09 Sep 2019 --- Toronto-based start-up Bee Vectoring Technologies International (BVT), which uses bees to deliver fungicide, has been given regulatory approval for its Clonostachys rosea CR-7... Read More

03 Sep 2019 --- While vanilla remains one of the most widely used flavors within the food industry, there is still opportunity for growth as it plays into plant-based and sustainability trends. Its... Read More

07 Aug 2019 --- Nestlé has launched three plant-based latte coffees in the UK and Ireland under its Nescafé Gold brand. The range of almond, oat and coconut coffees are the... Read More

31 Jul 2019 --- German-based food stabilizer supplier Hydrosol has developed a range of stabilizing systems for flavored milk beverages, dubbed Stabiprime MFD. Within the range, Stabiprime MFDC... Read More

08 Jul 2019 --- Botanical-infused food and beverages are enjoying trending status on the market this year, particularly in the segments of sports nutrition and alcoholic beverages. Aside from... Read More

02 Aug 2019 --- Cosucra continues to strengthen its position in the North American market through their pea protein expansion. At IFT 2019, the company presented a vegetarian plant-based muffuletta slider [a New Orleans classic] containing their Swelite, Pisane M9 and Swelite ingredients as a system. A dairy alternative beverage containing a blend of almond milk and pea protein was also presented, while a chocolate oatmeal gluten-free cookie was another highlight. “Our US-based subsidiary Cosucra Inc. was created about one year ago because demand for plant-based protein is forecast to grow significantly. In the last 12 months, we have positioned our strategy which goes beyond health & nutrition and increasingly looks at the food & beverage business,” Frank Truong at Cosucra says.

30 Jul 2019 --- Agrana presented several concepts featuring oat milk, including a cold brew with an oat milk base, a cinnamon toast cereal and a protein enriched plant-based dairy alternatives, with pea-based, hemp-based solutions. “We are really seeing a lot of movement into oat because of how close it is to milk. If you look at soy, it was further away, but now we are seeing more movement within the almond milk and coconut milk space, with oat milk really emerging as a rising star,” Felicia Francisco at Agrana notes. The company also presented an oat milk with salted caramel, as well as various fruit-containing concepts, including high pressure processed raspberry, peach and mango options.

21 Jun 2019 --- Blue Diamond Growers presented almond protein, which is presented for its plant-based origin and clean taste at IFT 2019. “We have had almond flour in our portfolio for some time, which is great in bakery applications. More recently we have had almond protein powder, which is a partially defatted almond flour, which in some cases is a great way to increase the protein and add fiber as well. It works well in bakery applications and bars,” says Kurt Waananen at Blue Diamond Growers.

20 Jun 2019 --- The Almond Board of California featured several innovative concepts featuring almonds at IFT 2019 in New Orleans. Items on display included a Toasted Grains & Almond Beverage, an Almond Yuzu Poppy Seed Bar and a Coco-Java Almond Butter. “We are really highlighting the versatility of almonds. Almond milk continues to be a very hot category and here we have added some toasted grains to bring those two flavors together,” says Emily Fleischmann of the Almond Board of California.

14 Nov 2018 --- The Naturli Foods’ burgers and mince products are made from almonds, tomatoes and porcini mushrooms. According to the company, the products are not designed to taste like beef but rather have an underlying “meatiness” thanks to the umami flavor. Similar to the Beyond Burger and Impossible Burger, Naturli’s product bleeds with the help of beets, to give the burger a reddish color. The company presented their meat-free and vegan concepts at SIAL 2018, including a vegan spread, ice cream, beverages and plant-based meat alternatives.  

25 Sep 2015 --- VIOGERM® wheat germ is the perfect solution to combat the high prices of hazelnuts and almonds. VIOGERM® is the most valuable part of the wheat grain, rich in protein, fibre, minerals and vitamins. The sweet and nutty flavour of VIOGERM® provides a consistent taste. Using various VIOGERM® granulations as a nut replacement you can retain the texture of your pastries. You can also use VIOGERM® to replace nuts in your biscuits, nut fillings, cakes and flans. As well as reducing the cost of your ingredients, it also cuts down the fat content in your product.

13 Sep 2018 --- Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

07 Aug 2018 --- Almonds are a great example of a natural, nutritious product with high levels of healthy fats and fiber. A look at the built-in features of almonds that protect them from oxidation and what manufacturers can do to ensure maximum almond longevity.

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

26 Apr 2017 --- Understanding the compounds responsible for almonds’ signature attributes is key to understanding almonds’ flavor.

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?

Globalization is sparking the consumer’s curiosity to discover new food and drinks, and that includes a curiosity for novel snacks. Since eating plant-based is becoming mainstream,... Read More

Globalization has sparked in consumers a curiosity to discover new flavors, food and drinks. At the same time, growing awareness about the role of nutrition in overall health is prompting... Read More