Key Interviews

Faravelli CEO talks cleaner labels, natural preservation & expansion plans

18 Jun 2018 --- Italian company Faravelli has grown from a small trading company to a global supplier of food and pharmaceutical ingredients, as well as supplying cosmetic and biochemical industries with ingredients. According to the company, 35 percent of its business is for the food and supplement industry, where Faravelli believes that there is a vast amount of innovation and activity.

Almond co-products: Almond Board targets circular economy potential in feed and farming

11 Jun 2018 --- Food waste is an industry issue for consumers and suppliers alike. Everyone is becoming much more conscious of the role they play in the food waste chain, whether they are a consumer, retailer or food supplier. As a result, the Almond Board of California (ABC) is looking into the potential for almond co-products. In 2017, almond farmers in California grew 2.1 billion pounds of the kernels that are sold in stores and another 4.3 billion pounds of hulls. And according to the ABC, there is now a deeper focus on doing more with the hulls, ensuring that they’re put to beneficial use rather than sent to a landfill.

Start-up focus: Israeli-based Rafaels’ innovates in clean snacking

04 Jun 2018 --- Israeli-based startup, Rafael’s, is on a mission to transform snacking occasions by producing nutritious and healthy foods to consumers in Israel and beyond. Located in Haderah, Rafael’s was launched in 2013, as a food startup company and was self-funded by Rafael and his family, who started their journey to produce real, clean food. According to the company, today’s consumers are looking for foods and ingredients that are minimally processed and are much more concerned about the products that they consume.

GoodMills Innovation eyes shifts in bakery, targets ancient grains and gut health

28 May 2018 --- Innovators are continuously finding ways to create versions of bakery items that pack a healthier punch, which have a better carbohydrate profile and, in some cases a free-from and cleaner label. Grain-based bakery products are a significant source of fiber, particularly in western diets and since low dietary fiber intakes are a significant public health concern, cereal foods are not in danger of losing their relevance any time soon. 

Biodegradable packaging: Bio-lutions helps tackle India’s crop burning concerns

21 May 2018 --- German start-up company, Bio-lutions, are taking great strides to combat India’s huge air pollution and plastic waste problems through the conversion of agriculture waste into biodegradable packaging. Starting as a pilot-plant in Bangalore, the company has big ambitions to expand operations across India and ultimately the wider world.

Tipa innovates compostable solutions to flexible packaging's sustainability problem

17 May 2018 ---  Israeli-based company Tipa asked, what if flexible packaging could behave just like organic material? Amid large-scale headlines around plastic, such as Nestle committing to 100 percent renewable packaging by 2025 and major UK players forming the UK Plastics Pact, this question has become even more relevant. FoodIngredientsFirst speaks to Daphna Nissenbaum, Founder of Tipa, who deliver fully compostable flexible packaging for the food industry.

Kalsec CEO: Antioxidants, transparency and natural ingredients at the heart of innovation

14 May 2018 --- Founded in Kalamazoo, Michigan in 1958, the “Kalamazoo Spice Extraction Company,” more commonly known as Kalsec, began as a producer and marketer of natural herbs and spices for food manufacturers. Earlier this year, in January 2018, Dr. Scott Nykaza was promoted to CEO of Kalsec. Before joining the company in 1999, Nykaza worked for the DeKalb Seed Company and Monsanto. While at Monsanto he earned his M.B.A. from Michigan State University.

Plant-based potential: Kerry’s joint venture with Ojah & Korys set to boost plant protein innovation

08 May 2018 --- As part of Kerry’s ambition to become a market leader in the supply of innovative plant proteins, the Taste and Nutrition company recently announced a joint venture with Ojah BV, a market-leading pioneer in the production of plant-based meat alternatives based in the Netherlands.

Impossible Foods: Shaping the future of the planet with vegetarian burgers

30 Apr 2018 --- As conversations about diet, the future of the planet and health continue to dominate media and the food industry, Impossible Foods says it is on a mission to make delicious, nutritious meat and dairy products directly from plants – with a much smaller environmental footprint than meat from animals. The company uses modern science and cutting-edge technology to create wholesome food, restore natural ecosystems and sustainably feed a growing global population.

Start-up focus: Rethink Water revolutionizes sugar-free beverages for children

23 Apr 2018 --- Plastic in our oceans has been a hot topic of conversation for a number of months and Rethink Brands is on a mission to help reduce the number of plastic bottles that end up in landfills and oceans each year. Just last year, it honed in on demand for sugar-free or low-sugar beverages for children, in a world where parents are looking for healthier beverage options.

