From The World of Food Ingredients...

The World of Food Ingredients is a specialist international journal for beverage and food product developers. It focuses on the technical challenges of combining ingredients in the product development process. The publication includes information on food design trends, formulation and nutrition advances plus all the latest news on matters affecting the industry.

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BENEO Reaches Out With “Prebiotic” Appeal

02 Jan 2018 --- Beneo’s new logo is launched to support the promotion of digestive health and wellness, which is achievable through its prebiotic chicory root fibers.

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NPD 2018: A Crystal Ball

02 Jan 2018 --- Key suppliers offer their thoughts on trends to watch out for in 2018 and beyond. Has the strong growth in clean label finally hit a peak?

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How Irish Dairy Can Cope in Volatile Times

02 Jan 2018 --- Ornua’s CEO of Ingredients Europe, Bernard Condon, discusses the current outlook for the dairy market, rising butter prices, the cooperative’s contingency plans for Brexit and innovation.

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How to Eye Cost Saving Opportunities

02 Jan 2018 --- At the end of a particularly challenging year for cost control, a look at where savings could be made.

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Nutritionals for the “Super Boomers”

02 Jan 2018 --- A dedicated product range with an attractive appearance and practical handling of the packaging play an important role for older consumers.

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VIEW FROM THE TOP: Olivier Rigaud, CEO, Naturex

02 Jan 2018 --- Naturex is firming up its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber (SOF), a specialized manufacturer of oat dietary fibers, oils and proteins. In September 2017, Naturex signed a global distribution agreement via its Open Innovation program (Ingenium) with Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

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View From the Top: Alain Dufait, Managing Director Starches & Sweeteners Europe, Cargill

30 Nov 2017 --- For decades, Europe’s sweetener market has been dictated by the European sugar regime. This limits the production of glucose-fructose syrup (GFS) to 720,000 tons, equivalent to 5 percent of beet sugar production. In addition, while Europe protected itself from imports from non-EU countries, it was faced with a WTO export limit of 1.4 million tons of sugar.

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The Dawn of Ruby: New Chocolate Experiences

30 Nov 2017 --- Unique Barry Callebaut processing has unlocked the fruity flavor and vibrant color of ruby from the cocoa bean.

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Raising Wholegrain Consumption Levels

30 Nov 2017 --- The good news is that we don’t have to convert wholegrain haters to passionate bread lovers to achieve recognizable health benefits.

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Natural Power for the Whole Day

30 Nov 2017 --- It’s not just the caffeine in whole green coffee powder that is important. The innovative nutraceutical ingredient acts through its entire matrix.

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Opinion Edge: Dairy for the Future

20 Nov 2017 --- Key suppliers offer their thoughts on trends to watch in dairy. Which trends are driving new product development and where are the opportunities?

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VIEW FROM THE TOP: Heinrich Schaper, Executive Board Member & Global President Flavors, Symrise

14 Sep 2017 --- Earlier this summer, Symrise signed an agreement to acquire Cobell, the largest supplier of processed fruit and vegetable juices in Great Britain and a leading supplier across Europe. It is now some 3 years since Symrise completed the acquisition of the French-headquartered Diana Group, one of the leading manufacturers of natural food ingredients and the global number 1 for pet food solutions.

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Snacking 2020: The Opportunities

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

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Exploring Natural Antimicrobials for Meat

14 Sep 2017 --- The tide is turning against artificial ingredients and this is a trend that the meat industry is now unable to ignore. Rosemary extracts hold strong potential here.

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Next Generation Mixing: Computation Fluid Dynamics

14 Sep 2017 --- Computational Fluid Dynamics (CFD)allows for a number of virtual simulations to be run at the same time in order to help manufacturers understand and optimize the flow possibilities inside a mixer.

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Combining Clean Label With Savory Snacking Indulgence

14 Sep 2017 --- Paul Collins of GNT discusses the opportunities in the snacks segment, as well as the company’s latest innovations.

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Eying Breakthrough Innovation in Ingredients

14 Sep 2017 --- Julien Firmenich, the new Vice President of Ingredients at the flavor and fragrance giant Firmenich, talks strategy, R&D and innovation.

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Inside Tomorrow’s Nutrition Shelf

03 Aug 2017 --- Key suppliers offer their thoughts on the trends that will drive the nutritionals market forward. What is the future for personalized nutrition and which condition specific nutrition areas are on trend?

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View From the Top: Simon Strauch, BASF

03 Aug 2017 --- The Human Genome Project’s revelation in 2003 that there are around 20,500 human genes was a milestone in science and health. Now, as individuals all over the world strive to live longer more healthily, personalized nutrition is being eyed as one breakthrough that will allow them to achieve this goal.

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Creating Optimal Clean Label Supplements

03 Aug 2017 --- For decades, gelatin has been the safe and only choice for hard and soft capsule manufacturers.

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