Key Interviews

“Switch to natural”: Solvay eyes growing potential for natural vanillin solutions

18 Feb 2019 --- Driven by concerns around food safety and the need for improved transparency, consumers increasingly seek foods that are simple and contain familiar ingredients. For the US food market, Solvay is now offering a new, natural vanillin further extending its current portfolio of natural and nature-inspired ingredients. Catering to this rising consumer demand for GMO-free, natural and “true-to-nature” products, Solvay has developed a full range to answer the “switch to natural” demand, according to Lucie Morpain, Food & Beverages and Americas Market Manager.

United Against Food Waste: “Food waste is a symptom of a linear economy,” says foundation director

11 Feb 2019 ---  Focusing on the notion of a circular rather than the more traditional linear economy will be the only way to make significant strides in countering food waste. This is according to Toine Timmermans, Director of the United Against Food Waste Foundation and coordinator of EU project Refresh, who stresses that a complete rethink of future food systems and supply chains is necessary.

Reinventing sugar: “We believe in utilizing sugar in the best possible way,” says Tosla CEO

04 Feb 2019 --- Slovenia-based Tosla, a manufacturer of premium natural syrups, sweeteners and liquid compounds has been aiming to “reinvent sugar,” as the company taps in to new strategies and technologies for sugar reduction. According to the company CEO, Primoz Artac, sugar reduction will remain high on the agenda in 2019 and the need for a cleaner label is more complex than initially expected.

Almonds and water efficiency: “Californian drought was a statewide wakeup call,” says trade body exec

25 Jan 2019 --- The Californian almond sector, which produces 80 percent of the world’s supply of almonds, is strengthening its 2025 sustainability strategy by including further efforts around water efficiency. Despite staunch criticism directed at his sector in the wake of a long Californian drought that has now ended, Almond Board of California (ABC) President and CEO Richard Waycott stresses how sustainability has been a key pillar for almond growers in the region for more than 30 years. The 2012-2016 drought was a wakeup call for the state as a whole, rather than an actual stimulus for innovation as such, he claims. Following an unexpected frost in February 2018, that impacted last year’s harvest, this one promises to be “robust,” notwithstanding unforeseen events, ABC forecasts.

Fixing a broken food system at Davos 2019: Ellen MacArthur Foundation unveils circular approach

24 Jan 2019 --- By 2050, five million people a year could die due to factors related to the industrial production of food – twice the current number of people killed by obesity. This is according to a report, published by the Ellen MacArthur Foundation, presented at the World Economic Forum (WEF) in Davos. The current food system has supported a fast-growing population and urbanization, but it’s not sustainable nor is it healthy. The harmful impact of pesticides, air and water pollution necessitate a circular economy approach to the food system, the report notes.

Nielsen-Massey CEO: “Vanilla prices are stabilizing, but the market is still fragile”

22 Jan 2019 --- Global volatility in the vanilla sector appears to be stabilizing, but the market is still fragile, according to Nielsen-Massey’s CEO Kirk Trofholz. This year’s crop of Madagascan vanilla beans appear to be of higher quality compared to last year. However, because it takes several years for newly-planted vines to reach the production stage, it will be years before the world’s supply-demand imbalance can be restored, says the vanilla supplier.

Vegan fast food: The Vurger Co looks to disrupt London’s restaurant scene

14 Jan 2019 --- The “Veganuary” campaign, which runs throughout the month of January, is attracting more people into following a vegan lifestyle or simply cutting down on their meat intake in favor of plant-based alternatives. No longer considered just a “side dish,” vegetables are well and truly at the center of the plate. That is definitely the case for London-based vegan burger chain and start-up The Vurger Co., which now runs two restaurants in the cosmopolitan capital. With its vast plant-based menu focused on burgers, fries, mac ‘n’ cheese and vegan milkshakes, the company is poised to strengthen the profile of vegetables even further. FoodIngredientsFirst spoke with Co-Founder and CEO Rachel Hugh who explained how the start-up came about and how it has evolved since receiving crowdfunding back in 2017.

Blockchain building: SUKU targets speed and efficiency in B2B blockchain platform

03 Jan 2019 --- Interest in blockchain related technologies has surged over the past year. As the technology gains mainstream interest, we are set to see another year in which more innovators are likely to launch services that seek to revolutionize supply chain information sharing at a time when consumer scrutiny is on the rise. One such platform is SUKU, a blockchain-based ecosystem, aiming to make supply chains more efficient, transparent and collaborative by offering a supply-chain-as-a-service platform to enterprises.

Snacking and protein potential: LCI highlights plant-based opportunities using pulse and legume ingredients

18 Dec 2018 --- In tune with consumer demand for naturalness and clean label, Limagrain Céréales Ingrédients (LCI), creator of functional cereal ingredients for the food industry and a subsidiary of Limagrain, is highlighting trends in snacking and protein enrichment using plant-based ingredients which are derived from pulses and legumes.

