Carbohydrates and fibres (sugar, starches)

Cargill™ soluble fiber: Healthy choice, clear results

Cargill | 14-Nov-2022 | Product Brochure

The demand for products that are reduced in sugars, but still deliver on taste and mouthfeel only continues to rise.

Extend the shelf life of frying oils, naturally

Mane Kancor Ingredients Pvt. Ltd. | 28-Oct-2022 | Technical / White Paper

Frying oils when exposed to extrinsic factors like high temperature, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity....

Borderless food. Ready to eat at a moment’s notice.

ADM | 27-Oct-2022 | Case Study

In this new report from ADM, you will discover how you can deliver exciting, delicious international dishes with the authentic flavors consumers crave....

Gut microbiota support - The unique role of chicory root fibre.

Recorded the 17-Nov-2022 | Webinar

1 in 2 consumers worldwide say they are aware that bacteria within the digestive system may be beneficial to health*. And they are very right, a good gut...

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Love the taste of fresh dairy products? So do we!

Döhler – Natural Food & Beverage Ingredients | 05-Oct-2022 | Technical / White Paper

The sensory appeal of plant-based applications is the most crucial factor. However, many plant-based formulations lack complexity in taste and a dairy-specific...

We bring non-alcoholic spirits to life

Döhler – Natural Food & Beverage Ingredients | 23-Sep-2022 | Technical / White Paper

Be it rum, whisky or gin – create high quality and authentic non-alcoholic spirits with a great mouthfeel and taste.

Gummies enriched with functional ingredients

H&F – Innovative Solutions for your Product Developments | 24-Aug-2022 | Application Note

Confectionery pectins from Herbstreith & Fox are famous for their tolerance towards recipe parameters in gummy confectionery.

The Future of Healthy Snacking in Europe

Glanbia Nutritionals | 16-Jun-2022 | Insight Guide

Our consumer study on healthy snacking in Europe reveals key insights into snacking motivations, the consumer landscape, and today’s top snacking trends—including...

Südzucker Consumer Trend Study 2022: Food & Drinks

Südzucker AG | 23-May-2022 | Technical / White Paper

Südzucker has conducted another research study around consumer needs and purchase drivers for processed foods and drinks, which will serve as yet another...

New hope for closing the dietary fibre gap

Recorded the 07-Apr-2022 | Webinar

Dietary fibre is essential for our health, but is often still under appreciated and under consumed.  What are the benefits to dietary fibre?  Do all dietary...

The benefits of acacia gum on gut health

Alland & Robert | 08-Mar-2022 | Technical / White Paper

Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health.

Snacking Trends for 2021 and Beyond

Glanbia Nutritionals | 20-Apr-2021 | Insight Guide

The snackification of meals is changing the snack foods industry. With the rise of snacks replacing meals for many consumers in 2021, the trend towards...

Free Webinar: Healthy savoury snacking trends and engaging solutions

Recorded the 20-Apr-2021 | Webinar

We’ll present our latest innovation Veggie Coated Nuts as a case study. A unique blend of healthy fibres and fats delivering a great taste with a signature...

Explore the benefits of acacia on digestive health

Alland & Robert | 17-Mar-2021 | Technical / White Paper

Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health. Acacia...

Planting Possibilities: Insights

Ingredion | 16-Mar-2021 | Research Study

A fifth of consumers globally are cutting back on animal-based products or cutting them out completely. This mega-trend is only accelerating as health-conscious...

Slow carbs improve your metabolism. It’s a no brainer for consumers at all life stages.

BENEO | Recorded the 10-Nov-2020 | Webinar

In Europe 75% of consumers say they will make greater attempts to eat healthier.

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

Let’s talk digestion: good gut health with NUTRIOSE® soluble fiber

Roquette | Recorded the 09-Apr-2020 | Webinar

The webinar will explore this US$70 billion market and how manufacturers can meet growing demand.

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

LEHVOSS Nutrition | 11-Oct-2019 | Data Sheet

VitaFiber™ IMO is a plant-based food ingredient made from tapioca or pea starches and belongs to the special group of carbohydrates called oligosaccharides....

Less sugar, fuller fruity flavour

H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

Feeling Great: Why food, beverage and nutrition manufacturers are increasing British investments

William Reed | 29-Jul-2019 | Technical / White Paper

The food, beverage and nutrition industry is a cornerstone of the UK economy. Leveraging the UK’s world-leading assets, the industry has built a supply...

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

H&F – Innovative Solutions for your Product Developments | 22-Apr-2019 | Technical / White Paper

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures...

Chicory root fibre (inulin) in trendy beverages

Cosucra Groupe Warcoing SA | 16-Jan-2019 | Application Note

Whether sour, flavoured, sparkling, organic or plant-based, your drink will be trendy if it contains chicory fibres.

Chicory root fibre for bread improvement

Cosucra Groupe Warcoing SA | 03-Dec-2018 | Technical / White Paper

Fibruline™ Instant chicory root fibres is an excellent source of fibre for white bread production. It can be used with minimal adaptations of the recipe...

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

Sugar Reduction? The tactics & the techniques to achieve your goal!

Roquette | Recorded the 10-Jul-2018 | Webinar

Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry. The situation is...

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

Exploring Fibre Fermentation Profiles

ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), which explores the fermentation profiles of fibres and evaluates...

