability in focus: Improved use of waste streams provides key industry opportunity, says DuPont exec
20 May 2019 --- Sustainability has been tipped as a key theme this year at a multitude of industry events and forms a key pillar in many companies’ reported strategy. Key to fulfilling sustainability pledges, both from an economic and environmental perspective, will be making better use of waste streams, whether it is energy, chemicals, or bio-based materials. This is according to Mikkel...
Consumers are moving out of their comfort zones to experience and explore global cuisines. Latin American and Caribbean flavors are traveling around the globe with their bold and spicy tastes. Mexican taco and Chimichurri flavors are increasingly applied in food and beverage products, with a growth of 54 percent and 36 percent globally between 2014 and 2018, respectively.
Bone broth is remarkably in tune with some of today’s biggest market trends. It is low-fat and high-protein and offers a range of health benefits. OmniBrothTM is a high-quality, high-collagen bone broth powder manufactured by Essentia and distributed in Europe by Prinova. Made from EU-approved Swedish beef raw material, its benefits are supported by a number of studies....
Consumers are moving out of their comfort zones to explore bolder flavors and multisensory food experiences. Brands are responding by creating more engaging experiences, drawing on aspects like sensory delivery, storytelling and tastes from other cultures.
Meat Cracks is exploring technical solutions for raw sausages. The company is working with fermented starters cultures and venturing into the culinary section, with the use of different spices but its main focus is on raw sausage technology, which combines its technology from the fermented starter cultures and spices. “We also do vegetarian products and of course, we get new applications...
More than 1,000 companies from around 50 countries, including all market leaders, are set to present innovations and future-oriented trends for the entire processing chain of the meat industry at IFFA 2019 (May 4-9 , Frankfurt).04 May 2019 - 05 May 2019 Frankfurt
23 May 2019 --- The European Commission’s (EC) is pushing for equal access to and greater clarity about crucial information on how prices are determined as agri-food products move along the food supply chain. The move follows earlier... Read More
23 May 2019 --- Wild Earth, Inc., a start-up reinventing pet food with biotech, has closed its Series A with an investment of US$11 million led by VegInvest, a venture capital firm supporting early-stage companies striving to replace the use of... Read More
23 May 2019 --- Nestlé and New Zealand-based dairy producer Fonterra Co-operative Group Ltd. are reviewing strategic options for the future ownership of their Dairy Partners Americas (DPA) Brasil joint venture, including a potential sale of... Read More
“No longer sweet young things”: Boomers drive demand for sugar replacement, says Innova Market Insights
23 May 2019 --- As sugar becomes more central to the obesity debate, its reduction is becoming a major dietary target for many consumers. This is manifesting itself most clearly in the Baby Boomer demographic (born 1946-1964). Innova Market Insights... Read More
Ingredient Focus : Botanicals find increased application in NPD
With their healthy image, botanicals are finding increased application in food and beverage NPD. The fastest growing botanical ingredient is spirulina extract.
Analysis Feature Hydrocolloids innovation
The use of hydrocolloids in food & beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with hydrocolloids were bakery (21%), dairy (10%), and confectionery (10%) with maltodextrin being the leading ingredient among the hydrocolloids tracked. The top positionings of...View Analysis