Profile Directory On Food Ingredients First
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COMPANY DETAILS
GNT GROUP B.V.
Industrieweg 26
Mierlo
5731 HR
Netherlands
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COMPANY DETAILS
Greenyard Prepared Belgium N.V.
Oude Venloseweg 84
5941HG
Velden
Netherlands
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COMPANY DETAILS
Tradin Organic Agriculture B.V.
Stationsplein 61-65
Amsterdam
1012 AB
Netherlands
Articles On Food Ingredients First
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23 Apr 2024--- GNT Group, supplier of plant-based Exberry colors for F&B, has identified “Regeneration Rising” as a key industry trend for 2024. The trend is marked by a renewed appreciation for the natural world and a... Read More -
15 Apr 2024--- The UK charity The Food Foundation and the Sustainable & Healthy Food Systems (SHEFS) global research program are part of the Recipe for Change campaign calling on the UK government to introduce an industry levy to make... Read More -
12 Apr 2024--- Zero Waste Europe (ZWE) and ToxicoWatch Foundation yesterday published new evidence of waste (co)incinerator emissions in Slovakia and the Netherlands, finding high levels of persistent organic pollutants (POPs) in food... Read More - More Articles
Technical Papers On Food Ingredients First
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09 Oct 2023 --- In the competitive world of the bakery industry, maintaining product freshness and extending shelf life are ongoing challenges. However, an innovative solution that promises to address these concerns effectively and naturally has emerged. Kemin proudly introduces SHIELD V Plus Dry, a cutting-edge solution composed of buffered vinegar and botanical extract that significantly inhibits mould growth in cakes while also delaying the formation of mould growth in tortilla and flatbread.This Technical Paper is from Kemin Food Technologies.
Events On Food Ingredients First
Intrafood 2016
Ingredient Focus On Food Ingredients First
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22 Jan 2015 --- Cold pressing, which involves chopping then crushing produce without the use of heat yields very nutritious, natural, and delicious juice. The dilemma is that unpasteurized juice without preservatives has a minimal shelf life of up to 3 to 5 days. Global cold pressed juice product launch activity tracked increased by 84% in 2014 from 2013.
Videos On Food Ingredients First
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25 Jan 2018 --- Tereos has just launched its Le Sauté Végétal brand. “Le Sauté Végétal is a plant-based concept made through a combination of two plant proteins: wheat proteins and chickpea proteins, so it’s texturized into a real meat alternative,” says Yves Timmermans. With the right taste profile and texture, Tereos offers a unique product that can be used in combinations: prepared meals, snacks etc. It has developed recipes with a chef to demonstrate that the concept can be used in a variety of different ways.
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18 Jan 2016 --- SVZ International B. V. has announced a significant investment in its puree concentrate production line at its Tomaszów plant in Poland to boost ingredient quality, improve environmental credentials and add new vegetable processing capability. The new line features proven evaporation technology capable of processing raw materials at exceptionally low temperatures, to deliver minimally processed vegetable and fruit puree concentrates that are as nutritionally close as possible to their fresh form. This latest investment allows SVZ to add vegetable puree concentrate to its wide range of fruit and vegetable ingredients in line with the new consumer obsession with premium quality vegetable products.
Podcasts On Food Ingredients First
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21 May 2021 --- In F&B developments this week FrieslandCampina unveiled its latest vegan concept for its whipping agents portfolio, Kievit Vana-Monte V98, while Firmenich launched a sustained release solution for melting, juiciness and succulence in plant-based alt-meat. In global trade, a rice flour shortage elicited price hikes for baby food, desserts and soups. Among business developments Just’s Good Meat secured US$170 million to scale slaughter-free cultured meats.
Webinars On Food Ingredients First
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09 Feb 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the confectionery edition’s key themes. Highlights include plant-based confectionery, supplier efforts to right wrongs in cocoa and sensory trends in sweet NPD. Meanwhile, beauty-from-within nutraceutical formats expand and consumers gain more awareness of prebiotics.
