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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.

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

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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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and in partnership with Rabobank

Cross-Collaboration Critical for Sustainable Innovation

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

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

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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...

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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.

Paid for and in partnership with 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

Paid for and 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

Paid for and 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

Paid for and in partnership with 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

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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...

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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.

Paid for and 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.

Paid for and 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.

Paid for and 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.

Paid for and 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...

Paid for and 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...

Paid for and 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.

Paid for and 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.

Paid for and 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...

Paid for and 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.

Paid for and 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.

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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.

Paid for and 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....

Paid for and 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...

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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....

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

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

By switching to high oleic soybean shortening

Paid for and 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...

Paid for and content provided by Finlays

Finlays: Combining heritage and innovation to create novel tea and coffee product ideas

In the fast-changing tea and coffee markets, beverage companies need suppliers that combine heritage and innovation. Finlays has this blend of characteristics.

Paid for and content provided by SweeGen

New stevia sweetener BESTEVIA® Reb M may disrupt the sugar industry

The global sweetener industry has reached a crossroads. With the rise of diabetes and obesity across the globe, consumers grow more aware of sugar's detrimental effects

Paid for and content provided by QUALISOY

The Food Industry's 100% U.S.-Grown High Stability Liquid Vegetable Oil

100% U.S.-grown, high oleic soybean oil meets food quality and taste expectations, while contributing 0 grams trans fat.

Paid for and content provided by Mane Kancor Ingredients Pvt. Ltd.

Double the shelf life of your chips with natural anti-oxidant, OxiKan® R Plus

Frying chips in oil stabilised with OxiKan® R Plus, enhances its shelf life by over 2 times than when fried in oil added with synthetic anti-oxidants

Paid for and content provided by UAS Laboratories

What it takes to make heart healthy functional foods: The story of LRC

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Way forward with whey protein

It’s already popular across a range of segments, but whey protein now dominates an even wider audience of mainstream consumers. Whey continues to grow across broader markets because its molecular behavior under high-heat treatment has been understood,...

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