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.

28 Sep 2023 --- Danone is funding projects across the Americas that promote nutrition and sustainable food systems. The five winners – each receiving US$50,000 – include a sustainable farming project in Puerto Rico, a... Read More

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

25 Sep 2023 --- CJ Food & Nutrition Tech’s TastNrich ingredient allows for a 30% salt reduction in snacks like potato chips. The fermentation-derived ingredient can be listed as a natural flavor in most countries worldwide and contributes to umami enhancement. Christine Shiinoki shares that the company’s fermentation technology is also being leveraged to replace phosphates in meat products.

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.

28 Sep 2023 --- "Healthy nutrition" is the new norm as focus intensifies on boosting and maintaining health. Consumers have become mindful nutritionists, educating themselves on what they need for health and what the nutrient density and functionality of their food need to be. Learn how to formulate for a healthier a nutritional profile and discover how Foodology by Univar Solutions and the organization's global test kitchens are delivering technical innovations for the future of food and beverage.

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.

10 Aug 2023 --- Join The World of Food Ingredients’ editor Missy Green for a brief presentation of this month’s edition, which focuses on supplements, nutraceuticals and sports nutrition. She’ll break down the key takeaways from articles covering the gut-brain axis and beyond, active ingredients for next-generation nootropics and HMOs for infant health. She will also examine research into lactoferrin, as well as genome and microbiome mapping.

01 Aug 2023 --- Globally, 80% of consumers are taking action to live more healthily (Innova Market Insights). Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Join us for an engaging webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. Our panel, made up of experts in consumer research, strategic marketing, and sugar reduction innovation, will guide you through the latest insights and trends, as well as strategies for formulating consumer-preferred products. This webinar is tailored to provide valuable insights and practical knowledge.