Specialty Food Ingredients

Summer Fancy Food Show

The specialty foods market is expected to surpass $200b this year

06-Jul-2023 By Deniz Ataman

Despite overall sales growth, the specialty foods industry has faced challenges in recent years, including inflation, declining unit sales (for the first time) and increased competition from conventional grocery stores, explained David Lockwood, CEO,...

Soup-To-Nuts Podcast: What is driving sales of specialty food to outpace all food by 9 times?

06-Jul-2018 By Elizabeth Crawford

Specialty food used to be reserved for special occasions and accessible only to those who could afford its premium price, but increasingly specialty food is becoming everyday food sold at everyday prices that are accessible to more people.

IFT 2016 In Review

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

05-Aug-2016 By Elizabeth Crawford

While fiber hasn’t quite reached the same superstar status as protein, consumer interest in the ingredient is rising rapidly as they look for ways to manage their weight while still enjoying food and beverages with high quality taste and familiar mouthfeel.

Tate & Lyle innovation SVP: The population as a whole is deficient in fiber

14-Oct-2013 By Elaine WATSON

While proteins, whole grains and omega-3s might have got more air time lately, fiber should be top of mind for formulators given that nearly all consumers are still getting significantly less than they need, and you can now add fiber to almost anything...

Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle

Tate & Lyle innovation chief: ‘We’re not interested in me-too products’

24-Jul-2012 By Elaine Watson

What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested in me-too products.”

Tate & Lyle opens new innovation center and US specialty ingredients HQ

14-Jun-2012 By Caroline Scott-Thomas

Tate & Lyle opened its 110,000-square-foot innovation and commercial development global headquarters in Chicago on Wednesday, as part of its strategy to focus on specialty food ingredients and move closer to its customers.

Tate & Lyle boss: ‘We need to go where our customers are headed’

25-Nov-2011 By Elaine Watson

Tate & Lyle’s customers think it needs to step up a gear on innovation and increase its presence in emerging markets, chief executive Javed Ahmed has revealed.

Tate & Lyle lists top food and beverage trends for 2011

03-Mar-2011 By Mike Stones

Simplicity, stealth sugar and calorie reductions, one product with multiple benefits and restaurant quality at home will be the four top food and beverage trends influencing manufacturers this year, according to a roundtable of experts convened by ingredient...

DuPont would move food R&D to Danisco centres post acqusition

24-Jan-2011 By Jess Halliday

DuPont would look to move its food ingredients R&D to Denmark following its acquisition of Danisco, and adopt the latter’s Sales and Application development organisation to get ingredients to market, offer documents reveal.

DuPont plans to tap synergies between Danisco and Solae

11-Jan-2011 By Jess Halliday

DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.

ADM appoints new leaders as growth plans continue

01-Dec-2006 By staff reporter

Agricultural firm Archer Daniels Midland (ADM) has appointed new
leaders to a number of its business units, an announcement that
comes just a few weeks after the launch of a global growth
strategy.