From The World of Food Ingredients...

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.

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twofi portrait Nutritionals: Future Platforms for Innovation

07 Aug 2018 --- Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?

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twofi portrait View From the Top: Antoine Baule, CEO, Lesaffre

07 Aug 2018 --- French-headquartered Lesaffre, which has a €2 billion turnover is a global reference in yeast and breadmaking. In fact, the company claims that one bread out of every three in the world is made with their yeast. Lesaffre operates 63 production sites around the world and 49 Applied Science Centers. ❯ Lesaffre recently doubled the capacity at its Biospringer [Lesaffre Culinary Solutions] Strasbourg facility. This unit produces yeast extract for food markets, biotechnologies and animal health.

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twofi portrait Reduced Gluten: Arcadia Eyes Untapped Market Potential

07 Aug 2018 --- A large number of people choose to eat gluten-free products but do not have gluten-related medical conditions. Reduced gluten options can be part of a strategy to “making wheat cool again.”

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twofi portrait Healthy Fats for Successful Formulations

07 Aug 2018 --- Emerging scientific evidence is questioning the very essence of previous dietary guidelines that focused on fat, especially saturated fats.

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twofi portrait Almonds and Nutrition: Maintaining Healthy Longevity

07 Aug 2018 --- Almonds are a great example of a natural, nutritious product with high levels of healthy fats and fiber. A look at the built-in features of almonds that protect them from oxidation and what manufacturers can do to ensure maximum almond longevity.

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twofi portrait Body in Tune: Applying Microbiome Science

01 May 2018 --- The microbiome field is revolutionizing our understanding of human disease and unlocking significant potential for innovative solutions.

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twofi portrait Personalization: More than “Works For Me”

17 Apr 2018 --- Anyone interested in the vast opportunities that personalization can offer, should explore and seek to understand the concept of new power consumerism.

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twofi portrait Marketing Target Group Specific Beverages

03 Apr 2018 --- A new micronutrient beverage premix is just one example of a concept addressing different life phases of specific consumer target groups at SternVitamin.

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twofi portrait VIEW FROM THE TOP: Olivier Rigaud, CEO, Naturex

02 Jan 2018 --- Naturex is firming up its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber (SOF), a specialized manufacturer of oat dietary fibers, oils and proteins. In September 2017, Naturex signed a global distribution agreement via its Open Innovation program (Ingenium) with Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

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twofi portrait Nutritionals for the “Super Boomers”

02 Jan 2018 --- A dedicated product range with an attractive appearance and practical handling of the packaging play an important role for older consumers.

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twofi portrait BENEO Reaches Out With “Prebiotic” Appeal

02 Jan 2018 --- Beneo’s new logo is launched to support the promotion of digestive health and wellness, which is achievable through its prebiotic chicory root fibers.

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twofi portrait Inside Tomorrow’s Nutrition Shelf

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?

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twofi portrait View From the Top: Simon Strauch, BASF

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.

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twofi portrait Creating Optimal Clean Label Supplements

03 Aug 2017 --- For decades, gelatin has been the safe and only choice for hard and soft capsule manufacturers.

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twofi portrait Nutrition to Enjoy the Later Period of Life

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.

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twofi portrait Probiotic Innovation: New Application Hopes

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.

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twofi portrait Firmenich’s Strategy: Beyond Taste Alone

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.

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twofi portrait Opinion Edge: The Supplier View: 2017 Food Trends

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?

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twofi portrait View From The Top: Paul Collins, GNT Group

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.

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twofi portrait Ingredient Technology: New Vegan Alternatives

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.

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