27 Mar 2023 --- A new category of food and ingredients is coming to the market produced by precision fermentation. The technology that has been around for decades to make insulin and vitamins is now gaining speed in new... Read More

24 Mar 2023 --- Innovation within the plant-based space may be slowing somewhat and facing inevitable roadblocks as it evolves ever more into the mainstream. However, the space remains ripe with growth opportunities as future... Read More

23 Mar 2023 --- After a recent study published by the Global Alliance for Improved Nutrition (GAIN) found micronutrient shortfalls in the EAT-Lancet planetary health diet. They are addressing concerns that the suggested diets are... Read More

23 Mar 2023 --- Fermented food, plant-based alternatives and insect proteins feature among the innovations hailed as the brightest food tech by the European Institute of Innovation and Technology (EIT) Food.... Read More

22 Mar 2023 --- Quality functional, nutritional ingredients and sophisticated food tech and innovative products made their mark during the International Food and Drink (IFE) Manufacturing event in London. Developments in... Read More

27 Mar 2023 --- Mediterranean foods supplier Dina Foods showcased its range of authentic breads, savories and confectionery items at the IFE Manufacturing event. Speaking with FoodIngredientsFirst, Wilda Haddad, project director, discusses the company’s latest launches, including artisan flatbreads, vegan-friendly products and its premium Baklawa.

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.

20 Feb 2023 --- Michael Wieland, regional innovation manager for Agrana, presents the company's latest developments at Biofach 2023, showcasing plant-based ice creams such as vegan coconut with red berries and chai spices, a sustainable, creamy hemp vanilla yogurt and new breakfast options. He also talks about savory options such as tomato lentil and bell pepper cashew spreads.

15 Feb 2023 --- Tony Gay from Prinova unveils a new plant-based antimicrobial that inhibits the growth of yeasts, molds and bacteria. As part of the company’s PlantGuard range, PlantGuard AM tackles the challenges of micro build-up in products. It can be utilized instead of a synthetic version of antimicrobials that might be used in typical food applications. Find out more about the launch as well as trends driving the natural preservation space.

10 Feb 2023 --- Following its acquisition of Unipektin last year, Nexira has refined its locust bean gum (LBG) portfolio into select grades. The variety of LBG offerings dubbed naltive was designed to answer formulators’ individual needs for a pure white visual appeal or viscosity at low temperatures. Julie Imperato, marketing manager at Nexira, explains how they can help in plant-based beverages and ice cream development.

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.

31 Jan 2023 --- Plant-based remains one of the most exciting food & beverage trends, with confectionery standing out as a particularly fast growing category within this exciting arena. This insightful webinar offers a brief market overview of the “Plant Popularity” trend, and provide practical tips and tricks on how to position your plant-based chocolate products in 2023 and beyond. It features presentations from Cargill chocolate engineers, who introduce a range of highly innovative plant-based power ingredients that have been developed for sensorially outstanding vegan chocolates. In short, we show that by unlocking its full potential, plant-based chocolate is not just for Veganuary!

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.

15 Nov 2022 --- As the plant-based market grows, so do the offerings! Traditional dairy products are being reimagined with plant-based ingredients, and new innovations are always hitting the shelves. Natural colors are a great match for plant-based dairy applications, however, there are still important things to consider when choosing a natural color. This webinar will give you an in-depth look at how to choose the right natural color for your next plant-based dairy project.

18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!