23 Apr 2024 --- Flavor trends in the food industry are constantly shifting, influenced by changing consumer demands, innovations in manufacturing and ingredient advancements. According to a recent study by Innova Market Insights,... Read More

22 Apr 2024 --- Food and drink manufacturers are increasingly formulating to maximize the value of products. It’s not enough to have something that tastes great — consumers want taste and they want to be... Read More

03 Apr 2024 --- German ingredient formulator GoodMills Innovation has unveiled its range of Tip-Top Ultra Clean release flours that reduce the fine dust produced in bakery facilities by 80% compared to standard wheat flour. The... Read More

03 Apr 2024 --- There is an increasing demand for coloring food ingredients that offer clean label options across F&B applications. This is often accompanied by higher expectations for stability and color yield. Suppliers are... Read More

18 Mar 2024 --- IFE Manufacturing, part of Food, Drink & Hospitality Week, will return to the ExCeL in London on March 25-27, showcasing the latest innovations in ingredients, packaging, processing and technology in the world... Read More

24 Apr 2024 --- Kurt Callaghan, global strategic director for sugar reduction at PureCircle, discusses the challenges and cost drivers of the alternative sweetener industry. He shines light on how stevia helps brands bring a “natural positioning” to their products while optimizing costs through different combinations of stevia glycosides for a given application. Kurt also addresses stevia’s clean label potential and PureCircle’s bioconversion technology for better-tasting stevia.

02 Feb 2024 --- Capol exhibited its Vivapigments range of natural color extracts encapsulated in a rice protein matrix, which enhances stability in the presence of light, pH variants and temperature. The clean label specialist offers alternatives to synthetic pigments in primary colors — red from beet juice, blue from blue spirulina and yellow from safflower. Additionally, the supplier presents natural-based functional alternative to the titanium dioxide whitener.

16 Jan 2024 --- Loryma, a brand of the Crespel & Deiters Group, demonstrates wheat ingredients' wide range of functionality in a single muffin, providing egg-free stabilization and protein and fiber fortification. Christopher Busch, head of product management at Crespel & Deiters Group shares how wheat can win with sports nutrition consumers and clean label shoppers.

14 Dec 2023 --- René Berendse, marketing associate director Enablement & Operations at Cargill, discusses cocreating growth with partners and helping customers address challenges, identify new business opportunities and innovate. He explains how NPD, overcoming formulation challenges, including working on clean label and sustainability solutions, forms a big part of what the company does. He also addresses digital technologies like AI.

12 Dec 2023 --- Following the acquisition of Netherlands-based Meatless last year, Beneo launched two new alt-beef products at Food Ingredients Europe 2023 — Meatless “Beef” Bites and Minced “Meat.” Niels Hower, executive board member at Beneo, shares how the latest innovation using mycoprotein and pea can address consumer demand for clean labels. 

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

14 Sep 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on snacking innovation. She’ll break down the key takeaways from articles covering topics such as fiber-enhanced snacks ingredients, clean label and plant-based formulation, as well as the need for indulgent moments. She will also examine new strategies in precision fermentation.

16 Sep 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this snack-focused edition. Healthy, mindful and sustainable snacking trends are prioritized in this edition. The gluten-free claim is powering the movement toward healthy snacking. Regulatory matters around supplements in Latin America and the EU make for interesting reads while botanicals and antioxidants drive NPD in the wellness category.

16 Jun 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in this edition which focuses on soups and sauces. Key features include NPD growth inspired by Asian-style dishes and the dynamics behind the race to create plant-based chicken alternatives. In addition, global spices encourage the creation of new sauces, and a clean label renaissance is underway.  

07 Oct 2021 --- Today, consumers are paying more and more attention to food labels and composition. Transparency and understanding of ingredients is becoming a key factor in their purchases. As a result, their expectations for clean labels, natural and sustainable ingredients are increasing. In this webinar, Caroline Calin, Business developer for naturals at Solvay, explains how natural vanillin is the right answer to meet the clean label challenges.