02 Jun 2023 --- Research commissioned by the Agriculture and Horticulture Development Board (AHDB) in the UK this week has revealed that many consumers feel meat-free products should be displayed separately from meat products to... Read More

26 May 2023 --- FFP has launched a clean label antimicrobial ingredient, VegStable Secure, that allows brands to naturally protect a variety of foods from pathogens and spoilage by inhibiting the growth of Listeria monocytogenes... Read More

19 May 2023 --- Sweegen’s Bestevia Rebaudioside M (Reb M) has been fully authorized for use in the UK. This regulatory approval marks a significant milestone for Sweegen, as it becomes the first company to receive... Read More

18 May 2023 --- Kerry has opened an innovation hub for food protection and preservation in Wageningen University’s “Food Valley” in the Netherlands, pioneering new food waste and clean label ingredient... Read More

08 May 2023 --- Nactarome has acquired Royal Buisman, a producer of natural and clean label caramel ingredients with a broad application and functionality expertise across F&B categories. The move also creates a presence in... Read More

05 Jun 2023 --- Tirlán has been at the forefront of cheddar cheese technology, developing award-winning cheese for international retail, foodservice and ingredients. CheddMax is our range of natural cheese solutions developed through listening to our customers. Our highly functional natural cheese solutions range, provide cost efficiency to processed cheese manufacturers whilst delivering consistent yield, texture and visual benefits to suit a wide variety of applications. Learn more.

02 May 2023 --- Addressing the need for natural color solutions in confectionery, Capol’s Vivapigments line uses microencapsulation to bring water-soluble extracts to fat-based and dry applications. The patented technology is also being used as an alternative to titanium dioxide, which preserves calcium carbonate by surrounding it in rice protein. Pablo Elizondo, head of R&D at Capol, explains how Vivapigments is also being explored in applications beyond confectionery, like chicken analogs.

01 May 2023 --- Health claims are influencing product development and consumer behavior across all food categories. Consumers are increasingly seeking out natural, organic, and minimally processed foods that are healthier and more sustainable for the environment. Watch as Nutrition Expert and Regional Director Tom Cooke talks about trends within functional foods and supplements.

26 Apr 2023 --- Departing from its annual “color of the year” tradition, Exberry by GNT showcased three color palettes tapping into Gen Z consumers, who live and breathe everything digital. The company interviewed online influencers and worked with a UK research agency to develop the color concepts. Maartje Hendrickx, market development manager at GNT, shares the findings compiled in Issue 1 of the Color Cookbook, a new guide to inspire food developers.

24 Apr 2023 --- Harbinder Maan, associate director of Trade Marketing and Stewardship, says "Almonds are the number one inclusion in consumers' ideal chocolate bar," according to the organization's latest consumer survey. The respondents' explained the nuts are natural and allow for "permissible indulgence" to the chocolate bar. Recent nutrition research of the organization focused on gut health and almonds' benefits to the microbiome. 

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.

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?

19 Jan 2022 --- The sweets and snacks landscape is ever-changing. Factors such as the pandemic have undeniably impacted how, what, where and why consumers indulge or treat themselves. Trends are emerging and evolving, driving continuous innovation in the industry. Join Innova’s webinar as we present the top trends that will drive innovation in 2022 and delve into the ‘what’ and the ‘why’ behind developments in sweets and snacks.

20 Oct 2021 --- With growing interest in healthy eating, the market for nutritious foods is on the increase globally and cheese is one of the categories increasingly emerging as a healthy and nutritious food. While cheese has long been used as a snack the market has now developed to encompass a wide range of individually portioned ready-to-eat cheese products suitable for consumption in the home, on the go and in lunchboxes, including slices, lunch kits, dips, mini portions, shapes, sticks and strings. There are many challenges manufacturers face in the development of these ready-to-eat cheese products and Glanbia Ireland has developed CheddMax to help manufacturers deliver the taste and functionality the consumer demands, while overcoming these manufacturing challenges.

07 Oct 2021 --- Today, consumers are paying more and more attention to food labels and composition. Transparency and understanding of ingredients is becoming a key factor in their purchases. As a result, their expectations for clean labels, natural and sustainable ingredients are increasing. In this webinar, Caroline Calin, Business developer for naturals at Solvay, explains how natural vanillin is the right answer to meet the clean label challenges.