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What’s new in milk alternative ingredients?

What’s new in milk alternative ingredients?

9 Dec 2019

Ingredient suppliers have been scrambling to keep up with soaring growth in the plant-based milk alternatives market, with new solutions emerging for better texture, taste and nutrition.

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Plant-based fish: The new frontier in meat alternatives

Plant-based fish: The new frontier in meat alternatives

28 Nov 2019

Plant-based meat alternatives are becoming increasingly lifelike, while fish alternatives have been left behind – but that could be about to change.

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What’s new in natural sweeteners?

What’s new in natural sweeteners?

28 Nov 2019

Suppliers have made some major advances in sweetener production in recent months, with the first fermentation-derived nature-identical sweeteners coming to market, and improvements in plant breeding helping to bring down costs.

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Natural colour use continues to rise

Natural colour use continues to rise

18 Nov 2019

The number of companies using natural colours continues to grow on a global basis, registering a 6% increase in 2018 compared to the previous year, according to Innova Market Insights.

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Could smallholders trigger a tipping point for sustainable palm oil?

Could smallholders trigger a tipping point for sustainable palm oil?

18 Nov 2019

The number of smallholders signing up to the Roundtable for Sustainable Palm Oil (RSPO) increased 165% in the past year, in what could be a significant step toward making sustainably sourced palm oil the norm.

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Premium chocolate gets a sustainable innovation boost

Premium chocolate gets a sustainable innovation boost

25 Oct 2019

Unusual ingredients and eco-friendly approaches to NPD have boosted the premium chocolate sector, which continues to grow rapidly while innovation in other chocolate categories has slowed.

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Exploring the future of plant protein in Europe

Exploring the future of plant protein in Europe

25 Oct 2019

Plant protein is one of the biggest food industry trends, but futureproofing the supply of sustainable plant-based protein sources poses big challenges.

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Plant-based foods and drinks spur new ingredient development

Plant-based foods and drinks spur new ingredient development

21 Oct 2019

The growing popularity of plant-based foods and beverages has boosted innovation among ingredient suppliers to meet diverse manufacturer demands, from dairy-free cultures for flavour and food safety, to flavours and emulsifiers for improved taste and t...

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Hybrid drinks add sparkle to a struggling beverage market

Hybrid drinks add sparkle to a struggling beverage market

21 Oct 2019

Consumers love to try new beverages, and a recent trend aims to straddle categories with drinks like tea lattes, carbonated juices, and fruit smoothies with plant milk.

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Climate change fuels ingredient innovation

Climate change fuels ingredient innovation

14 Oct 2019

From cocoa that doesn’t grow beyond a certain altitude, to wheat crops threatened by drought, the world’s changing climate presents many serious concerns for the global food supply. Enterprising crop breeders and ingredient suppliers are working on pot...

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Fermentation targets more eco-friendly ingredients

Fermentation targets more eco-friendly ingredients

14 Oct 2019

Plant extracts like natural sweeteners and antioxidants make up a tiny fraction of the plants from which they are derived, meaning a relatively large land and water footprint. Could producing these compounds via fermentation be more environmentally and...

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Organic foods on the rise among young Europeans

Organic foods on the rise among young Europeans

7 Oct 2019

Young people are now among the biggest consumers of organic foods and beverages in Europe – and manufacturers may need to rethink their organic brands if they want to appeal to the next generation.

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