Summer trends in product developments

Anuga’s Halal market is showcasing the wide range of products in the global halal market, attempting to bridge buyers with producers who are often difficult to find, Özel Aydin of the market tells FoodIngredientsFirst. He discusses how companies are displaying original product types as the show’s halal stand... Read More

At Anuga 2021, Mikko Karell CEO of Meeat, a Finland-based meat alternative company, speaks to FoodIngredientsFirst about the diversification of plant-based concepts into new cuisines. He outlines how taste and structure are crucial to the success of meat alternatives, as well as the company’s move into... Read More

IFF Health’s Beau Bogemans and Vanessa Azevedo – who originally hails from DuPont Nutrition & Bioscience – give an update about the mega-merger nearly a year after completion. The new company has married DuPont’s science focus with IFF’s production and extraction expertise. The next year is also set to bring... Read More

Yeast extract is a vegan natural flavor ingredient and offers a great variety of flavors, from meaty to vegetable, or cheesy notes, allowing to diversify and improve vegan food products. Biospringer Culinary Center’s expertise and experience in building taste support customers in developing delicious vegan... Read More

Luca Giannone, senior vice president sales at Sweegen, shares insights on the company’s expanding footprint in Europe following the EU Commission’s approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. In light of the European soft drinks industry’s pledge to... Read More

Mane recently unveiled a consolidated portfolio of natural aromatic ingredients delivering taste coming 100 percent from the source, under the Mane Source banner. Sharing their knowledge on the clean and natural trends, Margaux Cavailles and Dominique Delfaud speak to FoodIngredientsFirst about how these... Read More

Comax Flavors recently released primary research on consumers’ behavior, usage, and attitudes toward sweet baked goods. Among the findings, Comax found that the COVID-19 pandemic has accelerated the desire for sweet baked goods. Catherine Armstrong, vice president of corporate communications, discusses the... Read More

Following Laïta Nutrition’s shift toward plant-based offerings, marketing manager Mathieu Lucot sheds light on the company’s clinical nutrition offerings. He also explains how dairy formulation experience can be applied for new markets, arguing there is room for both plant-based and dairy options to co-exist.

James Cadbury, a descendant of the Cadbury family, speaks to FoodIngredientsFirst about the launch of Love Cocoa’s limited edition summer bars. The brand has added Mint Chocolate Chip, Sour Cherry & Strawberry and Rose Pistachio to its portfolio. Cadbury also discusses the company’s latest developments and... Read More

New research reveals challenges to sustainable eating at the household level and concrete strategies families can take for individual and planetary health. Dr. Jess Haines, associate professor of applied nutrition from the University of Guelph, Canada, explains the work, which earned her first place in this... Read More

Innova Market Insights’ latest survey of 10,000 consumers across ten countries evidences the mainstay demand for F&B products with immunity claims. Lu Ann Williams, global insights director, details the regional variances of the trend while highlighting popular formats for wellness-promoting ingredients.

Following Lesaffre’s recent microbiota online seminar, Sophie Legrain-Raspaud, research and application director for Gnosis by Lesaffre, shares how the microbiota field reaches beyond human health research to animal, plant and fermentation studies. Her colleague Hassina Ait-Abderrahim, director of in vitro... Read More

The Global Shea Alliance recently hosted its annual conference, which delved into sustainability, quality practices and standards, and the demand for shea ingredients in food and beverage applications. FoodIngredientsFirst speaks with a Global Shea Alliance leadership member, who flags the growing demand for... Read More

Many seafood flavors currently on the market are derived from fish and are neither vegan, halal nor kosher. In response, DSM Food Specialties has created a new flavor portfolio catering specifically to seafood alternatives in the dynamic plant-based sector. Using its proprietary process, the supplier... Read More

With the plant-based sectors reaching new heights, new protein sources are moving further into the spotlight. IFF Nourish supports these evolving market demands. Sonia Huppert, global marketing leader for plant-based foods, shares her insights on selecting new protein sources for designing plant-based... Read More

Following Benexia’s distribution deal with Lehvoss Nutrition, CEO Sandra Gillot sheds light on how cold-pressed chia oil can offer a source for vegan omega 3 ALA. Notably, ALA is the only essential fatty acid that the body does not produce, yet it is critical for anti-inflammation.

ROVITARIS® Alternative Protein Solutions are innovative technologies that provide meat-like texture from plant protein, such as pea and faba bean. The system delivers exceptional product quality and taste, allowing manufacturers to bring plant-based meat replacers to the market that are virtually... Read More