23 Mar 2023 --- In a long-term agreement, Barry Callebaut and Nestlé plan to roll out 11,500 hectares of agroforestry, including payments for ecosystem services, in an effort that will protect biodiversity and support the... Read More

22 Mar 2023 --- Quality functional, nutritional ingredients and sophisticated food tech and innovative products made their mark during the International Food and Drink (IFE) Manufacturing event in London. Developments in... Read More

20 Mar 2023 --- 20 Mar 2023 ---The Waste and Resources Action Programme (WRAP) aims to increase the amount of uncut fresh fruit and vegetables sold loose to 30% by the end of 2025 and aims to target 50% by the end of 2030. In 2021, the figure... Read More

09 Mar 2023 --- Consumer perceptions toward new food technology innovations are shifting with a recent study revealing that over three-quarters (77%) are likely to purchase products made with ingredients produced via precision... Read More

09 Mar 2023 --- Indulgence and health are two priorities consumers report seeking in chocolate confectionery. According to the Almond Board of California (ABC), nuts, specifically almonds, can provide even more snacking relevancy... Read More

21 Feb 2023 --- Chocolate, spices, vanilla and semi-finished cocoa product innovations took the stage at the recently held BioFach 2023 as the Swiss organic and fairtrade pioneer presented its latest products following the opening of the world’s first purely organic cocoa processing factory. CEO David Yersin talks to us about developing these products while pushing through market headwinds and toward one of the big trends of Biofach – digitization of supply chains to ensure traceability. Watch the full interview to find out more.

07 Nov 2022 --- In its latest “Renaissance of Cocoa” launch in Venice, Italy, Barry Callebaut showcased a new generation of redesigned chocolate that features 60-80% more cocoa and no masking agents. At the event, Bas Smit, global vice president of marketing, told FoodIngredientsFirst this reformulation fits into the synbiotic lifestyle choices consumers are making.

01 Nov 2022 --- Hila Bentman talks about functional beverages and how they are gaining in the alcoholic drinks space. Non-alcohol and low-alcohol alternatives are trending as health-prone consumers search for the highs of alcohol but without unwanted side effects. According to Innova Market Insights, 65% of millennials already consume sports and functional drinks at least once a week.

19 Sep 2022 --- Oat-Standing™ Functional Oat Flour is the perfect solution for use in a range of dairy alternative applications, including dairy alternative beverages, ice cream, chocolate, yoghurt, and various plant-based cheese styles. It is an ideal ingredient when you are looking to create natural sweetness, add flavour, nutrition, and consistent viscosity to a wide range of end products. Learn more.This Video is from Tirlan Ingredients.

27 Jun 2022 --- Silesia product managers discuss the technicalities of utilizing a wide range of bases used in the alternative dairy sector, which requires not only tasty flavoring but also solutions to mask off-notes of various base ingredients. They also address specific challenges within the confectionery sector, such as sugar or fat reduction, protein enrichment and adding functional ingredients, like collagen.

09 Feb 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the confectionery edition’s key themes. Highlights include plant-based confectionery, supplier efforts to right wrongs in cocoa and sensory trends in sweet NPD. Meanwhile, beauty-from-within nutraceutical formats expand and consumers gain more awareness of prebiotics.

31 Jan 2023 --- Plant-based remains one of the most exciting food & beverage trends, with confectionery standing out as a particularly fast growing category within this exciting arena. This insightful webinar offers a brief market overview of the “Plant Popularity” trend, and provide practical tips and tricks on how to position your plant-based chocolate products in 2023 and beyond. It features presentations from Cargill chocolate engineers, who introduce a range of highly innovative plant-based power ingredients that have been developed for sensorially outstanding vegan chocolates. In short, we show that by unlocking its full potential, plant-based chocolate is not just for Veganuary!

10 Nov 2022 --- Innova’s global insights director, Lu Ann Williams, presents the eagerly awaited Top Ten Trends for 2023. Discover the consumer and industry insights that will inspire successful innovation over the coming year. Covering the full spectrum of the food and beverage industry, Innova’s Top Ten Trends are the vital guide to future market opportunities.

18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!

12 Oct 2022 --- When it comes to plant-based meat alternatives, consumers today have two requests: deliver a better meat-like eating experience, and do it with simpler, more recognizable ingredients. Texture and taste are key. What options are available to product developers who want cleaner labels with ingredients that are ‘good for you’ and ‘good for the planet’? Join Innova Market Insights and CP Kelco for a lively webinar discussion on the latest plant-based meat alternatives market trends, global consumers’ needs and preferences, and an overview of nature-based ingredient solutions available to help you formulate for success.