Symrise: Campaign designed to secure supply of natural raw materials

Louisa Parrillo, strategic marketing lead - dairy & alternatives and emerging markets and Thomas Grataloup, technical service manager for dairy at Ingredion, discuss the advancements and manufacturing challenges in formulating vegan cheese and the gap in “melting” that such alternatives deal with. They also... Read More

Chinova Bioworks, a Canada-based food tech company, is helping to reduce food waste with its Chiber ingredient, a natural preservative derived from upcycled white button mushroom stems. Audrey Carpenter, sales account manager, discusses the demand for clean and natural preservation methods across the F&B... Read More

Yeast is naturally rich in proteins and contains all the essential amino acids: discover Springer® Proteissimo™ 102, an animal-free protein with a high digestibility score (PDCAAS 1; BCAA  (21%) and EAA (52%)), and can be easily formulated into food products without undesirable off-notes and limited color... Read More

Kim Mishra, lead author of the study and former postdoc at the Food Process Engineering group at ETH Zurich, talks to us about their cocoa-fruit chocolate that uses cocoa fruit jelly as a powdered sugar substitute and the challenges the team faced in achieving the desired “glossy feel.” He also highlights... Read More

Yaron Sfadyah, VP of Business Development and Marketing at Wanda Fish, spotlights the latest trends and innovations in cultivated seafood amid global overfishing concerns. He tells us about the company’s challenges in achieving the “buttery” texture of traditional bluefin tuna and the technology used to... Read More

Miriam Gößmann, food technologist at BettaF!sh, talks us through the potential of seaweed as a sustainable food source to fulfill the world’s rising food demands. She spotlights the start-up’s efforts at formulating alt-seafood while balancing the flavors and colors of seaweed to widen consumer appeal. 

Claus Andersen, senior category manager at Arla Foods Ingredients discusses the dairy industry’s long-standing waste management hurdles. He shines light on dairy waste or by-streams’ potential in formulating upcycled dairy products. Claus also touches on the in-demand “high-protein concept” and the company’s... Read More

Mieke Acda, product manager at Givaudan, underscores how the company combines science, taste and sustainability in nutraceutical products to develop consumer-centric products and experiences. At the recent Vitafoods expo, Givaudan showcased concepts where consumers can smell, taste and feel a product’s... Read More

Research, development and innovation within the biotics industry are thriving, according to Giuseppe Autieri, the CEO of  Gnosis by Lesaffre, which provides solutions for nutraceuticals, pharmaceuticals and functional F&B brands. Speaking to us at Vitafoods Europe 2024, Autieri highlighted the scientific... Read More

Dr. Shavon Jackson-Michel, DolCas Biotech’s medical and scientific affairs director, discusses the innovations the ingredient firm featured at Vitafoods Europe this year. These include its Curcugen branded turmeric extract that can be used in chocolates, gummies and beverages, as well as Morikol peptide fish... Read More

At Vitafoods Europe 2024, Troels Nørgaard Laursen, director of Health & Performance at Arla Foods Ingredients, highlighted the growing importance of taste and innovative, convenient formats for successful active and lifestyle nutrition products. The company highlighted examples of “holistic hydration,” such... Read More

With a focus on climate change, the rising cost of living and positive nutrition, Food Matters Live aims to bring the F&B industry together at events across the UK. This week, the organization has added an event in Manchester that will spotlight discussions around emerging consumer trends, growth categories,... Read More

Armored Fresh, a food tech company creating dairy-free cheeses that taste and melt like traditional cheese is aiming to make a positive impact in the world through its sustainable and plant-based foods. Vice president Andrew Yu explains some of the wider market trends in the plant-based arena, the company’s... Read More

Food and beverage fraud is on the rise and is reportedly costing US$40 billion annually via counterfeits, dilutions, substitution and mislabeling. Roei Ganzarski, CEO of Alitheon, a US-based software company, has developed patented AI technology to digitally ‘fingerprint’ goods and combat label fraud. He... Read More

Heribert Bayer, a family-owned vineyard in Central Burgenland, Austria, has launched its US debut of Zeronimo wine, the world’s first-ever dealcoholized 98 point wine. Already available in Austria, Katja Bernegger and Patrick Bayer, second-generation winemakers, talk us through how and why the innovation... Read More

At this year’s Vitafoods Europe, Kerry Group is focusing on nutritional solutions to health concerns that do not compromise on taste. Thomas Ahlinder, CEO and president for Europe, highlights some of the main market trends the company is targeting, including in the digestive, cognitive, immune and infant... Read More

Highlighting Indigenous ingredients and superfoods that are grown in Ecuador, Lupwi, a plant-based beverage brand, is tapping into the growing demand for dairy alternatives. We speak with co-founder María del Pilar Mora, about the company’s tie-up with Tetra Pak and how it supports local communities as well... Read More