Cross Category

Sequencing of millet genome offers hope for food security and climate change adaptation

20 Sep 2017 --- A study coordinated by an international consortium of France’s Institut de recherche pour le développement (IRD), along with Indian and Chinese researchers, has enabled the genome sequence for millet to be obtained for the first time. This discovery improves the understanding of the organization and evolution of the genome of this cereal, which provides food security for the poorest people in the world, according to the IRD press release. 

 

European survey reveals increased demand and promising growth for whey protein

20 Sep 2017 --- The European Whey Processors Association (EWPA) has announced the results of the first European Whey Protein Consumer Tracker. Whey protein is a long established and valued ingredient in the sports nutrition industry. With a high biological value and a full complement of amino acids, whey protein plays a health-promoting role in the diet. 

Kerry strengthens fermented ingredient position with US$28.6m investment

20 Sep 2017 --- Taste & Nutrition Company Kerry, has invested US$28.6 million in its facility in Rochester, Minnesota. The project will increase manufacturing capacity at the facility in naturally-derived fermented ingredients. Kerry’s Rochester facility produces ingredients utilized by manufacturers to deliver fresh taste over the shelf life of food and beverage products. 

Symrise eyes new opportunities within vanilla

20 Sep 2017 --- Symrise has gained new perspectives on the queen of spices – vanilla. Together with six taste experts and influencers from the millennial generation, the global supplier of flavors has developed new ideas of how an age-old flavor can be used in modern cuisine.

DouxMatok gets US$8.1 million funding for sugar reduction solution

20 Sep 2017 --- DouxMatok, a developer of targeted flavor delivery technologies, has announced US$8.1m in funding to commercialize its patented sugar reduction solution by the end of 2018. Tests conducted by food and beverage multi-nationals have confirmed that, when using DouxMatok sugars, they can reduce up to 40 percent of the sugar content in their products, while retaining the same taste profile, reports the company’s press release. The funding round was led by Israel’s largest Venture Capital fund, Pitango, with the participation of existing shareholders, including Gil Horsky and FoodLab Capital.

Acrylamide: Young scientists receive grant to assess the risks

19 Sep 2017 --- A team of young researchers will examine a possible link between acrylamide and obesity, diabetes and fertility, thanks to a grant from the European Research Council (ERC). Investigating the possible health risks associated with acrylamide is the objective of the ERC Starting Grant, which has been awarded to young researchers at the University of Copenhagen. 

Mazza Innovation closes US$2.4m financing deal and expands PhytoClean capabilities

19 Sep 2017 --- Mazza Innovation Ltd. has raised Cdn$3.0 million (US$2.4 million) from existing and new shareholders to fund an expansion of operations at its Delta, BC PhytoClean extraction facility. The company has also announced the appointment of three highly experienced senior executives to manage rapidly expanding customer demand for its solvent-free ingredients and PhytoClean extraction process. 

Unilever predicts closer corporate and start-up collaboration

19 Sep 2017 --- Unilever Foundry has launched a global study into corporate and start-up collaboration at the Dmexco conference. The Unilever Foundry is Unilever’s platform for start-ups and innovators to engage, collaborate and explore business opportunities with Unilever and its 400+ brands.

Nestle youth initiative to develop next generation of entrepreneurs

19 Sep 2017 --- A new initiative from Nestlé aims to create the next generation of front-runners for the company, with the Swiss giant aiming to nurture successful agripreneurs, entrepreneurs and game-changers. Announcing a new ambition for its global youth initiative: Nestlé needs YOUth, the company says that by 2030 it will help 10 million young people around the world have access to economic opportunities.

IFF expands flavors facility in Egypt

19 Sep 2017 --- International Flavors & Fragrances Inc. (IFF) has officially opened its fully renovated and expanded flavors facility in Cairo, Egypt. The investment supports both the company’s regional focus on growth in the Middle East and Africa, as well as its focus on key categories, providing enhanced services to customers and strengthening its presence in this key market. 

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

Global Franchise Group takes a slice of Round Table Pizza brand

18 Sep 2017 --- Strategic brand management company Global Franchise Group (GFG) has acquired the Round Table Pizza brand and all of its affiliated concepts (Round Table Pizza, Round Table Clubhouse and Round Table Pizza Wings Brew). The acquisition of this leading US pizza franchise increases GFG's systemwide sales to close to US$1 billion and expands the brand building company's footprint to more than 1,500 stores – domestic and international. 

Tetra Pak pioneers ice cream extrusion line for precision cutting

18 Sep 2017 --- Tetra Pak has created patented technology in its latest ice cream innovation that is tipped as an industry first that ensures speedy and precise cutting. The multinational food packaging and processing sub-company of Tetra Laval, has launched an ice cream extrusion line that promises unparalleled product quality and volume flexibility for medium-capacity producers.

Health risks of natural origin are frequently underestimated

18 Sep 2017 --- The findings of a representative study recently conducted by the German Federal Institute for Risk Assessment (BfR) on the risk perception of contaminants in food that was published in the public health journal Bundesgesundheitsblatt - Gesundheitsforschung – Gesundheitsschutz suggests that “people feel most at risk from synthetic substances and heavy metals.” BfR President Professor Dr. Andreas Hensel says: “Appropriate risk communication on contaminants should take this subjective risk perception into account.” 

