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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

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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

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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.

Paid for and content provided by Cargill Oils

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...

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Sweet success: Satisfying consumers with savvy sweetening solutions

Many things have changed in the wake of the pandemic. In the world of food and beverages though, the health and wellness trend has intensified.

Paid for and content provided by Bell Flavors & Fragrances GmbH

The importance of naturalness: Using botanical extracts and organic ingredients to satisfy evolving consumer needs

Based on the constant evolution of consumer aspirations for health and well-being, authenticity and clean label products, the industry is facing a changing demand for new product developments

Paid for and content provided by Chr. Hansen

The use of natural colours and colouring foods in plant-based food

Colour plays a huge role in food, since consumers use colour to make decisions about whether food is appealing and appetising. Purchase decisions are also significantly influenced by the colour of food

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Healthy snacking solutions continue to score high with consumers

Consumers across the globe are shifting towards a ‘health and wellbeing’ mindset. Thomas Schmidt, Marketing Director at BENEO discusses the impact this trend continues to have on snacking in 2020.

Paid for and content provided by Symrise

Seize your opportunity for naturalness with natural x flavorings especially for organic foods and drinks

When consumers see “natural x flavoring” on a label, they perceive this as particularly natural. Click here to learn how to make it happen with the expertise of Symrise

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Sharp, fresh and exciting: How citrus flavors can help you deliver what consumers want

The welcome arrival of spring and approach of summer provide an almost annual ritual as consumer tastes change and move away from the rich, warmer profiles that dominate the seasonal produce of the winter months.

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The rise of plant-based protein

Consumer demand for plant-based foods is on the rise – and at a significant rate. In 2019, the total retail market for plant-based foods was worth nearly $4.5bn, and dollar sales have grown by 31% over the past two years, compared with just 4% for total...

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Delivering on consumers´ needs for natural and authentic flavours

Today´s well-informed and demanding consumers know what they want in terms of flavours: so are we really listening to them?

Paid for and content provided by TasteTech Encapsulation Solutions

Improving functionality through flavourings - Tips from the taste experts

Most manufacturers know how to improve the flavour of their products by utilising flavourings, but do they fully understand the functional benefits that can come with them?

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Tapping into the power of DNA for meat traceability

Do you need to enhance your supply chain visibility, create brand loyalty or stand out against competition? DNA technology can now help you do all that.

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Get ready for the new EU rules on the use of natural flavourings in organic products

Organic products are growing in popularity among European consumers, but the rules on which natural flavourings can be used in these products are about to change.

Paid for and in partnership with ABPA - Associacao Brasileira de Proteina Animal

How the Brazilian poultry industry is adapting to changing European demands

Brazil is the biggest exporter of poultry on earth, accounting for 26% of global cross-border trade in 2017.1 That dominant market position comes with responsibilities. With the industry producing close to 13m tonnes of poultry, employing 3.6m workers...

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Why the Hot & Spicy Food Trend is an Exciting Opportunity

Hot and spicy flavors are one of the most important trends in the food industry. Here, we explain what you need to know to innovate new spicy products.

Paid for and content provided by Lactalis Ingredients

With human milk as the gold standard, how to achieve protein needs with infant formula?

Maternal milk is the quality reference for optimum development of new-born babies. When breastfeeding is not possible, milk preparations are used, which provide the necessary nutritional needs of new-born babies. Regarding the protein requirement, what...

Content provided BY BC30

15 Insights into the personalized nutrition market

Consumers are taking their well-being into their own hands by seeking out foods and beverages with targeted health solutions aligned with their requirements.

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The future of food: Givaudan develops new concepts in plant-based proteins

Givaudan, together with four visionary women in the culinary world, set out to challenge meat as center of the plate, laying the foundation for a sustainable food future.

Content provided BY Diana Food

Diana Food: Building an organic ingredient portfolio to meet consumer demand

Demand for organic food is booming as consumers prioritise products that are traceable, healthy and better for the environment.

