Allulose and stevia surge as stalwart high-intensity sweetener growth lags, says Rabobank report

05 Dec 2018 --- Newer high-intensity sweeteners such as sucralose and stevia are increasingly challenging more established high-intensity stalwarts, such as saccharin, cyclamate, aspartame and acesulfame-k, within the sweetener category. New data shared in a Rabobank report notes that over the period 2009 to 2019, newer sweeteners volume grew at a rate of 12 percent a year, while traditional ones were almost flat at 0.6 percent. Rising concern about obesity and diabetes as well as government-imposed pressure has thrown the spotlight on sugar consumption, which in turn, has boosted the sugar substitute market.

Partnering on the future of food: Givaudan launches new food industry innovation platform

30 Nov 2018 --- Swiss-headquartered flavor giant Givaudan is to open a new innovation platform for the food industry. Coined MISTA, the new platform will seek to help start-ups and established corporations to optimize ideas and products, scale-up projects, search for partners and build dynamic teams to meet the constant challenges of the food industry.

Inflation clouds gather: Few Black Friday deals on offer for ingredient buyers

23 Nov 2018 --- As the world wakes up to the Black Friday rush, hoards of consumers will likely line up outside retailers looking for a bargain, while online shoppers trawl the internet searching for a deal. Food ingredients buyers may be less lucky right now, as a spate of inflation pushes up prices on key items like raw materials, wages, transportation and logistics.

Ingredion launches potato fiber line as Lyckeby partnership bears fruit

08 Nov 2018 --- Ingredion has introduced a new clean label potato fiber to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savory and meat products. Potex and Potex Crown potato fibers are designed to deliver appealing textures in processed meats and savory applications and to boost the freshness of bakery items for optimal consumer appeal. The insoluble potato fibers can absorb and retain up to 12 times their own weight, enabling them to increase the juiciness of fresh and processed meats or add moisture to baked goods.

Expecting more from clean label: New technologies and sensory appeal key themes for future

30 Oct 2018 --- The strengthening of clean labels is one issue that shows no signs of abating as industry caters to the latest consumer trends and developments. As clean label has become mainstream, it now tends to go beyond eliminating artificial ingredients to include meeting consumer desires for sustainability, plant-based foods, low-sugar, low-calorie options and ingredients known to promote good health.

Virtual reality: Ingredion launches Inside Idea Labs in EMEA

05 Oct 2018 --- Ingredion has introduced a virtual lab called Inside Idea Labs, for the EMEA region. The interactive online portal serves as an extension of the global network of Ingredion Idea Labs innovation centers. It is equipped with resources and content developed by the same experts who partner with customers at the company’s brick-and-mortar labs around the world.

Ingredion looks east: Specialty ingredients giant to invest US$60 million in APAC expansion

27 Sep 2018 --- Ingredion has announced US$60 million of planned investments to grow its specialty food ingredients business in Asia-Pacific. Beginning earlier this year, the company commenced expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.

Azelis expands market presence in Indonesia

04 Sep 2018 --- Azelis expanded into Indonesia with the opening of an office in Jakarta in 2017. Antonius Utomo Prihantono, Managing Director Azelis Indonesia, has already built teams of experts with diverse backgrounds and excellent knowledge of the local market. Since Azelis entered the Asia Pacific market six years ago, the company has established a presence in 11 countries, opened 21 offices and 23 application laboratories – including a Personal Care and Food lab in Indonesia.

Ingredion CEO on M&A: “I want us to be bolder and bigger in our thinking”

27 Jul 2018 --- New Ingredion CEO, Jim Zallie is targeting strong growth for his company in specialty ingredients, which will be partly achieved through further acquisitions. M&A activity will almost certainly follow in the form of bolt-ons, but even something more transformational such as a major merger would be considered. “The exciting part about our company is that we have a strong balance sheet,” he says in a detailed exclusive interview with FoodIngredientsFirst. “The opportunity for bolt-on acquisitions would be a sweet spot for us, but equally, if an opportunity to be transformational that was more sizeable opened up, we are willing and interested in doing that as well. We are not narrowly focused, nor afraid of a tremendous opportunity to grow and build our portfolio.”

