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.
19 Feb 2019 --- Key suppliers offer their thoughts on trends to look out for in sweet goods. Which trends are driving the development in 2019 and what can we expect to see?
19 Feb 2019 --- French-headquartered Tereos, is the world’s number 2 sugar producer and Europe’s number 3 starch producer, positioning itself on a sustainability platform. Tereos sources almost exclusively from direct channels in sugar beet, sugar cane, cassava, alfalfa, cereals and potatoes.
19 Feb 2019 --- New consumer dynamics presents opportunity for a company positioning itself as being “at the intersection of the art of taste and the science of nutrition.”
19 Feb 2019 --- Vitamins and minerals encapsulated by fluid bed technology are suited for further processing.
19 Dec 2018 --- Key suppliers offer their thoughts on trends to look out for in 2019 and beyond. How do we meet the demands of a more adventurous consumer?
19 Dec 2018 --- Diana, the Nutrition Division of Symrise, reaches a turnover of €600 million and therefore accounts for about 20 percent of the Symrise turnover as a whole (circa €3 billion in 2017). Diana is organized around three business units – Diana Food, Diana Pet Food and Diana Aqua. Jean-Yves Parisot has served as President of Diana since October 2016. He has also been the Chairman of the Board of Probi AB since April 2015. Before Diana’s acquisition and integration into Symrise AG, he spent five years at the head of the Diana Food Division Business.
19 Dec 2018 --- Givaudan has launched a new approach to sugar reduction that delivers “fully satisfying, reduced-sugar products without added sweeteners.” It comes as part of a more holistic approach from the leading flavors supplier.
19 Dec 2018 --- Chr. Hansen CEO, Mauricio Graber, sees organic growth through innovation and regional expansion as central to the company’s continued advance. Its’ cornerstone Cultures & Enzymes business is thriving amid new market dynamics.
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?
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.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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?