Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work...
Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.
The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Stevia sweeteners have appeared in about 1200 new products in Europe in the past two years – and 700 of those were launched in 2013, according to Cargill’s business development leader for Truvia, Olivier du Châtelier.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Antioxidants have had a tough ride in recent years, with a raft of negative opinions for health claims being dealt out by the European Food Safety Authority, but there is still hope, says Professor Hans Verhagen.
Engineers from Bosch Rexroth said “Open Core Engineering”, a software which connects automated machinery and IT, is “generation 4.0” in food production technology.
Globalmeatnews.com talks to Finn Udesen, head of production economy and statistics at the Danish Pig Research Centre, about why Danish slaughter pig production is in decline.
Globalmeatnews.com speaks to Karsten Flemin, market analyst at the Danish Agriculture & Food Council, about trends in Danish pig production and exports
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
Consumers in developing economies such as Africa are increasing their demand for meat, posing a challenge to global food supplies. Archer Daniels Midland Company (ADM) technical director Stephen Mott told Globalmeatnews.com that soya proteins can be added...
By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
The vast majority of food manufacturers are open to a dialogue on how to get more from their ingredient supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Stevia supplier PureCircle has released sustainability goals for 2020 - but is sustainability really top-of-mind for stevia users? And why does the company define calorie reduction as part of sustainability? FoodNavigator speaks with PureCircle's...
Globalmeatnews.com spoke to director of the Food and Veterinary Office at the European Commission, Michael Scannell, about the proposed changes to EU food controls, which could see all food businesses asked to front costs for official inspections.
With the global population of 'senior' consumers set to grow by almost 150 million in the next two years, there are massive opportunities for the food industry to target the older consumer, says Laura Jones of Mintel
Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
Nations and populations are in peril of being swamped by the cost of their healthcare systems unless a severe nutrition policy rethink can occur, says a leading academic.
Globalmeatnews.com spoke to IFFA 2013 director of brand management, Ina Stoltze, about this year's show and what it said about the health of the global meat industry, as well as plans for IFFA 2016.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Globalmeatnews.com talks to Phillip Seng, president and CEO of the US Meat Export Federation (USMEF), about the difficulties that the US is facing when it comes to exporting meat to Russia.
Globalmeatnews.com speaks to Jean-Luc Mériaux, secretary general of the European Livestock and Meat Trading Union (UECBV) about the priority markets for EU meat exports, and some of the challenges faced by European exporters and producers.
Celebrity chefs and other leading opinion-formers are poisoning the debate about genetically modified (GM) food, claims environmentalist and author Mark Lynas.
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
While EFSA’s health claims dossier may pave the way towards tighter regulations on what can and cannot be said about a food's potential benefit, the way that consumers understand and interact with functional foods seems to remain mainly unchanged....
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
The life cycle approach to eliminate food waste is to become a growing issue and might result in more packaging to gain a better overall footprint, according to DuPont.
Mocon marketing manager Guy Wray talked FoodProductionDaily editor Rod Addy through the latest upgrades to its oxygen permeability testers at Pack Expo 2012 in Chicago.
