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Content provided BY Ingredion

Ingredion: New insights into what drives plant-based meat preferences

With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of sustainably...

Content provided BY DSM Food and Beverage

Consumers want to enjoy it all. Why not manufacturers too?

With a global functional food and beverage market now standing at US$ 280 billion (and rising), life is certainly never dull for manufacturers in this industry.

Content provided BY European Palm Oil Alliance

National certification: a piece of the puzzle in reducing primary forest loss?

While global deforestation rates increase at an alarming rate, progress in Southeast Asia offers a bright spot. According to Chain Reaction Research, palm oil driven deforestation in Indonesia, Malaysia and Papua New Guinea ‘has fallen to its lowest level...

Content provided BY Angel Yeast Extract – Savoury Ingredients

Angeoboost: Take umami taste of condiments to the next level

After the crisis of the global epidemic, being healthy is of an unprecedented level of importance for everyone. Among the importance, meals are related to everyone's daily life. This global health crisis has also changed our preferences for food...

Content provided BY Krones AG

The production of milk alternatives

Plant-based drinks are currently one of the most promising beverage categories – certainly in the European and North American markets. In recent years, consumers have begun to rethink their nutritional choices. Avoiding animal products in daily nutrition...

Content provided BY Reading Scientific Services Limited

How shelf-life testing can benefit NPD

Making shelf-life requirements an integral part of NPD from the very beginning can save valuable time and money. Rob Griffiths, Technical Specialist at Reading Scientific Services Ltd (RSSL), explains how.

Content provided BY Cargill

Meet UniPECTINE®: The perfect pectin pick for jams, jellies and so much more

For centuries, cooks relied on pectin to thicken jellies and jams. Today, this time-tested ingredient is sparking new innovations across an array of food and beverage applications. Find out more…

Content provided BY Symrise

Decoding plant proteins to build the ideal alternative protein product

Plant proteins continue to gain momentum. Soy, pea, mycoprotein, algae … the list is growing, and growing fast. Whether driven by health, the environment, animal welfare, or a combination of concerns, many consumers want to embrace plant-based protein...

Content provided BY Solina

Unlocking pathways to healthier snacks

Consumers are demanding more and more from their snacks. Today, healthier, better-for-you snacks are an emerging market as consumers seek out products that deliver an improved sense of general wellbeing. In this environment, significant opportunities...

Content provided BY Reading Scientific Services Limited

UK HFSS legislation: How to approach reformulation effectively

Reformulating HFSS products ahead of planned UK legislation is technically challenging, but analytical testing can help brands confidently navigate the process. Carole Bingley, technical specialist at Reading Scientific Services Ltd (RSSL), explains.

Content provided BY The Sustainable Palm Oil Choice

Sustainable palm oil is on everybody’s lips

The past couple of weeks have seen a lot of action around the issue of sustainable palm oil, as more and more people and organisations have become aware and have sought out solutions.

Content provided BY Solina

Customising new protein foods to target fast-growing niches of the plant-based market

Finding a niche is key to success in new protein foods. After years of rapid growth, the market now consists of many subpopulations of buyers, from people who want to see old favourites replicated in plant-based forms, to consumers who are seeking...

Content provided BY Ferrero

Celebrating the partners at the heart of Ferrero’s cocoa sustainability this World Chocolate Week

Cocoa is produced in the tropical zones of Africa, South America and Asia by four to five million smallholder farmers. The cocoa we use mainly comes from West Africa and Ecuador, and it passes the same quality requirements that we apply to all...

Content provided BY Solina

How can naturalness improve trust in meat and poultry products?

Meat manufacturers are tackling an increasing number of challenges. People are both consuming less meat and demanding more of the products they do buy. Price and taste, while still critical to buying decisions, are no longer the sole drivers of consumer...

Content provided BY ADM

ADM’s Local Sourcing Enriches Product Innovation Field

ADM’s new locally sourced soy and wheat protein portfolio in EMEA provides opportunities for product diversification

Content provided BY IFF

From niche to hip sip – kombucha and hard teas

From niche to hip sip
What does it take to deliver on healthier, better and mouthwatering products? Learn about IFF solutions and services for plant-based beverages.

Content provided BY Welsh Government

Wales sets its sights on ‘green shoots’ vision

Collaboration across industry, government and academia has served Wales well; its food and drink industry is recognised the world over for excellence, quality, innovation and provenance.

Content provided BY Chr. Hansen

Plant-based culture solutions matched to consumer preferences

While plant-based alternatives to dairy products increase in popularity, food cultures can help differentiate products and better meet consumer needs.

Content provided BY Givaudan

Immune health and relaxation: natural opportunities for responding to consumers’ needs

As consumers turn to botanical-based food and beverages for immune support and relaxation, new opportunities are opening up for food and beverage brands.

Content provided BY HollyFrontier Lubricants & Specialties

Five essential steps to correct lubrication and optimized equipment

Incorrect lubrication can be a costly threat to your food processing operations. Here are five steps to correct lubrication and optimization of food processing equipment.

