UK ingredients maker Ulrick & Short is extending its line of clean label starches with the addition of a cold swelling starch that the company says will offer a stability and thickening solution for manufacturers using “gentle factory processes”.
Global ingredients supplier and consumer foods business Kerry Group is leveraging its unique consumer insights to make sure its business is one step ahead of emerging trends in the F&B space. CEO Edmond Scanlon shares some insights.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.
Consumers want clean, healthy food. But are companies providing it and what if demands for clean food are in direct conflict with food safety or sustainability? Four industry stakeholders debated the issue at this week's IFT in Chicago.
The diverse and tech saavy ways of Generation Z or the iGeneration – referring to those aged 11-22 in 2018 – will have a profound impact on food and beverage formulations over the next several years, Mintel noted during a presentation at IFT 2018.
Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
