Reduced social contacts and staying at home due to Covid-19 forced many elderly people into a cocooning state. This loss of mobility and muscle mass negatively influenced the quality of their lives. Protein is an important nutrient as it helps support recovery in the elderly. To read our full report download here.

PACKAGING & TECHNOLOGY NEWS
Consumers ready to embrace food waste-fighting QR codes on milk cartons, finds Cornell study
04 Jul 2022 --- A new study by Cornell University, US, has found that consumers are willing to support QR codes to better understand how long milk is safe to consume. The researchers say this solution could eradicate the need for... Read More
FOOD INGREDIENTS NEWS
EU-New Zealand trade deal puts European meat and dairy on the chopping board
01 Jul 2022 --- The EU and New Zealand have brokered a free trade anticipated to expand the capacity and ease for both parties to export their food products. However, in an already tough year ridden with sky-high prices for... Read More
FOOD INGREDIENTS NEWS
Heura ordered to remove “meat” billboard as plant-based dispute rages on
29 Jun 2022 --- Heura has received a legal notice from the meat industry after the Spanish plant-based company advertised on a billboard in Madrid with the words “meat”. This is the latest move in the meat versus... Read More
FOOD INGREDIENTS NEWS
Pea protein pushes forward with tech developments in protein enhancement and emulsifying abilities
22 Jun 2022 --- Food-tech advancements this year are advancing pea protein’s performance, with seed breeding specialist Equinom announcing its AI-solution to boost the crop’s ability to deliver desirable traits... Read More
FOOD INGREDIENTS NEWS
Mars Wrigley joins with Perfect Day to craft chocolate with microflora-based dairy proteins
17 Jun 2022 --- Confectionery giant Mars Wrigley has unveiled a new eco-centric chocolate, CO2COA, in a partnership with animal-free dairy protein innovator Perfect Day. Made with certified cocoa in addition to Perfect... Read More

Silesia shines light on tailored ingredient solutions for alt-dairy and functional confectionery
27 Jun 2022 --- Silesia product managers discuss the technicalities of utilizing a wide range of bases used in the alternative dairy sector, which requires not only tasty flavoring but also solutions to mask off-notes of various base ingredients. They also address specific challenges within the confectionery sector, such as sugar or fat reduction, protein enrichment and adding functional ingredients, like collagen.
Solmiko Advanced Milk Proteins
13 Jun 2022 --- Solmiko is a range of Nutritional Milk Proteins providing all the nutritional properties you are looking for in better-for-you food and beverage applications. It is a one stop protein source which contains high levels of calcium and essential amino acids. Solmiko milk proteins demonstrate excellent flavour, solubility and heat stability making it suitable for a range of nutritional applications.Discover more
02 May 2022 --- Pentair is a specialist in water filtration and water treatment systems for the foodservice industry and agricultural sector, among others. The EverPure filtration and water treatment systems ensure optimal taste of water for tea or coffee, while the Shurflo range of beverage pumps provide reliable dispense solutions from cellar to bar. Roelof Koopman, key account manager, food and beverages, talks to FoodIngredientsFirst about the company’s expansion into the dairy sector.
Tapping regional milk variations to build authentic alt-dairy tastes
20 Dec 2021 --- The environment where cows are raised has an impact on how their milk tastes. Edlong’s Mervyn de Souza, chief innovation officer, reveals that understanding these flavor nuances is key in mimicking authentic dairy's taste. He also shares that certain plant bases are taking off in the regions where those crops thrive, noting that quinoa is rising in Latin American alt-dairy.
Elevating dairy-free bakery applications
10 Dec 2021 --- Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated oils called Palsgaard CreamWhip 431 and Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat.

The Editor Presents: The Ready Meals Issue
05 May 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in this savory meals-focused edition. Highlights include COVID-19’s impact on the prepared foods landscape, with restaurant-style and easy-to-assemble offerings taking hold. Meanwhile, the keto diet is inspiring more grain-free innovation and social influencers are creating a buzz around collagen.
Irish Oats - The Perfect Plant-Based Solution
23 Mar 2022 --- Glanbia Ireland, while known for being a dairy company, has a long history in grains and cereals with their extensive Irish oat portfolio. During this webinar they will take you on our oat journey demonstrating how Irish oats are the perfect plant-based solution for all your application needs.
Plant-based: The Canvas for Innovation
17 Mar 2022 --- With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy, to optimizing options that stand on their own merits. “Plant-based: The canvas for innovation” is #2 of Innova Market Insights’ Top Ten Trends for 2022. Join Myrthe de Beukelaar, Sr. Market Analyst, as she elaborates on the evolution of plant-based options in the food and beverage industry.
The Editor Presents: The Confectionery Issue
17 Feb 2022 --- What’s driving change in the confectionery category? Find out with highlights from The World of Food Ingredients’ Confectionery for the Senses edition. The journal’s editor, Missy Green, walks through key themes in a 15-minute flip through and Q&A. Topics include sweet NPD, flavor trends, vegan formulation, healthier chocolate, nut inclusions, upcycled prebiotics and a new take on saturated fat.
15 Feb 2022 --- Dairy remains one of the world’s most valuable food sectors with a healthy and nutritious image, and the potential for ongoing added value. It is also highly diverse, with its popularity varying widely in different parts of the world and consumers increasingly looking for authentic comfort and indulgence in this traditional category. Innova's Global Insights Director, Lu Ann Williams, shares how major developments such as competition from plant-based alternatives and the COVID-19 crisis are driving innovation in the dairy sector.
READ THIS NEXT: Innovate plant-based products like never before