18 Jul 2024 --- From inflation to the lingering effects of the pandemic, a myriad of forces impact food consumption patterns. Cargill leverages technology to analyze consumer behavior through its... Read More

16 Jul 2024 --- Researchers from Sweden’s Uppsala University and the University of Gothenburg concluded in their recent study that a steady provision of nutrients can alleviate malnourishment... Read More

16 Jul 2024 --- Flavor innovators are showcasing a host of sweet and savory flavors at IFT First 2024, which has begun in Chicago, US. Food Ingredients First talks to key players in the flavors... Read More

01 Jul 2024 --- Key business highlights in June included dsm-firmenich unveiling plans to sell its Yeast Extracts business to Lesaffre, a global business specializing in fermentation and... Read More

28 Jun 2024 --- In this week’s industry news, Kerry advanced food safety efforts with a Food Protection and Preservation Lab and the US Department of Agriculture commenced construction of a... Read More

25 Jul 2024 --- Consolidation in the plant-based space is “inevitable,” says Rishabh Pande, regional VP of ingredient solutions of North America for Taste, Texture & Health at dsm-firmenich. While plant protein companies look to scale up and drive prices down, Pande suggests that protein fortification may be an easier sell than meat analogs. “Less disruptive” categories like bakery can help consumers increase their protein content without compromising on the sensory experience.

03 Jul 2024 --- Dr. Elisabeth Hirschbichler, senior vice president, Taste, Texture and Health, at dsm-firmenich spotlights the emerging technologies in the healthy food ingredients realm. She talks about the importance of adding the “good” ingredients like vitamins and probiotics while reducing sugar and salt.

22 Jan 2024 --- Melanie Luangrath, director new business development, Plant-Based Platform / Taste, Texture & Health at dsm-firmenich expands on the plant-based protein evolution over the last five years. She talks about greenwashing around sustainability and reducing the environmental impact of nutrition and highlights the company’s VertisCanolaPRO plant protein isolate. Luangrath also points to the two trends set to dominate the plant protein space in future — innovation and agile NPD.

13 Jan 2023 --- Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came out with an enzyme to extend the use of oats in alt-dairy drinks.

27 Jul 2022 --- This included a 12% protein bar made with canola products with a cranberry flavor. The company also launched four new textured vegetable protein products to the North American market, made possible through the recent acquisition of Vestkorn, a leading European provider of pea- and faba-based ingredients.

23 Nov 2020 --- In recent months, the brewing landscape has become complex and discerning beer drinkers are increasingly looking for more choice. Download DSM's latest brewing report to discover the top 3 consumer trends for beer drinking in 2020 and how the brewing industry can react to these new opportunities!

10 Jun 2015 --- The effect of glucose oxidase on dough properties is due to the production of hydrogen peroxide that induces protein cross-linking. The extent of cross-linking in dough depends on the production rate and concentration of hydrogen peroxide. A new glucose oxidase from DSM uses a self-regulating mechanism that avoids the production of high levels of hydrogen peroxide. This creates opportunities for the use of glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough improvement.

27 Nov 2020 --- Royal DSM is bolstering its lactase portfolio with a new “one-stop-shop” enzyme for regular and organic lactose-free dairy products, while Beneo reveals its latest precooked functional native rice starch for enhancing clean label claims in foods. GNT predicts the color red will shake up the food and beverage industry in 2021, and ADM expects to see trending foods and beverages to feature bold citrus flavors and new exotic tastes with warm undertones next year.

19 Jun 2020 --- 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 a potential future trade deal, while urging politicians to avoid a “cliff-edge scenario.”

22 May 2020 --- 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 of mozzarella cheese production.

20 Feb 2018 --- Customer centricity and personalized nutrition are the two key platforms that DSM is exploring in its bid to address tomorrow’s nutrition trends. A diverse range of personalized nutrition concepts will be presented at Vitafoods 2018 in Geneva in May, together with the latest major consumer study into attitudes towards this space.DSM appointed Frédéric Boned as EMEA Vice President (VP) of its Human Nutrition & Health business as of January 1, 2018. FoodIngredientsFirst spoke to Frédéric about innovation in personalized nutrition concepts and regional growth opportunities for DSM’s Human Nutrition & Health business.

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.