13 May 2022 --- Food commodities giant ADM will invest substantially in expanding its starch production facility in the US to meet the rising demand from F&B sectors and industrial customers for plant-based ingredients. The... Read More

13 May 2022 --- In industry news this week, global ingredients solution company Ingredion unveiled a range of pea and fava bean concentrates, while The Coca-Cola Company brought out a digital smart dispenser with... Read More

12 May 2022 --- Flexitarians – the main consumer group driving the growth of plant-based – are more critical of products versus vegan and vegetarian consumers, according to research carried out by Kerry. The... Read More

12 May 2022 --- While traditionally an animal protein supplier, Essentia Protein Solutions is developing alternative solutions in line with the buzz around insect-based ingredients. The company anticipates demand for its cricket... Read More

12 May 2022 --- Evo Foodsand Ginkgo Bioworks have partnered to develop a method for producing animal-free egg proteins for use in Evo’s products.

02 May 2022 --- Pentair is a specialist in water filtration and water treatment systems for the foodservice industry and agricultural sector, among others. The EverPure filtration and water treatment systems ensure optimal taste of water for tea or coffee, while the Shurflo range of beverage pumps provide reliable dispense solutions from cellar to bar. Roelof Koopman, key account manager, food and beverages, talks to FoodIngredientsFirst about the company’s expansion into the dairy sector. 

20 Dec 2021 --- The environment where cows are raised has an impact on how their milk tastes. Edlong’s Mervyn de Souza, chief innovation officer, reveals that understanding these flavor nuances is key in mimicking authentic dairy's taste. He also shares that certain plant bases are taking off in the regions where those crops thrive, noting that quinoa is rising in Latin American alt-dairy.

10 Dec 2021 --- Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated oils called Palsgaard CreamWhip 431 and Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat.

09 Dec 2021 --- Valio is focusing on health and nutrition, unveiling better-for-you solutions like sugar reduction and protein enrichment. Timo Pajari explains how lactose-free Nutri F+ milk powder helps appeal to seniors in markets like Asia, where lactose intolerance is especially widespread. The company has also long maintained a presence in the plant-based market, with Pajari anticipating a growing interest in this area.

07 Dec 2021 --- FrieslandCampina Ingredients recently made waves with its entrance to the plant-based arena. Jouke Veldman, global market development lead, explains how the dairy giant is balancing these two spaces, as well as how it is differentiating itself. For example, taste and texture improvements – as well as powder properties – are helping to create a novel proposition.

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.

23 Mar 2022 --- Glanbia Ireland, while known for being a dairy company, has a long history in grains and cereals with their extensive Irish oat portfolio. During this webinar they will take you on our oat journey demonstrating how Irish oats are the perfect plant-based solution for all your application needs.

17 Mar 2022 --- With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy, to optimizing options that stand on their own merits. “Plant-based: The canvas for innovation” is #2 of Innova Market Insights’ Top Ten Trends for 2022. Join Myrthe de Beukelaar, Sr. Market Analyst, as she elaborates on the evolution of plant-based options in the food and beverage industry.

17 Feb 2022 --- What’s driving change in the confectionery category? Find out with highlights from The World of Food Ingredients’ Confectionery for the Senses edition. The journal’s editor, Missy Green, walks through key themes in a 15-minute flip through and Q&A. Topics include sweet NPD, flavor trends, vegan formulation, healthier chocolate, nut inclusions, upcycled prebiotics and a new take on saturated fat.

15 Feb 2022 --- Dairy remains one of the world’s most valuable food sectors with a healthy and nutritious image, and the potential for ongoing added value. It is also highly diverse, with its popularity varying widely in different parts of the world and consumers increasingly looking for authentic comfort and indulgence in this traditional category. Innova's Global Insights Director, Lu Ann Williams, shares how major developments such as competition from plant-based alternatives and the COVID-19 crisis are driving innovation in the dairy sector.