The World of Food Ingredients is a specialist international journal for beverage and food product developers. It focuses on the technical challenges of combining ingredients in the product development process. The publication includes information on food design trends, formulation and nutrition advances plus all the latest news on matters affecting the industry.
03 Aug 2017 --- Key suppliers offer their thoughts on the trends that will drive the nutritionals market forward. What is the future for personalized nutrition and which condition specific nutrition areas are on trend?
03 Aug 2017 --- The Human Genome Project’s revelation in 2003 that there are around 20,500 human genes was a milestone in science and health. Now, as individuals all over the world strive to live longer more healthily, personalized nutrition is being eyed as one breakthrough that will allow them to achieve this goal.
03 Aug 2017 --- For decades, gelatin has been the safe and only choice for hard and soft capsule manufacturers.
03 Aug 2017 --- The supplementation with magnesium can improve glucose metabolism and insulin sensitivity as well. An essential requirement for a permanent supplementation is the intake of well-tolerated and highly bioavailable magnesium salts, such as magnesium bisglycinate or magnesium citrate.
03 Aug 2017 --- Michael Bush, President & CEO of probiotic ingredient supplier Ganeden, discusses challenges and opportunities in the probiotic market and the company’s latest innovations.
01 Dec 2016 --- As customers look to differentiate themselves from their competitors and also try to attract a very dynamic consumer base, they are increasingly benefiting from partners such as Firmenich, to offer value added services.
01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?
01 Dec 2016 --- A recent pan-European consumer survey by the GNT Group, the leading global provider of coloring foods, found that 47% of the Europeans try to avoid snack products containing additive colors as much as possible. Earlier this year, the Gulf Cooperation Council (GCC) published a new legislation GSO 2500/2015 relating to the use of food additives.
01 Dec 2016 --- Innovative ingredients based on potatoes can be used to formulate allergen-free and GMO-free products, so these new consumer groups do not have to give up on their favorite snack items.
01 Dec 2016 --- The combination of resistance exercise and specific collagen peptides supplementation is well suited to increase strength, influence body composition and fight the onset of sarcopenia.
01 Oct 2016 --- Years of research has been dedicated to determining the anti-diabetic potential of various plant species. Several herbals have demonstrated positive health effects associated with diabetes management.
01 Oct 2016 --- Key suppliers offer their thoughts on dairy trends. Where are the undiscovered opportunities for dairy nutritionals and bioactives? What about the rise in marketing dairy products on snacking platforms?
01 Oct 2016 --- Some 5 years after being acquired by private equity firm KKR [August 2011], former Pfizer owned Capsugel is broadening its technological reach to target clean label and functionality demands, as it applies its pharmaceutical steeped technology into the health & nutrition sphere.
01 Oct 2016 --- With sales to over 140 countries worldwide, Kerry, the Taste & Nutrition company, has grown to become a highly successful public company, having achieved sustained profitable growth with current annualized sales in excess of €6 billion. "We clearly see that future growth in the market is going to be driven by combining taste with nutritionally optimized food."
01 Oct 2016 --- Microencapsulation makes it possible to integrate solid or liquid substances homogeneously into a carrier, thus protecting them against external influences. The processing method is one of several options offered by fluid bed technology, with which physical and application related product attributes can be specifically influenced.
01 Oct 2016 --- On the one hand, food energy-intake has become a salient issue, due to the increasing number of consumers with food intake related diseases, such as diabetes. On the other hand, consumers are seeking innovative and more sustainable ingredients. They should be more than just simple supplies of fats, proteins and carbohydrates.
20 Sep 2016 --- Recent innovations from Sensient Flavors include its new “nut free” nut flavor product range comprising Almond, Hazelnut, Peanut, Pistachio and Walnut. Sensient claims that beverage companies are turning to “sensory marketing” to help increase awareness of the sensory elements in their products.
20 Sep 2016 --- Key suppliers offer their thoughts on bakery & snacks trends and formulation. What does the prolific growth in clear label and natural options mean for suppliers to the sector?
01 Sep 2016 --- Sensient Technologies reported second quarter revenue of US$209.3 million for its Flavors & Fragrances Group in July, an increase of 2.3% from $204.6 million reported in last year’s second quarter. An interview with Paul Manning, CEO, Sensient Flavors.
01 Sep 2016 --- Soy lecithin is the most commonly used emulsifier and is obtained from the cell membrane of the soybean. However, soybeans are increasingly produced from genetically modified plants, so that non GMO soybeans and soy lecithin can be rarely found, respectively. An extensive project is aimed at finding an emulsifier to save on cocoa butter, while maintaining quality.