07 Aug 2020 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this daily news feed for... Read More

05 Aug 2020 --- The California Prune Board (CPB) is urging food manufacturers and retailers to consider the key role prunes can play in reducing fat content in products, with a soon-to-be-published... Read More

31 Jul 2020 --- Taste and nutrition supplier Kerry outlines recovery from the COVID-19 impact in its recently issued Interim Management Report 2020. The group reports revenue of €3.4 billion... Read More

29 Jul 2020 --- China-headquartered natural ingredients supplier Layn has unveiled a variety of plant-based clean label preservative solutions under the Plantae Preservation range. These formulas... Read More

27 Jul 2020 --- In the first half of this year, up to ฿5.84 billion (US$184 million) worth of investment applications were filed for Thailand’s local food sector, according to the Thailand... Read More

05 Jun 2020 --- Kerry's Radicle portfolio of integrated solutions is pegged by the company as "one stop shop" for plant-based development. With a growing number of formulators rushing to the burgeoning market of meat and dairy alternatives, the company partners with food companies to help deliver authentic taste and texture with clean and shorter labels.

14 Mar 2019 --- The whole area of health and wellness through food & beverage is becoming of key strategic importance to Kerry as a global taste & nutrition company. “We see that consumers traditionally looked to pharma and supplements for prevention, but we increasingly see consumers look to food for wellness,” says John Quilter, Vice President of Business Development – Wellmune/Ganeden BC30 at Kerry. “We think that we have a very interesting proposition within the food & wellness space, as we have a global food & beverage applications infrastructure throughout the globe, from dairy to nutritional beverages, nutritional snacks, to various food end use markets throughout the globe. We see consumers now becoming a lot more educated on what they consume. They are very digital savvy and keen on the label of the products that they consume,” he notes.

12 Sep 2018 --- Kerry made their debut at VitaFoods Asia this week as the company is exploring untapped opportunities in the Asian healthy foods space. Speaking to FoodIngredientsFirst, Laura Collins says: “We are here to very much center on Taste & Nutrition. Asia is a developing market and is expected to be up by 25 percent in 2050. There are many platforms in which we see opportunities such as protein, digestive and immune health. There are many new ways to mainstream innovative protein applications on the market, from a global perspective, delivering on health and wellness platforms.”

24 Jul 2018 --- Kerry used IFT 2018 to highlight their TasteSense flavor modulation technology. “TasteSense is our answer to the sugar reduction challenge. It is a molecule that was developed by our research team and has now been brought to the US market. It is a clean label ingredient that can be labeled as ‘natural flavor.’ We have been working on some sensory validation of carbonated soft drinks, using our TasteSense technology as well as tea and apple juice. We have also done some sensory research with savory applications such as BBQ sauce and ketchup,” says Renata Ibarra at the company.

20 Mar 2018 --- In the ready meals space, convenience and taste have always been key. But increasingly, consumers are stepping up their demands to make sure that these convenient meals are also as authentic and healthy as possible. The challenge for manufacturers revolves around delivering taste within the right nutritional and authenticity constraints. FoodIngredientsFirst spoke with Grace Keenan, Marketing Manager at Kerry, about the company's 'Great Culinary Taste' ready meals solutions, which aim to help customers tick all the right boxes in the prepared meals space.

12 Nov 2019 --- Healthier choices and food safety are dominant issues in the Asia Pacific, Middle East and Africa. Food Ingredients companies are responding by looking into alternative sources. 

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?

14 Jun 2019 --- How the meat industry will remain relevant in the face of stiff competition from alternative protein sources was the biggest question at the recent IFFA 2019 in Frankfurt.

29 Apr 2019 --- Personalized health platforms have expanded beyond gut health to encompass anything from sleep quality to cognitive health.

19 Feb 2019 --- New consumer dynamics presents opportunity for a company positioning itself as being “at the intersection of the art of taste and the science of nutrition.”

26 Jun 2020 --- This week, FoodIngredientsFirst spoke with Kerry, who released its latest report on US plant-based ice cream and desserts. Meanwhile, PepsiCo and Corteva Agriscience are spearheading the industry’s first sequencing of the complete oat genome for use in open-source applications and Fermentalg and DDW partnered on natural blue ingredients line as the demand for microalgae-derived ingredients continues to boom.

29 May 2020 --- In this week’s industry developments, Kerry debuted a new range of “suitable for organic” flavoring modulators, ahead of updated EU regulations for organic F&B products set to take effect next year. Meanwhile, Cargill’s global FATitudes study revealed that sixty-eight percent of consumers worldwide are closely monitoring the type and amount of fat and oil in packaged food.

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.

05 Dec 2016 --- Naturex CEO Olivier Rigaud last week unveiled the company’s three-step approach-which includes intuitive nutrition, fortification and nutrition with purpose.  Speaking during HiE, Rigaud said: “We see a lot of opportunities in the fruit and vegetable derivatives, this is one of our four key strategic categories. There is a very high demand, primarily in the US today to move to raw foods, raw products, and unpasteurized, slow processed, to really keep all the nutrients in the product - this is one of the big, heavy trends that we see.”

07 Nov 2016 --- DuPont Nutrition & Health has announced a significant investment to expand their probiotics production capacity in the US. The investment is the second phase of a broader probiotics expansion project due to the rapidly growing global demand for probiotics. The second phase which is scheduled to span over two-years, represents an investment of approximately $100 million, and increases the company’s probiotics production capacity by an additional 70 percent. Other companies mentioned are Kraft Heinz, Unilever and Ornua. 

31 Mar 2020 --- Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics. When a trend grows this quickly, confusion and misinformation can often grow with it, making it hard to understand the best way to navigate this space. In this webinar, the experts answer some of the biggest questions created in the wake of the rapidly growing fermented food trend.

10 Dec 2019 --- The aging population is the fastest growing segment of society. Increasingly longer lifespans mean many of us will be elderly for longer than being middle-aged or a child. As longer life brings great opportunities, it also brings great challenges. The aging process is different for everyone, while nutrition and exercise are key factors that can impact the quality of aging. During the Kerry Health and Nutrition Institute Webinar, experts in this space reviewed current and emerging nutrition research on active aging and provide insights on the evidence around the role of nutrition.

12 Sep 2019 --- Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption.  As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily or government-led. Watch this webinar to learn how specific sensory cues can support calorie reduction and maintain the sensory appeal of food and beverage products, and how this comes to life in real product applications.

23 Apr 2019 --- There can often be a disconnect between what consumers perceive as healthy in a food or beverage, what science shows is healthy, and what claims can be made. How can you deliver on-trend foods with a strong health halo, while ensuring consumers get the health benefit they expect from a product? Watch the Kerry Health and Nutrition Institute ‘Proactive Health’ webinar, where we share original research.

14 Nov 2018 --- Digestive discomfort and its links to wellbeing, the gut-brain access, mental health and social confidence mean that consumers across all psychographics and life-stages are seeking better digestive wellness. Yet the media and store shelves are flooded with many quick fixes, which may or may not be supported by science. In this webinar, learn about established claims and dive into what consumers are seeking out in each region from Stephen Quinn, and get a crash course on the background and scientific merit of some popular digestive health solutions such as probiotics and prebiotics from Dr Mary Ellen Sanders.