Key Interviews

Kyowa brings Setria Glutathione’s benefits to curious European consumers

05 Dec 2017 --- Following the launch of its flagship Setria Glutathione product, Kyowa Hakko is keenly watching and helping build the European market for immunity, beauty and sports nutrition products at a key time in its development. Earlier this year, the company launched its glutathione product in the European market. Manufactured through a patented fermentation process, the product can help replenish the body’s reserves of glutathione that may be depleted through poor diet, damaging lifestyle habits or aging.

Fibers and proteins among Naturex’s expansion and diversification strategy

24 Nov 2017 --- Over the past months, Naturex has moved to boost its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber, a specialized manufacturer of oat dietary fibers, oils and proteins, as well as the signing of a global distribution agreement via its Open Innovation program (Ingenium) with a Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

Oils and more: Neptune explores new frontiers in cannabis space

06 Nov 2017 --- Thanks to the complex regulatory situations surrounding the ingredient in various countries around the world, cannabis products currently do not have a clear roadmap for success. However, this doesn’t mean that there are not opportunities in the space. One company currently making a mark in the industry is Neptune Wellness Solutions.

Spotting the trends: Nexira explores natural ingredients with sought-after health benefits

16 Oct 2017 --- FODMAP friendly, vegan and flexitarian are no longer small niche markets; they are significant trends and their “claims” are being required more and more by end consumers in the US, the EU and the rest of the world. This is according to Julie Imperato, Nexira’s Marketing Manager.

Carbohydrate innovation: Tomorrow’s sweeteners

09 Oct 2017 --- Growing calls for sugar reduction are leading to development and innovation in the carbohydrate space, where new sweeteners are being discovered and marketed at an ever-greater frequency. At the same time, more specialized diets such as low GI and low CARB have been gaining attention in new product marketing. One of the latest trending diets is low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols), which is suitable for those with an irritable bowel.

Yield and raw material sourcing among Novozymes’ key areas for innovation

04 Oct 2017 --- Enzymes market leader Novozymes has identified four areas for innovation it hopes will bring about lasting change in the future: yield, raw material flexibility, health and naturalness and the sensory attributes of its food and beverage produce.

PB Gelatins/PB Leiner explores collagen’s wide range of potential applications

25 Sep 2017 --- Convenience, health and wellness and protein are buzzwords on the tips of everyone’s tongues, and these trends are currently providing the inspiration for a range of NPD at PB Gelatins/PB Leiner. The company is currently bringing its convenient, indulgent products to a wide audience, with collagen peptides being its star ingredients.

Cambridge Commodities taps into consumer trend toward convenient nutritionals

18 Sep 2017 --- The way in which the markets of sports nutrition and health and wellbeing are merging is presenting a unique challenge for companies in the nutritional space. Clare Baker, Cambridge Commodities’ Head of Product Development, spoke with NutritionInsight about making a product that is popular across several market segments and other opportunities consumer trends in the nutritionals market currently present.

NP Nutra on the challenges and opportunities in supplying organic ingredients

31 Aug 2017 --- With consumer tastes and preferences for nutritional choices having shifted dramatically over the past decade, companies constantly face the challenge of providing products that are innovative and great-tasting, but also meet desired standards when it comes to aspects such as organic, sustainable cultivation methods and ingredient traceability.

Natural ingredients key for Evonik's growth strategy

23 Aug 2017 --- With an expanding portfolio that includes omega 3 fatty acids and anthocyanin-rich extracts, global specialty chemicals company Evonik Industries is boldly expanding its presence in the Advanced Food Ingredients market. NutritionInsight spoke with Dr. Ludger Eilers, Director of Evonik Health Care’s Food Ingredient Segment, about this move as well as the company’s latest R&D projects and ingredients.

Lallemand explores the possibilities for probiotics in sports nutrition

31 Jul 2017 --- Active in the probiotic industry since 1934, Lallemand Health Solutions (LHS) offers a full line of ready-to-market probiotic formulas and helps its partners design custom and complex formulations using Harmonium, Lafti or Rosell Probiotic strains together with its proprietary protective technologies. One of the company’s most recent areas of interest is the sports nutrition market. “Sports nutrition is a booming market and a very significant area for innovation. The range of products can be aimed at pre- and post-workout purposes, to support overall well-being as well as boost immunity,” says Lucie Lingrand, Product Manager at LHS, in an interview with NutritionInsight. 

