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The booming healthy snacking market

Eurial I&N has created a new high-protein pancake concept to illustrate the booming healthy snacking market.

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Acacia fiber’s turn in the spotlight: Boosting soluble dietary fiber, naturally and sustainably

Emulgold™ acacia soluble fiber helps boost the fiber content of bread, cereals, nutrition bars and beverages naturally and sustainably, without negatively affecting taste.

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Accelerating organic and regenerative supply chains

Caught up in the cycle of demand and supply, organic food production is under the spotlight and drawing attention like never before.

Paid for and in partnership with Welsh Government

A taste for sustainability: a green shoots vision through partnership and innovation

As consumers become ever more aware of how their choices impact the planet, the need for sustainable working practices within the food and drink industry has never been greater.

Paid for and in partnership with Griffith Foods

Nourishing future generations with alternative proteins

Winning consumers over on flavour, texture and the nutritional quality of alternative proteins are just some of the challenges facing the burgeoning sector. As consumer demand rises, how can manufacturers continue to innovate and deliver?

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Perfecting sensory attributes of new protein foods to accelerate the plant-based transition

Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods.

Paid for and in partnership with IFF

A future-forward approach: how F&B manufacturers can benefit from sustainable ingredient innovation

Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.

Paid for and content provided by Reading Scientific Services Limited

Testing times for sustainable packaging

New legislation, consumer pressure and product differentiation are all reasons to rethink packaging with sustainability in mind. But it still needs to be fit for purpose. David Wright, RSSL’s packaging technical specialist, explains how packaging testing...

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Advances in morphology and lyophilization within yeast technology

The freeze-drying survival rate of lactic acid bacteria is widely recognised as a key technical indicator and characteristic in its production and application across the food industry.

Paid for and content provided by PT Lautan Natural Krimerindo

Trust your gut: What’s next for the food industry as told by consumers’ gut health

Most people have been heavily associating the term gut health only with gastrointestinal conditions. Gut health, however, has begun to take on a new meaning in the past few years along with the increasing number of consumers becoming more aware of their...

Paid for and content provided by Reading Scientific Services Limited

Taking a risk-based approach to supply chain disruption

The global supply chain is being challenged like never before. Maintaining food safety is paramount, but so too is product quality and costs.

Paid for and content provided by Angel Yeast Extract – Savoury Ingredients

Angeotide delivers a superior mouthfulness that enhances taste

Taste refers to a feeling that food stimulates and produces the chemical sensory system of taste organs in the mouth.

Paid for and content provided by Rousselot

The growing joint health market is hungry for functional food and beverage solutions

Today, more consumers are looking for joint health solutions, from athletes to healthy agers. Learn how you can meet this growing market here.

Paid for and content provided by Südzucker AG

Reconciling Emotions & Rationality – A Consumer of Two Minds

In today’s complex world, which is becoming increasingly affected by climate change, energy and resource consumption as well as the drive for better nutrition, more and more consumers re-evaluate their own behavior.

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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...

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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...

Paid for and 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.

Paid for and 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...

Paid for and 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...

Paid for and 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.

Paid for and content provided by Cargill Oils

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…

Paid for and 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...

Paid for and 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...

Paid for and 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.

Paid for and 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.

Paid for and 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 out...

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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 our raw...

Paid for and 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...

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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

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From niche to hip sip – kombucha and hard teas

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

Paid for and 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.

Paid for and 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.

Paid for and 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.

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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.

Paid for and 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

Paid for and 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

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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

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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

Paid for and 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.

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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

Paid for and 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.

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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.

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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.

Paid for and 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.

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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

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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.

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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

Paid for and 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

Paid for and in partnership with ADM

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

Paid for and in partnership with 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...