Key Interviews

NZMP highlights consumer trends driving demand for protein across Asia

16 Oct 2017 --- With the Asia protein ingredients market forecast to grow by 11.5 percent from 2016 to 2020, NZMP – Fonterra’s dairy ingredients business – are leading the way as one of the key players for high protein food launches. NZMP believes that Asian consumers are increasingly seeking specific nutritional benefits to support their growing interest in health and active living.

TIC Gums: Hydrocolloid systems maximize nutritional value and flavor profiles

09 Oct 2017 --- Late last year, TIC Gums and Ingredion entered into an agreement to offer the widest range of texture capabilities, superior formulation expertise and rapid response to customer needs. Since then, TIC Gums has been on their own journey to diversify their range of ingredient profiles so that they can provide solutions that match up with customers’ concerns.

Univar targets health and plant-based trends, alongside texture innovation

02 Oct 2017 --- For Univar Food Ingredients, an ingredient distributor and value-added service provider across Europe, the Middle East and Africa (EMEA), it has certainly been a demanding start to the year. The company announced several distribution agreements, as well as achieving AA grade for BRC Global Standard.

Food safety high on the agenda for CP Kelco

25 Sep 2017 --- As a leading producer of specialty hydrocolloids, CP Kelco operates its worldwide network of manufacturing facilities with a single quality standard to ensure consistent, defect-free, high-performance food ingredients that meet the most stringent food quality requirements. According to the company, an unwavering commitment to quality, innovation and customer service sets CP Kelco apart from other ingredient suppliers.

“Clean label” continues to dominate at TIC Gums

18 Sep 2017 --- Late last year, TIC Gums and Ingredion entered into an agreement to offer the widest range of texture capabilities, superior formulation expertise and rapid response to customer needs. For Ingredion and TIC Gums, the acquisition has expanded their higher-value specialty portfolio and customer base in the fast-growing segment of food and beverage companies that are driving industry innovation. Since then, TIC Gums has been on their own journey to diversify their range of ingredient profiles so that they can provide solutions that match up with customers concerns.

EHL expands their range of organic offerings in response to consumer lifestyle trends

13 Sep 2017 --- Organic spices for soups, stocks and bouillons are on the menu for EHL Ingredients this month, as the company celebrates Organic September. Consumers are looking for innovative, quality foods, flavors and textures in the organic aisles and EHL’s herbs and spices allow manufacturers to create authentic, tasty, organic international dishes.

Arla’s “Pure Dairy” campaign raises the bar on dairy ingredients

04 Sep 2017 --- Arla Foods Ingredients has launched a new campaign called “Pure Dairy” to highlight how its range of Nutrilac dairy ingredients satisfies growing consumer demand for natural products with clean labels. Research shows that more than one-third of shoppers in the EU (35 percent) are proactively avoiding food and drink products that contain artificial additives or preservatives, while the same proportion says they regularly check the ingredients list on the pack.

Welch’s Global Ingredients Group uses the power of purple to highlight the goodness of Concord grapes

29 Aug 2017 --- Concord grapes are a great way for manufacturers to “go purple,” according to supplier Welch’s Global Ingredients Group. Purple has been earmarked as one of this year’s major food and beverage trends and colored purple foods are popping up everywhere. The power of purple goes beyond color alone and often indicates nutrient density and antioxidants.

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.

loading