24 Apr 2024 --- The UN Food and Agriculture Organization (FAO) recently released its report titled “Integrating Africa’s forgotten foods for better nutrition,” as well as “Compendium of forgotten foods in... Read More

24 Apr 2024 --- Plant-based, cell-based and precision-fermented solutions are all terms we are hearing more abundantly in the animal-free food arena. The space is brimming with potential to reach new heights in garnering advanced... Read More

23 Apr 2024 --- The Food Research and Action Center (FRAC) commends the recently announced changes to the US Department of Agriculture’s (USDA) Special Supplemental Nutrition Program for Women, Infants and Children... Read More

23 Apr 2024 --- Several plant-based meat alternatives contained more carbohydrates, less protein and a reduced amino acid content than meat-based versions after comparing plant-based steaks and cured meat alternatives with their... Read More

23 Apr 2024 --- GNT Group, supplier of plant-based Exberry colors for F&B, has identified “Regeneration Rising” as a key industry trend for 2024. The trend is marked by a renewed appreciation for the natural world... Read More

24 Apr 2024 --- Kurt Callaghan, global strategic director for sugar reduction at PureCircle, discusses the challenges and cost drivers of the alternative sweetener industry. He shines light on how stevia helps brands bring a “natural positioning” to their products while optimizing costs through different combinations of stevia glycosides for a given application. Kurt also addresses stevia’s clean label potential and PureCircle’s bioconversion technology for better-tasting stevia.

17 Apr 2024 --- Dr. Mphumuzi Sukati is a senior nutrition and food systems officer at the UN Food and Agriculture Organization (FAO) in Ghana. He discusses the FAO’s recently released compendium identifying 100 underutilized crops, also referred to as the “forgotten foods of Africa,” which have the potential to boost nutrition security on the continent. Dr. Sukati elaborates on the significance and nutritional benefits of some of these crops, which are indigenous or well-suited to the local environment.

11 Apr 2024 --- Froot Pops is a UK-based start-up that is tapping into the healthy indulgence market. The company has two SKU’s which are currently available in 20 retailers in London. Ana Martins, founder and CEO of the brand, says they only uses British-grown raspberries and Fairtrade Belgian chocolate.

10 Apr 2024 --- The Food Supply company presented a range of cookies, spice blends and ingredients from India. Showcasing the country’s legacy ingredients, Soranjeet Ahudja, company director, explains the importance of bringing these ingredients to life in unusual concepts, such as cumin and carom cookies.

02 Apr 2024 --- Michael Robbins, technical sales executive, nutrition at Prinova, discusses emerging ingredients in healthy beverages as consumers increasingly “reevaluate” their relationship with alcohol and demand variety in functional drinks. He also highlights the impact of the cost of living crisis on purchase decisions.

10 Apr 2024 --- Many consumers are increasingly looking for healthier food and beverages offering nutritional support and other functionalities. The majority of these products incorporate special ingredients or formulas – coming with unpleasant off-notes impacting the overall flavor profile. Therefore, it is crucial to improve the taste, mouthfeel, and smell of these products. Vanilla is the perfect answer to a health-conscious world. Combining this widely beloved flavor with taste-balancing capabilities, vanilla can be used as a natural masker in health & nutrition applications. In this webinar, you will learn how Symrise can support you in decoding unwanted off-flavors and designing vanilla taste that consumers love. Find out how to make healthier products taste great and actively promote everyday health everywhere!

21 Mar 2024 --- The rising consumer demand for healthier and natural food options has encouraged the exploration of innovative natural plant extracts as alternatives to synthetic ingredients. In the world of bakery products, the issue of oxidation and rancidity poses a significant challenge, impacting the shelf life and overall quality of dry bakery goods such as breadsticks, cookies, breaded toasts, crackers…etc. In this context, OLESSENCE, through the combined potential of olive, rosemary and green tea extracts, presents a promising natural solution to enhance the sensory profile, contributing also to counter the effects of oxidative rancidity. Flavour profile enhancement, versatility, preserving freshness naturally are only few of the reasons why to choose our innovative solution.

08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.

07 Dec 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of the December 2023 edition, which reflects on NPD from the past year and delves into the Top Ten Trends for 2024. Suppliers share their insights on what’s to come for “ingredients taking the spotlight” and emerging themes in F&B innovation. She’ll highlight the key takeaways from articles on flavor and texture, hydrocolloids and coloring alt-seafood. Meanwhile, the latest taste enhancers provide a clean taste to sugar-reduced products and targeted prebiotics open up new opportunities in the gut health arena.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.