Kraft Heinz unveils new Capri Sun range with natural ingredients and no added sugar

18 Sep 2017 --- Kraft Heinz is unveiling four new Capri Sun product lines made with all-natural ingredients and no added sugar: new Capri Sun Fruit Refreshers, Capri Sun Organic, Capri Sun 100% Juice and Capri Sun Fruit & Veggie Blends. These products are claimed to offer options that fit the needs of parents concerned about sugar intake and artificial ingredients.

Vanilla enjoys an innovation resurgence, but supply chain challenges mount

18 Sep 2017 --- The adjective “vanilla” may have unexciting connotations, but it could be argued that the world of products with vanilla flavoring is currently very exciting indeed. Even though supply challenges are being faced in sourcing natural vanilla, new and innovative products continue to be introduced to the market at an exhilarating pace.

“Clean label” continues to dominate at TIC Gums

18 Sep 2017 --- Late last year, TIC Gums and Ingredion entered into an agreement to offer the widest range of texture capabilities, superior formulation expertise and rapid response to customer needs. For Ingredion and TIC Gums, the acquisition has expanded their higher-value specialty portfolio and customer base in the fast-growing segment of food and beverage companies that are driving industry innovation. Since then, TIC Gums has been on their own journey to diversify their range of ingredient profiles so that they can provide solutions that match up with customers concerns.

“No deal” Brexit could lead to severe food price hikes, warns BRC

18 Sep 2017 --- As the clock ticks down to March 2019 when the UK officially leaves the European Union, the industry body representing the British retail industry has issued a stark warning that some food prices would seriously spike if negotiations aren’t handled correctly. In fact, more than three-quarters of the food imported onto UK shores from the EU will be subject to new tariffs – if the British government fails to reach an agreement on trade.

Lecithin: GEA process ensures higher added value in the crushing plant

18 Sep 2017 --- Vegetable lecithins are by-products of the production of soybean, sunflower and rapeseed oil. As natural emulsifying agents with first-class technological and nutritional-physiological properties, these lecithins are highly valued in the food industry in particular. Today, already more than 800 million people consume products daily which contain lecithin. More and more synthetic emulsifying agents and stabilizers are being replaced with lecithin. GEA process know-how ensures high lecithin quality and offers alternative pre-treatment for higher added value in the crushing plant. 

Corbion approved as highest bidder in sale of TerraVia

18 Sep 2017 --- Corbion has been approved as the highest bidder for algae-fueled company TerraVia, following an auction process for substantially all of the assets of the bankrupt company, in a deal worth US$20 million. Last Friday, September 15, the United States Bankruptcy Court for the District of Delaware approved Corbion as the successful bidder and authorized TerraVia to consummate the sale to Corbion.

Relishing Stability Challenges

Many table sauce manufacturers start their stabilizer search with starches, as with the right modifications they can provide the required stability for ketchups, mayonnaises and dressings, canned and tomato sauces.

Clean Label Sweetening Solution

Nutritis leans upon an innovative process to offer a wide range of custom-made sugars from fruits, adapted to the food industry needs, which combine naturalness and nutritional benefits.

Relishing Stability Challenges

Many table sauce manufacturers start their stabilizer search with starches, as with the right modifications they can provide the required stability for ketchups, mayonnaises and dressings, canned and tomato sauces.

Industry Innovation - Fortifying with Fiber

Because inulin and oligofructose are soluble fibers, they can be utilized in a variety of products including bars, beverages, cereals, baked goods, confections and dairy products.

Sensory Thrills and Oats Resurgence

Innova Market Insights show us a selection of the latest trends and innovations.

Maximizing Yeast's Health Potential

Lesaffre Human Care is tresenting a new probiotic yeast, for people suffering from intestinal discomfort and Irritable Bowel Syndrome (IBS)

Smart Apple Processing Solutions

Enzymes play a crucial role in juice production, offering many benefits to manufacturers. A look at a new range of effective enzymatic solutions which are currently available for apple processors – DSM Food Specialties.

Role for Pulsed Electric Fields

Pulsed electric fields allow an accelerated mass transport in plant or meat tissue and an improved release of intracellular substances.

Show Review: Vitafoods 2010

Key Products at Vitafoods. A guide to plan your visit to Vitafoods 2010. Some of the innovations to watch.

Feel the touch of innovation at FIE

Palsgaard is a specialist in the manufacture of emulsifiers, stabilizers and other specialized ingredients for the food industry. Palsgaard provides application service to help our customers make the step between idea and production as short as possible. At the upcoming FIE, we will present new innovations within all of our application areas; bakery, confectionery, dairy, ice cream, lipid and fine foods.

Mayonnaise - Dressings & Vinegar

This review focuses on ‘Mayonnaise - Dressings & Vinegar’ product launches on a global basis.

"Free From" Product Trends

This review focuses primarily on global gluten free, dairy/lactose free and wheat free product launches tracked by the Innova Database

Sweet Biscuits & Cookies

This review focuses on ‘Sweet Biscuits/Cookies’ product launches globally from the Innova Database.

Use of Weight Management Ingredients

Innovative ingredients for weight management.

Gut Health and Salt Reduction

Find out products with gut health and salt reduction claims. The presentation is offered by Innova Market Insights in collaboration with FoodIngredientsFirst.com

Skin health and fibers

Presentation on products using skin health claims and/or fibers. This presentation was made by Innova Market Insights and FoodIngredientsFirst.com