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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Future Dairy Challenges

30 Oct 2018 --- Key suppliers offer their thoughts on trends in the dairy ingredients space. How big is the challenge faced by the dairy alternatives market?

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VIEW FROM THE TOP: Julian Chase, CEO, Cargill Starches, Sweeteners and Texturizers

30 Oct 2018 --- Cargill recently revealed plans to invest US$150 million in constructing an HM pectin production facility in Brazil. The proposed project is part of a comprehensive plan to strengthen Cargill’s full pectin footprint, including improvements to its existing three plants in Europe (Germany, France and Italy) and adding a new plant in Brazil to take advantage of local resources.

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DSM Eyes Clinical Nutrition Platforms

30 Oct 2018 --- As consumer demand for products that promote health & wellness increase, and clinical awareness of the importance of nutrition continues to grow, the clinical nutrition category is seeing increased R&D.

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Inside Kombucha Culture

30 Oct 2018 --- To ensure that consumers can enjoy the benefits of a tasty drink that has centuries of history, we need to ensure that kombucha can be produced safely.

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Hydrosol Platforms: 25 Years of Stabilizing Innovation

30 Oct 2018 --- Stern-Wywiol Gruppe CEO, Torsten Wywiol and Hydrosol Managing Director, Matthias Moser explain the 25-year evolution of the company and business strategies moving forward, including innovation within alternative proteins.

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Ingredion targets growth: Bolder and bigger ambition

13 Sep 2018 --- Ingredion CEO Jim Zallie is targeting strong growth for his company in specialty ingredients, which will be partly achieved through further acquisitions. He spoke in detail about current industry trends and their business strategy moving forward.

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VIEW FROM THE TOP: Jeremy Xu, President Human Nutrition & Health, DSM

13 Sep 2018 --- Recent months have seen a number of developments highlighting DSM’s commitment towards advancing its position within the human health & nutrition space. DSM has set aside about €3 billion to spend on acquisitions to expand its nutrition business and maintain its profit growth.

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NPD: Baked to perfection

13 Sep 2018 --- Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

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Hitting the sugar reduction sweet spot

13 Sep 2018 --- Manufacturers need to choose the right alternative solutions for overall taste and texture balance to develop products that provide drinking and eating experiences similar to products made with sugar.

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Controlling stability in dairy alternatives

13 Sep 2018 --- The market for dairy alternative drinks is evolving quickly, bringing with it plenty of challenges for manufacturers trying to match the performance of dairy with authentic, stable products.

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Phospholipids go further

13 Sep 2018 --- The health-promoting effects of phospholipids are perfectly suited for the development of innovative dietary supplements. Phospholipids are widely used as emulsifiers and dispersants, as lubricants or as viscosity modifiers in food applications.

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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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