Key Interviews

Sugar and alcohol reduction: Rising industry openness around reformulation, claims Food Matters Live Director

13 Aug 2018 --- Industry moves to overcome the sugar reduction challenge remain top of the UK NPD agenda, with a major shift towards openness around development. When Food Matters Live first started in 2014, the soft drinks industry was reluctant to speak about the issues of sugar reduction in beverages, but a new environment has now opened up, according to Event Director, Briony Mansell-Lewis.

Novel approach: TechAccel awards grant for gene editing, trial to focus on tomato plants

06 Aug 2018 --- TechAccel, the Kansas City-based technology development company, has announced its selection of a grant recipient under the Venture Catalyst Science Translation and Innovative Research (STAIR) Grant program at The University of California (UC). The program will fund a novel method for genome editing and the trial will focus solely on tomato plants. TechAccel earlier committed to an expansion of the Venture Catalyst STAIR grant program, which is in its fifth year. TechAccel was also represented on the STAIR Grant selection committee that reviewed 29 applications from UC Davis researchers for this year’s award. The winning candidate receives funding for proof-of-concept research aimed at demonstrating commercial feasibility. 

Going beyond juices: “Our possibilities are endless,” says Austria Juice

30 Jul 2018 --- The awareness of health goes hand in hand with the demand for beverages containing fewer calories, according to Kai Oliver Antonius, Chief Sales Officer (CSO) of Austria Juice. 100 percent and 50 percent juices have experienced a decline in Europe and Antonius believes this is down to the fact that consumers are making choices directed towards water-based beverages while delivering a lower juice concentrate. The needs of the market can, therefore, be embedded into a new generation of juice flavors and the demand for natural ingredients enhances this.

John Morley MD: Healthier snacking agenda presents dried fruits opportunity

23 Jul 2018 --- There has been a jump in new product development for better-for-you snacks driven by health-conscious consumers searching for satiating healthy food that tastes good, can be eaten on-the-go and is low in sugar. Companies are finding success in the “snackable” dried fruit, nuts and seeds category where produce is packaged into convenient individual items and snacks are being redefined as somewhere between healthy and indulgent.

Kaslink & Tetra Pak partnership: Transforming Nordic oats into plant-based dairy alternatives

16 Jul 2018 --- With plant-based dairy drinks trending strongly in Europe, Kaslink and its partner, Tetra Pak are “willing to take risks to stay ahead of the competition.” In the Nordic countries, oat is a common food ingredient. Oat-based drinks and fermented oat-based products are cereal-based products which are common in Asia where many products are based on soy, almond or rice. The global market for alternative dairy drinks is expected to reach US$16.3 billion this year alone, according to Innova Market Insights data, a dramatic increase from US$7.4 billion in 2010.

Tackling child labor: Cargill Cocoa Sustainability Director updates on 2025 goals

09 Jul 2018 --- Almost two decades ago, the International Convention on the Rights of the Child declared that all children should be protected from dangerous work or anything that might harm their health or education. There is a very long way to go on this journey, however, as stark statistics reveal. Today, there are still 152 million child laborers worldwide, many of whom are carrying out harmful and exploitative tasks on a daily basis. More than two million of these children work on cocoa farms in West Africa; a region where Cargill Cocoa & Chocolate (Cargill Cocoa) sources most of its cocoa beans.

Nigay eyes opportunities in colors & flavors, taps into reduced-sugar and clean label trends

25 Jun 2018 --- Caramels are increasingly popular across several of the top market categories. Typically applied in ice creams, dairy products, chocolates, variations of caramel such as salted caramel, have become popular and according to Innova Market Insights data, there has been a 17 percent increase in food & beverage launches tracked with caramels (CAGR 2013-2017). In keeping up with this demand, a French leader in caramels, Nigay, is expanding its caramel offerings and tailoring their solutions to complement the current market trends.

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.

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.

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