Top Story

Will new labeling for NoLo drinks tempt consumers to ditch alcohol and choose no and low substitutes?

03 Oct 2023 --- The UK government is reviewing the threshold for labeling a beverage as “alcohol-free” as part of a package of plans geared toward decreasing the appetite for alcohol. Officials are also encouraging industry to formulate NPD that caters to the growing NoLo (no and low alcohol) market, in line with trends being led by younger generations who seek alcohol substitutes.

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Special Report

Eating for wellness: Meeting consumer needs with plant-based and better-for-you solutions

27 Sep 2023 --- The food industry is addressing the challenges and opportunities of sourcing, processing and distributing their products sustainably and ethically. They are also responding to the growing consumer demand for plant-based and wellness-oriented solutions, such as non-GMO soy, probiotics, sugar reduction and personalized nutrition.

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Key Interview

Singapore scientists upcycle jackfruit seeds to formulate lactic acid for F&B applications

02 Oct 2023 --- Researchers at the Nanyang Technological University (NTU) have developed a method to make lactic acid using once discarded jackfruit seeds, which they say is a sustainable and more effective technique for formulating the food additive compared to existing processes. Lactic acid is indispensable in the various manufacturing stages and preservation of bread, yogurt, cheese, kimchi,...

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Technical Paper

Optimising texture in plant-based foods

There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan...

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Webinar

Wholesome Cravings: A healthy menu for healthy nutrition

"Healthy nutrition" is the new norm as focus intensifies on boosting and maintaining health. Consumers have become mindful nutritionists, educating themselves on what they need for health and what the nutrient density and functionality of their food need to be. Learn how to formulate for a healthier a nutritional profile and discover how Foodology by Univar Solutions and the...

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Video

Next Nature Network CEO talks overcoming consumer resistance to cell-based foods

Dr. Koert van Mensvoort, CEO and creative director of Next Nature Network, about contemporary food tech advancements exhibited at the organization’s “Spacefarming: The Future of Food” event in Eindhoven, the Netherlands. He compares the cell-based meat revolution with consumer eating habits fifty years ago, in the Netherlands, when locals were still largely averse to common...

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THE WORLD OF FOOD INGREDIENTS

Fun & Functional Snacks Collide

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Editor’s Pick

“Caviar forever”: Marinas Bio innovates cell-based fish eggs for sustainable and consistent luxury

28 Sep 2023 --- Marinas Bio is developing cultivated caviar as the alt-protein sector moves toward a future where lab-grown seafood can coexist with traditional seafood, providing consumers with diverse, environmentally responsible choices. Caviar is made of salted fish eggs, known as roe, and is renowned as one of the world’s most opulent delicacies, existing in three types.

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