Reinventing sugar through technology

 02 Jan 2018

Tosla is aiming to reinvent sugar and introduced a liquid sugar at FiE 2017 that offers a 30 percent reduction in sugar, 10 percent fewer calories, double the fiber and 20 percent less cooking time. “What Tosla does is instead of going for high sweeteners, stevia and so on; we want to reinvent sugar,” says Olivier Goudineau. Through technology, the company has “made a more efficient sugar with better sweetener properties” that is also 100 percent natural and clean.
 
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22 Dec 2021 | Griffith Foods

Alternative protein will be a key area of growth for Griffith Foods as part of its strategy to produce “sustainable, delicious and nutritious” food. The company forecasts that future meat alternatives will go beyond standard meat mimics. Wim van Roekel, president of the European division, envisions “a... Read More

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20 Dec 2021 | Edlong

The environment where cows are raised has an impact on how their milk tastes. Edlong’s Mervyn de Souza, chief innovation officer, reveals that understanding these flavor nuances is key in mimicking authentic dairy's taste. He also shares that certain plant bases are taking off in the regions where those... Read More

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17 Dec 2021 | Beneo

Beneo is seeing recovery of its isomalt ingredient – used widely in sugar-reduced hard candy – as consumers resume travel and on-the-go impulse purchases. Dominic Speleers, an executive board member, also details how the company has developed a surcharge index to fairly share the tenfold increase in shipping... Read More

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15 Dec 2021 | Kalsec

Ahead of supply chain turbulence due to Brexit, ingredient supplier Kalsec has moved its EU business from the UK to continental Europe. In a race against the clock, the Netherlands warehouse went from empty to functional in ten weeks. The facility now serves growing demand from Europe, including Ireland,... Read More

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13 Dec 2021 | Lallemand Bio-Ingredients

Lallemand Bio-Ingredients is continuing to expand its line of vegan and halal yeast-based flavors, most recently with pork-inspired offerings. Sales manager Christian Heiss elaborates on how this taps into the growing clean label trend, as well as teasing upcoming cheesy launches.

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10 Dec 2021 | Palsgaard

Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. They are low-fat with shelf life extension properties. Claus Hansen, application manager of dairy and ice cream, takes a closer look at an emulsifier blend free of palm oil and partially hydrogenated... Read More

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09 Dec 2021 | Valio

Valio is focusing on health and nutrition, unveiling better-for-you solutions like sugar reduction and protein enrichment. Timo Pajari explains how lactose-free Nutri F+ milk powder helps appeal to seniors in markets like Asia, where lactose intolerance is especially widespread. The company has also long... Read More

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07 Dec 2021 | FrieslandCampina Ingredients

FrieslandCampina Ingredients recently made waves with its entrance to the plant-based arena. Jouke Veldman, global market development lead, explains how the dairy giant is balancing these two spaces, as well as how it is differentiating itself. For example, taste and texture improvements – as well as powder... Read More

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07 Dec 2021 | Volac

At Fi Europe 2021, Volac highlighted a new product concept for Volactive UltraWhey Velicious, its specifically engineered whey protein concentrate powder. Nutrition specialist Elisa Glover and Nadia El-Zanfaly, marketing and consumer insights manager of performance and dairy ingredients, explain how the... Read More

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03 Dec 2021 | GNT

GNT has enlisted the skills of professional semioticians to delve into the many ways that color in food imparts messages on a conscious and subconscious level. The Exberry Coloring Foods supplier has released its “The Power of Color” market research, which formulators can use to tailor new personalized... Read More

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02 Dec 2021 | Chr. Hansen

A panel of industry experts selected Chr. Hansen’s FreshQ concept at this year’s Fi Europe Innovation Awards in Frankfurt, Germany. The Food Tech Innovation Award was presented to the company’s range of next-generation food cultures, which are pegged as a “game-changer in terms of low impact on... Read More

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17 Nov 2021 | Pfanner

Pfanner was present the Anuga 2021 trade show in Cologne, Germany, showcasing its new watermelon-flavored fruit juice. This particular flavor profile is currently riding a surge in popularity in the refreshing drinks market, notes the Austrian beverage producer. The company is also experimenting with adding... Read More

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15 Nov 2021 | Uelzena Ingredients

Discover the new ice mix product range of WS Warmsener Spezialitäten, a member of Uelzena Ingredients. As a strategic expansion of its product range, WS Warmsener Spezialitäten is taking over the production line, products and brand of liquid mixes for soft ice cream, frozen yoghurt and milkshakes of... Read More

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09 Nov 2021 | Al’Alard Palestinian Agri Products

Family-run Al’Ard Palestinian Agri products believe Halal F&B should be seen by consumers as more than a religious slaughter practice. It is a guarantee of quality and fair trade across the value chain, according to the company’s director of development Subhi Anabtawi. At Anuga 2021, he tells... Read More

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03 Nov 2021 | Atlantic Natural Foods

Atlantic Natural Foods specializes in a line of vegan tuna, branded Tuno, under the Loma Linda brand. The products come in three flavors of sriracha, lemon pepper and original. Mike Easterbrook, the company's European agent, shares his belief that plant-based fish will not to completely take business away... Read More

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22 Oct 2021 | ofi

olam food ingredients (ofi), a global leader in natural and sustainable food ingredients, including dairy, has just revealed its new corporate brand. The identity taps into themes and colors, which reflect ofi’s ability to drive innovation in all areas of its business to deliver more growth and impact for... Read More

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19 Oct 2021 | Corman

Sweet bakery is taking a step away from tradition with more exciting textures and toppings. Ethical positionings are also playing a role with more brands removing palm oil from their formulations. Adrien La Neve, ingredients brand manager at Corman, discusses these trends and also shares his insights on... Read More

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