Science-based sustainability credentials are crucial
Many companies are realizing that formulating for sustainability is very complex, they might choose to go non-GMO, but that raises the carbon footprint, for example. Companies being able to show a balanced landscape of an ingredient, how it performs ethically as well as environmentally and functionally, is what Ingredion is starting to see emerge as the latest trend.
Consumer research by olam food ingredients (ofi) finds that European consumers are incorporating more plant-based foods into their diet without cutting out real meat and dairy. The company highlights that 35% of consumers are dissatisfied with current plant-based offerings, and 8% drop out of the category... Read More
Two Cargill executives talk through the company’s latest solutions, including the launch of Cargill’s soluble fiber, based on wheat and corn fibers, produced in a recently opened factory in Poland. Cargill is targeting sugar reduction as well as fiber enhancement and how solutions can improve the NutriScore... Read More
Plant-based innovation continues to grow, with companies tackling taste, texture and health qualities, which are still limited in the category. Patrick Niels, executive vice president of food and beverage, explains how DSM is innovating with its Vertis line of plant proteins. The company also recently came... Read More
Eric Ao, general manager for the European division of Angel Yeast tells FoodIngredientsFirst about yeast extract and yeast protein innovations including added low-salt umami taste, creating unique mouthfeel, flavor carriers, baking solutions and sustainable vegan proteins.
Kerry outlines some of the driving factors pushing its work and innovation in sustainability. Juan Aguiriano delves into how it helps makes food climate-positive, low-carbon and focused on tackling food waste and solutions that are based on regenerative agriculture.
The next generation of plant-based foods will be highly nutritious and sourced from diverse, sustainable proteins, according to Rochelle Schaetzl, marketing manager for Griffith Foods Europe. She demonstrates three generations of alt-protein, evolving in sophistication, taste and nutrition. Schaetzl also... Read More
Gold Coast Ingredients CEO, James Sgro, talks through the changes that happened at the beginning of 2022 regarding EU organic flavor compliance and how the company has developed a new line utilizing different building blocks for customers’ products. These include sweet, coffees, chocolates, fruit flavors and... Read More
ABF Ingredients was presenting its broad portfolio of biotech-based ingredients at the Fi Europe 2022 event held in Paris, France. This includes specialty enzymatic solutions that enable plant protein producers to improve their yield, reduce their energy consumption and improve the emulsifying properties of... Read More
Leo Koning, community manager at The Protein Community & Food Valley, tells us how they support “game-changing” and innovative start-ups to grow in the plant-based field by connecting them with larger companies. He also notes that locally produced products are trending while the COVID-19 pandemic has been a... Read More
Bart’s CrispYeast product is obtained by gentle extrusion and roasting of inactive, dried Saccharomyces cerevisiae yeast. It is marketed as an addition to soups, salads, sandwiches, dressings, meat, poultry and dairy products. The company delves into its CrispYeast as a rich source of complete protein (above... Read More
The Belgium-based coeliac awareness coalition promoted several food safety schemes involving gluten-free labeling, such as the Crossed Grain Trademark, during the recent Free From Functional Food expo. The organization shares insights into how the trademark builds trust and transparancy for consumers seeking... Read More
Döhler has developed fiber-based ingredients, such as a prebiotic topinambur (Jerusalem artichoke) juice powder, which delivers inulin to the digestive system. Thanks to its typical fruity and malty note, topinambur harmonizes with other ingredients when it comes to taste while also ensuring a pleasant... Read More
Meurens Natural is a manufacturer of cereal syrups, organic and conventional, to replace traditional glucose syrups. The process is deemed fully natural and free from chemical additives. At the Free From Functional Food Expo, the company explains how it is upcycling oat- and rice syrup side streams into... Read More
Introducing Tirlán. The new name for Glanbia Ireland. Tirlán is a world-class food and nutrition business, with a first-class track record bringing produce from our family farms to global markets. Tirlán has evolved to bring the passion of its farmers and their high-quality milk and grains to the... Read More
EasyAcid™ Malic Solution is available in customized solids levels that is cost effective and easy to use. It eliminates the need to dissolve the acid, lowers the possibility of blending errors and reduces dust in the process. Find out more about how Bartek’s innovative technologies can optimize your beverage... Read More
Poland-based clean label food producer Yummity showcased its starchless pizza base mix at Sial Paris 2022. Michel Mej, senior export manager at Yummity, subsidiary of the De Care Group, tells FoodIngredientsFirst how the brand stays true to its objective of creating healthy, gluten-free products. Its... Read More
In its latest “Renaissance of Cocoa” launch in Venice, Italy, Barry Callebaut showcased a new generation of redesigned chocolate that features 60-80% more cocoa and no masking agents. At the event, Bas Smit, global vice president of marketing, told FoodIngredientsFirst this reformulation fits into the... Read More