Consumer preference for hot & spicy foods continues to grow—but it is also changing. Kalsec®—a leader in hot and spicy taste and sensory solutions—compiled the latest data and provides new insights and opportunities that are sure to spark innovation for food and beverage manufacturers. Read the report.
This Technical Paper is from Kalsec.
7 Merlin Park, Fred Dannatt Road
Kalsec captures the best nature offers by providing innovative spice and herb flavor extracts, colors, antioxidants and advanced hop products. Kalsec has remained family owned and provides localized support to our global customers. Trusted since 1958, Kalsec is committed to providing value to the food and beverage industry for the next 100 years. Headquartered in Kalamazoo, Mich. (US), Kalsec has facilities in North America, Europe and Asia.
Kalsec® Southwest, located near Denver City, Texas, specializes in the cultivation, harvest, dehydration and extraction of paprika, rosemary and carrot, as well as specialty herbs and spices. At this location we also process a line of solvent-free expeller pressed extracts that are ideal for supporting your green and sustainability platform.
In 1995, we opened an office in the United Kingdom, now known as Kalsec® Europe (KEU). Kalsec® Europe has been providing local support to the European market, with sales, sampling, applications and warehousing capabilities. Located in Mildenhall, United Kingdom, KEU continues to grow to meet the needs of the European market.
In February 2010, we opened an office in Shanghai, China to serve our customers in the Asian market. Additionally, we have a network of agents as well as an applications laboratory in Kuala Lumpur, Malaysia to meet the growing demands of this emerging market.
FOOD INGREDIENTS NEWS
Unilever’s The Vegetarian Butcher leverages fat technology to unlock secrets of crispy vegan bacon
08 Jun 2023 --- Unilever is tackling the challenge of delivering the “authentic experience” of bacon with its latest plant-based iteration of the meat staple. The company unveils that newly added oil droplets in its... Read More
Aleph Farms partners with celebrity chef Marcus Samuelsson to popularize cultured meat
08 Jun 2023 --- Ahead of expected regulatory approvals for its cultivated meat in the US, Aleph Farms has announced chef Marcus Samuelsson will join the company as an investor, culinary advisor and launch partner. Samuelsson will... Read More
Organic pet food set for clearer labeling as EU Council and Parliament reach agreement
08 Jun 2023 --- The European Council and European Parliament have reached a provisional agreement on the labeling of organic pet food. The regulation agreed on this week will make it easier for consumers in the EU to buy organic... Read More
FOOD INGREDIENTS NEWS
Kakhovka dam destruction an agri “disaster of epic proportions” as key crops are destroyed
07 Jun 2023 --- The infrastructure collapse in the war-torn territory of Kherson, Ukraine, is flooding farmland around the Dnipro River and will complicate the access to wheat, maize and soybean crops and make harvesting... Read More
FOOD INGREDIENTS NEWS
World Food Safety Day sheds light on barriers to traceable food systems
07 Jun 2023 --- Much of the world’s food is not traceable – a paradigm that food agencies worldwide aim to change in the coming years to improve public health. Upcoming US FDA legislation and a new toolbox released by... Read More
Döhler discusses sugar reduction and trends in dairy alternative beverages
08 Jun 2023 --- Oliver Hoffmann, head of global marketing retail & e-commerce at Döhler, speaks about sugar reduction in beverages amid a global spike of sugar prices. He also delves into dairy alternatives and plant-based drinks as consumers seek healthier and more sustainable lifestyles.
Private Label Manufacturers Association: Tirlán's creams and alternative dairy
31 May 2023 --- Stephen Browne, head of international sales, speaks about Tirlán’s recently released stabilized cream, as the company aims to target the tea and beverage sector. Browne also showcases Tirlán’s gluten-free oat milk and reveals how the company has recently released its pure oat milk outside of Ireland.
Palmy Trace: Next-generation chocolate traceability
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.
Capol’s microencapsulation tech preserves wow factor of natural colors
02 May 2023 --- Addressing the need for natural color solutions in confectionery, Capol’s Vivapigments line uses microencapsulation to bring water-soluble extracts to fat-based and dry applications. The patented technology is also being used as an alternative to titanium dioxide, which preserves calcium carbonate by surrounding it in rice protein. Pablo Elizondo, head of R&D at Capol, explains how Vivapigments is also being explored in applications beyond confectionery, like chicken analogs.
Meeting the challenge: Towards healthier lifestyles
01 May 2023 --- Health claims are influencing product development and consumer behavior across all food categories. Consumers are increasingly seeking out natural, organic, and minimally processed foods that are healthier and more sustainable for the environment. Watch as Nutrition Expert and Regional Director Tom Cooke talks about trends within functional foods and supplements.
The power of flexitarians: how plant-based solutions address affordability, sustainability, and nutrition
06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.
The Editor Presents: The ready meals edition
22 May 2023 --- Join The World of Food Ingredients’ editor Missy Green in a 15-minute roundup of news from the ready meals edition. This edition covers the formulator’s challenge between price and quality in plant-based products and new areas of meat-free development in prepared dishes. Umami and kokumi, the latest in ready meal packaging and convenience foods NPD are covered in this event.
Innovating to Future-Proof Your Chocolate Products
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.
The Editor Presents: Blurring beverages
16 Mar 2023 --- Join The World of Food Ingredients’ editor Missy Green in a quick roundup of themes from the beverage edition. Adult beverages are in the spotlight, with steep growth in hard seltzers and flavored alcoholic beverages. Premium, ready-to-drink cocktails are leading the trend and are forecast to see high growth in the coming years. We also explore mood-modulating functional drinks and COVID-19’s lasting impact on the beverages category.
The Editor Presents: The confectionery edition
09 Feb 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the confectionery edition’s key themes. Highlights include plant-based confectionery, supplier efforts to right wrongs in cocoa and sensory trends in sweet NPD. Meanwhile, beauty-from-within nutraceutical formats expand and consumers gain more awareness of prebiotics.