International Food Ingredients Magazine

  Where do you draw the line between fortified and functional foods? And what will the next generation of fortifying ingredients look like? Ian McMurray quizzes experts from around the...

    In Europe, Coca- Cola is sharpening its focus on still drinks with a natural, health or wellness proposition. In an exclusive interview for IFi, Dr Michele Kellerhals , research and...

  Can ‘superfruits’ rediscover their super future in Europe, in the wake of negative EFSA opinions on health claims? Emma Edwards assesses the options for these and other...

  Despite the challenges, markets for omega-3 oils are growing, and much more is being discovered about the benefits – and alternative sources. Sarah Houlton gauges the mood of this...

    The September Fi South America exhibition in Brazil promises to highlight the openings for growth in this vibrant national and wider regional market. IFi takes a look at the...

  What are the food safety lessons that need to be learnt  – and applied – in this era of globalised supply? As a former chair of EFSA, Dr Patrick Wall has a few...

  Lipidos Santiga (Lipsa), Spain, has put its money where its mouth is, and invested in its first shipment of sustainable palm oil. Sales director Jose Olivero explains why. Many of us...

What are the latest strategies being used to reduce and replace salt and fats in the bakery sector? Sarah Houlton examines the challenges for functional benefits as well as flavour.   Bakery...

How healthy is the market for health-giving functional and nutraceutical ingredients? Ian McMurray asks researchers and industry insiders . We asked research companies and manufacturers to give us...

New head of flavours at Firmenich Aldo Uva talks to Paul Gander about sustainability, regionalisation and the multinationals   Aldo Uva, you became head of flavours at Firmenich in...