17 Oct 2022 --- Cargill, hydrocolloids specialist Unitec Foods and sugar manufacturer Fuji Nihon Seito Corporation are joining forces to boost innovation and go-to-market for food ingredients solutions in Japan and Asia-Pacific... Read More

07 Sep 2022 --- The confectionery space is serving up healthier renditions of consumer favorites as the search for improved well-being through food continues to play a big part in F&B innovation today.... Read More

01 Feb 2022 --- Environmental and personal health trends are driving the confectionery segment - and this is evident at ISM and ProSweets 2022 as plant-based and vegan NPD is showcased.

26 Oct 2021 --- Citrus Extracts LLC has reformulated its all-natural citrus fiber powder, CitraFiber, for application in plant-based meat and dairy, confectionery and sauces, anticipating a regeneration in demand for its... Read More

09 Sep 2021 --- Cargill has inaugurated a US$150 million pectin production facility, located in Bebedouro – the heart of Brazil’s citrus-growing region. Its proximity to citrus fields ensures an abundant supply of... Read More

20 May 2022 --- Demand for yeast ingredients is growing steadily, with new applications such as plant-based meat alternatives gaining popularity. Yeast extract is a clean label flavor enhancer with functionalities across various savory applications. Angel Yeast operates a diverse portfolio of yeast extracts, which include basic savory foundations as well as solutions targeting umami and kokumi, which are good for salt, sugar and monosodium glutamate reduction.

18 Feb 2020 --- Capol provides glazings and coatings specifically made for the confectionery industry, as gelatin or pectin gummies without glazing have the tendency to stick or melt together. Christian Hauk, CEO at Capol, elaborates on the role of the clean label trend in the company’s overall strategy, and how it tailors its product portfolio to regional market demands. Meanwhile, Hauk explains how on top of its sealing and heat-resisting qualities, taste performance of the candies continues to drive the industry. 

31 Jan 2020 --- At Food Matters Live, hosted in London, UK, Janet Maidment, Sales Manager of You-Mami, presented its freeze-dried miso paste. The company imports it from Japan to the UK to use as a seasoning for companies seeking a flavor enhancer, meat tenderizer or a salt reducer. Jonny Bingham, Co-founder of Bingham & Jones, also highlights the umami notes that the product brings and how the “fifth flavor” is gaining prominence in the West.

21 Jan 2020 --- Just two years in the making, CP Kelco’s Nutrava Citrus Fiber taps into the clean label trend as an orange peel-based ingredient. With consumer demand for natural, recognizable ingredients rising, Susanne Soergel, Senior Director-Platform Strategy Pectin & Carrageenan, explains more about Nutrava, the R&D process and the ingredient's applicability in the food and beverage industry during Fi Europe 2019, hosted in Paris, France, last month.

16 Jul 2019 --- CP Kelco notes that there is a major trend towards protein fortification, but this presents new technical challenges for product developers. “One of the key trends that we see happening right now relates to alternative proteins beyond soy, including pulse, oat and potato. So one of the issues relating to stabilizing these types of products relates to solubility in applications, as well as issues with mouthfeel. If not done correctly, it could lead to issues with mouthfeel, quality issues,” notes Kyle Bailey of CP Kelco. Beverage concepts featuring stabilizing systems included a cocktail with fruit preps stabilized with pectin, with orange pieces suspended through the use of gellan gum. Another cocktail is creatively stabilized with gellan gum, so a dual phase can be created in the beverage.