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Latest food ingredients trends from natural sweeteners to ancient grains

Suppliers

Want to stay up to speed with the latest developments in sustainable palm oil, natural sweeteners, ancient grains, plant-based proteins, gluten-free ingredient trends, probiotics, prebiotics and omega-3s? Keen to stay on top of clean-label and natural trends, the challenges around replacing partially hydrogenated oils, BVO and Azodicarbonamide? Bookmark this section to see what the big names in ingredients supply are up to from Cargill and ADM to Givaudan, Bunge, PureCircle, Ingredion, GNT, DDW, Tate & Lyle and CP Kelco.

New qualified health claim for macadamia nuts shows FDA’s evolving stance of dietary fat

FDA’s decision to greenlight a qualified health claim connecting macadamia nuts to the reduced risk of heart disease despite the ingredient’s saturated fat content suggests the agency may give manufacturers...

Growth in low pH beverages creates opportunity for pectin

As palates in North America change and acidified foods become more acceptable, space is created, too, for additives such as pectin that can handle specific pH regimes.

Poultry producer Perdue Farms modifies its animal welfare policy

Increasing the number of chicken houses with windows, providing chickens with more space, and raising and studying slower-growing chickens are among priorities Perdue Farms emphasized in its new animal welfare...

Another personalized nutrition testing firm attracts investment capital

Investment capital continues to flow into the personalized nutrition space with the announcement of another infusion of cash into Orig3n, a company that offers genetic testing kits.

News in brief

Sweetech flavor enhancers can help firms slash sugar by up to 50%

Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims...

Soup-To-Nuts Podcast: How hemp is overcoming hurdles to become the next superfood star

Nutrition-packed, environmentally sustainable and already notoriously well-known – although partly for the wrong reasons – hemp is well positioned to become one of the next big superfood superstars in the US.

Gums, hydrocolloids, clean labels and the GMO factor: In conversation with CP Kelco

The rapid growth in protein-fueled beverages – especially the plant-based variety - has created new growth opportunities for hydrocolloids, although suppliers are having to help customers navigate complex questions around...

IFT 2017 part three: Plant-based formulation challenges, and where next for stevia?

In the third and final part of our trendwatching tour of the IFT 2017 expo floor, we discovered how the growth in plant-based foods and high protein beverages is creating...

Microbial fermentation could offer cost effective production method for anthocyanins, say researchers

Microbes can convert sugar into the red anthocyanin pigments found in fruits via a fermentation process that – when perfected – could prove to be much more efficient than extracting...

NEWS IN BRIEF

Blue California launches fruity, peachy flavor ingredient derived from fermentation

Ingredient company Blue California has launched a new flavor ingredient gamma-decalactone—an aromatic compound found in many fruits that gives peaches and ripening fruit their distinctive flavor.

VIDEO: Should we define dietary fiber on the basis of what it is or what it does?

Which ingredients should be classified as dietary fibers and why? Elaine Watson caught up with Dr Dennis Gordon from North Dakota State University (NDSU) at the IFT show in Las...

Glyphosate joins Prop 65 list, but what does this mean for packaged food manufacturers?

Glyphosate (the active ingredient in Monsanto’s herbicide RoundUp) will be added to California's Prop 65 list on July 7, 2017, meaning warning labels will be required from July 2018. But what,...

How will added sugar labeling change the market? At IFT, companies weigh in

The controversial requirement to list added sugar on the nutrition facts panel has divided the industry. Though different parties may disagree on whether or not the move is good or...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to...

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a...

Entomo Farms: 'We’re one of the most recognized [edible insect] brands across the world now'

Canadian bug powder supplier Entomo Farms is still doing most of its business with snack food companies, but VP Darren Goldin – chatting with FoodNavigator-USA at the IFT show -...

IFT Food Expo 2017

From ingredients out of by-products to Ecopouches, Scelta Mushrooms develops products out of waste-reduction efforts

To preserve mushrooms to sell to foodservice companies, Scelta Muhsrooms blanches its white button mushrooms first. The wastewater is then used to make an umami-flavored ingredient.

VIDEO: Will we need a new regulatory framework for clean (cultured) meat?

Producing ‘clean’ meat by culturing cells – instead of raising or slaughtering animals - is a new frontier in food production, but will it require a new regulatory framework, and...

IFT Food Expo 2017

Tapping into demand for RTD tea, Amelia Bay launches highly concentrated tea solid ingredient

Georgia-based Amelia Bay has launched a highly concentrated tea solid ingredient designed to tap into the growing demand for ready to drink (RTD) tea and kombucha.

VIDEO: ‘Green banana flour has the functionality of a starch and the label of a fruit…’

One product that generated quite a buzz at the IFT show this year was NuBana green banana flour from International Agriculture Group (IAG). Elaine Watson caught up with VP marketing...

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.

IFT FOOD EXPO 2017

Riding on popularity of pulses, Puris unveils new branding and ingredient line

Pulse-focused ingredient manufacturer and supplier Puris, formerly known as World Food Processing, debuted its new company name, logo, and direction at this year’s IFT food expo in Las Vegas.

Competition among retailers heats up as consumers seek more diverse, ethnic products

Consumer demand for products that are authentic and ethnic is not only prompting brand manufacturers to innovate it is also raising the competitive bar at retailers, according to industry experts.

Viva Las Vegas! What's happening at #IFT?

Food industry top brass, scientists and formulators have descended upon Las Vegas for this year's Institute of Technologists (IFT) Annual Meeting & Food Expo. Catch up on the best bits...

Economic study suggests the extent and cost of food waste are dramatically overstated

The increasingly loud debate about food waste could easily lead one to believe it is “the” biggest issue industry currently faces, but  new study in the American Journal of Agricultural Economics suggests...

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Food Innovation editorial webinar
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Optimizing California Almonds for Plant-Forward Formulations
Almond Board of California
FoodNavigator-USA Flavor Trends editorial webinar
William Reed Business Media
FoodNavigator-USA Clean Label editorial webinar
William Reed Business Media
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