Read Sweegen’s white paper to learn about recent wellness consumer trends as a result of the pandemic, clinical science supporting the safe use of stevia sweeteners for sugar reduction, and Sweegen’s nature-based sugar reduction options for promotion of healthier global diets.
TECHNICAL PAPER FROM SWEEGEN.


FOOD RESEARCH
Nutiani uncovers “unmet demand for sustainability and product information”
07 Feb 2023 --- Nine in ten consumers view health holistically and believe it is crucial to adopt a well-balanced diet, but they have different approaches to healthy eating. That is according to new research commissioned from... Read More
BUSINESS NEWS
ADM to scale probiotic production as health and well-being trends drive company strategy
07 Feb 2023 --- ADM is expanding its pro- and postbiotic production to keep pace with the forecasted huge growth expected. The company is opening a facility in Valencia, Spain, to scale pro- and postbiotic production and meet its... Read More
NUTRITION & HEALTH NEWS
Mental health, digital monitoring and planetary health: What’s next for the supplements industry?
06 Feb 2023 --- Major ingredients suppliers are expecting a wave of innovation in the supplements industry in the next five years, spurred by new digital technologies, emerging market opportunities, environmental sustainability... Read More
REGULATORY NEWS
Under scrutiny: FDA to redesign Human Foods Program and strengthen US food supply chain
01 Feb 2023 --- The US Food and Drug Administration (FDA) is undergoing significant changes to modernize and consolidate its programs, including building a more robust regulatory program. Robert M. Califf, commissioner of... Read More
FOOD INGREDIENTS NEWS
Heirloom flavors: Legacies, stories and memories to drive taste innovation in 2023, flags Kerry
01 Feb 2023 --- In line with the company’s annual Taste and Nutrition Charts, Kerry forecasts that flavors inspired by heirloom recipes across generations of tradition will drive food and beverage innovation in 2023.... Read More

Cargill spotlights permissible indulgence and plant-based trends
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.
DSM taps next-gen plant-based and affordability trends
13 Jan 2023 --- Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came out with an enzyme to extend the use of oats in alt-dairy drinks.
The Protein Community and Food Valley spotlights plant-based diets and locally produced products
29 Nov 2022 --- Leo Koning, community manager at The Protein Community & Food Valley, tells us how they support “game-changing” and innovative start-ups to grow in the plant-based field by connecting them with larger companies. He also notes that locally produced products are trending while the COVID-19 pandemic has been a key driver of the plant-based trend.
Döhler delivers gut health-boosting topinambur fiber juice
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.
Functional beverages rise to spotlight as better-for-you catches on
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.

The Editor Presents: The consumer trends edition
15 Dec 2022 --- Join The World of Food Ingredients’ editor Missy Green who rounds out the year with an overview of “the consumer trends edition.” Highlights include diverse sources for plant-based products, bioactives from whey processing streams and alternatives to nitrates and nitrites in meat.
The Power of Plant-Based Milk Innovations
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.
Create flavourful plant-based foods and beverages with natural yeast ingredients
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?
Reducing sugar without losing taste
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.
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