02 Oct 2023 --- Novozymes has unveiled a new product that promises to shake up the plant-based meat industry by improving the texture and reducing the ingredient list of plant-based meat alternatives.

02 Oct 2023 --- Symrise has introduced its “Enhanced Naturals @SPark” facility in Singapore dedicated to naturalness innovation. This expansion is driven by the industry’s increasing emphasis on sustainable,... Read More

29 Sep 2023 --- As the mooncake season reaches its peak with the arrival of the Mid-Autumn Festival today, the traditional symbol of family reunion and cultural pastry of Asia is undergoing a reinvention.

27 Sep 2023 --- The food industry is addressing the challenges and opportunities of sourcing, processing and distributing their products sustainably and ethically. They are also responding to the growing consumer demand for... Read More

26 Sep 2023 --- Austria-based Kern Tec has landed €12 million (US$ 12.7 million) in funding to bolster the production and commercialization of its sustainable ingredients derived from upcycled stone fruit pits such as... Read More

20 Sep 2023 --- Addressing the plant-forward protein megatrend, Roquette has developed several alt-dairy concepts leveraging its pea protein. At IFT FIRST, the company presented a London fog protein beverage containing 10 g of pea protein and a plant-based “yogurt” using pea and rice protein. Anke Golde, head of customer technical services, also shares how removing sugar in a chocolate chip cookie is simple with a 1:1 switch using maltitol. 

15 Sep 2023 --- Bioenergy Life Science presents ribose, a 5-carbon sugar that stimulates natural energy production in the body. At IFT FIRST, the company featured the ingredient in a plant-based nacho scoop, where it helped with the product’s taste, browning and caramelization. Marianne McDonagh, vice president of sales, explains how it can improve flavor and functionality in foods and beverages. 

13 Sep 2023 --- Netherlands-based texturizing specialist Avebe presents a range of cheese alternatives using potato ingredients. The company also recently introduced a plant-based ice cream at IFT FIRST using potato protein. Meleknur Tüzün, global segment manager of (plant-based) dairy and cheese, explains how potato products can provide excellent aeration, emulsification and melting properties in alt-diary products.

08 Sep 2023 --- Virtual worlds are generating spooky Halloween NPD this year, appealing to digital natives with colors beyond the traditional orange and black. Natural colors supplier GNT unveils how plant-based colors are gaining traction with today’s social media-driven youth, including tech-savvy consumers in India and Nigeria. We sit down with Maartje Hendrickx, marketing director at GNT, who describes limited-edition trends to watch out for, emerging markets for natural colors and how the company is reducing its carbon footprint while providing bright colors from food crops.

21 Aug 2023 --- At IFT FIRST, Cosucra Inc. presented a creamy oat and almond beverage and a biscuit cookie. The prototypes address key consumer needs, such as increasing the protein content of plant-based dairy alternatives and the desire for “permissible indulgence.” Frank Truong, general manager, explains how the company is tapping into synergies between pea protein and chicory root fiber.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

14 Sep 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on snacking innovation. She’ll break down the key takeaways from articles covering topics such as fiber-enhanced snacks ingredients, clean label and plant-based formulation, as well as the need for indulgent moments. She will also examine new strategies in precision fermentation.

16 Jun 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of this month’s edition, which focuses on soups and sauces. She’ll break down the key takeaways from articles covering topics such as emerging fiber ingredients, vanilla as a complement in plant-based formulation, natural preservation and lupins in baked goods. She will also examine strategies to mimic meat and craft authentic savory soups and sauces.

06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.

22 May 2023 --- Join The World of Food Ingredients’ editor Missy Green in a 15-minute roundup of news from the ready meals edition. This edition covers the formulator’s challenge between price and quality in plant-based products and new areas of meat-free development in prepared dishes. Umami and kokumi, the latest in ready meal packaging and convenience foods NPD are covered in this event.