Content provided BY Alland & Robert

Alland & Robert affirms acacia gum has benefits on gut health

ACACIA GUM BENEFITS ON GUT HEALTH: Alland & Robert announces their study shows that 80% of people who consumed acacia gum every day for 2 months improved their intestinal health

Content provided BY Reading Scientific Services Limited

Sugar reduction: more than just a number

Replacing sugar with alternative ingredients may not be new, but it remains a driving force in product development

Content provided BY Reading Scientific Services Limited

Maintaining ingredient quality in an uncertain world

Faced with COVID-19, Brexit and volatile global tariffs, the need for manufacturers to plan for supply chain disruption has never been so important

Content provided BY IFF

AB-Fortis: Having iron taste good

AB-Fortis: for easy iron fortification. Benefit from this microencapsulated iron with a high concentration and low dose. Suitable for many different applications

Content provided BY EIT Food

Future-proofing our food for a healthier and sustainable world

Transparency, traceability and transformation are vital to increase trust throughout our food system and to empower healthier and more sustainable food choices.

Content provided BY Rabobank

Startups and Multinationals Team Up to Scale AgriFood Opportunities

The agrifood industry is pushing the critical importance of using resources sustainably to secure our food system

Content provided BY Golden Agri-Resources

Why palm oil is a go-to option for reformulation projects

From the requirement to remove industrial trans fats through to pressures to control costs, there is always a need to change product formulations without negatively affecting sensory properties.

Content provided BY Reading Scientific Services Limited

Getting to grips with texture in vegan product development

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.

Content provided BY Golden Agri-Resources

Why a leading infant formula brand trusts GAR to mitigate palm oil contamination concerns

People have been safely consuming palm oil for thousands of years. However, as testing methods have improved scientists have found contaminants in various edible oils, including those made from palm.

Content provided BY Golden Agri-Resources

Palm oil: Why shared responsibility is needed to cement sustainability improvements

There is a disconnect between the reputation and reality of palm oil. Popular media paint palm oil as a primary driver of deforestation.

Content provided BY ADM

2021: A Year For Proactive, Holistic Nourishment

2020 changed consumer preferences in many ways. Faced with an unexpected threat to their wellbeing, consumers are taking a more proactive approach to the nourishment

Content provided BY SIG

Flexible for the future

SIG, a leading systems and solutions provider for aseptic carton packaging, discusses why agility and flexibility are more imperative than ever for the food and beverage industry and not just a result of the pandemic.

Content provided BY ADM

Striking the right balance with permissible indulgences

The stresses of 2020 are driving consumers to seek out indulgent sweet treats that provide sensory pleasure, comfort and nostalgia to improve their moods

Content provided BY Alland & Robert

Acacia gum, a versatile ingredient for sugar-free food and drinks

Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the Acacia tree

Content provided BY ADM USA

Pea Protein: Sowing the seeds for plant-based perfection

The alternative protein market is continuing to grow exponentially across the globe, thanks to the rising popularity of flexitarian diets and trends like Veganuary

Content provided BY NEXTERA® - By Solina

NEXTERA: Using expertise in savoury foods to improve the taste and texture of plant-based proteins

The plant-based protein market is entering a new phase. A market that initially attracted early adopters is now serving more than half the population, mainly for health, environmental and/or ethical reasons. The expansion beyond early adopters raised...

Content provided BY Palsgaard A/S

COVID-19 and the food industry: New consumer insights from Palsgaard

Emulsifier specialist Palsgaard surveyed consumers on the impact of Coronavirus. It discovered surprising shifts in attitudes to factors such as price and sustainability.

Content provided BY Givaudan

Riding the next wave of alternative protein

Plant-based fish and seafood products look set to be the next big thing in alternative protein but they present unique challenges for manufacturers

Content provided BY ADM

Vanilla: the sweet taste of sustainability

Vanilla’s delicate taste and enticing aroma make it one of the world’s most popular flavors, and a good fit for everything from ice cream to beverages

Content provided BY Sethness Roquette

Hit the sweet spot! How Specialty Caramels respond to the indulgence challenge while remaining safe, clean and healthy

Late events brought many changes in people’s lives. And consumers reacted by speeding up the change of their purchasing habits by moving to healthier and “free-from” food

Content provided BY Chr. Hansen

Adding new sparkle to "Health & Wellness" in beverages

For several years now, the macro trend “Health & Wellness” has become the new normal for a large group of consumers – people who demand healthy products that meet the challenges of a balanced diet and lifestyle.

Content provided BY ADM

The plant-based protein market is changing what it takes to succeed

Global demand for plant-based proteins is rising and major, ongoing opportunities await companies that deliver the plant-based meats, dairy and seafood consumers want

Content provided BY ADM

On-trend: How partnering with a global culinary team gives food companies an edge

Modern consumers are hungry for new food experiences. That creates opportunities for companies that can identify and serve emerging trends

Content provided BY Kalsec®

Want to stay competitive in the growing protein space? Look no further than consumer preferences.

With the growing number of protein options available to consumers, it’s becoming difficult for products to stand out. Learn how you can gain a competitive edge.

Content provided BY Cargill

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

Content provided BY ADM

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