30 Mar 2023 --- For many consumers, core flavors offer a sense of nostalgia. Many grew up with flavors such as chocolate, strawberry and vanilla, which can offer a sense of contentment and... Read More

29 Mar 2023 --- As the first part of the scathing testimonies on the US’ infant formula shortage before Congress draws to a close, the US Food and Drug and Administration (FDA) reveals its immediate actions and strategy to... Read More

29 Mar 2023 --- Royal DSM has revealed the first audited results of its progress in helping to address urgent societal and environmental challenges linked to how the world produces and consumes food. DSM is one of the first... Read More

29 Mar 2023 --- Grocery stores could increase their revenue by introducing self-monitoring labels in an online shopping setting, suggests a new study. It further found that such marks, where consumers are reminded of their... Read More

29 Mar 2023 --- Balancing taste is a crucial element of food formulation as health-conscious consumers increasingly demand functional healthier foods. To bridge any potential gap between taste and nutrition, businesses have to... Read More

31 Mar 2023 --- Operating out of the Netherlands, PLNT uses soy in its products, which are grown in Austria, while incorporating peas and wheat. The company generates its own energy from sustainable resources and does not use any solvents to extract the protein. Matthias Nieuwkoop, product and development manager, shares his insights on the “internationalization of kitchens” in the culinary world.

20 Mar 2023 --- Kendamil’s line of halal and kosher goat milk-based early-life nutrition products comprises an infant formula, a follow-on milk and a toddler milk. In addition, it is marketed as an A2 milk, a label claim that has been picking up in recent years. Dylan McMahon, director at Kendal Nutricare division, comments on how the novel dairy product holds up against traditional cow milk-based formula.

28 Feb 2023 --- Walnuts are 60% polyunsaturated good fats while being the only tree nut that is a source of plant-based omega 3. Pam Graviet, senior marketing director at California Walnuts, shares insights on their starring role in recipes. Compared to other tree nuts, their soft and meaty texture continues to deliver functionality and appeal in plant-forward formulations such as meatless burgers, taco meat and pizza toppings.

20 Feb 2023 --- Michael Wieland, regional innovation manager for Agrana, presents the company's latest developments at Biofach 2023, showcasing plant-based ice creams such as vegan coconut with red berries and chai spices, a sustainable, creamy hemp vanilla yogurt and new breakfast options. He also talks about savory options such as tomato lentil and bell pepper cashew spreads.

15 Feb 2023 --- Tony Gay from Prinova unveils a new plant-based antimicrobial that inhibits the growth of yeasts, molds and bacteria. As part of the company’s PlantGuard range, PlantGuard AM tackles the challenges of micro build-up in products. It can be utilized instead of a synthetic version of antimicrobials that might be used in typical food applications. Find out more about the launch as well as trends driving the natural preservation space.

29 Mar 2023 --- As consumers look to maximize the value of purchases, manufacturers must consider the motivations that will solidify chocolate products as a permissible indulgence. From new taste and texture experiences to personal wellbeing and planetary health, confectionery product development can answer consumer needs. In this presentation, Lu Ann Williams of Innova Market Insights and Chocolatier Angela Borah discuss how to redefine the value of confectionery products using almond ingredients in innovative and appealing ways. Chocolate category and consumer data, inspirational recipe concepts, and informed tips on ingredient selection and application illustrate a future for chocolate products as consumers continue to navigate lifestyles in flux.

22 Feb 2023 --- Explore the evolution of the sports nutrition market and delve into the important role that proteins play in performance.

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!

15 Dec 2022 --- Join The World of Food Ingredients’ editor Missy Green who rounds out the year with an overview of “the consumer trends edition.” Highlights include diverse sources for plant-based products, bioactives from whey processing streams and alternatives to nitrates and nitrites in meat.