Food Ingredients & Food Science - Additives, Flavours, Starch

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FrieslandCampina Ingredients Food & Beverage develops cotton candy milk tea

From personalisation to indulgence: FrieslandCampina Ingredients talks food trends and how to ‘get ahead of the curve’

FrieslandCampina Ingredients Food & Beverages recently released a report pinpointing the trends it believes will shape the future of the food and beverage market. FoodNavigator spoke to Anneke van de Geijn, global marketing director at FrieslandCampina Ingredients, to learn more.

Protein bars under fire from consumer group: ‘We simply don’t need this extra, highly processed protein’

High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...

Extracting protein from grass: ‘It should be cheap to buy, offer good functionality in food, and it must be tasty’

Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.

‘Insect apocalypse’ poses risk to food production

A report highlights the risk to food production presented by a drastic decline in the world's insect population.

NDP trend tracker: From 'barista-quality' oat milk to Asian fusion snacks

In this weeks round-up of the hottest new products hitting the shelves in Europe, FoodNavigator hears from an oat-based milk alternative that claims to provide the same foaming qualities as dairy, an Asian fusion snack brand whose 'extraordinary...

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Content provided by DIANA, FOOD DIVISION

Diana Food: Building an organic ingredient portfolio to meet consumer demand

Demand for organic food is booming as consumers prioritise products that are traceable, healthy and better for the environment.

Content provided by AQUANOVA RUS

Micellized Forms of ExtraOx Antioxidants Compared to Their Native Forms in Emulsion Fat Products

Micellized Forms of ExtraOx Antioxidants Proved Their Higher Efficacy in Comparison with the Equal Concentrations of Their Native Forms in Emulsion Fat Products.

Content provided by TasteTech Encapsulation Solutions

Creating ingredients solutions through microencapsulation technology

Microencapsulation is used globally to improve the performance of ingredients and solve manufacturing problems. But what is encapsulation and how can it help you?

Content provided by European Palm Oil Alliance

The benefits of sustainable palm oil

Palm oil is the most widely used vegetable oil. It is a high quality, versatile ingredient needed to answer the growing global demand for food. It is efficient in land use and yield and it is a driver for socio-economic development in rural areas. At...