Key Interviews

Dietary fiber opportunities for CFF among top consumer trends

21 Aug 2017 --- The World Health Organization (WHO) recommends a dietary fiber intake of at least 30g per day. Currently, the average dietary fiber intake among adults in the US is about 15 grams a day. CFF GmbH & Co. KG (CFF) produces natural dietary fiber concentrations that are suitable for dietary fiber enrichment in many food applications.

Dow: Consumer food trends drive need for better, healthier food solutions

14 Aug 2017 --- A recent Harris Poll study revealed that 64 percent of American consumers try to eat healthier on any given day, showing they are increasingly aware of their eating habits. As consumers become more conscious of their diet, they have begun to look for alternative food options including vegetarian and gluten-free options. Dow Food Solutions is paving the way to help more manufacturers deliver high-quality food products driven by the needs of their consumers.

Snacking at the forefront of innovation for Kerry

07 Aug 2017 --- As consumers demand a return to real food products, Kerry Taste & Nutrition is responding with better, more authentic and nutritious taste experiences. Kerry’s focus on Taste & Nutrition combines multi-sensory aroma and texture experience with in-depth knowledge of consumers and their nutritional needs.

DDW targets new platforms in natural colors

31 Jul 2017 --- The desire for natural and clean label color trends is driven by health and wellness factors, particularly in the US. Global health demands are not only seeing small and innovative brands but major brands moving to naturally sourced colors; to meet today’s needs of the health conscious consumer.

Roquette reinforces leadership in pea protein

24 Jul 2017 --- Roquette recently announced a significant investment of €40 million (US$46.7 million) in its Vic-sur-Aisne facility in order to increase its yellow pea processing capacity and respond to a fast-growing global demand for pea protein. The expansion represents the second investment on pea protein that Roquette makes this year, after its announcement in January of a €300 million brand new site in Manitoba (Canada).

GNT address thirst for multi-sensory experiences in beverages

17 Jul 2017 --- Consumers expect more from beverages than just to quench their thirst. Ideally, soft drinks, smoothies and the like offer new drinking experiences and bursts of flavor – while suiting people’s individual lifestyles. The GNT Group recently compiled five ways for food and beverage companies to meet this challenge.

Key Interview: “Dairy is Indispensable,” Says US Dairy Export Council

10 Jul 2017 --- Global demand for US dairy products and ingredients continues to rise, as seen in 2016 year-end exports report. The US Dairy Export Council (USDEC) is on a mission to increase its global dairy sales and exports of US dairy products. For USDEC this means helping more and more companies incorporate US dairy ingredients into their food and beverage products. Despite some challenges, the US dairy export value is promising, with a reported value of $429 million in November 2016, up 14% from the previous year. 

Key Interview: “Sustainability is Here to Stay” - Palsgaard Talks Corporate Social Responsibility

03 Jul 2017 --- Danish-based sustainable emulsifiers manufacturer Palsgaard has released its 2016 CSR report, highlighting another year of continued progress towards the company’s 2020 sustainability targets. 

Key Interview: EFFA President Says, “Flavor is Not Only Taste But a Comprehensive Experience”

26 Jun 2017 --- Last week, on 20 June, Brussels became the “Capital of Flavor.” Brussels Flavor Day was organized by EFFA (the European Flavor Association), together with AROMA (the Belgian Flavor Association) and IOFI (the International Organization of the Flavor Industry). The event was a great success with more than 100 participants. FoodIngredientsFirst caught up with Jean Robello, President of EFFA, who opened the event. 

Key Interview: Rousselot Target Protein Enrichment Using Gelatin

19 Jun 2017 --- Widely used in the production of food, gelatin offers manufacturers across all categories an unrivaled set of functionalities. Rousselot’s range of products includes gelatin, hydrolyzed gelatin, as well as gelatin solutions facilitating innovation. 

Key Interview: TIC Gums Extends Guar Gum Capabilities

12 Jun 2017 --- TIC Gums has released US-produced GuarNT USA to their portfolio. GuarNT USA is a highly versatile hydrocolloid that builds viscosity and controls water migration in a wide range of finished goods including ice cream, instant beverages, sauces, baked goods, fruit preparations and syrups. Because guar is considered a seed gum, derived from the seed of the guar plant, GuarNT USA abides by regularly used clean label parameters.

