Opinion Edge: Back on the Shelf: Healthy Snacking

October 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?

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FOOD INGREDIENTS NEWS

Kerry debuts line of botanical extracts for low- and no-alcohol beverages

30 Jun 2020 --- Kerry has officially released its Botanicals Collection Zero, a range of clean label, “premium” botanical extracts – containing 0 percent ethanol... Read More

FOOD INGREDIENTS NEWS

Novel enzymes: Enhancing sensorial properties and cutting back on carbon emissions

29 Jun 2020 --- Enzymes are biological catalysts used to formulate around cleaner labels for F&B goods by replacing traditional additives, such as synthetic emulsifiers. Beyond... Read More

FOOD INGREDIENTS NEWS

Weekly Roundup: Corbion expands algae business, Paul McCartney pushes for more meat-free school meals

26 Jun 2020 --- This week, World Rainforest Day shone a light on Kenyan tea farmers switching to renewable energy. Mane is answering the growing demand for more transparency and... Read More

FOOD INGREDIENTS NEWS

Reinventing indulgence: Kerry spotlights nostalgic and alcohol-inspired flavors in US plant-based desserts

25 Jun 2020 --- Kerry has released a report highlighting opportunities to enhance and drive US consumer interest for plant-based ice cream and frozen desserts, with a focus on... Read More

FOOD INGREDIENTS NEWS

Tastes of a new world? Will the pandemic accelerate the adoption of emerging flavors

24 Jun 2020 --- With many consumers’ travel plans this summer being curtailed, Kerry has seen a rise in “geo-based taste desires.” People unable to travel will... Read More

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