Developing the consumer market for insects

 05 Nov 2019

A key challenge for insect companies is convincing manufacturers to work with bugs due to concerns around hygiene and other challenges related to creating an entirely new production line. This is according to Neil Whippey, who was presenting Eat Grub’s new line of whole crickets at Anuga 2019. He explained that while the company has also made more processed products such as energy bars and powders, the whole crickets are proving to be more popular. This is because the business’ key target market is people who are unafraid of trying new things, meaning that they naturally gravitate toward the whole snacks.

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29 Jan 2020 | Forum For the Future

Although one in two companies are increasing the availability of plant-based products, it is happening against a backdrop of concurrent growth in meat sales. This is one of the findings of the new The Future of Food report, published by Forum For the Future, which was presented at Food Matters Live 2019 in... Read More

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28 Jan 2020 | Herba Ingredients

The Ebro Ingredients Group is a consolidation of grain and pulse companies who exhibited together for the first time under the parent company name at Fi Europe 2019 in Paris. Arjan Geerlings, New Business Development Manager, notes that the company is based on the four pillars of rice, pulses ancient grains... Read More

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27 Jan 2020 | Nigay

Clean label is not new for the France-based caramel supplier Nigay. It has been working for more than 20 years to meet clean label demands through its burnt sugar, says Yves Palmier, International Sales Executive at Nigay during Fi Europe 2019 in Paris. Demand for premium, clean label caramels continues to... Read More

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27 Jan 2020 | Eurial I&N

As a newly formed branch of Agrial, Eurial I&N is bringing specialty ingredients and R&D into focus. Antoine Dauby, Sales & Marketing Director, says Eurial I&N is in a unique position thanks to its relationship with Agrial. He also shares some ingredients that tie into the conscious-consumer trend and... Read More

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27 Jan 2020 | Dutch Spices

The age-old spices business is still thriving at 4-6 percent annual growth, says Tom Wiering, Commercial Manager at Dutch Spices. One of the biggest challenges is keeping up with the market and keeping close contact with customers who have moved abroad. Wiering notes that the European spices market varies... Read More

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27 Jan 2020 | Döhler

As a finalist for the plant-based innovation award at Fi Europe 2019, Döhler has experience in dairy and meat analogs. The company’s philosophy underscores the need for nutrition and sustainability in addition to taste and texture. René Krebs highlights star plant-based proteins for forumlation and speaks... Read More

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27 Jan 2020 | MosaMeat

At Future Food-Tech London, Peter Verstrate, Co-Founder and COO of MosaMeat, explains how the company is planning to target devoted meat-eaters with its lab-grown meat. He also appreciates the marketing tactics of rival companies, such as Aleph Farms, saying that there is ample space in the market for dozens... Read More

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24 Jan 2020 | Tereos

At Fi Europe 2019 in Paris, France, Tereos exhibited its certified organic beet sugar. Produced just two months ahead of the event, the beet sugar taps into the organic products trend.  Guillaume Planque, Head of Product Management at Tereos, elaborated on why certification is essential for this trend as... Read More

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24 Jan 2020 | Bell Flavors and Fragrances

As consumer interest continues to drive the hemp “mega trend,” hemp-based products are increasingly arriving to the food and beverage industry. Agneta Hoffmann, Teamleader Marketing Flavors, speaks with FoodIngredientsFirst at Fi Europe 2019 in Paris, France, about Bell Flavors and Fragrances’ endeavor into... Read More

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24 Jan 2020 | Niacet

Netherlands-based Niacet was exhibiting its range of preservation solutions with both artificial and natural solutions around organic acids at the Foodvalley section of Fi Europe 2019 in Paris. Vinegar is the basis of the natural solutions, meaning it can be placed on the label, which is appealing to clean... Read More

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22 Jan 2020 | Diana Food

Food formulators face the challenge of maintaining freshness when using a fruit or vegetable powder. At Fi Europe 2019, Diana Food showcased its vegetable powders and liquids created with a new technology that allows the company to capture the volatile ingredients which naturally occur in the fruit or... Read More

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22 Jan 2020 | Faravelli

The Italy-based food ingredients distributor Faravelli supplies the industry with an A-Z range of ingredients for texture, stabilization and finished formulations. Silvia di Tommaso, PR and Corporate Communication Manager, speaks about the company’s move to rebrand last year. The new campaign won the Best in... Read More

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22 Jan 2020 | SnackFutures, Mondelez

In addition to participating in a panel discussing consumption habits, Gil Horsky of SnackFutures, Mondelez’s innovation hub, sat down with FoodIngredientsFirst at Future Food-Tech London. He explained how consumers are more engaged with food than ever before, meaning that the pace that consumer habits... Read More

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21 Jan 2020 | DDW The Color House

The company that started over 150 years ago in caramel colors recently added two new bright, natural and fully traceable colors to its portfolio. Dr. Connie Sandusky, Global Marketing Director at DDW The Color House discusses a new anthocyanin red at Fi Europe 2019. The red comes from purple corn, which can... Read More

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21 Jan 2020 | CP Kelco

Just two years in the making, CP Kelco’s Nutrava Citrus Fiber taps into the clean label trend as an orange peel-based ingredient. With consumer demand for natural, recognizable ingredients rising, Susanne Soergel, Senior Director-Platform Strategy Pectin & Carrageenan, explains more about Nutrava, the R&D... Read More

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20 Jan 2020 | Corbion

Corbion launches a range of new natural solutions to keep chilled food safer for longer. The Verdad portfolio uses natural processing like fermentation to protect food from food safety hazards such as listeria growth. The six new ingredients within its Verdad and PuraQ Arome portfolios, launched at Fi Europe... Read More

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20 Jan 2020 | Arla Foods Ingredients

Lacprodan ISO.Water is positioned as the first flavorless protein water, which has also been optimized for taste and mouthfeel. With the unique formulation, Joe Katterfield, Sales Development Manager for Sports Nutrition and Health Foods at Arla Foods Ingredients, says the mass market is ready to embrace... Read More

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