Pili nuts as a trend to watch
Volcanic Pili Nuts (Philippines) Mount Mayon brings a new, highly healthy and extremely tasty nut product from the Philippine rainforest. The Volcanic Pili Nut comes as a new culinary nut sensation prepared using only ancient health enhancing processes. The company’s 17-step sprouting and “slo-dry” technique uses only four ingredients: Wild-crafted Volcanic Pili Nuts, Organic Ecuadorian Cacao, Organic Coconut Flower Sugar and Raw Pink Himalayan Salt. This new product has already gone beyond “notion of concept” and is selling briskly in 5-star venues in the company’s test market in Macau. They have begun online sales in the US and were recently selected by France’s Michelin Chefs as the only gourmet product to be featured at the recent annual Meilleurs Ouvriers de France (MOF) Cote d’Azur 2017 Gala dinner.
When it comes to food coloring, manufacturers are always looking for natural solutions that provide bright and stable results. With its VIVAPIGMENTS® line of products, CAPOL introduced natural color pigments based on a patented manufacturing technology. The secret is in a combination of natural color... Read More
Milling technology specialist Treffler processes dried herbs, press cake, grains and cereals. The Millomat 100 was showcased at Anuga FoodTec this year. Raphael Heereman, head of sustainability, speaks to FoodIngredientsFirst about the company’s 100% yield capacities and the cost effectiveness of its... Read More
Cheese processor Groba showcased its cheese shredding line at Anuga FoodTec 2022 featuring a compact unit for detecting foreign bodies. Robin de Groot, managing director, Groba, speaks to FoodIngredientsFirst about industry trends and expectations in the cheese processing field.
Pentair is a specialist in water filtration and water treatment systems for the foodservice industry and agricultural sector, among others. The EverPure filtration and water treatment systems ensure optimal taste of water for tea or coffee, while the Shurflo range of beverage pumps provide reliable dispense... Read More
Meat manufacturers are always looking for innovative meat replacement solutions that benefit them by providing better cost-in-use, while satisfying consumer standards. Meat applications specialist Carsten Doktor offers insights on Essentia Protein Solutions functional ingredients that enhance marketability,... Read More
The Puratos Group, global specialist in bakery, patisserie and chocolate ingredients unveils a new brand identity, featuring a new logo, house colors and tagline, “Food Innovation for Good”. The branding represents the company’s goal to create food solutions for the health and well-being of people and the... Read More
Veriphyl™ Green comes from a credible source and provides incredible color for food and beverage applications. Learn more about veriphyl's journey from farm to fork, and how DDW's expertise creates a truly unique product.
At DSM in Food & Beverage, we strive for a world where you don’t have to choose between Taste, Texture and Health. All while reducing demands on the planet’s resources. With our science-based ingredients, expertise and solutions, we work with you to deliver delicious, nutritious, sustainable products that... Read More
Austria-based sports nutrition company Peeroton has transformed its vitamin-rich sports gels into a familiar format for the mainstream consumer. The soft Sports Drops contain vitamin B, D and magnesium, and are designed to give a quick energy boost within two minutes. Thomas Uitz, commercial director for the... Read More
Gruppo Milo, a purveyor of premium pasta and bakery products from the Puglia region of Italy since 1870, unveils its new ‘Skinny Thins’ crackers range, made with extra virgin olive oil – beetroot and onion, kale and seeds, traditional and rosemary. Giuseppe Milo, managing director of Gruppo Milo, speaks to... Read More
Manufacturers using the whitening agent titanium dioxide have a 6-month period before having to switch out the potentially harmful additive. Norevo's Quick White is presented as a clean label replacement. Notably, the solution is not a pigment, but rather an ingredient that manipulates the crystal structure... Read More
The trend for clean label and easy to understand ingredients is pushing up the demand for plant-based and vegan-friendly colors. Natural coloring foods supplier GNT observes high demand for strawberry and cherry shades made from its carrots, radish and sweet potatoes. The company recently unveiled new shades... Read More
Conventional chewing gum brand Chic-kles Gum is unleashing a new era of functional products. Slim&Fit sugar-free gum is formulated with ADM’s BPL1 probiotic, which has been studied in a number of trials for its potential to decrease waist circumference. Samuel Bonete, sales and marketing, describes the three... Read More
The future is about elevating wellness for everyone. As zero-calorie sweetness and taste modulation experts, Sweegen Taste Blazers are reimagining the world of wellness by helping brands create better-for-you foods and beverages that taste delicious. Tackle product development challenges with Sweegen’s food... Read More
Alternative protein will be a key area of growth for Griffith Foods as part of its strategy to produce “sustainable, delicious and nutritious” food. The company forecasts that future meat alternatives will go beyond standard meat mimics. Wim van Roekel, president of the European division, envisions “a... Read More
The environment where cows are raised has an impact on how their milk tastes. Edlong’s Mervyn de Souza, chief innovation officer, reveals that understanding these flavor nuances is key in mimicking authentic dairy's taste. He also shares that certain plant bases are taking off in the regions where those... Read More
Beneo is seeing recovery of its isomalt ingredient – used widely in sugar-reduced hard candy – as consumers resume travel and on-the-go impulse purchases. Dominic Speleers, an executive board member, also details how the company has developed a surcharge index to fairly share the tenfold increase in shipping... Read More