Key Interview: “Sodium Reduction is Our Brand,” Says AkzoNobel

06 Jun 2017 --- In today’s food industry healthier products are in increasing demand and sodium reduction regulations are becoming even stricter to ensure that guidelines and salt recommendations are being met. Salt experts at AkzoNobel have developed OneGrain − a unique mineral salt with less sodium and great taste, all in one grain.

Key Interview: DuPont Highlight Sustainability Goals for Whole Value Chain

30 May 2017 --- Sustainability Leader at DuPont Nutrition & Health (N&H), Dr Mikkel Thrane has a PhD in Life Cycle Assessment (LCA) of seafood products and a Master of Science degree in Environmental Management. He joined DuPont N&H in 2010, and was initially responsible for life cycle assessment and sustainable solutions. His role gradually shifted to become more strategic with a focus on development and implementation of DuPont N&H’s sustainability strategy – focusing on leveraging sustainability across all key functions in the organization, as well as in relation to stakeholders, notably customers.  

Key Interview: FrieslandCampina Kievit Cracks Creaminess Code

22 May 2017 --- The subtleties and taste references for the perfect creamer are vastly diverse for every region across the world. FoodIngredientsFirst caught up with Luc Steenwelle, Product Group Manager Beverages Asia, FrieslandCampina Kievit, who explains how indulgence, premiumization and convenience are driving new product development trends in the Southeast Asian market as well as looking into what creaminess actually means to consumers of tea and coffee drinks. 

KEY INTERVIEW: Unicorn Grain Highlight Texture Needs in Protein Enriched Foods

15 May 2017 --- On the constant mission to assign the right texture characteristics to each type of savory snack, meal component, bread or batter Unicorn Grain Specialties B.V. has gathered a deep understanding of texture. The highly innovative company produces ‘tailor-made-textures’ out of natural grains, seeds and pulses for the health and traditional food markets.

Key Interview: Scelta Mushrooms Targets Sodium Reduction With the Natural Power of Umami

02 May 2017 --- Sodium reduction is high on the agenda for many food manufacturers globally. In response to industry trends, Scelta Mushrooms are continuously developing their Scelta Taste Accelerator line which they believe has the answer to aiding the food industry in the quest to lower sodium intake without losing taste through the natural power of umami.

Key Interview: Sensory Eating Experiences with Ingredion

18 Apr 2017 --- Texture makes foods and beverages vividly memorable and enjoyable. It's in line with taste in defining the eating and drinking experience. Ingredion has more than 60 years’ experience in texturizing food and beverages. The company’s' extensive product portfolio offers a wide choice of texturizing ingredients, including base viscosifiers and co-texturizers, as well as gelling, crisping and pulping agents – all are used to create different textures and claims.

Key Interview: Tetra Pak Highlight Growth in Coconut-Based Products

10 Apr 2017 --- Coconut-based beverage products are gaining popularity. Between 2013 and 2016, packaged coconut water alone reports a CAGR of 22% in production volumes. Still a young market, its growth is expected to continue at pace, driving global sales to an estimated $3.4 billion by 2019. With global demand for coconut-based products racing ever higher, Tetra Pak has launched an online version of its acclaimed Coconut Handbook.

Key Interview: Carbery Address Protein Trends in Sports Nutrition Sector

03 Apr 2017 --- Dairy proteins have long been the cornerstone of the sports nutrition market. Demand for protein continues to grow not only within core markets but also across the broader food and beverage categories. Ingredient suppliers like Carbery are focused on adapting their portfolio of dairy ingredients to continue to provide innovate solutions to meet evolving consumer needs.

Key Interview: Cargill Targets New Routes in Sugar Reduction

27 Mar 2017 --- Clean label and sugar reduction are high on the agenda for many of today’s food manufacturers. Oliggo-Fiber chicory root fiber, from Cargill, is one potential solution to help food & beverage manufacturers capitalize on these key consumer trends. This ingredient is a naturally-sourced fructan, which is extracted from the chicory root. The versatile solution offers many functional product development benefits, as well as providing benefits to human health.