Vitamin K2: NattoPharma builds a solid market foundation

18 Jul 2017 --- After a slow period at the beginning of the 2000s, the market for vitamin K2 has increased by more than 50 percent a year for the past four years, mainly as the result of the publication of a wide range of groundbreaking studies on, for example, bone health and cardiovascular health. According to Eric Anderson, Senior Vice President of Global Marketing and Business Development at NattoPharma, this increase can be credited mainly to a decade of meticulous research supported by the Norwegian vitamin K2 company.

Key Interview: Algatech Targets Synergistic Effects to Advance Microalgae Industry

27 Jun 2017 --- Interest in microalgae has surged over the past decade, and as a result, a growing number of companies have sought to develop new products and technologies to harness the myriad health benefits these unicellular species provide. And according to Algatechnologies, we have only seen the tip of the iceberg in terms of microalgae’s potential benefits and applications. 

Key Interview: Ganeden Looks for Probiotic Opportunities Beyond Digestive Health

09 Jun 2017 --- Consumers increasingly self-diagnose and experiment with diets that they believe will improve gut health. These personalized diets are creating new opportunities for free from and fortification. Innova Market Insights has reported +25% CAGR from 2012 to 2016 for food & beverage launches with a digestive health positioning, with probiotics benefiting. In fact there was a +30% CAGR in new products featuring the word “probiotic” during this period, despite the term currently not being allowed in EU markets.

Key Interview: ADM Looks to Sway European Market With Non-GMO Options

24 May 2017 --- Food ingredient supplier Archer Daniels Midland Company (ADM) provides a portfolio of vegetarian options, including soy protein isolates, crisps, flours and concentrates as well as edible bean and pulse ingredients. Boosted demand for natural products and clarity with regards to the traceability of ingredients has fueled an increased need for naturally-sourced, non-GMO ingredients.

Key Interview: Fortified Foods Are the Way Forward for Senior and Alternative Diets

08 May 2017 --- With consumers increasingly exploring different dietary changes to benefit their health, there is a growing window of opportunity for companies to develop fortified foods to fit a wide range of lifestyles, according to Klaus Brockhausen, Sales Director at Dr. Paul Lohmann. Founded in 1886, Dr. Paul Lohmann specializes in the manufacture of high-quality mineral salts. Its current portfolio features over 400 different salts, including a range of mineral bisglycinates. NutritionInsight spoke to Brockhausen about opportunities in the aging and sports nutrition segments as well as the company’s prospects. 

Key Interview: How the FODMAP Trend Could Affect the Dietary Fiber Market

25 Apr 2017 --- The low FODMAP trend is making ripples in the nutrition industry, with Nestle recently launching its low FODMAP snack drink, “ProNourish” designed to help people with IBS snack easily, and get enough low FODMAP fiber on the go.

Today NutritionInsight talks to Dr Stefan Siebrecht, the Managing Director of Taiyo in Germany, who provided the low FODMAP dietary fiber, Sunfiber, which is used in the new nutritional drink. We chat about what opportunity the low FODMAP trend presents the company, and how the Sunfiber brand could profit from it.

Key Interview: Innovation with Probiotics for Chr. Hansen

03 Apr 2017 --- This week, NutritionInsight caught up with Christian Barker, the Executive Vice President of Health & Nutrition at Chr. Hansen. As the world’s largest developer and manufacturer of solutions based on beneficial bacteria, we discuss everything from probiotics for infant and animal nutrition, all the way to innovating bacteria for pharmaceutical purposes.

Key Interview: Innovating with Plants & Bridging the Gap Between Plant and Synthetic Molecules

28 Mar 2017 --- The trend towards more natural, cleaner label products is nothing new, yet the innovation side of the trend continues to surprise and delight the industry. Kemin are certainly leaders in innovation, and today Stefaan Van Dyck, the President of the food technologies division talks to NutritionInsight about bridging the gap between synthetic and natural preservatives and how plant technology can both promote  freshness of food and protect the nutritional value of food products in a way that will appeal to the modern customer.

Key Interview: Chicory Root Fiber’s Role in The Sugar Reduction Revolution

27 Feb 2017 --- Chicory root fiber has been enjoying some attention within the nutrition industry over recent months. A general buzz around inulin’s nutritional benefits, combined with the continued rise of the reduced sugar trend among consumers, has left the ingredient in the spotlight. 

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