22 Mar 2023 --- Quality functional, nutritional ingredients and sophisticated food tech and innovative products made their mark during the International Food and Drink (IFE) Manufacturing event in London. Developments in... Read More

10 Mar 2023 --- Tereos, France’s largest ethanol and sugar group, is reorganizing in light of bitter prospects for a key crop. The company states that it will cease sugar operations at Escaudoeuvres, one of its sugar... Read More

10 Mar 2023 --- This week in industry news, Azelis partnered with Alvinesa Natural Ingredients to strengthen its Asia Pacific food and nutrition portfolio. A new Evolva and Grace Breeding cooperation is set to replace chemical... Read More

02 Mar 2023 --- Commonly used means of processing cocoa beans, such as fermentation and roasting, do not reduce the health benefits of chocolate, according to a team of researchers at Pennsylvania State University, US. This... Read More

28 Feb 2023 --- Sugar reduction is a key theme that manufacturers see in beverages, but this is not a new industry trend – it has been ongoing for many years. According to Sweegen, the main trend across the globe is to... Read More

16 Jan 2023 --- Two Cargill executives talk through the company’s latest solutions, including the launch of Cargill’s soluble fiber, based on wheat and corn fibers, produced in a recently opened factory in Poland. Cargill is targeting sugar reduction as well as fiber enhancement and how solutions can improve the NutriScore of products.

26 Oct 2022 --- Tobias Fischborn talks through the launch of an HS2-free lager yeast hybrid and a new nutrient based on yeast extracts which is organic certified and mainly developed for sugar fermentation of hard seltzer to give a cleaner flavor compared to chemical solutions.

03 Oct 2022 --- Unlock a new level of juicy flavor never reached before by optimizing the taste profile of natural juices, juice drinks, jellies, and fruit preps with Sweegen’s nature-based sweetener systems. Making Juice Juicier™This Video is from Sweegen.

19 Sep 2022 --- Oat-Standing™ Functional Oat Flour is the perfect solution for use in a range of dairy alternative applications, including dairy alternative beverages, ice cream, chocolate, yoghurt, and various plant-based cheese styles. It is an ideal ingredient when you are looking to create natural sweetness, add flavour, nutrition, and consistent viscosity to a wide range of end products. Learn more.This Video is from Tirlan Ingredients.

18 Jul 2022 --- Foods we consume daily have higher amounts of sugar than you may think. Kaimana Chee, chef ambassador partnering with Sweegen, speaks to FoodIngredientsFirst on how stevia can be used to replace the sugar in tacos, beverages, condiments and desserts like cinnamon churros.  

29 Sep 2022 --- It takes highly refined taste balancing to reduce sugar, salt or fat or to add fibers, minerals and vitamins in good-for-you products, while keeping the great taste. In this webinar, Emma Schofield, Associate Director for Global Food Science at Mintel and Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveal the opportunities for taste balancing. Participants will receive insights how the Symrise taste balancing toolbox supports manufacturers in making good-for-you products taste great, contributing to everyday health, everywhere.

13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.

28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.

24 Feb 2021 --- In this latest webinar, we examine solutions to the challenges of removing functional ingredients such as sugar or animal-based ingredients. Meeting this need is INFUSE by Cargill™ – a new service offering model from Cargill Starches, Sweeteners & Texturizers Europe. It tailors ingredient blends to answer specific customers’ requests to develop innovative products that meet challenging consumer demands.

19 Oct 2020 --- As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.