Bringing together three diverse ingredient portfolios

 23 Jul 2018

Ingredion used IFT 2018 to highlight how Kerr Concentrates (acquired in 2015) as a concentrates and essences producer and hydrocolloids supplier TIC Gums, acquired at the end of 2016, added scope and portfolio synergies. The brands were showcased together in a single booth for the first time this year. John Lazowski, Vice President of Marketing commented on the bringing together of the three portfolios. “Over the last couple of years, since we have been beginning to integrate both, we wanted to highlight how all of these three companies have great solutions that can come together and form even better solutions for our customers,” he says.

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28 Mar 2024 | Cargill

At Natural Products Expo West (NPEW) we talked to Alyssa Leyva, Cargill’s product line manager for high-intensity sweeteners, about the company’s latest research on its stevia sweetener, finding no significant impact on gut microflora. She also highlighted how another study showed that consuming... Read More

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27 Mar 2024 | Healy Group

Healy Group is showcasing its ingredient solutions for various applications, including reductions for salt, fat and sugar. Paul Sheldrake, group application & technical director, tells us how key market trends are driven by legislation across the F&B industry, such as HFSS rules. The company presented bakery... Read More

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27 Mar 2024 | Melt&Marble

Melt&Marble’s CBO, Thomas Cresswell, delves into the transformative potential of precision fermentation in sustainable food production. He highlights their designer fats’ role in reducing environmental impact while offering comparable health benefits to traditional animal-derived fats. Cresswell outlines... Read More

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27 Mar 2024 | Rivalz Snacks

At Natural Products Expo West (NPEW), we met up with Rivalz Snacks CEO Peter Barrick, who explained how the company used AI to tackle the problems of creating healthy and tasty, better-for-you snacks. The company aims to counter malnutrition by making snacks that taste, feel and do better than currently... Read More

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26 Mar 2024 | Novameat

Spanish-founded start-up and foodservice supplier Novameat is harnessing opportunities for chefs in the foodservice arena to take plant-based dishes to the next level. Beatrix Ellis, commercial strategy lead, explains how the company is moving away from stigma-attached ingredients such as methylcellulose to... Read More

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26 Mar 2024 | Biospringer by Lesaffre

Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer... Read More

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22 Mar 2024 | German Agriculture Society DLG

Resource management and food system change are among the industry’s most pressing issues. We speak with the managing director for DLG’s Competence Center Food, Simone Schiller, about the food industry’s current challenges and the effects of supply chain disruptions on the industry.

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21 Mar 2024 | Revo Foods

Robin Simsa, CEO and co-founder of Revo Foods discusses the company's recently launched plant-based octopus tentacles made from mycoprotein and the technical challenges in replicating conventional octopus’ texture and taste. Robins also tells us about the consumer demand for octopus meat and how recent bans... Read More

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19 Mar 2024 | Cargill

Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

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19 Mar 2024 | Ingredion

Megan DeStefano, senior director of strategic growth, goes through the company's sustainability practices in relation to Ingredion's PureCircle sweetener. She also discusses the continued trend for sugar reduction and how consumers drive demand for products with less sugar without compromising on taste,... Read More

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14 Mar 2024 | New School Foods

Chris Bryson, founder & CEO of New School Foods, discusses how professional chefs' culinary expertise fuels innovation, focusing on plant-based seafood development. He shares insights into a current recipe and the challenges in mimicking salmon's texture and taste.

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14 Mar 2024 | Almond Board of California

Dr. Josette Lewis, chief scientific officer at ABC, takes a deep dive into the zero-waste practices of the almond industry, centering on almond co-product utilization. California almond farmers are finding ways to put the hulls, shells and trees to productive use across a range of other industries, including... Read More

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13 Mar 2024 | Rubix Foods

Luis Martinez, senior VP of R&D and commercialization, highlights upcoming flavor trends expected to attract Gen-Z consumers in the future culinary landscape. Exotic, spicy and flavor mash-ups are some of the company’s novel concepts designed for the foodservice and QSR markets. 

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12 Mar 2024 | Vanilla Vida

Vanilla Vida specializes in smart greenhouses to produce vanilla with a greater density of beneficial compounds, higher yields and shortened growth times, while sheltering these crops from erratic weather conditions. We speak to Oren Zilberman, co-founder and CEO, about addressing the vanilla sector’s... Read More

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05 Mar 2024 | University of Nottingham, UK

Dr. Paul Dyer, professor of Fungal Biology, School of Life Sciences at the University of Nottingham and Dr. Matthew Cleere discuss the techniques and consumer appeal of the colored cheese they developed from novel fungal strains. They also show us a “cheese wheel” they used to grow the fungi during the... Read More

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05 Mar 2024 | ProVeg Incubator

Antje Räuscher, programme & innovation manager, and Albrecht Wolfmeyer, international director, say the ProVeg Incubator program is focusing on start-up strategies for the Asia Pacific market, aligning with the rising demand for plant-based diets. Start-ups address cultural and dietary shifts, with... Read More

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04 Mar 2024 | Wholey Organics

Wholey Organics presented its range of organic and vegan breakfast products at Biofach in Nuremberg, Germany. Philipp Stahr, co-founder, highlights the brand’s smoothie bowls of frozen fruits for instant “Bali vibes” sold alongside a newly launched range of cereals and granolas that can be used as a topping.... Read More

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