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Content provided BY Givaudan

Immune health and relaxation: natural opportunities for responding to consumers’ needs

As consumers turn to botanical-based food and beverages for immune support and relaxation, new opportunities are opening up for food and beverage brands.

Content provided BY Faravelli, the Best Ingredient

A chlorate-free company with a full range of healthy foods

A chlorate-free company, Naturis manufactures chlorate-free, healthier and safer food ingredients!

Content provided BY Firmenich, the world’s largest privately-owned fragrance and taste company

Firmenich Case Studies on Overcoming Obstacles in Creating Authentic Plant-Based Eating Experiences

Authenticity continues to be the main pain point for the consumer. Firmenich took this insight a step further by translating it into actionable insights and solutions across plant-based applications

Content provided BY T. Hasegawa USA

The Foundations of Flavor: How the Reaction Process Gives Authenticity to Savory Foods

A behind-the-scenes look at how the world’s top flavor experts are using reaction technology to reproduce authentic cooking flavors in a wide variety of food products.

Content provided BY Symrise

Symrise Ignites the Market for Plant-Based Proteins

Symrise Flavor North America shares the key findings from their consumer survey on plant-based protein to identify opportunities and guide innovation in the space.

$Give consumers foods that taste great with a fraction of the calories$

Content provided BY Epogee

Give consumers great-tasting foods at a fraction of the calories

Give consumers exactly what they want: reduced calorie versions of products they already buy. The catch? Must have the same great taste. Now you can: find out how.

Content provided BY Kalsec®

Improve Shelf Life and Safety with DuraShield™ Natural Food Protection Blends Crafted by Kalsec®

Kalsec’s new DuraShield™ Natural Food Protection Blends combine antioxidants and antimicrobials to improve shelf life and safety with just one product.

Content provided BY Analytical Flavor Systems (Gastrograph AI)

New Study Confirms Predictive Power of AI for Foods & Beverages

The right taste and texture are critical to brand success while speed and accuracy are key in getting the right product to the right consumers.

Content provided BY NZMP (Ingredients by Fonterra)

Dairy is making its debut in the mental wellness space with milk phospholipids

For years, milk phospholipids have been added to infant formulas to support brain development and cognition. One innovative brand is now making it available for adults.

Content provided BY T. Hasegawa USA

Unlocking the (Flavor)Full Potential of Foods and Beverages

How a California company is revolutionizing the way we experience food and beverage products – using a natural modifier to enhance flavor, amplify taste characteristics and improve mouthfeel.

Content provided BY Symrise

Symrise Flavor North America Reports on Top Flavors for 2021

Symrise Flavor North America delivers the 2021 Top Flavor Trends. The report reflects extensive research into the food and beverage landscape, including COVID-19 impact.

Content provided BY Rabobank

Cross-Collaboration Critical for Sustainable Innovation

Climate change and the growing population are putting immense strain on our already overburdened food system

Content provided BY IFF

Accelerating Beyond Burgers: Early indicators into next plant-based eating opportunities

Although plant-based meats are available in various guises at retail and have been for decades, historically their appeal was limited to vegetarian and vegan consumers.

Content provided BY Kalsec®

Why the Hot & Spicy Food Trend is an Exciting Opportunity

Hot and spicy flavors are one of the most important trends in the food industry. Here, we explain what you need to know to innovate new spicy products.

Content provided BY DSM Hydrocolloids

Maximizing efficiency in gel-based applications through innovation

With a surge in consumer demand for new and exciting textures in food and drink, manufacturers are looking for sophisticated and innovative product formulas to help them develop the next big thing.

Content provided BY T. Hasegawa USA Inc.

T. Hasegawa Launches Eight New Citrus Flavors

Citrus flavors from Japan that add a new complexity, zest and excitement to culinary and beverage brands.

Content provided BY BC30

Why is the Gut Microbiome a Growing Focus for Wellness?

Interest in the role of the gut microbiome in maintaining overall health is translating into demand for products formulated with research backed probiotic ingredients.

Content provided BY Cargill

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

Content provided BY Lentils.org

The Unsung Meal Maker: Lentils Can Improve Cost, Environment and Nutrition of Food Products

How can food manufacturers meet changing consumer demands and adapt to the growing flexitarian trend? The answer may lie in a protein-packed ingredient that has been used for centuries: lentils.

Content provided BY Salt Of The Earth LTD

Plant-based products: How Mediterranean Umami enables salt reduction and flavor enhancement

Demand for plant-based products is growing quickly as consumers seek out more ethical, sustainable sources of protein

Content provided BY Faravelli Inc, food ingredients distributor - North America

Tailoring functional rice flour to different applications

Rice (Oryza sativa) belongs to the family Poaceae or Gramineae, and is one of the most ancient foods in the world, known and cultivated for at least 5,000 years

Content provided BY Alland & Robert

Acacia gum, a versatile ingredient for sugar-free and sugar-reduced food and drinks

Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the acacia tree

Content provided BY Rabobank

Why COVID-19 is making food and agriculture collaboration more vital than ever

COVID-19 created major, unforeseeable problems for food and agriculture startups. In-person sales channels disappeared overnight

Content provided BY Kalsec®

Want to stay competitive in the growing protein space? Look no further than consumer preferences.

With the growing number of protein options available to consumers, it’s becoming difficult for products to stand out. Learn how you can gain a competitive edge.

Content provided BY BC30

Meeting consumer health demands with formulation opportunities for probiotics in food service

Providing probiotic ingredients for food service options can help meet consumers’ growing demand for health benefits in the products they consume on-the-go.

