Omya responds to fast-growing need for calcium and vitamin fortification

11 Dec 2017 --- At the beginning of this year, global producer of calcium carbonate, Omya, began to address the needs of the fast-growing vegan market, by expanding their offering of their Calcipur brand for producers of plant-derived drinks based on soy, rice, oat, coconut or almond. As the demand for calcium and vitamin fortification grows due to evolving lifestyles trends, Omya’s platform offers an array of opportunities within the vegan space as well as several major consumer groups. Calcium deficiency is a growing concern and Omya is responding to those requests.

Firmenich tips fig as “flavor of the year” for 2018

11 Dec 2017 --- Firmenich has named fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide. “With its numerous health benefits and sweet and satisfying flavor profile, fig offers endless opportunities to inspire our customers and delight their consumers across a wide range of food categories,” says Chris Millington, President of Firmenich, Flavors.

Brexit breakthrough declared: No “hard border” in Ireland

08 Dec 2017 --- After months of negotiations and what looked like a continuing impasse, finally the UK government and EU have declared a “Brexit breakthrough” having reached a last-minute deal on key points, including the fact there will be no “hard border” in Ireland. For food and beverage industries, the Northern Ireland border is one of the key points that could impact trade and so companies have been closely monitoring Brexit talks for months, hoping that a “hard border” will be avoided. 

Hydrosol MD: Sustainability and shelf-life demands present opportunity

08 Dec 2017 --- Hydrosol (a Stern-Wywiol business unit), presented its new Stabifruit line at FiE 2017 in Frankfurt, an offer to the beverage industry, that is a completely new segment for the company. Hydrosol also presented new developments in ingredients for poultry, vegan meat substitutes, and dairy and whey products. With these functional systems, food manufacturers can easily make products that address current international consumer trends. 

Sensient launches new flavors collection including floral and herbal extracts

08 Dec 2017 --- Sensient Flavors has launched it's All Natural Flavor Collections. The new flavors help food and beverage manufacturers to respond successfully to upcoming market trends and reflect current consumer preferences of botanical extracts. 

Symrise launches authentic food program

07 Dec 2017 --- The Symrise Global Culinary Team has launched the Joy of Authentic Food Initiative which helps food manufacturers create the unique food experiences their customers demand by capturing the best of science and nature. Noah Michaels, Senior Chef and Culinary Team Leader, stated that the global Joy of Authentic Food program is part of a natural evolution that is taking place in the culinary arena.

Cider maker takes 47 percent stake in Admiral Taverns

07 Dec 2017 --- Cider maker C&C has completed the deal to invest in UK pub group Admiral Taverns. The makers of Magners, C&C confirmed to FoodIngredientsFirst that is has completed on the deal that, at the time of the initial announcement, was said to be worth approximately £37 million (US$49.5 million). 

Gelita CEO: Clean label and collagen among clear pathways for differentiation

07 Dec 2017 --- The clean label trend continues to accelerate, with growing consumer demand for simpler products that contain ingredients with a strong tradition. With this market background, Gelita is looking to highlight its gelatin products on a clean and clear platform, with simplicity being a key strategy. Last week at FiE 2017, FoodIngredientsFirst spoke exclusively to CEO, Dr. Franz Josef Konert on the state of the market and the company’s business strategy for 2018.

Barry Callebaut publishes first-ever Forever Chocolate progress report

07 Dec 2017 --- Barry Callebaut has published the first Forever Chocolate progress report. It details both the progress as well as the learnings of the journey kicked off a year ago when Barry Callebaut launched its new sustainability strategy “Forever Chocolate” with the ambition of moving sustainable chocolate from niche to norm by 2025. The plan is based on four ambitious targets to be achieved by 2025 that address the largest sustainability challenges in the chocolate supply chain.

How can restaurants and bars put the fizz back into on-site alcohol sales?

06 Dec 2017 --- The New York City-based Beverage Marketing Corporation has published a new report claiming slow consumer traffic at on-premise locations, coupled with stagnancy in occasions for beverages is leading to flat total alcohol volumes in restaurants and bars this year.

Ingredia showcases new “Via Lacta” milk range as demand for sustainably sourced ingredients increases

06 Dec 2017 --- Ingredia were showcasing their new “Via Lacta” milk range at this year's Food ingredients Europe (FiE), held in Frankfurt, last week. The logo symbolizes the milk with a drop of milk, the environment with a tree and man with a smile. As a dairy cooperative, Ingredia is made up of farmers and are very involved in the processes associated with every stage of milk production. In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia’s “Via Lacta” range of ingredients, comes from its own responsible milk collection. 

Musgrave acquires Aryzta’s La Rousse Foods

06 Dec 2017 --- Shortly after posting a 5.5 percent drop in revenue, troubled Swiss-Irish baked goods group Aryzta is raising funds through the sale of its foodservice supplier La Rousse Foods to Irish wholesaler Musgrave.

Excessive salt levels found in popular branded UK sausages

06 Dec 2017 --- The “shocking and excessively high” amounts of salt in certain UK sausage brands has been flagged by the consumer lobby group Consensus Action on Salt and Health (CASH). New research conducted by Queen Mary University of London points out that by starting the day with a sausage sandwich, UK residents could be eating nearly two-thirds of an adult’s maximum daily recommended intake (6g salt) – more salt than a double cheeseburger and large fries.

Sensient expands coloring solutions offering, eyes sustainability platforms

06 Dec 2017 --- Meeting the ever-growing global trend for more natural products, Sensient Food Colors Europe brought an enhanced range of coloring solutions, with customer and consumer benefits, to this year's Food ingredients Europe (FiE), held in Frankfurt, last week. 

FiE 2017: Javelin world champion calls for more natural nutrition options

05 Dec 2017 --- Elite athletes are calling for the development of natural sports nutrition solutions, where they can eat less and keep more of the benefits that are in the food inside. This was a key learning from an interview with Germany’s javelin world champion and European Men’s Athlete of the Year 2017, Johannes Vetter, who would like to be able to add more solutions to his intense dietary regimen.

UK: Tesco biggest ever meat-free Christmas range

05 Dec 2017 --- Changing UK diets have prompted Tesco to double its vegetarian and vegan centerpiece festive food offering this year to keep pace with demand for meat-free products. 

Algaia and AIDP launches next generation seaweed extract for dessert applications

05 Dec 2017 --- Algaia has launched a new alginate line, Satialgine DVA, which is said to be the next generation of seaweed extract for premium dairy and non-dairy dessert applications. 

Maple Leaf Foods espouses vegan values with US$120m acquisition

05 Dec 2017 --- Major Toronto-based meat company Maple Leaf Foods has again signaled its intention to step outside of its traditional space and strengthen its alternative protein portfolio by buying Field Roast Grain Meat Co.

Moments do matter: Breakfast behaviors and the growth of snacking

05 Dec 2017 --- Different moments require different foods. Consumers ask themselves “Do I need an on-the-go yogurt for a busy morning at work?”, “What do I need to buy for a relaxing brunch at home with the family?” and “What shall I eat and drink after my workout?” Exploring trends related to the where, when and how of eating and drinking can help companies position their products in the right type of occasion to capitalize on consumer questions like these. 

EU phosphate objection causes kebab stir

04 Dec 2017 --- The future use of phosphate as a food additive is hanging in the balance as European politicians debate whether it should continue to be used with a full Parliament vote due to take place in Strasbourg later this month.

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