11 Nov 2019 --- Vanilla still remains one of the most widely used flavors in the food industry. Dubbed the “queen of flavors” it's versatile and its uses are broad, allowing for... Read More

07 Nov 2019 --- Nestlé is joining forces with Dutch food and biochemicals company Corbion for the development of microalgae-based ingredients for plant-based products. The collaboration... Read More

23 Oct 2019 --- Olam International Ltd has signed a purchase agreement to acquire a 100 percent interest in Californian almond processor and ingredient manufacturer Hughson Nut Inc (HNI) and... Read More

18 Oct 2019 --- This week in business news, Campbell Soup Company completed the sale of its European Chips Business to Valeo Foods for approximately £66 million (US$80 million). The Ferrero... Read More

17 Oct 2019 --- The use of alternative sources of protein – such as soy, almond, oat, pea and rice – has been growing at a rapid pace in recent years as consumers gravitate towards... 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.

01 Oct 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?

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.

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

23 Jan 2019 --- California’s almond farmers and processors have publicly committed to four new goals that build on decades of previous achievements and further demonstrate the industry’s commitment to growing almonds in better, safer and healthier ways, while protecting local communities and the environment. The Almond Orchard 2025 Goals set industry-wide targets in the areas of water efficiency, zero waste, pest management and air quality, in a state that produces 80 percent of the world’s supply of almonds. Almond Board of California President and CEO, Richard Waycott stresses how sustainability has been a key pillar for almond growers in the state for 30 years. FoodIngredientsFirst spoke to Richard about the commitments, the criticism of the sector during the drought and the current turbulence in international trade.

09 Oct 2019 --- Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. In this timely webinar, Innova Market Insights and CP Kelco share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum – a nature-based, fermentation-derived ingredient – serves as a unique, multifunctional solution in the product developer’s toolkit.

08 May 2019 --- In this 40-minute webinar, Lu Ann Williams of Innova Market Insights showcases the latest chocolate with almond product trends from across the globe focusing innovative ingredients and key labeling insights to help manufacturers get ahead of what consumers are looking for. Chocolatier Christopher Curtin of Éclat Chocolate shares recipes and inspiration to his development process that align with the latest consumer trends.

12 Mar 2019 --- Reaching increasingly adventurous consumers, set on new discoveries and experiences, will be crucial to successful new product development in the food industry over the coming years. Learn more about the Adventurous Consumer, what’s driving the trend, and how ingredients like almonds can help deliver on adventurous appetites.Lu Ann Williams, director of Innovation at Innova Market Insights, and Rob Corliss, Chef and Founder of All Things Epicurean, discuss how best to apply this trend to your business and new snack innovation.

25 Apr 2018 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the latest trends in chocolate products with almonds. Chocolatier Wendy Sherwood of the Culinary Institute of America shares recipes and her inspiration behind the development, with a look into how she works to align confectionary concepts with the latest consumer trends. 

05 Apr 2017 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the top trends that will most impact how consumers purchase chocolate products. And, based on his more than 20 years of experience crafting unique chocolate creations, Richard Cusick of Evolution Artisan Confections shares recipe inspiration that align with consumer trends.