Top Story

Bluu Seafood’s cell-based sashimi and cultured fish products poised to make a splash in Singapore

10 Aug 2022 --- The first market-ready cell-based seafood products made from cultivated fish cells are edging closer to a Singapore launch, followed by the EU, US and UK. Bluu Seafood has presented its fish fingers and fish balls, which contain cultured protein as their main ingredient.

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Special Report

Plant-based dairy diversifies, “nature-identical” protein concepts spotlighted

10 Aug 2022 --- As the growing awareness of the environmental sustainability of food sources expands and the booming demand for protein among the world’s rising population becomes more apparent, food suppliers are innovating more effectively without using animal ingredients. In this space, food tech start-ups Perfect Day and Imagindairy are tapping into sustainable and cost-effective...

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Key Interview

International Beer Day: Alcohol-free beverages, carbon neutral claims and fruit flavors underscored

05 Aug 2022 --- In light of International Beer Day, FoodIngredientsFirst examines the latest trends in beer innovation and the diversification of categories. Notably, the COVID-19 pandemic has shifted how consumers view drinking at home, and as the health of the planet shapes more food and beverage choices, companies are eying the prospect of becoming carbon neutral.

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Technical Paper

A natural chewing experience: Chewing gum with ERYLITE® Erythritol

With the increase of consumers’ interest in natural ingredients, this paper shows how ERYLITE® Erythritol can be used as a sweetener in chewing gums. Jungbunzlauer offers a natural alternative to xylitol in synthetic and natural sugar free chewing gum, while maintaining functionality and familiar sensory properties.

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Video

GNT seeks to raise color intensity of crops to minimize footprint of food pigments

GNT sources the raw materials for its broad palette of natural colors from fields across the globe, which are processed into Exberry Coloring Foods. As part of the company’s sustainability agenda, it has the target of elevating the color intensity of its crops in order to minimize its footprint. This breeding process takes years and involves selecting crops with the highest color density.

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NEWSBITE PODCAST

NewsBite Podcast (Aug 1 - 5): Industry tackles chocolate supply, plant-based far from plateauing

This week in industry news, Hershey and Nestlé struggle with their supply chain, UK and India are negotiating a trade deal with the aim of doubling bilateral trade by 2030 and ADM is backing up ScaleUp Bio accelerator poised to grow precision fermentation start-ups in Singapore.

LISTEN TO PODCAST
THE WORLD OF FOOD INGREDIENTS DIGITAL

Holistic Demands Drive Supplement Growth
In this edition you will learn more about:
Brain Boosters for Well-Being, Flavors of Microalgae, Evolution of Supplements, Collagen Peptides

Formulating Oral Health Products, Healthy Aging Trends, Reducing Heart Disease, Recycled Plastic Laws, Suppliers Inflation Struggles

Flavorful Supplements NPD, HMOs and Infant Gut Development, Dessert-Inspired Sports Nutrition, Keto-Friendly Options Spotlighted

View from the Top: Catalent, Dan Peizer, Vice President, Global Strategy & Marketing, Consumer Health
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Event Review

IFT FIRST 2022: Cooking up trend-driven solutions in plant-based, flavor and free-from prototypes

FoodIngredientsFirst was on the show floor of IFT FIRST 2022 in Chicago (July 11 - 13), speaking to companies about their latest ingredient innovations sustaining momentum in flavoring, coloring, texturizing, nutrition and more. Core themes included clean label reformulation strategies, meat- and dairy-free alternative...
11 Jul 2022 - 13 Jul 2022 McCormick Place, Chicago, Illinois, US
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Latest Headlines

In a move to defend the term “balsamic vinegar of Modena,” Italy is initiating infringement proceedings to claim authenticity over its traditional vinegar.“

Italy set to sue Slovenia over geographically protected balsamic vinegar

10 Aug 2022 --- In a sour move to defend the term “balsamic vinegar of Modena,” Italy is initiating infringement proceedings to monopolize and claim authenticity over its traditional vinegar.“Aceto Balsamico di Modena” has... Read More

To address food supply concerns, a Singapore University of Technology and Design research team is developing a systematic and effective 3D food printing

Researchers peg 3D printed food as nutritious solution to growing population and climate concerns

10 Aug 2022 --- To address food supply concerns, a Singapore University of Technology and Design research team is developing a systematic and effective 3D food printing technique to serve alternative protein sources like algae, plants and insects. Read More

Consumers are reacting to food inflation by making value choices like opting for value-packed products and discounts on offerings with marked-down prices.

Consumers bargain, buy bulk and bounce on brands amid grocery inflation, IRI flags

10 Aug 2022 --- Consumers are reacting to food inflation by making value choices like opting for value-packed products, discounts on offerings with marked-down prices and moving away from luxury brands to cheaper in-house brands. The insights,... Read More

Spanish households threw away 8.6% less food than the previous year leading to claims that the country is “on track” in the fight against food waste.

COVID-19 and inflation prompts focus on food waste improvement in Spain

10 Aug 2022 --- Spanish households threw away 1,245 million kilos/liters of unconsumed food in 2021, 8.6% less than the previous year leading to claims that the country is “on track” in the fight against food waste. Read More

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A team of researchers in the US have landed a US$486,000 grant from the National Science Foundation to artificially create vitamin B2 - riboflavin.

TOP STORY FROM NUTRITION INSIGHT

Riboflavinator: Scientists land US$0.5M to create vitamin B2 producing machine

10 Aug 2022 --- A team of researchers in the US have landed a US$486,000 grant from the National Science Foundation to artificially create vitamin B2 -... Read More

Ingredient Focus : Fiber Fortification

Product launches with fiber show steady annual growth. Bakery leads as the top category with fiber-rich products, while the Snacks category is gaining ground. Spreads are the fastest growing category in fiber-rich products, up 25% (Global, CAGR 2017-2021).

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Analysis Feature Thickening Solutions innovation

Sort Values

Thickening Solutions innovation

The use of thickeners in food & beverage launches is increasing globally, featuring a +4% year-over-year growth when comparing 2020 and 2021 launches. In 2021, the top category of global product launches tracked with thickeners is Bakery (17%). In 2021, Maltodextrin (17%) & Cornstarch (17%) are the leading ingredients among the thickeners tracked, followed by Xanthan Gum (15%). The top...
View Analysis

TOP 5 INGREDIENTS AS A PERCENTAGE (%) OF FOOD & BEVERAGE LAUNCHES TRACKED WITH THICKENERS (GLOBAL, 2021)

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FoodIngredientsFirst.com is the leading international publisher on food ingredients and food product development. The platform is hosted by CNS Media BV, Arnhem, The Netherlands.

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