The challenge confronting chocolate and confectionery manufacturers is how to balance taste and health in confectionery. To help manufacturers create better-for-you options, with less sugar, clean label and natural ingredients, Valio introduced a new, complete solution called Valio Bettersweet™. This white paper explains how Bettersweet™ can help your business.
FOOD INGREDIENTS NEWS
08 Dec 2022 --- New Zealand-based dairy player Fonterra is targeting the health and well-being market with the release of its new nutrition solutions brand Nutiani, unveiled at this year’s Food Ingredients Europe (FiE) show... Read More
RESEARCH & DEVELOPMENT
05 Dec 2022 --- A newly bred “black-spiked” wheat with a hardiness likened to the strength of mountains is among new developments in agri-food science, which are humanity’s strong arm to offset the noticeably... Read More
FOOD INGREDIENTS NEWS
05 Dec 2022 --- The American Botanical Council (ABC) has welcomed Nexira’s “adoption” of acacia gum through ABC’s “Adopt-an-Herb” botanical research and education program. Nexira’s... Read More
02 Dec 2022 --- Addressing a changing global regulatory landscape for F&B players, Kerry has launched a digital tool designed to support manufacturers in optimizing the nutritional profile of products while being aware of the... Read More
FOOD INGREDIENTS NEWS
01 Dec 2022 --- Barry Callebaut has launched its sixth Forever Chocolate Progress Report, presenting the company’s progress against its target in 2016 to make sustainable chocolate the norm. One of its key achievements is... Read More
25 Nov 2022 --- Döhler has developed fiber-based ingredients, such as a prebiotic topinambur (Jerusalem artichoke) juice powder, which delivers inulin to the digestive system. Thanks to its typical fruity and malty note, topinambur harmonizes with other ingredients when it comes to taste while also ensuring a pleasant mouthfeel.
07 Nov 2022 --- In its latest “Renaissance of Cocoa” launch in Venice, Italy, Barry Callebaut showcased a new generation of redesigned chocolate that features 60-80% more cocoa and no masking agents. At the event, Bas Smit, global vice president of marketing, told FoodIngredientsFirst this reformulation fits into the synbiotic lifestyle choices consumers are making.
01 Nov 2022 --- Hila Bentman talks about functional beverages and how they are gaining in the alcoholic drinks space. Non-alcohol and low-alcohol alternatives are trending as health-prone consumers search for the highs of alcohol but without unwanted side effects. According to Innova Market Insights, 65% of millennials already consume sports and functional drinks at least once a week.
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™
18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!
04 Oct 2022 --- How sweet and which texture should your oat-milk alternative be? Plant-based milk alternatives now occupy more grocery store shelf real estate than ever before. Increasing consumer demand fuels the search for excellent dairy product alternatives that offer the best combination of ingredients, taste, and overall health benefits. Join this discussion to learn about the dos and don’ts of oat milk manufacturing for expeditious market development. This presentation includes a demonstration at our new food innovation space at The Hatchery, Chicago.
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.
22 Sep 2022 --- Global consumer concerns are shifting: "Health of the planet" is now their top concern. Consequently, their expectations are changing, resulting in their changing their eating habits. They are increasingly turning to plant-based products, meaning vegetarians, vegans, and flexitarians are becoming more prevalent. Formulating appealing products with good taste, texture, and overall appearance gets more and more challenging. So, how can natural yeast ingredients help them?
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.