SHIFT20: Hot and spicy food trends evolve amid pandemic, says Kalsec chef
The hot and spicy food trend continues to rise and Kalsec is making sure that its customers can capitalize on these trends. The company is exhibiting at IFT’s SHIFT20 in its virtual booth and presenting its range of specialty pepper and chili extracts. According to Kalsec, more than 50 percent of global consumers agree that the source of heat in their food matters to them. Anna Cheely shares some details on the flavor trends that industry sees today.
Simply Keto is an online provider of keto and low-carb diet products, aiming to provide everything customers need in this kind of nutrition, explains the company’s co-founder, Robert Zeck. He sees three primary customer groups for its keto products: people who want to lose weight, people with health concerns... Read More
Thomas Hahlin Ahlinder, president and CEO of Kerry Europe, tells us that the company’s focus on Vitafoods this year lay on the consumers seeking healthier options without compromising on taste. While showing its solutions and concepts for this targeted group, he emphasizes that “healthy needs to taste good.”... Read More
Talking to us about Sweet Gum Victory’s functional gum, Gitit Lahav, co-founder and CEO, details that it tastes like regular gum, but its benefits drive the difference from the ordinary gum on the market. After three minutes, it blocks the sweet taste receptor in the tongue and immediately reduces sugar... Read More
The EU’s upcoming ban on products linked to deforestation and forced labor is driving a new class of ingredients. We speak to Jon van den Bremen, managing director of Fuji Oil Europe, on Fuji Oil’s cocoa butter alternative, Palmy Trace. The ingredient’s palm fractions have the “best traceability to origin” –... Read More
Addressing the need for natural color solutions in confectionery, Capol’s Vivapigments line uses microencapsulation to bring water-soluble extracts to fat-based and dry applications. The patented technology is also being used as an alternative to titanium dioxide, which preserves calcium carbonate by... Read More
Shiri Ranot, DouxMatok’s global marketing director, presented Incredo Sugar, the company’s sugar-based sweetening solution. She sees that companies are under increasing pressure to reduce the sugar content in their products due to an increasing overconsumption of the ingredient. The solution helps brands to... Read More
Health claims are influencing product development and consumer behavior across all food categories. Consumers are increasingly seeking out natural, organic, and minimally processed foods that are healthier and more sustainable for the environment. Watch as Nutrition Expert and Regional Director Tom Cooke... Read More
U.S. Dairy Export Council is eying key growth opportunities for dairy products in the Middle East and North Africa. Nina Halal, director of these regions, shares insights on which products are poised for growth, specifically US-sourced cheeses, whey ingredients, milk powders, butter and other dairy... Read More
Departing from its annual “color of the year” tradition, Exberry by GNT showcased three color palettes tapping into Gen Z consumers, who live and breathe everything digital. The company interviewed online influencers and worked with a UK research agency to develop the color concepts. Maartje Hendrickx,... Read More
Harbinder Maan, associate director of Trade Marketing and Stewardship, says "Almonds are the number one inclusion in consumers' ideal chocolate bar," according to the organization's latest consumer survey. The respondents' explained the nuts are natural and allow for "permissible indulgence" to the chocolate... Read More
Alistair Pernigo, chairman and CTO at Auralink, is building the “Metaverse of Senses” which may one day allow consumers to smell coffee in the metaverse. “Auralink specializes in building advanced technologies to catch, analyze and reproduce any smell in the world,” he highlights.
Kern Tec showcased a product range developed from upcycling apricot kernels. FoodIngredientsFirst spoke to Michael Beitl, co-founder of Kern Tec, about its new sustainable products.
Representing 23 US states, the Food Export Association of the Midwest USA (Food Export-Midwest) and Food Export USA-Northeast (Food Export-Northeast) are non-profit organizations that assist US companies looking to start or expand export sales. Greg Cohen, communications director, goes into detail about... Read More
FoodIngredientsFirst spoke to Anne Létourneau and Gregory Ford of Fruit d’Or and Berrico Food Company, respectively, about snacking, market trends and clean label demands. Fruit d’Or notes that it is tapping into products with less sugar but are as close as possible to the real fruit.
A delegation of over 13 leading suppliers of food and drink from Ireland exhibited at Ireland’s national pavilion at the Gulfood event in Dubai, UAE recently. The UAE and the wider Middle East region is a key priority market for Ireland’s food producers, who export 90% of the food they produce to over 187... Read More
Biospringer by Lesaffre exhibited its yeast protein Springer Proteissimo 101, a complete protein, and a smoked yeast ingredient at this year’s IFE Manufacturing event in London. Daryl Smith, business manager, says the prevalence of natural and clean label ingredients is significant, and high protein claims... Read More
Operating out of the Netherlands, PLNT uses soy in its products, which are grown in Austria, while incorporating peas and wheat. The company generates its own energy from sustainable resources and does not use any solvents to extract the protein. Matthias Nieuwkoop, product and development manager, shares... Read More