Health and wellness expansion platforms
14 Mar 2019
The whole area of health and wellness through food & beverage is becoming of key strategic importance to Kerry as a global taste & nutrition company. “We see that consumers traditionally looked to pharma and supplements for prevention, but we increasingly see consumers look to food for wellness,” says John Quilter, Vice President of Business Development – Wellmune/Ganeden BC30 at Kerry. “We think that we have a very interesting proposition within the food & wellness space, as we have a global food & beverage applications infrastructure throughout the globe, from dairy to nutritional beverages, nutritional snacks, to various food end use markets throughout the globe. We see consumers now becoming a lot more educated on what they consume. They are very digital savvy and keen on the label of the products that they consume,” he notes.
Dr. Koert van Mensvoort, CEO and creative director of Next Nature Network, about contemporary food tech advancements exhibited at the organization’s “Spacefarming: The Future of Food” event in Eindhoven, the Netherlands. He compares the cell-based meat revolution with consumer eating habits fifty years ago,... Read More
At IFT FIRST, Synergy Flavors highlighted its Next Wave consumer trends, which uncover the mainstream acceptance of alternative foods. Alexandre Massumoto, marketing specialist, explains how brands can appeal to digital-oriented consumers and how a globalized world is impacting flavor innovations. He... Read More
Kemin unveiled its new fat-block topical solution, InnoBLQ, at IFT FIRST. Courtney Schwartz, marketing director, tells us that InnoBLQ is a micro barrier coating that goes onto battered, breaded and fried food items, which can help increase yield and give better quality and mouthfeel to products. InnoBLQ can... Read More
CJ Food & Nutrition Tech’s TastNrich ingredient allows for a 30% salt reduction in snacks like potato chips. The fermentation-derived ingredient can be listed as a natural flavor in most countries worldwide and contributes to umami enhancement. Christine Shiinoki shares that the company’s fermentation... Read More
Taking a cue from vibrant, big cities like New York, Ingredion has developed lower sugar and gluten-free fusion food concepts. Global culinologist Maru Harris bridges authentic Korean flavors with a “Waffle House experience” with a snow cheese-fried chicken on a biscuit prototype drizzled with barley tea... Read More
Addressing the plant-forward protein megatrend, Roquette has developed several alt-dairy concepts leveraging its pea protein. At IFT FIRST, the company presented a London fog protein beverage containing 10 g of pea protein and a plant-based “yogurt” using pea and rice protein. Anke Golde, head of customer... Read More
At IFT FIRST, Sensegen showcased its collection around exotic flavors and bio-based molecules. Natasha D’Souza, VP of flavors and consumer experience, explains how the company’s ingredients can develop natural products that appeal to today’s adventurous consumers. The exotic range includes guava, papaya,... Read More
Bioenergy Life Science presents ribose, a 5-carbon sugar that stimulates natural energy production in the body. At IFT FIRST, the company featured the ingredient in a plant-based nacho scoop, where it helped with the product’s taste, browning and caramelization. Marianne McDonagh, vice president of sales,... Read More
Netherlands-based texturizing specialist Avebe presents a range of cheese alternatives using potato ingredients. The company also recently introduced a plant-based ice cream at IFT FIRST using potato protein. Meleknur Tüzün, global segment manager of (plant-based) dairy and cheese, explains how potato... Read More
Agrana presents fruit-forward ice cream concepts inspired by desserts like Southern peach cobbler and spiced banana bread. The company shows how inclusions like the cherry halves in its black cherry bourbon can bring a “fruit identity” to the product. Rachel Grant shares how brands can create unique textural... Read More
Familiar products with a twist are captivating consumers in the grocery store aisle. Bell Flavors and Fragrances demonstrates how brands can appeal to consumers’ cravings for a simpler time, before COVID-19 and the inflation crisis that followed. Layne Hillesland, marketing specialist at the company,... Read More
Virtual worlds are generating spooky Halloween NPD this year, appealing to digital natives with colors beyond the traditional orange and black. Natural colors supplier GNT unveils how plant-based colors are gaining traction with today’s social media-driven youth, including tech-savvy consumers in India and... Read More
Spain-based Alvinesa is a 75-year-old company that recently found new ways to process biomass left over from the wine and olive oil industry. Working off 97% renewable energy, the company markets its products as natural and sustainable. Pelayo de las Cuevas Atienza, head of sales EMEA-LATAM, health and... Read More
Brazil-based Biorigin demonstrates enhanced nutrition and fusion flavors with yeast extracts at IFT FIRST 2023. The company shows how classic sauces and vegan innovations like mayo and chili can help reach a wider consumer base. On the company’s 20-year anniversary, global product line manager Fabiana... Read More
Whey permeate or deproteinized whey is a natural source of electrolytes and sweetness that can replace more expensive dairy solids in beverages. The highly soluble ingredient boasts good clarity, making it suitable for RTD and RTM formulations. Amy O’Keefe, applications scientist for US operations at... Read More
Prosur has developed a solution to remove, rather than replace, nitrites in processed meat applications. The company is tapping into the use of natural antioxidants, such as polyphenols and flavonoids, that can remove unwanted nitrites in meats, such as bacon. According to Brian Metzger, VP of sales and... Read More
At IFT FIRST, Cosucra Inc. presented a creamy oat and almond beverage and a biscuit cookie. The prototypes address key consumer needs, such as increasing the protein content of plant-based dairy alternatives and the desire for “permissible indulgence.” Frank Truong, general manager, explains how the company... Read More
