New Research & Development With Clean Label Dairy Ingredients
09 Sep 2015
The North American business, which includes sales in Canada, Mexico and the Caribbean, represents around 8-10% of Ornua's total business. The company recently opened a $12m site in Wisconsin, which houses a new innovation center. The center aims to improve communication with customers, as well as improve development methods.
At Fi Europe 2019 in Paris, France, Tereos exhibited its certified organic beet sugar. Produced just two months ahead of the event, the beet sugar taps into the organic products trend. Guillaume Planque, Head of Product Management at Tereos, elaborated on why certification is essential for this trend as... Read More
As consumer interest continues to drive the hemp “mega trend,” hemp-based products are increasingly arriving to the food and beverage industry. Agneta Hoffmann, Teamleader Marketing Flavors, speaks with FoodIngredientsFirst at Fi Europe 2019 in Paris, France, about Bell Flavors and Fragrances’ endeavor into... Read More
Netherlands-based Niacet was exhibiting its range of preservation solutions with both artificial and natural solutions around organic acids at the Foodvalley section of Fi Europe 2019 in Paris. Vinegar is the basis of the natural solutions, meaning it can be placed on the label, which is appealing to clean... Read More
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
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
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, the 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
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
