Safety is the primary concern for any manufacturer in the food industry. In order to combat the growth of pathogenic bacteria in food, it is essential to select preservation ingredients that are highly effective. Ingredients such as organic salts can be very effective in preventing the growth of these pathogens.
FOOD INGREDIENTS NEWS
29 Mar 2024 --- Demand and prices for natural vanilla vary and fluctuate due to cost-conscious consumers, inflation and volatile market situation in Madagascar, as well as environmental challenges. However, for Symrise,... Read More
RESEARCH & DEVELOPMENT
IDTechEx weighs market potential of biowaxes and upcycled biowaste as new PFAS alternatives
29 Mar 2024 --- Technology consultancy IDTechEx has released a report on the future trajectory of “forever chemicals” (PFAS) in food packaging, next to other major industries. Focusing on F&B, Sona Dadhania, the... Read More
TECH & INNOVATION
Indian innovator leverages chickpea flour to formulate vegan egg substitute for bakery
28 Mar 2024 --- Indian food ingredient company Supplant Foods has received a patent for its novel chickpea processing technology that formulates chickpea flour with enhanced protein functionality using precision fermentation... Read More
NEW PRODUCT DEVELOPMENT
What’s happening in hydrocolloids? F&B’s unsung hero ingredients meet modern consumer demands
27 Mar 2024 --- Hydrocolloids are crucial to food and beverage formulation, but manufacturers must align these ingredients with the demands of the increasingly health-focused and environmentally-conscious consumer. Leading... Read More
PACKAGING & TECHNOLOGY NEWS
25 Mar 2024 --- The majority (80%) of consumers are not familiar with “forever chemicals” and the term PFAS (per- and polyfluoroalkyl substances), according to a survey by Sapio Research, conducted on behalf of... Read More
NPEW 2024 live: Cargill details latest research on stevia safety and health benefits
28 Mar 2024 --- At Natural Products Expo West (NPEW) we talked to Alyssa Leyva, Cargill’s product line manager for high-intensity sweeteners, about the company’s latest research on its stevia sweetener, finding no significant impact on gut microflora. She also highlighted how another study showed that consuming stevia-sweetened beverages pre-meal reduced feelings of hunger and calorie intake.
27 Mar 2024 --- Healy Group is showcasing its ingredient solutions for various applications, including reductions for salt, fat and sugar. Paul Sheldrake, group application & technical director, tells us how key market trends are driven by legislation across the F&B industry, such as HFSS rules. The company presented bakery and snack concepts with reduced salt but enhanced flavor.
26 Mar 2024 --- Spanish-founded start-up and foodservice supplier Novameat is harnessing opportunities for chefs in the foodservice arena to take plant-based dishes to the next level. Beatrix Ellis, commercial strategy lead, explains how the company is moving away from stigma-attached ingredients such as methylcellulose to “reinvent the plant-based space.” Ellis says they want to supply healthier alternatives to meat that can be cooked and designed in the same way as conventional meat dishes.
26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us.
NPEW 2024 live: Ingredion focuses on functional food, beverages and snacks
19 Mar 2024 --- Megan DeStefano, senior director of strategic growth, goes through the company's sustainability practices in relation to Ingredion's PureCircle sweetener. She also discusses the continued trend for sugar reduction and how consumers drive demand for products with less sugar without compromising on taste, texture and the sensory profile.
OLESSENCE™: The Next Generation of Natural Solutions
21 Mar 2024 --- The rising consumer demand for healthier and natural food options has encouraged the exploration of innovative natural plant extracts as alternatives to synthetic ingredients. In the world of bakery products, the issue of oxidation and rancidity poses a significant challenge, impacting the shelf life and overall quality of dry bakery goods such as breadsticks, cookies, breaded toasts, crackers…etc. In this context, OLESSENCE, through the combined potential of olive, rosemary and green tea extracts, presents a promising natural solution to enhance the sensory profile, contributing also to counter the effects of oxidative rancidity. Flavour profile enhancement, versatility, preserving freshness naturally are only few of the reasons why to choose our innovative solution.
The Editor Presents: Functional & Flavorful Beverages
07 Mar 2024 --- Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of themes from the beverage edition. Wellness tea, no- and low-alcohol beverages and health-enhancing drinks are growing, but so are premium, higher-in-alcohol offerings. We’ll explore opportunities in adult beverages across Europe and Asia as well as “smart” ingredients for adding nootropics to energy or sports drinks.
The Editor Presents: The Confectionery Edition
08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.
The Editor Presents: The Consumer Trends Edition
07 Dec 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of the December 2023 edition, which reflects on NPD from the past year and delves into the Top Ten Trends for 2024. Suppliers share their insights on what’s to come for “ingredients taking the spotlight” and emerging themes in F&B innovation. She’ll highlight the key takeaways from articles on flavor and texture, hydrocolloids and coloring alt-seafood. Meanwhile, the latest taste enhancers provide a clean taste to sugar-reduced products and targeted prebiotics open up new opportunities in the gut health arena.
The Editor Presents: The Dairy Edition
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.
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