Givaudan, your natural partner

At the recent Free From Food expo in Amsterdam, the Netherlands, Meurens Natural presented its ranges of cereal syrups, powders and proteins. The company’s sales and marketing manager, Tim van de Gehuchte, detailed how its plant-based ingredients can add color, taste and texture. He also addresses... Read More

In conversation with Food Ingredients First, Geert Maesmans, Cargill group R&D leader, details how the company innovates to “new heights” to co-create with customers. Cargill is positioning itself beyond an ingredient supplier to set new standards for innovation and collaboration. We discuss future trends... Read More

Christine von Brunn, product manager of health at Döhler, highlights the company’s growing focus on gut health and natural superheroes — pheto-actives from nature. Döhler also promoted a new concept: probiotic cultures in a fruit granulate format and emphasizes the continued demand for natural, clean label... Read More

Darren Litton, founder and chief chocoholic at Cocoba Limited, highlights the latest chocolate trends, including salted caramel flavors and a growing demand for premium and indulgent hot chocolates. While the industry suffers from an economic downturn, Litton details that demand for premium chocolate... Read More

At SupplySide West 2023, in Las Vegas, Nevada, US, we spoke with Janae Kuc, the senior marketing manager, beverage at Ingredion and Gabriel Pereira, the senior manager, business development at Kerr by Ingredion. Kuc detailed the fortified beverages, including a lemon juice concentrate beverage leveraging... Read More

Though COVID-19 boosted demand for rooibos due to its high antioxidant content, Charl Rudman, sales manager at Carmién, notes the herbal infusion has since lost shelf space, signaling a need for companies to develop new “exciting” products. He presents Carmién’s latest product launches with rooibos, such as... Read More

Joseph Ebbage, market development manager at the Almond Board of Australia, provides an overview of the country’s almond industry, which has grown significantly in recent years. He sees opportunities for almonds as an ingredient due to its versatility and associated health benefits. Based on the... Read More

At Kerry, we know you take pride in your baking, and we want to help take it to the next level with the latest enzyme innovation. Biobake™ Fresh Rich is our new premium anti-staling enzyme enabling sweet baked goods to stay softer and fresher for longer. It can sustainably boost your sweet bakery production... Read More

At the recent CPhI trade fair in Barcelona, Spain, Beneo exhibited its GalenIQ water-soluble filler binder that delivers a sweet taste. Derived from sugar beets, the ingredient can be used as a filler binder to make tablets in nutraceutical applications. The ingredient’s compression characteristics make it... Read More

Milk Garum, developed by Italian start-up Garum Project, was selected as one of the top ten innovations in ANUGA’s Taste Innovation Show. Founders Mattia Baroni and Stephanie Lüpold share how they developed the sustainable, 100% natural umami-flavor enhancer, produced from the cheese production by-product... Read More

Kristin Thees, business development manager at Bösch Boden Spies details the company’s cooperation with its suppliers in sustainability, reliable sourcing and customized services, culminating in the joint participation with its partners at the ANUGA trade show, held recently. Together with its partner Blue... Read More

Regine Lueghausen, vice president of global marketing for Food & Beverages at Symrise, discusses the company’s expertise in flavor and taste as well as its foray into health and wellness, a trend that has been proliferating since COVID-19. She also highlights how sustainability is a key pillar of Symrise’s... Read More

Benjamin Döring talks us through the “icons” of the company, the Beyond Burger, Beyond Sausages and other products like meatballs and mince. He details how the company is driving change in the food system with its plant-based innovations, addressing taste, texture and nutrition while mimicking the “sizzle”... Read More

Noble Health Food presented two of its 38 offerings — vegan tartar with pea protein and vegetables and a cheesy croquette containing no cheese. The products contain less than 8% fat and are not meat or cheese replacements. Noble Health Food aims to recreate popular vegan Belgian products using sustainably... Read More

Sonray showcased their Kokuho rice variety which has been grown since 1963 in California, US, where the weather conditions are similar to Japan’s. The proprietor crossed Calrose rice, a medium grained variety, with sweet rice. Kokuho Rose is exported to 39 countries in Europe as well as India, Switzerland,... Read More

Druva Ice Cream prioritizes natural ingredients void of additives. For example, the brand’s blue ice cream is made with spirulina. Tervete Food, Agrolats, the parent company launched its children’s, vegan and pet ice cream ranges at Anuga this year. The Latvian company is looking for export possibilities. 

Yum-It is CK Foods’ first range of fat-free sauces with significantly reduced sugar. The range includes mayonnaise (without eggs or fat), samurai sauce, ketchup, garlic and curry ketchup. They are Belgian-made sauces based on flavor profiles and recipes from the region. Shortly after launching, the brand... Read More