Canada sets sights on plant-protein potential, notes Natural Products Canada CEO

03 Dec 2018 --- The Canadian market is an ideal space for innovation and NPD along plant-based lines, illustrated by the Canadian Government seeking to place the country as a leader in the plant-based market with a US$153 million investment in the Prairie-based Protein Industries Canada Supercluster. This, combined with the legalization of recreational cannabis which has opened the door to a whole new category of cannabis-infused foods, makes for an exciting time in Canadian food and beverages. As global food supply pressure mount, leading to increasing interest in alternative protein sources, is Canada the next plant-protein superpower?

Global wine adulteration: Bruker AIC President warns “wine forgery is on the rise”

26 Nov 2018 --- Wine forgery is on the rise in Europe, but it takes place on a global scale, that is according to Dr. Iris Mangelschots, President of Bruker BioSpin’s Applied, Industrial & Clinical (AIC) division. “Major wine producing countries such as France, Italy, Spain, Austria, Germany and Chile are at a higher risk of wine fraud and forgery, as the higher priced varieties tend to originate from these regions,” she tells FoodIngredientsFirst in a recent interview.

“Endless possibilities in personalization and variation of savory foods,” says FrieslandCampina Kievit

19 Nov 2018 --- FrieslandCampina Kievit has developed new concepts for its customers in the savory market, including soups, sauces and ready-to-eat meal kits. According to the company, trends in the savory market are closely related to global trends in the food and beverage industry and consumers look for two important things: a clear, clean and comprehensible label and indulgent experiences.

New stevia platforms: Tate & Lyle targets Middle Eastern trends for reduced sugar solutions

13 Nov 2018 --- Tate & Lyle is offering ingredients solutions in an array of product categories, including drinks, condiments and dairy, specifically targeting the Middle East. The company is showcasing its tailored ranges and helping manufacturers seeking solutions for sugar or calorie reduction, specific texture profiles or enriching products with fiber while reducing cost.

“Color is not only required to support new flavors, but it has also become a trend in itself,” says GNT

05 Nov 2018 --- Vegetable and plant-based snacks with ingredients such as beetroot, carrot and kale, are popping up more often on supermarket shelves. Color and flavor also come hand in hand and with international cuisine growing consumers are embracing new experiences, leading them to exciting worlds of taste, which is often shared through social media platforms.

Global Blockchain Technologies Corp CEO: “Blockchain’s ability to decentralize is relevant to everything on the face of the earth”

29 Oct 2018 --- Hyped as a potentially game-changing pioneering innovation, blockchain technology is inspiring change and innovation in the global food and beverage industry – and although it’s still in the extremely early stages, blockchain technology offers the promise of disruption on a huge scale across multiple sectors including agri-food, retail and the ingredients business at large.

Dairy platforms: Arla Foods Ingredients eyes personalization and protein

23 Oct 2018 --- The dairy category has changed dramatically in the past decade, driven by the move towards personalization. In doing so it has become more and more sophisticated with a wider choice of products available for different needs. There are now dairy products tailored to a range of dietary and nutrition needs: high protein, high calcium and low lactose, to name just a few.

Tetra Pak’s Vice President of Sustainability: “We are the largest user of biopolymers today, but the market is not yet there”

22 Oct 2018 --- A holistic approach to sustainability that will lead to a packaging portfolio of 100 percent renewable materials is driving the vision of Tetra Pak. Mario Abreu, Tetra Pak’s Vice President for Sustainability and Chairman of the Sustainability Forum tells PackagingInsights about how Tetra Pak is attempting to increase the viability of the renewable sources market in an effort to only use “renewable and available materials that will always be replenished.”

Start-up focus: US-based Variety Fun targets healthy and convenient snacks market, direct to your door

15 Oct 2018 --- Two entrepreneurs have turned their US$165,000 investment into a millennial-favorite snack subscription box, that is now projecting US$12 million dollars in sales for 2018 and over 500,000 boxes sold on Amazon. According to the company, Variety Fun’s subscription service delivers an assortment of snacks to US offices, improving workplace culture and boosting employee morale. Variety Fun is a snack subscription box that curates “hundreds of the best-tasting, classic and nutritional brands,” including Popcorners, Hippeas, and Popchips, for offices in the US. By partnering with over 500 snack brands, the company offers businesses the most affordable and convenient subscription snack service with the most extensive selection.

Roha addresses industry shift in natural colors, highlights challenges and new potentials

08 Oct 2018 --- For global colors company, Roha, the shift from synthetic to natural ingredients is primarily driven by the fact that consumers are looking more closely and consistently at labels on packaged food products. Increased interest in natural colors is happening all over the world, specifically in Europe and the US. To answer to the needs of the market, Roha is developing their range of coloring foodstuffs for their global customers, tailoring solutions to fit with their specific requirements.

Simple Cellulose: Renmatix expands hydrolysis technologies

01 Oct 2018 --- The industry demand for competitive alternatives to petrol-derived molecules is gaining traction, despite recent market pressures, according to Renmatix, a leader in affordable cellulosic sugars. To serve this growing consumer need, Renmatix is intersecting with its hydrolysis technology and ingredient called Simple Cellulose. The company's most recent funding in 2016, was a US$14 million investment, led by Bill Gates.

loading