Content provided BY AQUANOVA RUS

Micellized Forms of ExtraOx Antioxidants Compared to Their Native Forms in Emulsion Fat Products

Micellized Forms of ExtraOx Antioxidants Proved Their Higher Efficacy in Comparison with the Equal Concentrations of Their Native Forms in Emulsion Fat Products.

Paid for and content provided by TasteTech Encapsulation Solutions

Creating ingredients solutions through microencapsulation technology

Microencapsulation is used globally to improve the performance of ingredients and solve manufacturing problems. But what is encapsulation and how can it help you?

Content provided BY European Palm Oil Alliance

The benefits of sustainable palm oil

Palm oil is the most widely used vegetable oil. It is a high quality, versatile ingredient needed to answer the growing global demand for food. It is efficient in land use and yield and it is a driver for socio-economic development in rural areas. At...

Content provided BY Merck KGaA, Darmstadt, Germany

Why single-use funnels are an attractive alternative for microbiological analysis

Reusable and single-use funnels are both viable options for microbiological analysis teams. Single-use products are arguably more convenient, accurate and safe, while reusable funnels are thought to be cheaper and less wasteful.

Content provided BY Rabobank

Emerging trends shaping the future of food

The challenges and opportunities facing the food and agricultural industry are spurring a wave of innovation. Here, we look at startups trying to change the world.

Content provided BY Bord Bia

Meat and the consumer – Ireland acts to counter the misinformation trend

Emmet Doyle, meat market specialist with Irish food and drink organisation Bord Bia, discusses current challenges facing the global meat industry

Content provided BY TasteTech Encapsulation Solutions

CREATING BETTER CHEWING GUM WITH TASTETECH ENCAPSULATION TECHNOLOGY

For over 25 years TasteTech have been developing innovative, high quality encapsulated flavourings and ingredients designed to extend chew-time and improve taste.

Content provided BY U.S. Soybean Export Council

US soy comes from sustainable value chains for food security

US Soy Sustainability Assurance Protocol (SSAP) surpasses 20m tons shipments in Marketing Year

Content provided BY Rabobank

FoodBytes! by Rabobank Returns to London to Find Cutting-Edge Food and Agriculture Innovators

FoodBytes! by Rabobank – a global pitch competition and networking platform that connects innovative consumer food, foodtech and agtech startups with corporate leaders and investors – is returning to London on 6 and 7 November 2019, following the success...

Content provided BY Bell Flavors & Fragrances GmbH

Delivering solutions for the snacking industry – Bell Flavors & Fragrances focuses on authentic seasonings based on taste and functionality

The global snacking trend continues to gain momentum. With further growth driven by indulgence and the need for healthier snacking options, the industry needs to focus on delivering both: excellent taste and functional product solutions.

Content provided BY Tetra Pak Corporate Communications

Tetra Pak: The future of packaging is undoubtedly digital

Food and beverage manufacturers and brand owners face a wide range of future challenges, from the pressure to ensure traceability of their products, through to the need to identify better ways to engage with consumers. The positive for companies wrestling...

Content provided BY FrieslandCampina Ingredients

FrieslandCampina Ingredients – evolving with customer needs for value-added ingredients

Ask any member of a B2B company what a key metric for success is and ‘customer satisfaction’ is guaranteed a position in the top three. This is especially true when that company is in the midst of implementing a structural change within the brand, as...

Content provided BY Bell Flavors & Fragrances GmbH

REDsugar by Bell Flavors & Fragrances EMEA: functional taste solutions for 30% sugar reduction

Based on changing consumer behaviour, sugar reduction has become one of the major topics of the food and beverage industry, leading to a rising demand for reformulated products.

Content provided BY John Bean Technologies (JBT)

Powder packaging: How to choose machinery to capture a growing, high-value market

Powder foods and beverages provide significant advantages to manufacturers and consumers. Manufacturers appeal to the experience of JBT to deploy specialized technologies to meet the high safety standards demanded by consumers and regulators.

