18 Jan 2021 --- Sustainable protein producer Quorn reveals that 17 percent of UK consumers cannot remember the last time they ate a meal that was not meat-based, according to a national poll.A further 54 percent of consumers... Read More

05 Jan 2021 --- Plant-based consumption was already rising before COVID-19, but consumers are making more informed choices about what they are eating during the pandemic. In line with Innova Market Insights’ #2 trend for... Read More

17 Dec 2020 --- DuPont Nutrition & Biosciences (DuPont N&B) research reveals a significant increase in demand for plant-based meat alternatives in key Asia Pacific (APAC) markets. In particular, demand for... Read More

11 Dec 2020 --- DuPont Nutrition & Biosciences (DuPont) has launched Powerfresh Special and Powersoft Cake 8010 in Japan, its latest enzyme range for sweet baked goods. The line of DuPont Danisco enzymes offers improver... Read More

11 Dec 2020 --- This week in industry news, Nestlé revealed its roadmap initiative for climate change, as well as its renewable energy project in the US. Symrise ranked among the top ten most sustainable companies globally... Read More

Robin Wyers interviews IFF Chairman and CEO Andreas Fibig, who discusses the strategy behind IFF’s monumental deal.

Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability? 

Key suppliers offer their thoughts on trends in the dairy ingredients space. How big is the challenge faced by the dairy alternatives market?

Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?

Key suppliers offer their thoughts on trends to watch in dairy. Which trends are driving new product development and where are the opportunities?

06 Jul 2020 --- DuPont Nutrition & Biosciences has rolled out a new eco-centric food and beverage brand, Danisco Planit, with new offerings in solutions for plant-based beverages, dairy alternatives, meat, fish and seafood. Meat shortages throughout the COVID-19 pandemic are noted by company executives as having an upswing effect on the appetite for meatless offerings. As this grows more prominent, the diversification of products is now key for meat and dairy alternative producers to retain this viability.

05 Feb 2020 --- DuPont was highlighting two enzyme solutions for dairy products at FiE 2019 in Paris, France. One of them facilitates sugar reduction – up to 35 percent – while generating prebiotic dietary fiber in situ through the natural conversion of lactose. Using Nurica, manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products to achieve multiple nutritional claims that benefit consumers who are either lactose intolerant or generally in search of healthier choices, explains Clementina Dellomonaco, Global Product Manager & New Business Development, Dairy, at DuPont.

03 Feb 2020 --- The Hansen sweet potato is unique for its red shade and natural positioning. It can replace carmine and Red 40, which is difficult to obtain from a normal erythrosine, explains Pernille Borre Arskog, Senior Manager, Chr. Hansen, at FiE 2019 in Paris, France. The company touted how the colorant is suitable for a wide variety of applications, ranging from beverages to plant-based meat alternatives.

28 Oct 2019 --- Plant-based meat alternatives represent one of the most potent dietary shifts today and flavor giant Givaudan is underscoring the potential of plant-based proteins as it seeks to “redefine the meat category.” Speaking to FoodIngredientsFirst, Flavio Garofalo, Global Category Director for Savoury Flavours at Givaudan, notes that showcasing plant proteins at the center of the plate doesn’t necessarily mean mimicking meat. Instead, it’s about “thinking creatively and designing culinary dishes that inspire the tastes,” he says.

18 Jun 2019 --- Bell highlighted the potential for several African flavors in trending food concepts at IFT 2019, including a Senegalese based stew flavor idea that is being taken into a pizza delivery form utilizing caramelized onion, fresh lime. A West African chili sauce containing habanero flavor gives the concept a fresh chili note and madras curry. “This year we took a focus on regional African flavors and really taking a deep dive,” says Casey Schallert a research chef at Bell. The company also highlighted a sweet pizza containing date with a honey drizzle topping. A Zanzibar option was based on a folded breakfast pizza with a tortilla base and fresh vegetables with warm spice flavors with fresh cilantro flavors. For Schallert, African flavors have the potential to go mainstream.

01 Jul 2020 --- DuPont’s new lactase enzyme solutions answer the growing consumer demand for dairy products that are lactose-free, as well as offering a more desirable nutritional profile in terms of sugar and fiber content. Bonlacta is DuPont’s latest North American enzyme, while flagship lactase Nurica launched in Europe at the end of 2019. Introducing this webinar, Lu Ann Williams, Director of Insights and Innovation at Innova Market Insights, also shares how the market researcher’s Top Ten Trends for 2020 are impacting themes around reformulation in innovation.