Plant power: Brabender eyes protein extrusion technology for a better future

16 Apr 2018 --- Protein, soy and vegetarian-friendly meat substitutes have a promising future. Between August 2016 and July 2017, these trends showed the highest average volume changes in the food markets — still at a comparatively low level regarding value, but with the largest percentage increases. This presents a challenge for every company that wishes to involve its product development department in these markets of the future, according to Brabender.

Meeting vegan demands: Inside the reformulation challenge

09 Apr 2018 --- Supply chain pressures, environmental concerns and the trend towards what are deemed to be healthy lifestyles are pushing demand for products with fewer animal-derived ingredients. One company responding to these developments is Kröner-Stärke, which recently launched a new clean-label egg replacer, REGG-EX, to the European market. This product allows food processors to simplify bakery formulas and to avoid the use of artificial ingredients, while still maintaining the texture and authenticity of the original recipe.

Symrise: Securing a strong community across the vanilla supply chain

03 Apr 2018 --- The demand for natural vanilla is rising continuously and with the price of the world’s most popular spice increasing, the vanilla market can be very complex. In 2007, Symrise took an important step in ensuring secure sourcing and quality across its vanilla supply chain and the company decided on a long-term oriented, intensive and holistic engagement in Madagascar.

Lecithin: Fitting the requirements of clean label and beyond

26 Mar 2018 --- Vegetable lecithins are by-products of the production of soybean, sunflower and rapeseed oil. As natural emulsifying agents with first-class technological and nutritional-physiological properties, these lecithins are highly valued in the food industry in particular. Today, already more than 800 million people consume products daily which contain lecithin. More and more synthetic emulsifying agents and stabilizers are being replaced with lecithin. According to Innova Market Insights data, Bakery (30.5 percent) and Confectionery (33.5 percent) are the top categories where lecithin is listed as an ingredient. And it looks as though this trend is not likely to slow down.

Start-up focus: Taking insect protein into America’s snacks pantries

19 Mar 2018 --- Most Westerners shudder at the prospect of eating insects, but attitudes towards them vary dramatically across the globe. In fact, around two billion people already eat bugs as part of their diet. As the global population continues to rise, more and more people are looking for insect protein as a sustainable food source. Not only do many insects, including crickets, contain all nine essential amino acids, this type of protein is also sustainable, especially in comparison to traditional meat sources. It takes one gallon of water to produce one pound of insect protein. Almost two thousand gallons of water, by contrast, are poured into every pound of beef that lands on a plate. US-based start-up Chirps Chips is on a mission to educate Western society on the benefits of insect protein in a corn snack.

Nielsen-Massey targets new vanilla applications as raw material prices hit record levels

12 Mar 2018 --- For more than 110 years, Nielsen-Massey Vanillas has been a purveyor of high-quality pure and natural vanillas and flavors. With their experience in creating and perfecting custom blends and flavors, the family company uses a cold extraction process to ensure more than 300 flavors are preserved in its vanilla extracts, even during times when vanilla supply is experiencing difficulties. Recently, the company launched "No-Sugar Added" and organic additions to its range of extracts, to an industry where these trends are gaining momentum.

Ulrick & Short: Is fat and sugar reduction pushing clean label off the edge?

05 Mar 2018 --- British starch specialist, Ulrick & Short, offers a comprehensive range of clean label, functional native starches, fat replacers, sugar replacers, flours, phosphate replacers and proteins from a range of crops and cereals. Tapping into the need for clean label, the company maintains that it has always been a part of the company strategy, but now there are other trends in that running, but does that mean that clean label has taken a back seat?

Startup focus: Fruitfunk eyes opportunities in healthy snacking for children

26 Feb 2018 --- The demand for healthy snacks for children is a market in itself and Dutch-based startup Fruitfunk saw that there was an increasing need for an alternative to sweets snacks. In 2014, the company decided to do something about it. As a fairly young startup, Fruitfunk were daring enough to develop a completely responsible products range, something which the company believes big confectionery players might be hesitant to do.

Foodarom CEO: A new wave of “chemophobia” is dominating the food industry

19 Feb 2018 --- The world of flavors is continually evolving, and the habits of today’s consumer rely heavily on the evolution of taste, functionality and tradition. For flavor designer and manufacturer, Foodarom, this year is about balancing health and happiness and according to the company, the nutritional values of food has given rise to more products with flavors taken from foods that are valued for their health benefits.

Welch’s calls 2018 the “Year of the Grape,” in line with trend forecasts

12 Feb 2018 --- Welch's Global Ingredients Group has welcomed the news that “mindful choices” is set to be 2018’s top food and beverage trend – and says it believes this could be the Year of the Concord Grape as a result of this forecast.

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