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. 

Almond Board of California envisions farm of the future with $4.8m investment into research

08 Dec 2017 --- The Almond Board of California (ABC) has announced an investment of US$4.8 million in 64 independent, third-party research projects exploring next-generation farming practices. Additionally, ABC released the first annual Almond Sustainability Publication, entitled Growing Good, which highlights the California Almond community’s commitment to sustainability.

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. 

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.

“Stressed out” cocoa trees could produce more flavorful chocolate

07 Dec 2017 --- There may be a way to make chocolate taste even better, as it has been discovered that although the agricultural method used to grow cocoa trees doesn't matter too much, the specific weather conditions do. This is according to scientists who looked at different conditions that can put a strain on cocoa trees. The report is published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.

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. 

UK: Co-op to start selling food beyond best before date

05 Dec 2017 --- The Co-op supermarket is cracking down on food waste with its pioneering new initiative to sell food after its “best before” date. The East of England Co-op says it is the first major retailer to start selling products beyond their best before date with the aim of significantly reducing food waste in its stores.

 

AB InBev acquires Australian craft brand Pirate Life

05 Dec 2017 --- Brewing giants AB InBev has snapped up “lifestyle” canned beer brand Pirate Life which is based on a carefree and relaxed attitude that founders say will not change despite the acquisition by one of the biggest names in the industry. 

Ingredion switches up leadership with new appointments

05 Dec 2017 --- Ingredion has announced that its board of directors has unanimously approved changes to the company's executive leadership team to fill vacancies created by the promotion of Jim Zallie to president and CEO on January 1, 2018. Zallie is currently executive vice president, global specialties and president, Americas.

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. 

Hain Celestial acquires natural sweeteners brand Clarks UK

05 Dec 2017 --- The Hain Celestial Group, Inc. has announced that one of its wholly-owned subsidiaries has acquired Clarks UK Ltd., The Natural Sweeteners Company, a leading maple syrup and natural sweetener brand, in the United Kingdom.  

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