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Face-to-face video interviews from FiE
Our journalists tapped into the latest innovations, trends and issues vibrating through the food industry at the Food Ingredients Europe (FiE) 2007 trade show in London. Watch our series of high profile face-to-face video interviews.
Cognis launches whipping agent for light foods
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Enzymatic process yields creaminess enhancer
Starch player Avebe launches novel based potato starch and creaminess enhancer for range of food applications.
Pea protein poised as soy alternative
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
CNI brings healthy fibre to food makers
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Ingredients innovations provide new routes for beverages
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
Adaptable natural concepts target geographic taste profiles
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Health and wellness drives stabilisation solutions from CP Kelco
CP Kelco reacts to changes in the market with a range of solutions for the solubility and stabilisation for health-orientated functional ingredients.
Purac tackles acrylamide and flavour with calcium salts
New business strategy at Purac pushes preservation, fortification and flavouring.
Barry Callebaut launches probiotic chocolate
Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.
Improved taste for healthier chocolate formulations, claims Cargill
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Tate & Lyle platforms target re-formulation issues
Texture, taste and nutrition are pivotal to Tate & Lyle's Rebalance and Enrich platforms.
DSM launches new ingredient for glucose control
DSM announces the roll-out of InsuVital, a new ingredient that actively attacks glucose peaks after meals.
Dohler taps into superfruits trend
Herald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness.
Cargill rises to the natural flavour taste challenge
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
New markets for appetite suppressant from pine nuts
Lipid Nutrition announces new markets for its satiety ingredient PinnoThin.
Beneo brand for Orafti, Palatinit and Remy
New Beneo group combines Orafti, Palatinit and Remy as it eyes up opportunities in the functional food market.
Danisco CEO on the power of adding value
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
National Starch invests in textures
Terry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates.
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