Content provided BY Analytical Flavor Systems (Gastrograph AI)

AI is reinventing Consumer Food & Beverage Testing during the Global COVID-19 Pandemic

Artificial Intelligence (AI) can seamlessly replace consumer panels to make successful product launches even in the midst of a pandemic.

Content provided BY Faravelli Inc, food ingredients distributor - North America

Legume-based snacks: a great alternative to industrial products

Agriculture began more than 10 000 years ago when gatherers and hunters turned into farmers; since then, legumes have been part of the human diet, traditionally cultivated for for human consumption.

Content provided BY LECO Corporation

Is Automation Worth the Cost?

Busy labs only get busier as demands increase and funding grows tighter. Automation is an obvious solution on paper, but it usually comes with a hefty start-up cost. What if it doesn’t work? What if the employees do not adopt the new technology? What...

Content provided BY LECO Corporation

Find Your Flavor: Analyzing Flavor and Fragrance with GC-TOFMS

GC-TOFMS allows for efficient analyses by providing detailed results with greater sensitivity. Off-flavors and adulterated food can be easily identified in a single run.

Content provided BY BC30

Growing Consumer Demand for Digestive Health Provides Opportunities for Manufacturers

New global research shows consumers understand the benefits of probiotics for gut health and are looking for food and beverage products to improve it.

Content provided BY Kalsec®

Why the Hot & Spicy Food Trend is an Exciting Opportunity

Hot and spicy flavors are one of the most important trends in the food industry. Here, we explain what you need to know to innovate new spicy products.

Content provided BY LASCOM

How optimizing new product development processes boosts your competitiveness

Trends, regulations, stakeholders, data… Designing a new product requires to deal with a complex set of evolving parameters. Discover how to use it at your own benefit.

Content provided BY QUALISOY

How a Texas restaurant improved its recipe (and bottom line) with its oil choice

Wing Barn, a country-style restaurant in southern Texas with seven locations, serves customer favorites such as hand-cut potato chips, sweet potato fries and, of course, wings. The family owned and operated business has a menu consisting of 65% fried...

Content provided BY Tata NQ (part of Tata Chemicals Ltd.)

Why prebiotics are vital to efforts to modulate the gut microbiome and improve health

The importance of the gut microbiome to human health is undisputed. A large body of evidence now shows that the composition of microbial communities in the gut modulates human and animal health from the bowel to the brain, driving a surge in interest...

Content provided BY Rabobank

Is Your Startup Ready for FoodBytes! Chicago?

FoodBytes! by Rabobank, the global pitch competition for startups, is now welcoming applications for its September 2019 event program in Chicago.

Content provided BY IFF

Motivated by health, Americans turn to plant-based meat alternatives, yet gaps in taste and texture still persist

Meat alternatives are one of the most dynamic subcategories in the plant-based space evidenced by new product activity from both startups and established food companies.

Content provided BY LECO Corporation

Optimizing the Combustion Method for Food Products: Determining Protein in Low Level Nitrogen Samples

To determine the total protein content in food materials, it is typically necessary to determine a measurement of the total nitrogen content in the sample first, and calculate protein using a factor specific to the sample matrix. While the measurement...

Content provided BY Faravelli Inc, food ingredients distributor - North America

100% Italian dried vegetables for the global food industry

IDA S.r.l is a typical example of Italian entrepreneurial skills that were able to evolve over the decades in order to respond to precise market needs.

Content provided BY Sensus

Gut microbiome modulation with dietary fibers to improve digestive health

Modulation of gut microbiota via consumption of dietary fibers and prebiotics is considered to be key to digestive health, weight management and potentially our mood.

Content provided BY Givaudan

Givaudan Kitchen Ingredients – meeting consumer demand for clear and clean labelling

It almost goes without saying that consumers have created a wave of change in the traditional product development paradigm.

Content provided BY IFF

MEGATREND: Plant-based eating: Nearly seven of 10 Americans trying to increase plant protein consumption

Get used to feeling “green” because plant-based eating and diets are here to stay. The past several years witnessed the steady growth of a plant-forward movement that is shifting food and beverage markets not just in North America but around the world....

Content provided BY DSM Hydrocolloids

DSM Hydrocolloids restarts Rainbow facility and redefines biogum portfolio to cater to increased focus on sustainable and healthy living

DSM Hydrocolloids (DHC), the specialty hydrocolloids business of Royal DSM, a global science-based company active in health, nutrition and sustainable living, announces that, six months since it completed the acquisition of a majority stake in Inner Mongolia...

Content provided BY Ingredion

Ingredion: Developing functional flours to meet evolving consumer perceptions of clean labels

As clean label becomes more of a mainstream feature in some countries and segments, the expectations of consumers continue to evolve. In this ever-changing landscape, manufacturers need to innovate to keep up and find new ways to differentiate their products....

Content provided BY PLT Health Solutions

PLT: Using zümXR targeted-release technology to create tailored caffeine experiences

Content provided BY QUALISOY

How one company preserved its 100% U.S.-grown claim (and its family recipe)

By switching to high oleic soybean shortening

Content provided BY Faravelli Inc, food ingredients distributor - North America

CrystalDateSugar: A natural, fruit-derived and GMO-free sweetener

The cultivation of date palms is as old as civilization itself. People from Ancient Egypt to modern Mexico have grown date palms for their nutritional and health-promoting properties, establishing the plant as the linchpin of desert and pre-desert agricultural...

Content provided BY Finlays

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