The World of Food Ingredients is a specialist international journal for beverage and food product developers. It focuses on the technical challenges of combining ingredients in the product development process. The publication includes information on food design trends, formulation and nutrition advances plus all the latest news on matters affecting the industry.
14 Sep 2017 --- Earlier this summer, Symrise signed an agreement to acquire Cobell, the largest supplier of processed fruit and vegetable juices in Great Britain and a leading supplier across Europe. It is now some 3 years since Symrise completed the acquisition of the French-headquartered Diana Group, one of the leading manufacturers of natural food ingredients and the global number 1 for pet food solutions.
14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?
14 Sep 2017 --- The tide is turning against artificial ingredients and this is a trend that the meat industry is now unable to ignore. Rosemary extracts hold strong potential here.
14 Sep 2017 --- Computational Fluid Dynamics (CFD)allows for a number of virtual simulations to be run at the same time in order to help manufacturers understand and optimize the flow possibilities inside a mixer.
14 Sep 2017 --- Paul Collins of GNT discusses the opportunities in the snacks segment, as well as the company’s latest innovations.
14 Sep 2017 --- Julien Firmenich, the new Vice President of Ingredients at the flavor and fragrance giant Firmenich, talks strategy, R&D and innovation.
03 Aug 2017 --- Key suppliers offer their thoughts on the trends that will drive the nutritionals market forward. What is the future for personalized nutrition and which condition specific nutrition areas are on trend?
03 Aug 2017 --- The Human Genome Project’s revelation in 2003 that there are around 20,500 human genes was a milestone in science and health. Now, as individuals all over the world strive to live longer more healthily, personalized nutrition is being eyed as one breakthrough that will allow them to achieve this goal.
03 Aug 2017 --- For decades, gelatin has been the safe and only choice for hard and soft capsule manufacturers.
03 Aug 2017 --- The supplementation with magnesium can improve glucose metabolism and insulin sensitivity as well. An essential requirement for a permanent supplementation is the intake of well-tolerated and highly bioavailable magnesium salts, such as magnesium bisglycinate or magnesium citrate.
03 Aug 2017 --- Michael Bush, President & CEO of probiotic ingredient supplier Ganeden, discusses challenges and opportunities in the probiotic market and the company’s latest innovations.
21 Jun 2017 --- Kerry Group’s new Taste and Nutrition Division President and CEO of Europe, Malcolm Sheil has just been permanently appointed to the role, following a period serving as Interim President.
21 Jun 2017 --- Key suppliers offer their thoughts on transparency. What is driving the demand for clearer labels and what role can ingredients suppliers play?
21 Jun 2017 --- In decades to come, using a widening variety of raw ingredients will be needed to get more out of our foods. And emulsifiers will be needed to make much of it possible.
21 Jun 2017 --- A “no artificial ingredients” angle is an achievable goal for food manufacturers who wish to protect their brand name and bottom line by backing up their claims with third-party testing.
26 Apr 2017 --- Key suppliers offer their thoughts on trends to watch in ready meals. Which consumer trends are driving development in the savory/ready meals sector?
26 Apr 2017 --- As Palsgaard celebrates 100 years since its founder, Einar Schou, invented the modern commercial emulsifier, the Danish-based ingredients manufacturer is increasingly looking beyond its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling current turnover of DKK1 billion (€135 million) by 2021. Palsgaard A/S owes its highly successful portfolio of vegetable-based emulsifiers and stabilizers to sister company Nexus A/S, which comprises a range of laboratories.
26 Apr 2017 --- A new R&D center will feature research into advanced fermentation technology, processing, genetics, analytics and food technology.
26 Apr 2017 --- Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, on the company’s strategy and innovation pipeline.
26 Apr 2017 --- Understanding the compounds responsible for almonds’ signature attributes is key to understanding almonds’ flavor.