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    Combining flavor and taste portfolios

    20 July 2018

    At IFT this year, International Flavors & Fragrances (IFF) presented PowderPure under its portfolio for the first time, some 18 months after the initial acquisition of the young US-based company. “PowderPure has a very interesting drying technology that allows us to produce very clean and concentrated fruit and vegetable powders. These are certainly relevant to the natural trend and the desire for cleaner labels that we see in the marketplace,” Carmen Cain at the company, tells FoodIngredientsFirst. “They are able to take whole fruits and vegetables and run them along a conveyor belt. By using infrared light that targets the water molecule, they are able to end up with a very pure powder that retains color, nutrition and taste.” 

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AAK refines vegetable oils for specialised products which meet customers' high requirements. In partnership with its customers.

AAK are always on the look out for partners whose production relies on high value-added vegetable oils. The company says that this is what has made AAK the world's leading producer of speciality vegetable fats. The products are used as substitutes for dairy fat and cocoa butter, as transfree solutions for fillings for chocolate and confectionery products, as well as by the cosmetics industry.

The company’s raw materials are obtained from areas such as Asia and West Africa. AAK is committed to sustainable development and is one of the prime movers behind RSPO, the Roundtable for Sustainable Palm Oil, and GreenPalm Ltd. Through these initiatives, AAK has contributed to the natural extraction of palm oil through natural agricultral development.

AAK's products originate in the plant kingdom and are renewable. This means that they achieve a minimal impact on the environment. AAK's products are used, for example, as lubricants for forestry machinery. The waste products discharged by the machinery to the eco-system during the production process have no harmful impact on the environment.

AAK is organised into three business areas: Chocolate & Confectionery Fats, Food Ingredients and Technical Products & Feed. The cosmetics unit, which is part of Chocolate & Confectionery Fats, is a rapidly-growing operation.

 Production facilities are located in Denmark, Mexico, the Netherlands, United Kingdom, Sweden, Uruguay and the USA.

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Food Ingredients News 21 January 2019

IFF’s Frutarom division completes 60 percent purchase of Thailand-based Mighty

21 Jan 2019 --- International Flavors & Fragrances Inc. (IFF) has announced that its Frutarom Division has completed the acquisition of 60 percent of the share capital of The Mighty Co. Ltd. (Mighty), a Thai savory solutions provider, continuing its growth in Southeast Asia.

Food Ingredients News 09 January 2019

“Digital nose” partnership: IFF and Aryballe collaboration holds flavor application potential

09 Jan 2019 --- International Flavors & Fragrances Inc. (IFF) has established an industry-exclusive collaboration with Aryballe, a digital olfaction technology company based in Grenoble, France. The partnership seeks to refine and further develop the flavor and fragrance capabilities and applications of Aryballe’s technology in portable, universal odor detection sensors.

Food Ingredients News 07 December 2018

Weekly Roundup: Symrise strengthens biodiversity conservation and ethical sourcing commitment, Mondelez expands global capabilities in Poland

07 Dec 2018 --- This week, Symrise AG strengthened its commitment to biodiversity conservation and ethical sourcing as it passed the Union for Ethical BioTrade (UEBT) membership assessment and the Almond Board of California invested US$6.8 million in independent research projects exploring next-generation farming practices. Meanwhile, Mondelēz made a further investment in its Global Technical Center in Wroclaw, Poland, just 1.5 years after the initial US$17 million investment, to expand R&D activities beyond chocolate and bakery innovation. Finally, new research revealed that consumers in the UK will splash out on their groceries this Christmas, spending an average of £166 (US$212) per person during the festive period.

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07 January 2019

50:50 hybrid plant and animal-based protein applications

Making 50/50 so-called “hybrid” products could mean a big step towards more plant-based proteins in our diet, without noticing any difference. Meatless products can be used in any processed product, like chicken nuggets, sausages, meatballs or ready-made meals. Though vegetarian sales are growing healthily, a combination of plant- and meat-based proteins could boost a transition towards more plant-based protein in our diet in a big way, in addition to fully vegetarian options, according to the company. Speaking to FoodIngredientsFirst, Meatless CEO, Jos Hugense explains: “We have four principal varieties; wheat, fava beans, lupin and rice. We use whole natural foods only and the products are clean label and GMO-free. The rice variety is hypoallergenic and organic is available for all four raw materials.”

11 December 2018

Maximizing choice in beer yeast

Fermentis, the Lesaffre company for beverages notes that brewers are undoubtedly interested in exploring new sensory pathways, fine tuning the originality of their aromas, or perhaps exploit fermentation potential of their wort at its best. This, however, involves taking certain risks such as adopting different production methods. Therefore, the company is striving to offer the best in terms of diversity, quality and service with the Make Your Choice! campaign. For example, SafLager W3470 is ideal for neutral beer and is very robust, relatively neutral and stable over many different conditions.

27 November 2018

New and innovative chocolate origins

Ingemann Chocolate is a family-owned Danish company and managed supplier of fine cocoa and cacao from Nicaragua. The company produces an array of different types of cocoa with clearly distinguished flavor profiles for the fine chocolate industry worldwide and works with some of the best chocolate makers in the world. Recently the company saw an opportunity to go into chocolate themselves and at SIAL Ingemann Chocolate launched their own brand of chocolate starting with a range of four varieties. According to Lars Moller "the company has a very positive sustainability story to tell."

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29 June 2018

article image Better beverages: The future is nutrition

Nutrition science is making itself heard in the beverage category. Protein coffees, probiotic juices and turmeric teas are common sightings as the demand for convenient, functional foods increases with consumers. This leaves many of us asking the questions like: “What is the future of nutrition for beverages?” and “How can products continue to be differentiated?” In this webinar, learn about up and coming nutrition ingredients and how sensory science can be used to influence food intake across age groups.

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article image High Quality Protein for the Athlete; Essential or Overdone?

For every consumer there is a protein formulation that fits their needs. During this session, FrieslandCampina DMV will take you on a deep-dive into the different milk proteins available and the benefits for the athlete. In the end there is a clear conclusion on whether the quality of protein is essential or overdone for athletes to take in account after exercise.