04 Dec 2023 --- During Food Ingredients Europe (FiE) last week, cereal expert GoodMills Innovation highlighted the increasing demand for plant-based solutions, particularly the rise in calls for plant-based... Read More

30 Nov 2023 --- Awareness about the health implications of consuming conventional meat is encouraging consumers to incorporate healthier and more sustainable foods into their diets. Formulators are leaning toward low-energy... Read More

30 Nov 2023 --- Olam food ingredients (ofi) is actively embracing innovative approaches and partnerships to cater to the growing demand for natural, traceable and sustainable ingredients. We speak to Defne Saral, SVP of sales at... Read More

29 Nov 2023 --- Reporting from the Food Ingredients Europe (FiE) Innovation Awards in Frankfurt, Germany, Food Ingredients First speaks with the winners from each category. Among the winners, ChickP... Read More

29 Nov 2023 --- Oat is a popular and trendy plant-based ingredient that has been gaining traction across the F&B industry. But, as consumers continue to seek ingredients that offer the same functionality as animal-derived... Read More

30 Nov 2023 --- Alvinesa is showcasing its portfolio of upcycled natural extracts from byproducts of olive and grape production at this year’s Food Ingredients Europe (FiE). Diego Simon, the company’s chief scientific officer, details the cardiovascular health benefits of Vintera, a grape extract, and Hytolive, produced from olives — supported by clinical trials. He also highlights how these antioxidant-containing extracts support food safety and clean labels.

28 Nov 2023 --- At the recent Free From Food expo in Amsterdam, the Netherlands, Meurens Natural presented its ranges of cereal syrups, powders and proteins. The company’s sales and marketing manager, Tim van de Gehuchte, detailed how its plant-based ingredients can add color, taste and texture. He also addresses sustainability goals, sourcing local cereals and upcycling waste materials from oat ingredients production.

27 Nov 2023 --- In conversation with Food Ingredients First, Geert Maesmans, Cargill group R&D leader, details how the company innovates to “new heights” to co-create with customers. Cargill is positioning itself beyond an ingredient supplier to set new standards for innovation and collaboration. We discuss future trends and regulations, investing in research, innovation, safety, food application, formulation and scaling capabilities.

27 Nov 2023 --- Christine von Brunn, product manager of health at Döhler, highlights the company’s growing focus on gut health and natural superheroes — pheto-actives from nature. Döhler also promoted a new concept: probiotic cultures in a fruit granulate format and emphasizes the continued demand for natural, clean label and multifunctional ingredients. 

22 Nov 2023 --- At SupplySide West 2023, in Las Vegas, Nevada, US, we spoke with Janae Kuc, the senior marketing manager, beverage at Ingredion and Gabriel Pereira, the senior manager, business development at Kerr by Ingredion. Kuc detailed the fortified beverages, including a lemon juice concentrate beverage leveraging allulose and Reb M and a pea and rice protein isolate beverage in vanilla flavor with texturizer. Pereira explained the collaborative reduced-sugar, gluten-free gummy with cherry flavor and beet juice for color.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

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.

10 Aug 2023 --- Join The World of Food Ingredients’ editor Missy Green for a brief presentation of this month’s edition, which focuses on supplements, nutraceuticals and sports nutrition. She’ll break down the key takeaways from articles covering the gut-brain axis and beyond, active ingredients for next-generation nootropics and HMOs for infant health. She will also examine research into lactoferrin, as well as genome and microbiome mapping.

16 Jun 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on soups and sauces. She’ll break down the key takeaways from articles covering topics such as emerging fiber ingredients, vanilla as a complement in plant-based formulation, natural preservation and lupins in baked goods. She will also examine strategies to mimic meat and craft authentic savory soups and sauces.