Next Nature Network CEO talks overcoming consumer resistance to cell-based foods
03 Oct 2023
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, in the Netherlands, when locals were still largely averse to common foods like pizza and sushi.
We spoke with Bastian Hörmann about the evolving plant-based ingredient trend, gut health and well-being and emerging tech like precision fermentation. He notes that plant-based is still the future of nutrition despite facing some roadblocks. The company showcased a plant-based corndog with an authentic meat... Read More
Katharina Haack talks innovating in the plant-based space with the company's Vitatex texturates based on wheat, pea and soy for creating meat and fish alternatives. Wheat germ concentrates, made from upcycled ingredients supporting healthy aging, were also discussed. She also highlighted new 'release flours'... Read More
Angel Yeast presented its yeast solutions at BrauBeviale 2023. We speak with Ryan Wu, the company’s deputy general manager, about the yeasts’ flavors and fermentation. We also discuss why these yeasts are particularly good for beer brewing and how they differ from other market applications.
Live at Fi Europe in Frankfurt, Germany, we speak with John O’Donnell, the head of the dairy ingredient category at Tirlán, about the company’s latest dairy innovations and the market trends its offerings speak to. O’Donnell looks at three main trends in the dairy and dairy protein space and details what... Read More
Kerry held a presentation during Fi Europe entitled “Clean label is clear label?” focusing on the industry’s role in reducing the enormous amount of waste created over the entire food supply chain. Pieter Paul Lamers details the company’s range of products that extend shelf life, including solutions that... Read More
A new processing facility in Normandy has enabled French acacia supplier Alland & Robert to manufacture a purified, spray-dried acacia gum with a lower carbon footprint. Under the name “Beyond Acacia,” the granulated product has been fully optimized for improved solubility and dispersibility in water.... Read More
At BrauBeviale 2023, we speak with Dr. Pattie Aron, director of Product Management Hops at Kalsec, about how the company’s non-alcoholic beer solutions compare to regular, full-strength beers. We also discuss Kalsec’s post-fermentation hop oils and its new addition method branded Lupulock.
At BrauBeviale 2023, we speak with Sofie Saerens, senior commercial development manager at Chr. Hansen, about the company’s newly launched yeasts for non-alcoholic beers. We also discuss yeast for alcoholic beers and how brewers can optimize yeast propagation.
Ofi is celebrating the second year in a row it has taken home the Sustainability Innovation award at Fi Europe. Its Carbon Scenario Planner is a new digital tool that allows brands to create a measurable impact against climate change. Defne Saral, SVP of sales EMEA at ofi, shares what it is and what it means... Read More
Alvinesa is showcasing its portfolio of upcycled natural extracts from byproducts of olive and grape production at this year’s Food Ingredients Europe (FiE). Diego Simon, the company’s chief scientific officer, details the cardiovascular health benefits of Vintera, a grape extract, and Hytolive, produced... Read More
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
