Enzyme for Beer With High Consistent Throughput

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

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

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

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’s R&D... Read More

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

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

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

As industry looks for new ways to cut down its carbon footprint, IXON offers advanced sous-vide aseptic packaging, which saves cuts out a major chunk refrigeration, water and spoilage. By processing meat at a gentle temperature, products be made shelf stable for two years, while maintaining a pink,... Read More

California-based BlueNalu specializes in lab-grown seafood and has recently announced its five-phase commercialization strategy. President and CEO Lou Cooperhouse spoke to FoodIngredientsFirst at Future Food-Tech London about how the so-called “cellular aquaculture” space can create a third leg to the global... Read More

Bayer is addressing how to provide enough food and access to healthcare for a growing and ageing population. At Future Food-Tech London, Monika Lessl notes that it is crucial to examine how this can be done in a sustainable way that is within the planetary boundaries. Efficiency is key to this, as are... Read More

Due to restrictive EU legislation the USA Poultry & Egg Export Council was aiming to network with companies based in Asia, Africa, the Middle East and Latin America at Anuga 2019. Greg D. Tyler discussed the potential for trading with the UK market following its departure from the single market, although... Read More

French bakery St Michel is targeting a new age range with its baked Doonut, as showcased at Anuga 2019. While the company traditionally appeals to consumers between the age of 40 and 50, the new launch appeals to families and to children. Clean label is also a crucial consideration, with consumers seeking... Read More

The rise of social media means the appearance of food is more important than ever. This is one of the reasons behind the launch of Mission Foods black tortilla chips. Javier Zúñiga talks about the "Instagrammable" appeal of the company's products during Anuga 2019.

The bakery sector is well positioned to benefit from the plant-based trend due to the inherently vegan nature of many breads. Chris Houston explains how Lantmännen Unibake’s range of products at Anuga 2019 also appeals to the broad spectrum of millennials, many whom are polarized to either seek healthier... Read More

Consumers are fed up with the standard baguette and are looking for foods with a backstory, Pieter Hullaert explains at Anuga 2019. Their search for a product with craftsmanship has led them toward artisanal products, which can be identified by their rustic and irregular appearance. Time is also a key... Read More

As travel becomes more accessible than ever, consumers have increasingly high expectations for the quality of international food at home. This led Alessandro Celano to found Kookaloney, a Middle Eastern-themed meal kit start-up, which was presenting at Anuga 2019. However, a primary difficulty was accessing... Read More

Cargill’s prototypes were available for tasting at its “Food Market” during FiE in Paris last week. The company speaks with FoodIngredientsFirst about diverse application possibilities as well as clean label, sugar reduction and sustainability trends.