From The World of Food Ingredients...

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.

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VIEW FROM THE TOP: Pablo E. Perversi, Barry Callebaut, Chief Innovation, Quality and Sustainability Officer

03 Apr 2018 --- Pablo E. Perversi was appointed to the position of Chief Innovation, Quality and Sustainability Officer and member of the Executive Committee of Barry Callebaut effective September 1, 2017. Previously, Perversi worked for Unilever as Vice President Foods Europe.

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Reduced Sugar Beverages: Hydrocolloid Opportunity?

03 Apr 2018 --- Hydrocolloids have long been a key ingredient category within the food and beverage industry. The ever-growing demand for flavored beverages is expected to propel growth even further, as new application opportunities open up.

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Marketing Target Group Specific Beverages

03 Apr 2018 --- A new micronutrient beverage premix is just one example of a concept addressing different life phases of specific consumer target groups at SternVitamin.

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Innovating in Fermented Dairy Alternatives

03 Apr 2018 --- Danisco VEGE Cultures are suitable for yogurt alternatives but also other plant-based foods and beverages and have been developed as a direct response to various customer requests.

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OPINION EDGE: Beverages: Taxing Times?

03 Apr 2018 --- Key suppliers offer their thoughts on trends to watch out for in beverages. What impact will the implementation of sugar taxes have on the industry?

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Infant Food for Thought: Formula for Brain Health

15 Feb 2018 --- NZMP, Fonterra’s global dairy ingredients arm, is looking to introduce innovations that more closely mimic both the nutritional and the functional benefits of breast milk.

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VIEW FROM THE TOP: Ruud Peerbooms, Senior Vice President (Food), Corbion

15 Feb 2018 --- Corbion has been intensifying its focus beyond its traditional lactic acid roots in the last 2 years. The circa €1bn Dutch-headquartered company bought struggling algae-based ingredient supplier TerraVia in late-2017, in a highly interesting move that allows Corbion to gain a foothold in alternative proteins and oils.

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What's Sweet in 2018?

15 Feb 2018 --- Key suppliers offer their thoughts on trends to watch in sweet goods. Which trends are driving new product development and where are the opportunities?

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Trimming Salt, Maintaining Taste

15 Feb 2018 --- Biorigin solutions can compensate sodium reduction and enhance salty and umami perceptions.

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VIEW FROM THE TOP: Olivier Rigaud, CEO, Naturex

02 Jan 2018 --- Naturex is firming up its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber (SOF), a specialized manufacturer of oat dietary fibers, oils and proteins. In September 2017, Naturex signed a global distribution agreement via its Open Innovation program (Ingenium) with Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

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Nutritionals for the “Super Boomers”

02 Jan 2018 --- A dedicated product range with an attractive appearance and practical handling of the packaging play an important role for older consumers.

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How to Eye Cost Saving Opportunities

02 Jan 2018 --- At the end of a particularly challenging year for cost control, a look at where savings could be made.

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BENEO Reaches Out With “Prebiotic” Appeal

02 Jan 2018 --- Beneo’s new logo is launched to support the promotion of digestive health and wellness, which is achievable through its prebiotic chicory root fibers.

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NPD 2018: A Crystal Ball

02 Jan 2018 --- Key suppliers offer their thoughts on trends to watch out for in 2018 and beyond. Has the strong growth in clean label finally hit a peak?

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How Irish Dairy Can Cope in Volatile Times

02 Jan 2018 --- Ornua’s CEO of Ingredients Europe, Bernard Condon, discusses the current outlook for the dairy market, rising butter prices, the cooperative’s contingency plans for Brexit and innovation.

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Raising Wholegrain Consumption Levels

30 Nov 2017 --- The good news is that we don’t have to convert wholegrain haters to passionate bread lovers to achieve recognizable health benefits.

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Natural Power for the Whole Day

30 Nov 2017 --- It’s not just the caffeine in whole green coffee powder that is important. The innovative nutraceutical ingredient acts through its entire matrix.

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View From the Top: Alain Dufait, Managing Director Starches & Sweeteners Europe, Cargill

30 Nov 2017 --- For decades, Europe’s sweetener market has been dictated by the European sugar regime. This limits the production of glucose-fructose syrup (GFS) to 720,000 tons, equivalent to 5 percent of beet sugar production. In addition, while Europe protected itself from imports from non-EU countries, it was faced with a WTO export limit of 1.4 million tons of sugar.

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The Dawn of Ruby: New Chocolate Experiences

30 Nov 2017 --- Unique Barry Callebaut processing has unlocked the fruity flavor and vibrant color of ruby from the cocoa bean.

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Opinion Edge: Dairy for the Future

20 Nov 2017 --- Key suppliers offer their thoughts on trends to watch in dairy. Which trends are driving new product development and where are the opportunities?

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