17 Apr 2019 --- Danone has reported first-quarter underlying sales growth of a relatively modest 0.8 percent to €6.138 billion (US$6.94 billion). Growth was attributed mainly to the... Read More

11 Apr 2019 --- US-based agriculture technology firm TerViva, specializing in climate and pest-resilient pongamia trees, has raised an additional US$20 million in its first close of its Series D. A... Read More

27 Mar 2019 --- Vegan, ethical, organic and all natural are claims that consumers are increasingly gravitating towards. This is reflected in the boom in the levels of NPD with such claims to be... Read More

21 Mar 2019 --- BOM BOM Brands, a premium cream liqueur brand from wellness-focused beverage company Sippwell Spirits, is continuing its expansion plans by entering Florida and California with a... Read More

21 Mar 2019 --- Plant-based food and drink producer Alpro and World Wide Fund for Nature (WWF) have undertaken a pioneering study developing ways for companies to boost sustainability within their... Read More

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.  

28 Aug 2018 --- CP Kelco presented Fermented Gold, For Gut’s Sake and Fruity Fixation samples at IFT 2018. The latter featured the suspension of pineapple slivers provided by KELCOGEL HM-B [E] gellan gum, which is non-GMO Project Verified. The protein protection at a low pH is achieved through CEKOL LVD cellulose gum. Wanda Jurlina at CP Kelco spoke about the potential for hydrocolloids for vegetable-based protein beverages. “We have been working in the area of plant-based proteins for many years now. Beverages have really taken off and we have all kinds of protein, from pea to almond, a whole variety of nuts, as well as traditional soy products. What we are now seeing is going beyond beverages; we are going into cultured products. People are looking for more ways to deliver these healthy proteins that consumers want,” she notes.

30 Jul 2018 --- The Almond Board of California (ABC) presented snacking insights and samples at IFT, Chicago. With the latest research and live demonstrations, ABC’s industry and culinary experts were available to address questions about California almonds. Throughout IFT 2018, Chef Rob Corliss of All Things Epicurean was available for individual or small-group California Almond Solution Sessions, offering a deep-dive into the inspiration of this year’s IFT samples and assistance for other almond-related inquiries. The company presented new product data from Innova Market Insights, which highlighted the almond’s continued role as the leading nut in new product development. FoodIngredientsFirst spoke with Molly Spence on almonds gaining greater NPD traction. 

26 Apr 2018 --- Delaviuda Alimentación S.A.U. has launched the El Almendro line of sweet almond solutions. “For us, this is the best opportunity for us to position almonds. We have traditionally been offering sweet Christmas almonds, but now we are expanding the brand to have a full range of sweet products. We are launching a full range of products based on almonds, including almond snacks, brownies and cereal & almond based bars. All of this range is created with almonds, with no gluten or palm oil. We are addressing the consumer trend towards tasty products with good nutritional benefits,” says Francisco Rodriguez Flores at Delaviuda. 

23 Jan 2018 --- The Almond Board of California highlights the positives and the strategies that it is employing from a sustainability perspective. “We take a very holistic approach in terms of the research that we fund to support our growers and our crop,” says Karen Lapsley. “From that perspective, we have four research programs, and now we’ve just added on a whole biomass research program with the ultimate goal of working toward zero waste for our crop.” In terms of the hulls and shells from the almonds, the board is looking for different ways to process and utilize them, with potential examples being animal feed and insect farming.

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