Key Interviews

Key Interview: 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.

Key Interview: 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.

Key Interview: 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.

Key Interview: 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.

Key Interview: 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.

Key Interview: 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.

Key Interview: 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?

Key Interview: 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.

Key Interview: 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.

Key Interview: 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.

Key Interview: SternMaid America COO: “Manufacturing and technology processes are much more sophisticated today”

05 Feb 2018 --- Looking to fulfill growing demand from the food and nutraceuticals industries, the Illinois, US-based contract manufacturer and co-packer SternMaid America’s US plant is one of the most modern of its kind and offers comprehensive, customized contract manufacturing services in the compounding and co-packing of powdered substances. The facility has a blending capacity of about 4,000 tons annually. SternMaid America offers further customized services ranging from raw material purchasing and warehousing to blending and delivery of finished goods.

Key Interview: Diana Food: Agronomic expertise key to answering consumers' flavor demands

30 Jan 2018 --- With the rise of the clean and clear label trend, the modern consumer is looking for clarity and more healthy foods, but is not willing to compromise on taste. To support its customers in creating products that will meet these consumer demands, Diana Food has just introduced a new range of 100 percent clean label natural juice concentrates, which the company says improve clients’ industrial performance, deliver a “real” taste signature, with no need for other taste components. FoodIngredientsFirst spoke with Sébastien Langlais, Science Platform Leader, Taste at Diana Food about the new range as well as the benefits of the company’s recent integration into Symrise and the importance of local expertise.

Key Interview: Bell Flavors highlights botanical extracts as a key theme for 2018

22 Jan 2018 --- The rapid shift towards more natural and organic products is expected to drive the global level market growth of botanical extracts, according to Bell Flavors and Fragrances. The usage of botanical extracts in food and beverage products offers great taste as well as natural flavor, together with enhanced organoleptic characteristics and improved nutritional value – underlining its growing presence in the market.

Key Interview: Blockchain benefits (Part 2): INS tokens reward customer loyalty like frequent flyer miles

18 Jan 2018 --- Through the INS Ecosystem, founder and CEO, Peter Fedchenkov, believes that shopping will be significantly more affordable. “For smaller brands, we believe that the INS Ecosystem could bring goods to consumer doorsteps for up to 30 percent cheaper than current prices. For established manufacturers we can help consumers save 5-15 percent compared to what they would spend in traditional stores – this is a big cut for groceries,” he tells FoodIngredientsFirst in a recent interview. Part 1 of the interview is available to read here.

Key Interview: Blockchain benefits (Part 1): Partners could bypass retailers and wholesalers entirely, says INS founder

16 Jan 2018 --- INS Ecosystem, the platform that enables consumers to buy groceries directly from manufacturers at lower prices with convenience, has received great interest from some of the world’s largest food manufacturers. Aviko, Dubro, Zijerveld (acquired by FrieslandCampina in 2013), Bake Five, 2 Sisters Storteboom, Gulden Krakeling, Henri to name a few have already signed non-binding memorandums, plus a whole host of other partnerships in the pipeline considering to joining the ecosystem.

Key Interview: Novel natural ingredients: Proti-Farm looks to scale up insect production

08 Jan 2018 --- The demand for natural and specialty foods has increased dramatically in recent years and is expected to continue to rise even further in the near future. Meeting this demand may require producers to take a closer look at “alternative” ingredients. Among the various novel “natural” ingredients that are available, ingredients derived from insects in various forms are now seen as “the new kid on the block” taking their place alongside algae, seaweed and legumes.

Key Interview: Paradise Fruits eyes opportunities in snacking, fruit blends and flavor concepts for 2018

02 Jan 2018 --- Paradise Fruits by Jahncke has a long history in the field of fruit and healthy ingredients. On display at FiE 2017 in Frankfurt recently, were three of the company’s business units, comprising of Paradise Fruits Solutions, Paradise Fruits Freeze-Dried and Paradise Garden. The family-run business provides an extensive range of quality ingredients and snacks ranging from freeze-dried products to flexible solutions from their state-of-the-art factories in Germany. The freeze-dried fruits and vegetables produced, are lightweight, clean ingredients, which retain many of the natural nutritional benefits, flavor and color characteristics from their fresh form.

Key Interview: Making mindful choices: why sustainable seafood will thrive 

19 Dec 2017 --- Sustainability and the notion of a circular economy are high on both the industry and consumer radar, with “Mindful Choices” and “Going Full Circle” among Innova Market Insights’ Top Ten Trends for 2018. One of the most important sustainability platforms relates to fish & seafood. The market researcher also notes “Ocean Garden” as one of its 2018 trends, where the industry is looking towards the sea as a source for ingredients and more holistic nutrition inspiration. 

Key Interview: New Naturex CSO: “A mere fraction of the plant kingdom’s potential has been explored”

15 Dec 2017 --- Last month, leader in natural specialty ingredients, Naturex announced changes to its senior management team with the appointment of Sarah Martin as its new Chief Scientific Officer (CSO). Martin, who has a wealth of high-level experience in the food science and nutrition industry, joins Naturex’s Executive committee, taking global responsibility for Naturex’s scientific and innovation programs.

Key Interview: 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.

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