Food Ingredients & Food Science - Additives, Flavours, Starch

Top Headlines

From vegan ice-cream to gluten-free bakery: Can chestnuts conquer new categories?

Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.

STX Corporation bringing ‘unique super fruit’ beverage Méshil from Korea to Europe

South Korea’s STX Corporation is launching a new brand – Méshil – in the French market. The brand’s founder, Boram Kim, says they want to bring this traditional Korean plum-based beverage “to the world”.

Trade wars and NPBTs are the new frontiers of food fraud & quality control, experts warn

The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.

Call for entries: Macadamia Innovation Challenge can answer growing consumer demand for snacks to manage their mood

The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.

Aldi signs up to Arla Foods UK new dairy farming standards model

Dairy cooperative Arla Foods UK is launching ‘Arla UK 360’, which it claims is a new standard in UK dairy farming with an approach to benefit everyone, and Aldi has become the first supermarket to jump on board.

Promotional Features

Content provided by Almond Board of California

How innovative almond products are defining the future of snacking

Almonds have become a cornerstone of the global snacking market on the strength of an array of positive attributes, including their versatility, sensory properties, nutrient profile and compatibility with consumer trends. Attracted by these attributes,...