Milking It: Dairy Alternatives Present New Opportunities for Manufacturers

As consumer interest in dairy alternatives climbs, so too does production of such products. Launches of dairy-alternative beverages, for example, have...

Fructosan® by Omnia, natural Non-GMO fructose

Faravelli Group, international food ingredients distributor | 15-Nov-2017 | Data Sheet

Fructosan® by Omnia is a Non GMO, food grade crystalline fructose, processed from high fructose corn syrup; a pure white-free flowing nutritive sweetener.It...

Survey Report: State of the food & beverage development sector in Europe 2017

William Reed | 19-Oct-2017 | Research Study

In March 2017, FoodNavigator.com conducted its inaugural ‘state of the industry’ survey on its user base of food and beverage professionals. The key objective...

Stevia Innovation: Improve taste with lower cost in use

Sweet Green Fields Co., Ltd. | 20-Sep-2017 | Technical / White Paper

Stevia is expected to grow close to €0.5B by 2020 driven by new product launches in the beverage and tabletop categories. Growth is powered by consumers...

How to Formulate Clean-Label Yoghurt, Soups and Sauces (and Why You Should)

Recorded the 18-Oct-2017 | Webinar

Developing a cleaner-label product can be a complex process, as it often involves removing or replacing highly functional ingredients traditionally used...

Consumers’ snacking habits: from mindful to delightful, naturally.

BENEO | Recorded the 28-Sep-2017 | Webinar

From millennials to baby boomers, snacking is top of mind. Nowadays, anything can be a snack and any time of day can be a snacking occasion. Fully in line...

Los hábitos de consumo de aperitivos: de sensato a delicioso, naturalmente.

BENEO | Recorded the 28-Sep-2017 | Webinar

Desde millennials a baby boomers, los aperitivos son una preocupación importante. Hoy en día, cualquier cosa puede ser un snack y cualquier hora del día...

A GLOBAL LOOK AT CONSUMERS' DESIRE FOR FIBRE

As consumers around the world seek out foods with added health benefits, fibre has become particularly popular. However, many consumers claim that the...

Delivering differentiation in clean labels

Ingredion | Recorded the 25-Jul-2017 | Webinar

With the clean label trend growing rapidly across the globe, manufacturers are now looking to differentiate their clean label products through their choice...

Championing UK ingredients

WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

The functional and highly water binding citrus fibre

H&F – Innovative Solutions for your Product Developments | 05-Jun-2017 | Data Sheet

Due to its high water binding (25 g/g) and emulsifying properties, our natural and E-Numberfree “citrus fibre” can replace conventional thickening agents,...

Brown-colouring apple extract for gluten-free products

Herbafood | 24-Mar-2017 | Data Sheet

If manufacturers want gluten-free products to look like their conventional wholegrain counterpart, their options are limited. With Herbarom – our naturally...

Replacing sugar, not a half-baked idea

BENEO | 01-Mar-2017 | Data Sheet

Discover our solutions to combine snacking and a healthy lifestyle: get inspired by the unique qualities of BENEO’s prebiotic fibres and give rise to sugar-reduced...

Alarming figures about fiber intake?

Sensus | 03-Jan-2017 | Research Study

A European consumers survey highlights the continued gap between awareness of the need for fiber in the diet and actual intake. While the majority recognized...

Strategic Nutrition for Eye Health

Fortitech Premixes, by DSM | 30-Oct-2016 | Technical / White Paper

As the average age around the world increases, demand for products that address eye health concerns is also on the rise. Learn how custom nutrient premixes...

Herbacel AQ Plus Citrus (Citrusfibre) for vegan emulsions

Herbafood | 26-Sep-2016 | Data Sheet

Herbacel AQ Plus Citrus is a highly functional citrus fibre with a high water-binding capacity and is entirely plant-based, making it ideally suited for...

Clear and clean up your labels with… Empro® our new pea protein isolates

Emsland Group - Potato starch and derivatives | 15-Aug-2016 | Data Sheet

Emsland Group’s Empro® E 86 is a clean label pea protein isolate with an excellent amino acid profile. Its emulsifying properties make it useful for meat,...

Free white paper: Produce the perfect pasta!

Stable Micro Systems | 16-May-2016 | Technical / White Paper

In the pasta market, where brand loyalty is low, quality assurance is crucial to remain ahead of competitors. Download this free white paper to learn how...

New confectionery solutions concepts with Emden® ET 50

Emsland Group - Potato starch and derivatives | 04-Apr-2016 | Data Sheet

Due to the low heat viscosity, good film-forming and the fast gelling properties Emden® ET 50 can be qualified as an excellent starch for the confectionery...

Learn about sugar reduction?

Sensus | 23-Mar-2016 | Research Study

New research has delivered fresh insights into the views of European consumers on their eating behavior. What is their attitude towards healthy eating?...

Why Texture Matters: Adapting quickly to opportunities

Ingredion | Recorded the 31-Mar-2016 | Webinar

Understanding texture preference and the trends that may result in consumer behavior change is an area of great opportunity, but remaining agile before...

Probiota 2016 Conference Programme

Probiota | 05-Jan-2016 | Event Programme

NutraIngredients’ Probiota is the leading annual event for the global prebiotic, probiotic and the microbiota focused food and pharma industries and in...