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 --- Amid the current challenging economic climate, IFF has unveiled a report that delves into the evolving consumer trends in the dairy and alt-dairy space. The new research highlights the key advantages of offering... 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

19 Apr 2024 --- The International Platform of Insects for Food & Feed (IPIFF) responds to a recent interview with Eurogroup for Animals, in which the NGO’s insects political adviser suggested the insect protein industry perpetuates issues related to animal farming and extends animal suffering. Here, Christophe Derrien, IPIFF’s secretary general, makes the case that insects can be farmed ethically and support sustainable food systems.

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.

04 Apr 2024 --- Insect farming is touted as a promising pathway to more sustainable food systems and responsible protein production, but Eurogroup for Animals’ insects political adviser, Francis Maugère, warns the emerging industry serves to perpetuate intensive animal farming and its environmental and animal welfare issues. Maugère also sheds light on the growing evidence that insects demonstrate a capacity for suffering.

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.

29 Mar 2024 --- Harnessing the power of Indian heritage and ancient grains, Healicious is a start-up presenting a range of millet concepts such as gluten-free pasta and alternatives to rice or cous cous. Aparna Chainani, co-founder, tells us: “We are making food products from millet. They are incredibly good for you, good for the gut, very high in protein, and we like to think of them as healing pseudo-grains in India.”

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!

07 Mar 2024 --- Today’s consumers expect a lot from the food and beverage products they choose. To successfully respond to changing consumer needs and wants, the industry needs to decode latest consumer trends. This applies especially in times of a global polycrisis that acts as an accelerator of change. Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveals in this webinar the latest consumer trends in food and beverages decoded by trendscope™ 2024+. Also, you will learn how Symrise can support you in the development of consumer-preferred products to respond to these trends. This relates, for example, to the need for products supporting healthier and more sustainable lifestyles.

07 Mar 2024 --- Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of themes from the beverage edition. Wellness tea, no- and low-alcohol beverages and health-enhancing drinks are growing, but so are premium, higher-in-alcohol offerings. We’ll explore opportunities in adult beverages across Europe and Asia as well as “smart” ingredients for adding nootropics to energy or sports drinks.

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.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.