18 Apr 2024 --- Research and suppliers continue to spotlight the efficacy of prebiotic chicory root fiber, its ability to boost digestive health and to modulate the gut-axes. Emerging research points to chicory root as a critical... Read More

18 Apr 2024 --- Tereos has opened a new Customer Innovation Centre located in Aalst, Belgium. The facility is designed to foster innovation and deepen collaboration with customers by offering a range of services and solidifying... Read More

17 Apr 2024 --- Danish-Swedish dairy multinational Arla Foods Ingredients debuts a high-protein beverage called Progamer. The functional drink is geared toward nutrition-conscious gamers and e-sporters who want to boost gaming... Read More

16 Apr 2024 --- New research evaluates several types of pig farming, including woodland, organic and free range, based on their land use (representing biodiversity loss), greenhouse gas emissions, antibiotics use and animal... Read More

16 Apr 2024 --- dsm-firmenich has obtained a renewal of the European Union authorization for 25OHD3 from Saccharomyces cerevisiae CBS 146008 in poultry and pigs and extension for its use in ruminants, based on its Hy-D scientific... Read More

19 Apr 2024 --- The International Platform of Insects for Food & Feed (IPIFF) responds to a recent interview with Eurogroup for Animals, in which the NGO’s insects political adviser suggested the insect protein industry perpetuates issues related to animal farming and extends animal suffering. Here, Christophe Derrien, IPIFF’s secretary general, makes the case that insects can be farmed ethically and support sustainable food systems.

17 Apr 2024 --- Dr. Mphumuzi Sukati is a senior nutrition and food systems officer at the UN Food and Agriculture Organization (FAO) in Ghana. He discusses the FAO’s recently released compendium identifying 100 underutilized crops, also referred to as the “forgotten foods of Africa,” which have the potential to boost nutrition security on the continent. Dr. Sukati elaborates on the significance and nutritional benefits of some of these crops, which are indigenous or well-suited to the local environment.

04 Apr 2024 --- Insect farming is touted as a promising pathway to more sustainable food systems and responsible protein production, but Eurogroup for Animals’ insects political adviser, Francis Maugère, warns the emerging industry serves to perpetuate intensive animal farming and its environmental and animal welfare issues. Maugère also sheds light on the growing evidence that insects demonstrate a capacity for suffering.

02 Apr 2024 --- Michael Robbins, technical sales executive, nutrition at Prinova, discusses emerging ingredients in healthy beverages as consumers increasingly “reevaluate” their relationship with alcohol and demand variety in functional drinks. He also highlights the impact of the cost of living crisis on purchase decisions.

29 Mar 2024 --- Harnessing the power of Indian heritage and ancient grains, Healicious is a start-up presenting a range of millet concepts such as gluten-free pasta and alternatives to rice or cous cous. Aparna Chainani, co-founder, tells us: “We are making food products from millet. They are incredibly good for you, good for the gut, very high in protein, and we like to think of them as healing pseudo-grains in India.”

10 Apr 2024 --- Many consumers are increasingly looking for healthier food and beverages offering nutritional support and other functionalities. The majority of these products incorporate special ingredients or formulas – coming with unpleasant off-notes impacting the overall flavor profile. Therefore, it is crucial to improve the taste, mouthfeel, and smell of these products. Vanilla is the perfect answer to a health-conscious world. Combining this widely beloved flavor with taste-balancing capabilities, vanilla can be used as a natural masker in health & nutrition applications. In this webinar, you will learn how Symrise can support you in decoding unwanted off-flavors and designing vanilla taste that consumers love. Find out how to make healthier products taste great and actively promote everyday health everywhere!

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.

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.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

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.