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Givaudan, your natural partner

 30 Jun 2018

Givaudan’s heritage in natural ingredients is rooted in a tradition of exploration, discovery and innovative thinking. Our holistic approach from nature to consumer experience is grounded in a profound understanding of sourcing, natural extraction and cooking techniques. All that, plus over 90% of our research dedicated to innovation in natural solutions, and you have a winning combination.

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19 Aug 2019 | TIC Gums

Whether you need to reduce astringency, enhance mouthfeel or minimize the awareness of particulates, TIC Gums has the solution for you to address your unique beverage formulating challenges and ensure successful instant beverage development.

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15 Aug 2019 | Corteva Agriscience

Corteva Agriscience, a newly formed entity that was based on the agricultural division of DowDupont that has now been spun out on June 1, 2019. The company used IFT 2019 to show how food and agriculture all connects. Trevor Jones at the company notes that it has a strongly developed oils portfolio, including... Read More

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15 Aug 2019 | Cargill

Cargill has expanded its SimPure line with the introduction of a new waxy corn-based starch. “The SimPure line is being launched to replace modified starches in the clean label space, while still offering a richer thicker texture that native starches cannot. Last year, we launched a potato-based line for... Read More

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07 Aug 2019 | Layn USA

A new line of cannabidiol (CBD) ingredients by Guilin Layn Natural Ingredients Corp. (“Layn”), a global producer best known for its plant-based sweeteners, debuted at the IFT19 Food Expo in New Orleans. The company has invested an estimated US$60 million in a new US-based CBD manufacturing facility, expected... Read More

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02 Aug 2019 | Cosucra

Cosucra continues to strengthen its position in the North American market through their pea protein expansion. At IFT 2019, the company presented a vegetarian plant-based muffuletta slider [a New Orleans classic] containing their Swelite, Pisane M9 and Swelite ingredients as a system. A dairy alternative... Read More

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30 Jul 2019 | Agrana

Agrana presented several concepts featuring oat milk, including a cold brew with an oat milk base, a cinnamon toast cereal and a protein enriched plant-based dairy alternatives, with pea-based, hemp-based solutions. “We are really seeing a lot of movement into oat because of how close it is to milk. If you... Read More

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29 Jul 2019 | Prova

Prova has expanded its flavor masking platform to mask offnotes in hemp-based proteins. The move follow initial work in the pea protein arena, which is now being taken to market. Powder form and organic compliant options are now available for pea protein masking options. “We did an extensive work on pea... Read More

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25 Jul 2019 | The US Dairy Export Council

The US Dairy Export Council (USDEC) showcased how US dairy ingredients can deliver benefits that both food companies and consumers are seeking via innovative prototypes. The aim was to show formulators that with US dairy ingredients, they have the tools to provide consumers with high-quality nutrition... Read More

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18 Jul 2019 | The Ice Crime Factory

Tapping into the demand for sugar-free indulgence and cleaner labels, Belgian-based start-up The Ice Crime Factory was exhibiting its range of sugar-free ice creams at the PLMA show in Amsterdam. Available in vanilla, salted caramel and chocolate, the ice creams are naturally flavored with stevia but still... Read More

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16 Jul 2019 | CP Kelco

CP Kelco notes that there is a major trend towards protein fortification, but this presents new technical challenges for product developers. “One of the key trends that we see happening right now relates to alternative proteins beyond soy, including pulse, oat and potato. So one of the issues relating to... Read More

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11 Jul 2019 | Sweet Green Fields

Sweet Green Fields (SGF), one of the largest global, fully integrated stevia ingredient companies, has launched the new stevia-based natural flavor. The ingredient is aimed at helping North American food and beverage manufacturers keep the sweet taste, mouthfeel and flavor of sugar when reducing most or all... Read More

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08 Jul 2019 | Chr Hansen

Chr. Hansen scored an innovation prize at the IFT 2019 Food Expo. The company’s FruitMax reds are based on the Hansen sweet potato and are claimed to “deliver a red like no other.” They are minimally processed, bright, beautiful and stable plus 100 percent plant-based with no off-taste, which is often... Read More

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03 Jul 2019 | Palsgaard

Inventor of the modern plant-based emulsifier Palsgaard has cemented its position as an “early mover” on the carbon production front. The Danish company has achieved its aim of total carbon-neutral production two years prior to its 2020 goal, describing the achievement as a “milestone for the whole... Read More

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01 Jul 2019 | Doehler

Doehler presented various on trend beverage concepts that triumph on a clean label platform. Varieties on display included a Lemongrass Green Tea, a Black Tea With a Hint of Honey, a Tart Cherry Guayusa Natural Energy Drink and an Apple Spice Rooibos Tea. Some of the trends that we are seeing are around... Read More

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21 Jun 2019 | Blue Diamond Growers

Blue Diamond Growers presented almond protein, which is presented for its plant-based origin and clean taste at IFT 2019. “We have had almond flour in our portfolio for some time, which is great in bakery applications. More recently we have had almond protein powder, which is a partially defatted almond... Read More

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20 Jun 2019 | Almond Board of California

The Almond Board of California featured several innovative concepts featuring almonds at IFT 2019 in New Orleans. Items on display included a Toasted Grains & Almond Beverage, an Almond Yuzu Poppy Seed Bar and a Coco-Java Almond Butter. “We are really highlighting the versatility of almonds. Almond milk... Read More

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18 Jun 2019 | MANE

The rise of vegan, vegetarian and flexitarian diets is driving innovation within the meat sector, from hybrid foods to plant-based “meats.” Speaking to FoodIngredientsFirst at IFFA 2019, Eric Davodeau, Category Director Savory EMEA at MANE, says that, “veganism and flexitarianism give industry the... Read More

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