African flavors in trending food concepts
Bell highlighted the potential for several African flavors in trending food concepts at IFT 2019, including a Senegalese based stew flavor idea that is being taken into a pizza delivery form utilizing caramelized onion, fresh lime. A West African chili sauce containing habanero flavor gives the concept a fresh chili note and madras curry. “This year we took a focus on regional African flavors and really taking a deep dive,” says Casey Schallert a research chef at Bell. The company also highlighted a sweet pizza containing date with a honey drizzle topping. A Zanzibar option was based on a folded breakfast pizza with a tortilla base and fresh vegetables with warm spice flavors with fresh cilantro flavors. For Schallert, African flavors have the potential to go mainstream.
Unlock a new level of juicy flavor never reached before by optimizing the taste profile of natural juices, juice drinks, jellies, and fruit preps with Sweegen’s nature-based sweetener systems. Making Juice Juicier™
Speaking at Drinktec 2022 in Germany, Jochen Heininger, vice president for global market segment marketing nutrition at ADM, discusses the company’s latest active nutrition concepts for a leading market trend: holistic well-being. Heininger zones in on ADM’s isotonic sports drink, protein-enriched... Read More
Producers of savory foods can rely on our quality clean label ingredients to provide natural umami, derived using techniques based on traditional methods. Essentia clean label solutions can be added directly to your recipe as easy to recognize ingredients. The animation describes the roadmap of the processes... Read More
Bühler showcased its latest digital service, branded MontBlanc, at DrinkTec 2022. Marc Helmers, product manager for malting and brewing, explains how the service measures and recommends to beer producers the appropriate fan speed for kilning their barley during the brewing process to help cut electrical... Read More
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... Read More
Speaking at Drinktec 2022 in Germany, Massimo Nascimbeni, product manager for blowing and filling at GEA, presents the Whitebloc Filling System Aero, a water rinse-free, H2O2-based decontamination technology for plastic bottles and caps. Nascimbeni explains how the solution enables beverage producers to... Read More
Nathalia Edwards, commercial development manager, fermented beverages at Chr. Hansen, examines some of the key trends emerging at Drinktec 2022. She also details the company’s solution, NEER Yeast, for making non-alcohol beer and looks at future innovations in fermented beverages.
Naturbrown® Ingredients provide a wide range of brown colors, created by cooking apples, tomatoes, onions, and other natural foods. Because the only way to have a simple label, is to start with simple ingredients.
Israeli start-up ChickP introduced its protein isolates customized for dairy-alternative barista-style coffee drinks at IFT First, among other applications. FoodIngredientsFirst caught up with CEO Liat Levy to discuss how the food tech company is developing over 20 plant-based applications with food and... Read More
The plant-based space is brimming with possibilities, according to Brian Walker, Global commercial director at Planteneers. He examines future opportunities for plant-based, delving into how industry is poised to take products to the next level regarding clean label, nutrition and environmental impact.
GNT sources the raw materials for its broad palette of natural colors from fields across the globe, which are processed into Exberry Coloring Foods. As part of the company’s sustainability agenda, it has the target of elevating the color intensity of its crops in order to minimize its footprint. This... Read More
This included a 12% protein bar made with canola products with a cranberry flavor. The company also launched four new textured vegetable protein products to the North American market, made possible through the recent acquisition of Vestkorn, a leading European provider of pea- and faba-based ingredients.
Foods we consume daily have higher amounts of sugar than you may think. Kaimana Chee, chef ambassador partnering with Sweegen, speaks to FoodIngredientsFirst on how stevia can be used to replace the sugar in tacos, beverages, condiments and desserts like cinnamon churros.
Carla Saunders, senior marketing manager at Cargill, speaks to FoodIngredientsFirst about the company’s new sweetener Eversweet+ClearFlo designed with improved flavor modulation. The solution is said to offer better dissolution, solubility and stability. Saunders calls it a “game-changer” in the stevia space... Read More
At IFT 2022, Brad Schwan, vice president, marketing at ADM, speaks to FoodIngredientsFirst about future-focused concepts created with functional ingredients to address key consumer drivers, including the demand for sustainability and transparency, as well as the increasing shift towards holistic well-being... Read More
ICL has developed an extensive portfolio covering the most relevant meat alternatives solutions. The Rovitaris line of versatile proteins allows manufacturers to apply this technology in various applications: the natural color and fibrous meat-like texture of their wet fibers perfectly suit white meat or... Read More
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... Read More