Content provided BY Merck KGaA, Darmstadt, Germany

Food microbiology standard and guideline amendments and revision: ISO 11133 and ISO 16649

This article will cover the latest amendments of the ISO 11133:2014 and the revised ISO 16649 part 1:2018 for enumeration of Escherichia coli in the food chain.

Content provided BY Givaudan

Givaudan Kitchen Ingredients – meeting consumer demand for clear and clean labelling

“Naturalness” is one of the most important drivers of purchase and consumption and it is also one of the key factors consumers identify that makes a product trustworthy.

Content provided BY Almond Board of California

How innovative almond products are defining the future of snacking

Almonds have become a cornerstone of the global snacking market on the strength of an array of positive attributes, including their versatility, sensory properties, nutrient profile and compatibility with consumer trends. Attracted by these attributes,...

Content provided BY Merck KGaA, Darmstadt, Germany

Media for indicator organism testing: do convenient alternatives stand up to traditional methods?

Your choice of culture media for microbial testing has an impact on storage, handling and the reliability of your results. Let us guide you through.

Content provided BY Lactalis Ingredients

Dairy proteins: complete proteins for versatile nutritious and tasty applications

Driven by consumers’ beliefs and increasing awareness of the health benefits associated with protein consumption, the global protein ingredients market is expected to reach $48.77 billion by 2025, growing at a CAGR of over 7% from 2016 to 2025.

Content provided BY John Bean Technologies (JBT)

JBT: Making bottle filling a strategic priority to meet customer demands on efficiency and hygiene

Manufacturers of food and beverages packed in glass and plastic bottles face a range of mounting pressures. Hygiene and food safety requirements are increasing at the same time that cost per unit is becoming more and more critical, driving companies to...

Content provided BY Stevial®, a naturally inspired brand

Stevial: Creating a short, European supply chain to meet demand for healthy, natural sweeteners

Food and beverage manufacturers face a relatively-new, increasingly-intense market force. Delivering great-tasting products at the right price is no longer enough. Today’s consumers want products that are low in sugar, healthy and use naturally-derived...

Content provided BY Ecolean AB

Don’t let the details fool you – to make sustainable packaging decisions, you need the full picture

Companies that have an interest in being successful in their investments for a more sustainable future really need to get their environmental facts straight.

Content provided BY John Bean Technologies (JBT)

How continuous processing helps premium juice brands scale up efficiently and enhance quality

Worldwide demand for high-quality, premium fruit and vegetable juices and purees has risen sharply over the past decade, turning once-tiny beverage startups into sizable, fast-growing businesses. This has created challenges as companies try to scale up...

Content provided BY Department for International Trade

UK food and drink companies keeping up with consumer trend towards healthier choices

The UK is internationally renowned for its excellent food and drink sector with a global reputation as an exporter that upholds values of quality, reliability and transparency. From historic brands with long traditions, to companies at the cutting-edge...

Content provided BY Blendhub

#CloudBlending: Building an agri-food community around powder blending as a service

The agri-food industry faces big challenges. Globalized supply chains established in recent decades have resulted in high levels of food loss and waste at a time when the world’s growing population is putting a strain on resources. This challenge demands...

Content provided BY Dow Food Solutions

How food producers can cater to flexitarians

Changes in consumer dietary choices are expanding the market for meat-free products. A growing number of omnivores are cutting back on meat, creating a new class of flexitarians. People in this group want high quality vegetable protein-based products...

Content provided BY Tate and Lyle

Formulating with tapioca clean-label functional starches

Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving...

Content provided BY UAS Labs

What it takes to make heart healthy functional foods: The story of LRC

Condition-specific probiotics backed up by clinical trials remain rare. Heart health strain LRC is an exception that has created multiple functional food opportunities.

Content provided BY The Oil Palm

Malaysian Minister Datuk Seri Mah Siew Keong: Celebrating 100 Years of Malaysian Palm Oil

2017 marks 100 years of Malaysian palm oil. In 1917 the first commercial oil palm plantation was established at Tennamaram. This year the Malaysian palm oil industry celebrates its centenary.Datuk Seri Mah Siew Keong, Minister of Plantation Industries...