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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Inside Tomorrow’s Nutrition Shelf

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?

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View From the Top: Simon Strauch, BASF

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.

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Creating Optimal Clean Label Supplements

03 Aug 2017 --- For decades, gelatin has been the safe and only choice for hard and soft capsule manufacturers.

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Nutrition to Enjoy the Later Period of Life

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.

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Probiotic Innovation: New Application Hopes

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.

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VIEW FROM THE TOP: Malcolm Sheil, Taste and Nutrition Division President and CEO Europe, Kerry

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.

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Sustainable Strategy: Supply Chain Clarity

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?

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The Future of Emulsifiers

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.

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How to Back Up Clean Label Claims

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.

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Savoring Innovation: Ready Meal Trends

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?

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VIEW FROM THE TOP: Claus Hviid Christensen, CEO, Nexus

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.

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DSM Expands Capabilities for Food Applications R&D

26 Apr 2017 --- A new R&D center will feature research into advanced fermentation technology, processing, genetics, analytics and food technology.

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Bucking the Sluggish Chocolate Market Trend

26 Apr 2017 --- Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, on the company’s strategy and innovation pipeline.

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Identifying Flavor Volatiles in California Almonds

26 Apr 2017 --- Understanding the compounds responsible for almonds’ signature attributes is key to understanding almonds’ flavor.

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Fonterra Targets Trust & Origin Platforms in Dairy

10 Mar 2017 --- In a detailed and wide ranging interview, Kelvin Wickham, Chief Operating Officer of NZMP, Fonterra’s dairy ingredients business, speaks about the dairy market, business plans and innovation.

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Boosting Protein Content with Collagen

10 Mar 2017 --- PB Gelatins/PB Leiner’s latest addition to its SOLUGEL range takes the next step by significantly improving dispersibility and solubility.

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Ensuring Food Safety: From Farm to Shelf

10 Mar 2017 --- The identification of the best product inspection technology is key to optimizing food safety and quality by removing contaminated food from the production line and therefore the food supply chain.

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Seven Tips for a Great Partnership

10 Mar 2017 --- The views of exhibitors with extensive experience of contract manufacturing. Their tips on finding the right partner and making the relationship work.

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View From The Top: Patrick Poirrier, CEO, Cémoi

10 Mar 2017 --- French headquartered family cocoa and chocolate company Cémoi reported a turnover of €820 million in 2016 and estimates that it buys some 3% of the world’s cocoa. The company operates 14 factories around the world, employing some 3,600 people. Domestic sales still account for around 40% of the company’s business, with another 45% occurring in the rest of Europe. But while only 15% of the company’s sales come from the rest of the world [predominantly North America and Asia], this i growing strongly.

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Future Soft Drinks: An Eye on Trends

10 Mar 2017 --- Key suppliers offer their thoughts on trends to watch in soft drinks. What is driving development and where are the unexplored NPD opportunities for creative soft drinks?

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