News & Analysis on Food & Beverage Development & Technology
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Taste, texture, health and sustainability are all key considerations for consumers when purchasing food. How can manufacturers create the perfect balance?
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Consumers are turning to natural, regional and less-processed foods. How can manufacturers leverage raw beet sugar as a European-produced alternative to cane sugar?
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Sustainable agricultural practices are essential to safeguard food security, land and livelihoods. How are EU regulations helping to improve processes and mitigate climate change?
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Achieving sustainability throughout the supply chain is an important and complex challenge, especially when factoring in key requirements such as nutrition, taste and texture. How can it be done?
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Startups and ingredients companies are innovating with plant-based solutions for egg replacement and egg reduction in bakery, pastry and savory. How are they helping manufacturers achieve cost savings while meeting consumer demand?
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Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?
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Consumers seeking meat-free products are moving away from meat analogues to more ‘plant-forward’ products. How can players in the alternative protein aisles step up and fill the gap?
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Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?
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Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?
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Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?
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Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.
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How can the latest consumer insights help inform innovations and processes in sustainable packaging?
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Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?
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Maintaining a balance between indulgence and wellbeing, consumers want snacks that have nutritional value – without compromising on taste.
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Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?
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As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.
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Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.
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Improve food quality and stability with versatile functional systems to achieve outstanding results across different sectors.
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Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?
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Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.
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The consumer shift towards sustainability in packaging is reshaping the industry. Explore the innovative solutions for sustainable alternatives.
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Consumers seek plant-based alternatives that deliver the same experience as dairy. Can a new plant-based modular fat system deliver the attributes of dairy butter?
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Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.
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Dive into the intricate world of taste as we dissect umami, the renowned fifth taste, and unravel the complexities of koku, a term synonymous with depth and richness.
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The alternative dairy market is growing as consumers seek plant-based options. How can yeast extract help manufacturers to broaden the sensorial and nutritional appeal of plant-based vegan cheese and dairy?
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As the global population expands, feeding the world is an ongoing challenge. How do fermentation nutrients support bio-agriculture?
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Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.
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Ingredion introduces the first non-GMO functional native gelling corn starch and clean label texturising ingredient; how can this cater to health-conscious consumers?
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Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavours in a convenient and cost-effective form.
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Stay ahead of the competition with this guide to the latest consumer trends in processed and packaged foods, their implications, and how best to take advantage of them.
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Sauce innovation is on the rise. How can companies gain market share and achieve commercial success in new areas?
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Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.
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Embracing innovation is essential to remaining competitive and sustainable. How can digital solutions reshape the industry to optimize performance?
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With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.
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Achieving a harmonious blend of health benefits, delicious taste and affordability in plant-based proteins is challenging but the rewards will be great.
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Plant-based products, such as oat milk, are becoming increasingly popular. As the market evolves, the possibilities for oat drinks production is expanding.
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As the plant-based industry evolves, so does the challenge of replicating conventional meat. Could hydrocolloids be the answer?
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Consumers are increasingly seeking foods with cleaner labels that still deliver on taste and texture. How can yeast extract help manufacturers optimize flavour and mouthfeel in sauces and offer consumers healthier options?
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Nutrition regulations are evolving, putting pressure on the food industry. How can protein processors bridge the gap and give consumers what they want and need?
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Discover Südzucker's 2023 Consumer Study: Unravelling the impact of global crises on purchasing behaviours. Insights to enhance your market strategies.
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Discover Future Food-Tech 2023: Tackling the global food crisis through sustainable, healthy food systems. Join us in London on September 28-29.
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Maarten Lameire, Operations Director at SVZ, reveals how these 100% natural ingredients have the power to unlock new, delicious product developments.
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Meeting consumer demands with innovations that deliver on taste and affordability is a huge challenge for ice cream manufacturers given the current economic conditions around the globe. How can they stay ahead of the market?
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Many consumers fall short of the daily recommended intake of fibre. How can manufacturers fill the gap by creating added-fibre products that are both delicious and convenient?
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Elevating the taste and texture of alternative proteins for the mainstream market is an ongoing challenge. How can future innovations succeed where others have failed?
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Flexible packaging plays a critical role in protecting and preserving food and everyday necessities. Now, three powerful solutions in mono-material flexible packaging have been created to address its recycling and sustainability qualities.
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Innovations for plant-based, vegan cheese that delivers on both nutrition and the sensory experience
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Yeast extract has been manufacturers across baking, food taste, nutrition & health and biotechnologies achieve the results they need. Now its clean label credentials are another reason to explore its many uses.
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Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factor
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The market for new protein foods is approaching a potential inflection point. Increased penetration into the omnivore market will drive the next phase of growth, providing manufacturers can satisfy buyers used to eating gold standard animal products.