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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Nutritionals: Future Platforms for Innovation

07 Aug 2018 --- Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?

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View From the Top: Antoine Baule, CEO, Lesaffre

07 Aug 2018 --- French-headquartered Lesaffre, which has a €2 billion turnover is a global reference in yeast and breadmaking. In fact, the company claims that one bread out of every three in the world is made with their yeast. Lesaffre operates 63 production sites around the world and 49 Applied Science Centers. ❯ Lesaffre recently doubled the capacity at its Biospringer [Lesaffre Culinary Solutions] Strasbourg facility. This unit produces yeast extract for food markets, biotechnologies and animal health.

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Reduced Gluten: Arcadia Eyes Untapped Market Potential

07 Aug 2018 --- A large number of people choose to eat gluten-free products but do not have gluten-related medical conditions. Reduced gluten options can be part of a strategy to “making wheat cool again.”

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Healthy Fats for Successful Formulations

07 Aug 2018 --- Emerging scientific evidence is questioning the very essence of previous dietary guidelines that focused on fat, especially saturated fats.

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Almonds and Nutrition: Maintaining Healthy Longevity

07 Aug 2018 --- Almonds are a great example of a natural, nutritious product with high levels of healthy fats and fiber. A look at the built-in features of almonds that protect them from oxidation and what manufacturers can do to ensure maximum almond longevity.

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VIEW FROM THE TOP: Stephanie Salord, Firmenich

22 Jun 2018 --- Firmenich, the largest privately held flavor and fragrance company in the world, has launched its Natural and Clean Label platform. Through this new platform, Firmenich will put its science to work to create high-intensity taste profiles using soft extraction techniques, solvent-free and CO2 extraction.

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Meat-free flavor trends

22 Jun 2018 --- Meat-free products that deliver the taste, texture and eating experience of meat are becoming more popular. A holistic approach needs to be taken to flavor creation.

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Bridging the fiber gap

22 Jun 2018 --- There is both a need and an opportunity for our industry to find ways to improve the fiber content in recipe formulations and to help bridge this so-called “fiber gap.” Resistant starch offers opportunity.

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Addressing harsh process applications

22 Jun 2018 --- Remypure S52 is robust enough to withstand tough processing conditions such as low pH, high shear and high temperatures.

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Controlling costs, improving quality

22 Jun 2018 --- Volatile egg prices mean that bakers are looking for cost-effective and functional alternatives.

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Right back to the source

22 Jun 2018 --- Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?

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Fats & oils: keeping pace in dynamic times

22 Jun 2018 --- Companies are progressively becoming committed to creating sustainable, transparent and traceable supply chains. Since clean label is now a mainstream characteristic, label-friendly formulations are being sought-after in the fats and oils space.

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Merging flavors: inside IFF’s move for Frutarom

22 Jun 2018 --- In a detailed interview, Andreas Fibig, Chairman & CEO of IFF notes that the acquisition of Frutarom is very much part of the company’s strategy to balance their customer base.

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Emulsifier Breakthroughs: Inside the Innovation Mix

30 May 2018 --- Emulsifiers are an integral part of food manufacturing and product development. They are used in a wide range of products and processes and do more than allow immiscible fluids to come together. They enhance the texture, flavor and mouthfeel of foods.

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Opinion Edge: Ready to Innovate?

01 May 2018 --- Key suppliers offer their thoughts on trends to watch out for in ready meals. How important is clean & clear labeling and marketing around sourcing becoming?

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Hitting the Healthy Snacking Sweet Spot

01 May 2018 --- The changing face of the snacking sector sees innovation with healthy ingredients, while there are some fundamental changes including how meals are taking on a snack-like appearance.

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VIEW FROM THE TOP: Renee Boerefijn, Bunge Loders Croklaan

01 May 2018 --- Bunge recently completed its acquisition of a 70 percent ownership interest in IOI Loders Croklaan. The acquisition establishes Bunge as a global leader in B2B oil solutions with expanded value-added capabilities, reach and scale across core geographies. Products include ingredients derived from soybean, lecithin, rapeseed/canola, palm, sunflower, coconut, olive and shea.

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Body in Tune: Applying Microbiome Science

01 May 2018 --- The microbiome field is revolutionizing our understanding of human disease and unlocking significant potential for innovative solutions.

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Personalization: More than “Works For Me”

17 Apr 2018 --- Anyone interested in the vast opportunities that personalization can offer, should explore and seek to understand the concept of new power consumerism.

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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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