editorial highlights

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08 Jan 2020
--- The plant-based boom is accelerating at a rapid pace with plentiful NPD across a multitude of food and beverage categories. Simultaneously, casual restaurants and fast food chains are getting in on the plant-based action... Read More
08 Jan 2020
--- Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability?
08 Jan 2020
--- Givaudan's Flavour Division President, Louie D'Amico, discusses the key trends of the food and flavors industries, as well as the importance of vegetable proteins and R&D investments the company has ventured in.
29 Nov 2019
--- Robin Wyers discusses mergers and acquisitions that have reshaped the ingredient landscape. Taste and texture players are focusing on innovation, consumer insights and sourcing for the future.
12 Nov 2019
--- Prebiotics are helping manufacturers meet a greater demand for digestive health products, particularly in dairy applications.
12 Nov 2019
--- Healthier choices and food safety are dominant issues in the Asia Pacific, Middle East and Africa. Food Ingredients companies are responding by looking into alternative sources.
12 Nov 2019
--- Key suppliers share insights on trends in the dairy ingredients space. How can the dairy sector capitalize on the plant-based and natural trend?
12 Nov 2019
--- Kathy Fortmann, President at FrieslandCampina Ingredients speaks to the World of Food Ingredients about how the growing consumer interest in dairy alternatives affects the dairy industry. Moreover, Fortmann discusses the... Read More
01 Oct 2019
--- Chorleywood Bread Process has changed the baking landscape not only in the UK but also across the globe. But is it merely a boon to industry insiders?
01 Oct 2019
--- Microalgae processing and production companies still face technology and cost issues. A Dutch company uses a proprietary in-house system that is scalable and modular providing economy of scale.
01 Oct 2019
--- There is a much more serious crisis than the price of vanilla beans and that is the labeling crisis. Dr. Daphna Havkin-Frenkel examines vanillin sourcing and production.
01 Oct 2019
--- In bakery, acacia gum can play a significant role and offers a sustainable and ethical additive which translate to a positive environmental impact.
01 Oct 2019
--- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?
01 Oct 2019
--- Palsgaard A/S is the inventor of the modern food emulsifier and was established in 1919. The company's current broad product range, includes high-performing emulsifiers and stabilizers for margarine, bakery, dairy, ice... Read More
14 Aug 2019
--- Consumer awareness of ingredients has never been at a higher level. Animal welfare, health-conscious nutrition and authentic natural options are all being rated and considered with social media playing an ever more... Read More
14 Jun 2019
--- German-headquartered family-business Stern-Wywiol Gruppe (turnover 2018: +€500 million) consists of twelve independent specialist firms that develop, produce and distribute functional ingredients and additives that... Read More
14 Jun 2019
--- Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?
14 Jun 2019
--- How the meat industry will remain relevant in the face of stiff competition from alternative protein sources was the biggest question at the recent IFFA 2019 in Frankfurt.
14 Jun 2019
--- Allulose offers the sweet taste and functionality of sugar without the added sugar and calories.
14 Jun 2019
--- Ultimately, reduced sugar in chocolate does not have to mean reduced satisfaction for the end consumer or reduced workability for product R&D.
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