01 Feb 2023 --- The US Food and Drug Administration (FDA) is undergoing significant changes to modernize and consolidate its programs, including building a more robust regulatory program. Robert M. Califf, commissioner of... Read More

01 Feb 2023 --- In line with the company’s annual Taste and Nutrition Charts, Kerry forecasts that flavors inspired by heirloom recipes across generations of tradition will drive food and beverage innovation in 2023.... Read More

01 Feb 2023 --- Healthy indulgence is pushing the boundaries in chocolate innovation as consumer preferences for health and wellness reign supreme. Chocolate cravings remain as strong as ever, so balancing the sweet spot for... Read More

31 Jan 2023 --- Royal DSM and Foundation Earth, an independent, non-profit organization issuing front-of-pack Eco Impact scores on food products, have inked an agreement to cooperate on eco-labeling of food and beverages,... Read More

31 Jan 2023 --- SimpliiGood and Haifa Group have signed a long-term agreement designed to transform the spirulina market. The collaboration is geared toward enhancing sustainability, efficiency and quality of spirulina production... Read More

13 Jan 2023 --- Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came out with an enzyme to extend the use of oats in alt-dairy drinks.

22 Dec 2022 --- Eric Ao, general manager for the European division of Angel Yeast tells FoodIngredientsFirst about yeast extract and yeast protein innovations including added low-salt umami taste, creating unique mouthfeel, flavor carriers, baking solutions and sustainable vegan proteins.

16 Dec 2022 --- Kerry outlines some of the driving factors pushing its work and innovation in sustainability. Juan Aguiriano delves into how it helps makes food climate-positive, low-carbon and focused on tackling food waste and solutions that are based on regenerative agriculture.

13 Dec 2022 --- The next generation of plant-based foods will be highly nutritious and sourced from diverse, sustainable proteins, according to Rochelle Schaetzl, marketing manager for Griffith Foods Europe. She demonstrates three generations of alt-protein, evolving in sophistication, taste and nutrition. Schaetzl also delves into the current price challenges facing the plant-based market and what lower prices could mean in terms of consumer perception.

12 Dec 2022 --- ABF Ingredients was presenting its broad portfolio of biotech-based ingredients at the Fi Europe 2022 event held in Paris, France. This includes specialty enzymatic solutions that enable plant protein producers to improve their yield, reduce their energy consumption and improve the emulsifying properties of plant proteins. The company’s subsidiaries also specialize in shelf life extension solutions for the bread and bakery industries, among others.

04 Oct 2022 --- How sweet and which texture should your oat-milk alternative be? Plant-based milk alternatives now occupy more grocery store shelf real estate than ever before. Increasing consumer demand fuels the search for excellent dairy product alternatives that offer the best combination of ingredients, taste, and overall health benefits. Join this discussion to learn about the dos and don’ts of oat milk manufacturing for expeditious market development. This presentation includes a demonstration at our new food innovation space at The Hatchery, Chicago.

29 Sep 2022 --- It takes highly refined taste balancing to reduce sugar, salt or fat or to add fibers, minerals and vitamins in good-for-you products, while keeping the great taste. In this webinar, Emma Schofield, Associate Director for Global Food Science at Mintel and Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveal the opportunities for taste balancing. Participants will receive insights how the Symrise taste balancing toolbox supports manufacturers in making good-for-you products taste great, contributing to everyday health, everywhere.

22 Sep 2022 --- Global consumer concerns are shifting: "Health of the planet" is now their top concern. Consequently, their expectations are changing, resulting in their changing their eating habits. They are increasingly turning to plant-based products, meaning vegetarians, vegans, and flexitarians are becoming more prevalent. Formulating appealing products with good taste, texture, and overall appearance gets more and more challenging. So, how can natural yeast ingredients help them?

13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.

04 Aug 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this supplements-focused edition. Nootropics and its benefits on mood and overall well-being are one of the key topics along with the upward trajectory of formulating foods with microalgae. Meanwhile, dessert flavors rejuvenate the sports nutrition segment.