26 Apr 2024 --- 26 April 2024 --- This week in industry news, Nestlé launched Nespresso in India to grow its premium coffee category. The FAO launched an initiative to reduce the need for antimicrobials on... Read More

25 Apr 2024 --- Nestlé expected a slow start to 2024, and its three-month sales performance for 2024 matches those expectations. The food giant has revealed total reported sales decreased by... Read More

25 Apr 2024 --- The overwhelming majority of MEPs voted in favor of a new Plant and Forest Reproductive Material (PRM) legislation, which sets out to combine and update the EU’s current laws... Read More

25 Apr 2024 --- The growing demand for alternative, sustainable protein offers opportunities to F&B and nutrition manufacturers, but production roadblocks limit innovations in protein... Read More

24 Apr 2024 --- The UN Food and Agriculture Organization (FAO) recently released its report titled “Integrating Africa’s forgotten foods for better nutrition,” as well as... Read More

26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us. 

19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

14 Mar 2024 --- Dr. Josette Lewis, chief scientific officer at ABC, takes a deep dive into the zero-waste practices of the almond industry, centering on almond co-product utilization. California almond farmers are finding ways to put the hulls, shells and trees to productive use across a range of other industries, including as livestock feed, upcycled materials and even as a future food ingredient. 

27 Feb 2024 --- Florian Schattenmann, head of R&D and innovation at Cargill, explains why innovation is crucial to overcoming some of the world’s biggest problems, including climate change and food security. In this wide-ranging interview, Schattenmann provides insights on alternative proteins, sustainable animal agriculture, AI systems and pet nutrition.

16 Feb 2024 --- Döhler exhibited its nut-based portfolio of spreads, creams and fillings, which has expanded the supplier’s range beyond fruits. Davide Zanelli speaks about the company’s activities tapping into an expanding market, working on recipes, including protein solutions using its nut and seed proteins while reducing reliance on dairy-based ingredients.

01 Apr 2024 --- In the rapidly expanding non-dairy cheese market, food brands face increasing competition. To stand out and excite consumers amidst growing demand, manufacturers must work hard to stand out with new products. Ingredion explores key considerations for food manufacturers aiming to achieve success in this competitive landscape.This Technical Paper is from Ingredion.

11 Mar 2024 --- Of all the options available for plant-based yogurt formulation, almond ingredients are emerging as the most preferred due to their nutritional benefits, functionality and flavor properties. Almond butter and almond protein give manufacturers the ability to create tasty non-dairy yogurts with simpler labels that consumers will love.This Technical Paper is from Blue Diamond Almonds.

04 Mar 2024 --- Fermentation, our familiar friend from bread and beer, is fermenting a new wave in food: sustainable, protein-packed alternatives! Their magic lies in efficiency. Compared to traditional animal agriculture, fermentation requires a fraction of land and water, slashing environmental impact while offering a sustainable, efficient, and delicious path to a protein-secure future.This Technical Paper is from Angel Yeast Co., Ltd

06 Nov 2023 --- Tendra® by Cosun Protein is a highly functional plant-based protein made from fava beans. It addresses the need for an animal-based protein substitute in dairy-free ice cream. Offering high solubility, excellent emulsification properties, and a mild taste, Tendra® is the perfect solution for making a plant-based ice cream. Discover the full story on plant-based ice cream and its star ingredient, Tendra®, within this whitepaper.This Technical Paper is from Cosun Protein.

13 Feb 2023 --- Exploring the state of nutrition today to help food developers deliver on plant-based demand while juggling consumer preferences for taste and texture. Calling on insights from industry experts, we examine what it really means to eat healthy, and what role plant-based proteins play in the future of health and nutrition.This Technical Paper is from Griffith Foods.

08 Jan 2024 --- This week, China announced plans to expand its offshore aquaculture operations to ensure food security and adapt to climate change. Meanwhile, researchers assessing climate-smart agriculture and nutrition security in sub-Saharan Africa called for farmers to diversify their agricultural production toward climate-smart and micronutrient-rich crops. Also, Steakholder Foods unveiled the world’s first plant-based, 3D-printed eel.

04 Dec 2023 --- This week, Redefine Meat arrived on the European retail scene as Western consumers ditch animal products in a bid for better health. Meanwhile, FoodChain ID and ReSeed are uniting on an AI-enhanced regenerative agriculture initiative and Vivici partnered with Ginkgo Bioworks to advance the production of sustainable, nutritious, novel dairy protein made via precision fermentation.

13 Nov 2023 --- In this week’s NewsBite, we take a look at the hidden costs on our health, environment and society. Meanwhile, the Turkish parliament revealed it is removing all Coca-Cola and Nestlé products from its campus shelves in an apparent boycott over Israel’s ongoing war with Hamas, and alt-dairy innovation is reaching new heights in North America, Western Europe and Australasia.

30 Oct 2023 --- In this week’s NewsBite, scientists in the US have utilized an AI model based on deep learning architecture to extend the shelf life of food products that go through rancidity. A study reveals that the majority of Europeans would welcome an international eco-label on food products to help them make more sustainable purchasing decisions. The European Parliament voted in favor of boosting plant protein production and consumption.

23 Oct 2023 --- In this week’s NewsBite, we talk to the US National Confectionery Association who has hit out at the recently introduced ban on four food additives in California, branding the new rules “unscientific” and “unnecessary.” We also examine organic regulation in Europe, look at animal welfare in the bloc, and dive into McDonald’s and FrieslandCampina’s partnership to reduce greenhouse gas emissions in dairy.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.

22 Feb 2023 --- Explore the evolution of the sports nutrition market and delve into the important role that proteins play in performance.