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News & Analysis on Food & Beverage Development & Technology12-Apr-2024
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Natural citrus fiber for clean label concepts
Natural citrus fiber for clean label concepts
Whether you want to texturize, stabilize, emulsify or adjust viscosity, Herbacel® AQ® Plus Citrus is an excellent choice to meet your functional requirements. Obtained from citrus fruit, set the trend of valorizing citrus peels to multifunctional citrus fibers... click here
SCIENCE
Organic alternative to chemical pesticides discovered
Scientists believe they’ve found an organic solution to chemical pesticides... Read more
Food security: How can we create resilient food systems for the future?
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?... Read more
View all news headlines for:    Jan     Feb     Mar
MARKET TRENDS
Hydrocolloid market reaches ‘better equilibrium,’ but threats loom on horizon
The market for functional hydrocolloids used in foods is stabilizing after a “challenging couple of years,” in which supply chain disruptions during the pandemic triggered selective price hikes and a subsequent drop as food manufacturers scaled back purchases, according to industry experts.... Read more
Food and beverage start-ups: How to succeed where others fail
Starting a new business is an enormous challenge and takes a huge amount of courage. So what can you do to give yourself the best chance of succeeding?... Read more
Global cocoa shortage puts pressure on suppliers and manufacturers
While there is no indication the world is not about to run out of chocolate any day soon, there are concerns from manufacturers and suppliers that the current high prices and shortage of cocoa beans will push up costs further and, in some cases, restrict the procurement of key ingredients.... Read more
Why are consumers turning away from dairy?
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?... Read more
Yogurt on toast? Consumers are getting more creative with use occasions, Onken says
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.... Read more
Nourished on how to communicate the potential of personalised nutrition to consumers
Personalised nutrition has immense potential for extremely bespoke nutritional benefits to consumers. But for such a niche category, how does a company communicate this potential?... Read more
Food & beverage trends: How rising prices are changing consumer behaviours
The cost of food and beverages, including essentials such as bread and milk, have been on the rise for some time now. How have these increased costs influenced consumer behaviours?... Read more
ON-DEMAND WEBINARS
Real-time Brix monitoring - the secret ingredient your process needs for quality and efficiency
Scaling to meet the need of the rapidly growing global population while providing functional, nutritious, and diverse cuisine requires process optimization that goes beyond getting the maximum amount of product out the door. Join Vaisala for an upcoming webinar to learn why inline brix measurements...
11-Apr-2024
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Sweet Solutions: Exploring the Future of Sugar Reduction
Eager to reduce the sugar in your products by up to 50%? Don't miss out on an engaging discussion with Dr. David Tsivion, CO-CEO & CTO, Incredo®, a global food-tech powerhouse and the creators of Incredo® Sugar, and Melissa Tisoncik, R&D Vice President, Blommer Chocolate, the...
27-Mar-2024
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Free-From
The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of...
14-Mar-2024
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Food for Kids
Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the...
14-Mar-2024
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Personalised Nutrition: Tapping into data for healthier diets
Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected...
13-Mar-2024
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Food as Medicine
Today’s consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the...
13-Mar-2024
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BUSINESS
Cargill explores cocoa and nut-free vegan confectionery
Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.... Read more
Cocoa cooperatives in Côte d'Ivoire: A conduit for collective action
Cooperatives help cocoa farmers sell their produce, as well as work with ingredients companies to learn new agricultural techniques.... Read more
Country by country, street by street: Nestlé on navigating global recycling regulations
Recycling regulations differ between countries, regions, and sometimes even streets. Nestlé hopes for a more harmonised approach, but until then it must navigate the myriad regulations in its operating areas.... Read more
Barry Callebaut reports sales rise of 11%, operating profit falls 40%
Barry Callebaut, the world’s largest cocoa and chocolate supplier, reported a sales rise of 11% to 4.6 billion CHF ($5.09bn) compared to last year, but one-off expenses caused by its transformation plan amounted to a lower-than-expected half-year profit.... Read more
Flour upcycled from olive waste a ‘revolution’ for industry
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.... Read more
PepsiCo products back on shelves in Carrefour after price increase dispute
Supermarket giant Carrefour is bringing PepsiCo products back onto its shelves in France, Belgium, Italy and Spain: following a dispute over price increases.... Read more
How KFC is reformulating the classics to cut fat, salt and sugar
From burgers to fries, the QSR major is cutting calories from menus in the UK and Ireland. Which reformulation strategies are at play?... Read more
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