Latest News in the food Industry
Innovation
Acrylamide reduction in the spotlight
14 Aug 2018
New EU regulation on acrylamide levels in food came into force in April 2018, spurring companies to step up their reduction efforts. What are the latest solutions?
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Fi South America is only two weeks away
6 Aug 2018
Fi South America takes place from 21-23 August 2018 at the Transamerica Expo Center in São Paulo, Brazil, welcoming 9,000+ industry professionals, and 700+ suppliers.
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Energy drink makers turn to botanicals for a more natural buzz
6 Aug 2018
Energy drink manufacturers increasingly are looking to natural ingredients to capture market segments that have previously been overlooked, such as women and older consumers.
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Frutarom enters “beauty from within” market
25 Jul 2018
Frutarom has entered the “beauty from within” market with PhytoflORAL, a patented clinically studied cosmeceutical that is said to give skin a light, even tone and to promote skin health.
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Practical Innovation says it can help start-ups succeed
25 Jul 2018
Only 0.5% of food product launches achieve success in the marketplace, according to Practical Innovation, an innovation starter company. For food companies to beat those odds, real innovation is a key factor for product success, it says.
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Ingredion adds to processed cheese portfolio
24 Jul 2018
Ingredion has added three functional potato starches to its processed cheese ingredient portfolio. CheeseApp 50, 70 and 80 are said to enable recipe cost savings in analogue block and block processed cheeses.
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Plant-based dairy alternatives spur ingredient innovation
23 Jul 2018
The rising popularity of plant-based dairy alternatives has driven ingredient manufacturers to revamp their product ranges, introducing cultures, flavours, flavour maskers and probiotics suitable for vegan foods and drinks.
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Mosa Meat gets €7.5m funding
23 Jul 2018
Mosa Meat, a spin off company from Maastricht University, has announced that it has raised €7.5M to bring cultured meat to market by 2021. It is said to be the first investment in a European cultured meat company.
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Hydrosol launches all-in compound for plant-based food
20 Jul 2018
“Plant-based food” is currently the most popular term according to the Food Report 2019, notes Hydrosol. The reason is, the company says, that it covers many different trends, from flexitarian and vegetarian lifestyles to vegan alternatives.
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Is the buzz around insect protein justified?
16 Jul 2018
Insects have been hyped as a potential alternative protein source – but do they really have the potential to enter the mainstream?
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Cargill introduces carrageenan extract for dairy desserts
13 Jul 2018
Dairy manufacturers can now achieve premium texture, according to Cargill, using a cost-efficient and sustainably sourced ingredient for creamy dairy desserts - Satiagel Seabrid.
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Salt of the Earth reformulates ranch dressing
10 Jul 2018
Salt of the Earth says it has successfully replaced monosodium glutamate (MSG) in Ranch dressing with Mediterranean Umami, an all-natural sodium-reduction ingredient based on vegetable extracts and sea salt.
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