Get an insider’s look at what’s now and what’s next for dairy and dairy-free flavor solutions with this new e-book. From flavor layering to masking off-notes and balancing profiles, see how Edlong’s experts create authentic taste experiences, keeping F&B brands ahead of industry trends while reducing complexity.
NUTRITION & HEALTH NEWS
25 Oct 2021 --- The US Food and Drug Administration (FDA)’s voluntary sodium reduction targets are moving the onus from consumers to food suppliers. This is according to industry... Read More
FOOD INGREDIENTS NEWS
25 Oct 2021 --- Döhler and Sacco System have formed an alliance in the plant-based dairy alternatives and food cultures categories. The partnership will start with formulating new dairy-free yogurts and progressing over time... Read More
FOOD INGREDIENTS NEWS
22 Oct 2021 --- A coalition of civil society groups and businesses have launched a new organization, the Plant-based Food Alliance UK, to act as a voice for Britain’s growing plant-based food and drink sector. Backed... Read More
PACKAGING & TECHNOLOGY NEWS
22 Oct 2021 --- Plant-based meat brand Charley St is launching its chorizo and bolognese alternatives in industrially compostable pouches. “Reducing the consumption of animal-based protein is well understood to reduce... Read More
FOOD INGREDIENTS NEWS
21 Oct 2021 --- Holistic nutrition, microbiome health and the sustained plant-based consumer appetite are in focus within ADM’s second annual list of global consumer trends. Based on in-depth research from ADM’s... Read More
12 Oct 2021 --- At Anuga 2021, Mikko Karell CEO of Meeat, a Finland-based meat alternative company, speaks to FoodIngredientsFirst about the diversification of plant-based concepts into new cuisines. He outlines how taste and structure are crucial to the success of meat alternatives, as well as the company’s move into fermentation methods and fava bean innovation.
20 Sep 2021 --- Yeast extract is a vegan natural flavor ingredient and offers a great variety of flavors, from meaty to vegetable, or cheesy notes, allowing to diversify and improve vegan food products. Biospringer Culinary Center’s expertise and experience in building taste support customers in developing delicious vegan products with yeast ingredients.
07 Sep 2021 --- Mane recently unveiled a consolidated portfolio of natural aromatic ingredients delivering taste coming 100 percent from the source, under the Mane Source banner. Sharing their knowledge on the clean and natural trends, Margaux Cavailles and Dominique Delfaud speak to FoodIngredientsFirst about how these demands have evolved and the expectations of transparency in ingredients.
01 Sep 2021 --- Comax Flavors recently released primary research on consumers’ behavior, usage, and attitudes toward sweet baked goods. Among the findings, Comax found that the COVID-19 pandemic has accelerated the desire for sweet baked goods. Catherine Armstrong, vice president of corporate communications, discusses the company’s findings and highlights how changes made during the pandemic could be here to stay.
16 Aug 2021 --- Following Laïta Nutrition’s shift toward plant-based offerings, marketing manager Mathieu Lucot sheds light on the company’s clinical nutrition offerings. He also explains how dairy formulation experience can be applied for new markets, arguing there is room for both plant-based and dairy options to co-exist.
20 Oct 2021 --- With growing interest in healthy eating, the market for nutritious foods is on the increase globally and cheese is one of the categories increasingly emerging as a healthy and nutritious food. While cheese has long been used as a snack the market has now developed to encompass a wide range of individually portioned ready-to-eat cheese products suitable for consumption in the home, on the go and in lunchboxes, including slices, lunch kits, dips, mini portions, shapes, sticks and strings. There are many challenges manufacturers face in the development of these ready-to-eat cheese products and Glanbia Ireland has developed CheddMax to help manufacturers deliver the taste and functionality the consumer demands, while overcoming these manufacturing challenges.
08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.
01 Jun 2021 --- The sports nutrition market is a dynamic segment that is rapidly attracting new consumers, each with its own set of goals and expectations. To stand out from the crowd, brands need to innovate. Eurial I&N understands the challenges and opportunities facing sports nutrition manufacturers, and the company believes there’s never been a better time to develop whey protein solutions. In this webinar, experts from the company explore the reasons for whey’s popularity in sports nutrition and its benefits in terms of health and taste.
12 May 2021 --- This year’s Top Ten Flavor Trends explore how flavor and texture is being used to celebrate the exotic, bring restaurant quality experiences in-home and champion what is great about local and regional tastes. At a time when health and security concerns are top of mind for consumers, flavors with health and stress relieving associations are proving popular. With food and beverage an ongoing focus for consumer spend in restricted times there are many opportunities to excite and delight consumers with new flavor innovations.
14 Apr 2021 --- With plant based trends reaching global phenomenon status, the “plant based” definition is ever-evolving. Its rising mainstream appeal will drive expansion to different regions and categories in 2021 and beyond, including accelerated demand for new formats, plant proteins and more sophisticated alternatives. As consumers are powering up on plant protein, opportunities and challenges relating to regional consumer preferences and sustainability expectations are attracting attention.