02 Jun 2023 --- Food commodity prices declined in May amid significant drops in quotations for most cereals, vegetable oils and dairy products, reports the Food and Agriculture Organization of the United Nations (FAO). The... Read More

24 May 2023 --- Severe lack of rains during the flowering months of the Spanish olive oil tree has “burnt” the production, according to industry, which will lead to meager outputs, price increases and low reserve... Read More

22 May 2023 --- Fibenol has partnered with biotechnology start-up ÄIO to create a reliable alternative to traditionally produced fats and vegetable oils. Using ÄIO’s technology, Fibenol’s wood sugars are... Read More

04 May 2023 --- Exberry by GNT has developed a purely oil-based Coloring Food, enabling manufacturers to achieve vibrant orange shades in applications with low water content. Made from paprika seed oil and pulp, Exberry... Read More

20 Apr 2023 --- Dietary exposure to bisphenol A (BPA) is a health concern for consumers across all age groups, European Food Safety Authority (EFSA) scientific experts have concluded in a new re-evaluation. The review finds the... Read More

05 Jun 2023 --- Tirlán has been at the forefront of cheddar cheese technology, developing award-winning cheese for international retail, foodservice and ingredients. CheddMax is our range of natural cheese solutions developed through listening to our customers. Our highly functional natural cheese solutions range, provide cost efficiency to processed cheese manufacturers whilst delivering consistent yield, texture and visual benefits to suit a wide variety of applications. Learn more.

30 May 2023 --- We speak with David Vivó, business unit manager at Borges, who explains how the company is tapping into the beneficial properties of vegetable oils to create non-saturated fats. Moreover, Vivó talks about using dates as a premium sugar alternative ingredient.

08 May 2023 --- The EU’s upcoming ban on products linked to deforestation and forced labor is driving a new class of ingredients. We speak to Jon van den Bremen, managing director of Fuji Oil Europe, on Fuji Oil’s cocoa butter alternative, Palmy Trace. The ingredient’s palm fractions have the “best traceability to origin” – coming from one plantation, one mill and one refinery. He also examines current trends in the choco sector, including certified and healthier ingredients. 

29 Mar 2023 --- FoodIngredientsFirst spoke to Karst Kooistra, sourcing development director of Tradin Organic, about traceability and Sunvado, its avocado oil project in Ethiopia. Sunvado works with 32,000 smallholder farmers helping to set up organic certification, which allows them to set a premium organic price for the avocados they produce.

28 Feb 2023 --- Walnuts are 60% polyunsaturated good fats while being the only tree nut that is a source of plant-based omega 3. Pam Graviet, senior marketing director at California Walnuts, shares insights on their starring role in recipes. Compared to other tree nuts, their soft and meaty texture continues to deliver functionality and appeal in plant-forward formulations such as meatless burgers, taco meat and pizza toppings.

29 Mar 2023 --- As consumers look to maximize the value of purchases, manufacturers must consider the motivations that will solidify chocolate products as a permissible indulgence. From new taste and texture experiences to personal wellbeing and planetary health, confectionery product development can answer consumer needs. In this presentation, Lu Ann Williams of Innova Market Insights and Chocolatier Angela Borah discuss how to redefine the value of confectionery products using almond ingredients in innovative and appealing ways. Chocolate category and consumer data, inspirational recipe concepts, and informed tips on ingredient selection and application illustrate a future for chocolate products as consumers continue to navigate lifestyles in flux.

12 Oct 2022 --- When it comes to plant-based meat alternatives, consumers today have two requests: deliver a better meat-like eating experience, and do it with simpler, more recognizable ingredients. Texture and taste are key. What options are available to product developers who want cleaner labels with ingredients that are ‘good for you’ and ‘good for the planet’? Join Innova Market Insights and CP Kelco for a lively webinar discussion on the latest plant-based meat alternatives market trends, global consumers’ needs and preferences, and an overview of nature-based ingredient solutions available to help you formulate for success.

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.

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?

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.