NewsBite podcast (Sep 14 - 18): Givaudan hails plant-based fish and seafood products as “the next big thing”
18 Sep 2020
In this week’s NewsBite we recap some of the latest industry-related stories from the last few days. Highlights include the exploration of an untapped plant-based segment poised for growth and the formulation of dairy-free chocolates leveraging “completely different production techniques” that deviate from the industry norm. Meanwhile, as industry’s carbon neutrality targets gather pace, more businesses are now aiming to achieve full carbon neutrality across supply chains and product life cycles.
For the first time, Mars Wrigley publicly revealed an interactive map detailing where it sources cocoa from to boost its supply chain strategy. The confectionery giant pledges to achieve a 100 percent deforestation-free supply chain for cocoa by 2025 and says the new map boosts transparency. Bunge Loders... Read More
This week, ingredient innovation was in the spotlight. FoodIngredientsFirst spoke with Chr. Hansen, who launched its latest cheese culture solution for reduced browning on pizzas by up to 100 percent. US start-up Renewal Mill is making moves in transforming waste into premium ingredients such as “oat okara,”... Read More
In this week’s NewsBite we recap some of the latest industry-related stories from the last few days. Highlights include NPD in natural pigments and significant investment in the insect protein space. Meanwhile, the start-up sphere is brimming with innovation surrounding mood-boosting plants, protein from... Read More
New UK research found that the cultivation of soy may be more detrimental to the ecosystem than dairy farming. Unilever teamed up with US-based tech company Orbital Insight to boost palm oil transparency with geospatial analytics and Nestlé enters the market for plant-based seafood alternatives with the... Read More
This week, FoodIngredientsFirst spoke with Kerry, who is looking ahead at this year’s winter beverages, which will feature on-trend and botanical ingredients such as cardamom, cinnamon and rhubarb. In the hard seltzers arena, UK ingredients manufacturer Treatt pegged the trend as “pandemic proof,” and Gold... Read More
FoodIngredientsFirst dives into the expanding space of animal-free collagens for vegan NPD, produced by Geltor using fermentation technology. A new garlic discovery promises “more potent” varieties of the crop, with elevated flavor potential. Meanwhile, analysts at Rabobank highlighted the opportunity costs... Read More
Microalgae-based proteins are in the spotlight as Unilever partners with biotech start-up Algenuity to innovate on “future foods” for Unilever’s plant-based portfolio. Bio-Marine Ingredients Ireland netted new investment to propel R&D and the production of “underutilized” seafood ingredients. ADM and Imagine... Read More
This week, FoodIngredientsFirst spoke with Samyang Corporation’s Marketing Manager Sehui Jeon, to discuss the consumer trends dominating the region. Cell-cultured meat is continuing to gain traction across industry, with players including Mosa Meat and Aleph Farms reacting to KFC’s latest announcement on 3D... Read More
In headlines this week, alternative dairy brand Oatly bolstered its plant-based positioning through an agreement to invest US$200 million in equity, backed by celebrity endorsers Oprah Winfrey, Jay Z and Natalie Portman. Meanwhile, the Institute of Food Technologists launched its virtual IFT20 event,... Read More
In this week’s NewsBite we recap some of the latest industry-related news and insights from the last week. Highlights include several innovations in the plant-based sector and investments in the cultured meat and seafood space. Several suppliers also launched a range of new clean label ingredients, and new... Read More
This week in industry news, Bühler followed Tyson Foods in taking a stake in Asia’s plant-based and cellular agriculture sectors, with new investment in Singapore-based venture capital firm Big Idea Ventures. Meanwhile, Givaudan entered a partnership with Redefine Meat, developer of the world’s first... Read More
This week, FoodIngredientsFirst spoke with Kerry, who released its latest report on US plant-based ice cream and desserts. Meanwhile, PepsiCo and Corteva Agriscience are spearheading the industry’s first sequencing of the complete oat genome for use in open-source applications and Fermentalg and DDW... Read More
Grain Foods Foundation highlighted how trends around nostalgia, home baking and convenience have been focalized during the COVID-19 pandemic, while DSM launched a portfolio of enzymes for the booming dairy-free space. Europe’s association for dairy trade, expressed concerns about the current EU-UK impasse on... Read More
The plant-based revolution breached new horizons in the Chinese market this week, while Danone North America entered into a partnership with Brightseed, a biosciences company and developer of a unique artificial intelligence that maps novel plant phytonutrients, coined the “dark matter of nutrition.”Read... Read More
FoodIngredientsFirst caught up with key players looking to bolster their presence in the plant-based arena targeting the flexitarian consumer. Following the fallout of COVID-19, UK-based Meatless Farm revealed that 65 percent of consumers are anxious about dining out following the pandemic. Meanwhile, Motif... Read More
In this week’s industry developments, Kerry debuted a new range of “suitable for organic” flavoring modulators, ahead of updated EU regulations for organic F&B products set to take effect next year. Meanwhile, Cargill’s global FATitudes study revealed that sixty-eight percent of consumers worldwide are... Read More
This week, Innova Market Insights flagged how COVID-19 challenges behaviors when it comes to flavors, while Kerry’s acrylamide-reducing Acryleast yeast solution received “organic suitable” status in the EU. Meanwhile, DSM unveiled its new line of cheese cultures for boosting the yield and resource efficiency... Read More
