Givaudan highlights the future of food using plant-based proteins
Plant-based meat alternatives represent one of the most potent dietary shifts today and flavor giant Givaudan is underscoring the potential of plant-based proteins as it seeks to “redefine the meat category.” Speaking to FoodIngredientsFirst, Flavio Garofalo, Global Category Director for Savoury Flavours at Givaudan, notes that showcasing plant proteins at the center of the plate doesn’t necessarily mean mimicking meat. Instead, it’s about “thinking creatively and designing culinary dishes that inspire the tastes,” he says.
Tirlán has been at the forefront of cheddar cheese technology, developing award-winning cheese for international retail, foodservice and ingredients. CheddMax is our range of natural cheese solutions developed through listening to our customers. Our highly functional natural cheese solutions range, provide... Read More
Stephen Browne, head of international sales, speaks about Tirlán’s recently released stabilized cream, as the company aims to target the tea and beverage sector. Browne also showcases Tirlán’s gluten-free oat milk and reveals how the company has recently released its pure oat milk outside of Ireland.
We speak with David Vivó, business unit manager at Borges, who explains how the company is tapping into the beneficial properties of vegetable oils to create non-saturated fats. Moreover, Vivó talks about using dates as a premium sugar alternative ingredient.
Simply Keto is an online provider of keto and low-carb diet products, aiming to provide everything customers need in this kind of nutrition, explains the company’s co-founder, Robert Zeck. He sees three primary customer groups for its keto products: people who want to lose weight, people with health concerns... Read More
Thomas Hahlin Ahlinder, president and CEO of Kerry Europe, tells us that the company’s focus on Vitafoods this year lay on the consumers seeking healthier options without compromising on taste. While showing its solutions and concepts for this targeted group, he emphasizes that “healthy needs to taste good.”... Read More
Talking to us about Sweet Gum Victory’s functional gum, Gitit Lahav, co-founder and CEO, details that it tastes like regular gum, but its benefits drive the difference from the ordinary gum on the market. After three minutes, it blocks the sweet taste receptor in the tongue and immediately reduces sugar... Read More
The EU’s upcoming ban on products linked to deforestation and forced labor is driving a new class of ingredients. We speak to Jon van den Bremen, managing director of Fuji Oil Europe, on Fuji Oil’s cocoa butter alternative, Palmy Trace. The ingredient’s palm fractions have the “best traceability to origin” –... Read More
Addressing the need for natural color solutions in confectionery, Capol’s Vivapigments line uses microencapsulation to bring water-soluble extracts to fat-based and dry applications. The patented technology is also being used as an alternative to titanium dioxide, which preserves calcium carbonate by... Read More
Shiri Ranot, DouxMatok’s global marketing director, presented Incredo Sugar, the company’s sugar-based sweetening solution. She sees that companies are under increasing pressure to reduce the sugar content in their products due to an increasing overconsumption of the ingredient. The solution helps brands to... Read More
Health claims are influencing product development and consumer behavior across all food categories. Consumers are increasingly seeking out natural, organic, and minimally processed foods that are healthier and more sustainable for the environment. Watch as Nutrition Expert and Regional Director Tom Cooke... Read More
U.S. Dairy Export Council is eying key growth opportunities for dairy products in the Middle East and North Africa. Nina Halal, director of these regions, shares insights on which products are poised for growth, specifically US-sourced cheeses, whey ingredients, milk powders, butter and other dairy... Read More
Departing from its annual “color of the year” tradition, Exberry by GNT showcased three color palettes tapping into Gen Z consumers, who live and breathe everything digital. The company interviewed online influencers and worked with a UK research agency to develop the color concepts. Maartje Hendrickx,... Read More
Harbinder Maan, associate director of Trade Marketing and Stewardship, says "Almonds are the number one inclusion in consumers' ideal chocolate bar," according to the organization's latest consumer survey. The respondents' explained the nuts are natural and allow for "permissible indulgence" to the chocolate... Read More
Alistair Pernigo, chairman and CTO at Auralink, is building the “Metaverse of Senses” which may one day allow consumers to smell coffee in the metaverse. “Auralink specializes in building advanced technologies to catch, analyze and reproduce any smell in the world,” he highlights.
Kern Tec showcased a product range developed from upcycling apricot kernels. FoodIngredientsFirst spoke to Michael Beitl, co-founder of Kern Tec, about its new sustainable products.
Representing 23 US states, the Food Export Association of the Midwest USA (Food Export-Midwest) and Food Export USA-Northeast (Food Export-Northeast) are non-profit organizations that assist US companies looking to start or expand export sales. Greg Cohen, communications director, goes into detail about... Read More
FoodIngredientsFirst spoke to Anne Létourneau and Gregory Ford of Fruit d’Or and Berrico Food Company, respectively, about snacking, market trends and clean label demands. Fruit d’Or notes that it is tapping into products with less sugar but are as close as possible to the real fruit.