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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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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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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