The consolidating ingredients sector: Ingredion convergence epitomizes a tightening sector

23 Jul 2018 --- The integration of several portfolios into a single larger ingredient entity was a key theme at the IFT 2018 Food Expo in Chicago last week. The relatively small trade show floor was a reminder of how many previous exhibiting companies have been swallowed up over recent years, in order to be integrated into the likes of DSM (e.g. Martek, Ocean Nutrition Canada and Fortitech), Kerry (e.g. Ganeden, Red Arrow and Biothera), ADM (Wild Flavors) and IFF (Ottens Flavors and David Michael). Naturex (currently being acquired by Givaudan) could be the next to disappear from a show floor, amid a consolidating ingredients world, where questions must soon be raised about a growing lack of competition and diversity in ultimate holding companies.

Ingredion expands processed cheese ingredient offerings with new potato starches

19 Jul 2018 --- Ingredion has added three functional potato starches to its processed cheese ingredient portfolio, giving manufacturers greater functionality and choice. CheeseApp 50, 70 and 80 enable recipe cost savings in processed analogue block cheeses while delivering the appealing texture and sensory qualities consumers crave, according to the company.

Virtual beverage lab: Ingredion expands Idea Labs platform

28 Jun 2018 --- Ingredion has introduced a virtual lab called Inside Idea Labs, an interactive online portal which serves as an extension of the global network of Ingredion Idea Labs innovation centers. According to Ingredion, the virtual lab is equipped with resources and content developed by the same experts who partner with customers at the company’s brick-and-mortar labs around the world.

Allulose potential: German start-up develops “real sugar without calories”

27 Jun 2018 --- German start-up Savanna Ingredients GmbH is producing initial quantities of allulose monosaccharide, also known as allulose, which is a rare but up and coming natural sugar that it positions as “real sugar without calories.” Allulose exists in very small quantities in nature. It can be found in foods such as figs, raisins, molasses and maple syrup.

Clean label surge: Ingredion launches certified organic starches for North American markets

18 Jun 2018 --- Ingredion has announced two new certified-organic additions to its line of functional clean-label starches for the US and Canada, Novation Prima 309 and 609. The organic functional native corn starches enable the creation of superior eating experiences that boast extended visual, sensory and cost appeal. The starches are also designed to perform in organic products that undergo harsh process conditions and require high freeze/thaw stability, such as organic savory foods, alternative-dairy products and baby foods.

Organic tara gum: TIC Gums extends hydrocolloid portfolio

13 Jun 2018 --- TIC Gums now offers organic tara gum, TICorganic Tara Gum HV, as another tool in its broad portfolio of hydrocolloids, expanding its capabilities of providing unique solutions to formulation challenges.

Ingredion launches cost-effective nature-based plating agent

31 May 2018 --- Ingredion has unveiled a new plating agent to the Asia Pacific market. N-ZORBIT 2144 is positioned as a high-capacity carrier that allows manufacturers to economically and cost-effectively transform a wide variety of both oil and water-soluble liquids into powdered ingredients.

Webrooming becomes widespread: Ingredion research highlights consumer purchasing decisions

14 May 2018 --- The food industry can no longer afford to ignore the influence of technology on consumer buying habits as "webrooming" becomes widespread, recent Ingredion research has shown. The practice of scrutinizing ingredient lists and verifying nutritional claims online before buying in-store – also known as webrooming – is increasingly common.

Next-generation stevia: A new wave of extracts

13 Mar 2018 --- Natural sweeteners, including stevia, have been trending amid the clean label boom. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in the UK and Ireland, many ingredients suppliers are looking to innovate even further in the space of sugar reduction with new and emerging sweeteners, including stevia extracts.

TIC Gums eyes optimization with new Simplistica Ingredient Systems

28 Feb 2018 --- TIC Gums, an Ingredion company, is set to introduce the Simplistica line of ingredient systems at Engredea 2018, which will include optimized solutions from TIC Gums and Ingredion, including hydrocolloids, starches, plant proteins and sweeteners.

A lower sugar New Year? Allulose helps TungLok achieve a 25 percent reduction

26 Feb 2018 --- Tate & Lyle says it has helped chefs at TungLok, a leading foodservice group in Asia, to transform the health credentials of their range of Nian Gao desserts. Nian Gao or “year cake” is a popular rice-based dish commonly enjoyed as a centerpiece for family celebrations at Chinese New Year.

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