A business focus on passion fruit
Passina’s move to concentrate completely on passion fruit allows the company to target new growth areas for the tropical fruit, including nutritional supplements and flavors. “We now only offer 100 percent passion fruit products and solutions,” Pablo Hafner, CEO of the Passina Group tells FoodIngredientsFirst in an interview at SIAL 2018 in Paris. “We believe that this market is very competitive and to succeed, we need to focus on the niche that we know the best, passion fruit,” he notes.
Many seafood flavors currently on the market are derived from fish and are neither vegan, halal nor kosher. In response, DSM Food Specialties has created a new flavor portfolio catering specifically to seafood alternatives in the dynamic plant-based sector. Using its proprietary process, the supplier... Read More
With the plant-based sectors reaching new heights, new protein sources are moving further into the spotlight. IFF Nourish supports these evolving market demands. Sonia Huppert, global marketing leader for plant-based foods, shares her insights on selecting new protein sources for designing plant-based... Read More
Following Benexia’s distribution deal with Lehvoss Nutrition, CEO Sandra Gillot sheds light on how cold-pressed chia oil can offer a source for vegan omega 3 ALA. Notably, ALA is the only essential fatty acid that the body does not produce, yet it is critical for anti-inflammation.
ROVITARIS® Alternative Protein Solutions are innovative technologies that provide meat-like texture from plant protein, such as pea and faba bean. The system delivers exceptional product quality and taste, allowing manufacturers to bring plant-based meat replacers to the market that are virtually... Read More
Fedima is the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries, and is a representative body of the industry. Johan Sanders, President of Fedima, offers in-depth insight into how the pandemic has impacted the bakery industry value chain,... Read More
Lycored, a global specialist lycopene-based ingredients for food and beverages, has appointed Tammi Higgins as senior vice president of its Food Division. She speaks to FoodIngredientsFirst about the company’s application-based, go-to-market strategy centered on coloring solutions and taste ingredients... Read More
The upward trend in ethical food sourcing has prompted Diana Food to launch a range of Organic and Animal Welfare Poultry solutions, comprising broths, meat powder and chicken fat. The range offers performance benefits in terms of solubility, turbidity and mouthfeel. The new offerings convey a wide sensory... Read More
Arla Foods Ingredients is exploring new solutions that help guide protein enrichment when branching out into functional beverages. The company has launched Lacprodan ISO. Clear, which is a tasteless solution for clear juices. The ingredient can be incorporated easily into juice-producing processes for an... Read More
As the COVID-19 pandemic continues to place unprecedented attention on food production, consumers are paying more attention to ingredients. Grain Foods Foundation (GFF) highlights how breads and flours are having a moment amid the pandemic. Christine Cochran, executive director at GFF, shares her insights on... Read More
Cargill has observed significant interest in its pea protein solutions among sports nutrition and meat alternatives formulators. “These are clearly dynamic categories driven by health and sustainability attributes,” notes Tom Vanderborght, product line manager proteins. He underscores, however, that pea... Read More
Briony Mansell-Louis, director of Food Matters Live, highlights the various trends among showcased NPD at this year's virtual events. She shares her insights into 2021’s Brand of the Future and talks about nutrition, well-being and retail trends, plus novel ingredients and sustainable food.
The dairy industry is seeing major demand for clean label and high-protein offerings. This is according to Aliénor Drago, Ingredia’s senior product manager, who weighs in about the mainstreaming of sports nutrition and the rise of drinking yogurts following the launch of two functional milk proteins.
FrieslandCampina Ingredients executives Timo Faber and Sjoerd van Sprang detail progress made on the company’s ten-year sustainability strategy: Nourishing a Better Planet. The duo highlight specific targets within this campaign while explaining how each will be measured. From an ingredients perspective,... Read More
GNT is extending its Exberry range of oil-dispersible Coloring Foods with the launch of a pink shade made from fruit and vegetables. Exberry Shade Pink – OD is the latest addition to the company’s portfolio, that also includes red, yellow, orange, blue and green options. Paul Collins, director of... Read More
IFF’s online anthropology surveyed over one billion English-language conversations in an analysis method known as “social listening.” In this study, over 615,000 anonymous, unprompted, US and Canadian consumer-to-consumer online discussions were analyzed to gain a fresh perspective on consumer attitudes... Read More
DSM recently launched its Maxilact Super lactase enzyme enabling dairy manufacturers to create high-quality, clean-tasting, lactose-free and sugar-reduced dairy. It also helps cut hydrolysis time by 33 percent and achieve optimal production efficiency. Ben Rutton, global business manager for milk and dairy... Read More
Gnosis by Lesaffre, a business unit of the Lesaffre Group, harnesses the power of microorganisms and biotransformation processes like fermentation. This is used to cultivate nutritional actives and probiotics, as well as nutritional and functional yeasts that benefit human health and well-being.