17 May 2023 --- As consumers look toward healthy ways to indulge, producers are abandoning some ingredients and replacing them with plant and sugar-reduced options.

04 May 2023 --- Bartek Ingredients’ Uplift Taste Modification Technology allows manufacturers of confectionery and mineral, vitamin and supplement gummies to enhance and modulate taste, create authentic fruit flavor and... Read More

05 Apr 2023 --- Simple, recognizable ingredient lists continue to gain shelf space as consumers increasingly crave “clean” foods. The trend is evolving as health-conscious consumers scrutinize food and beverage labels... Read More

28 Mar 2023 --- Sensient Flavors & Extracts Europe has launched its Nacre umami booster extract portfolio. Extracted from a plant protein, Nacre qualifies for clean, vegan labeling as a more transparently sourced vegetable... Read More

27 Mar 2023 --- During the last few years, DSM has witnessed two main driving forces in the hydrocolloid arena. The first is volatile ingredient costs and availability, and the second is increasing consumer demand for healthier,... 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.