11 Sep 2024 --- A well-constructed low-carbohydrate diet can meet and even exceed people’s nutrient needs, according to a new modeling study. As these eating patterns are growing popular to support overall health and manage... Read More

10 Sep 2024 --- Danone subsidiary Nutricia reveals it has reformulated its core medical nutrition tube-feeding range, Nutrison, with a higher plant-based protein content at the 46 annual European Society for Parenteral and... Read More

09 Sep 2024 --- Coordination and appropriate technical and programming support are vital to humanitarian organizations’ response to global emergencies. The Global Nutrition Cluster (GNC) aims to overcome these critical... Read More

09 Sep 2024 --- Dairy giant Danone is set to withdraw the Nutri-Score label from its dairy and plant-based drinkable product packaging in Europe. The company states the action is in response to an amended algorithm last year that... Read More

06 Sep 2024 --- An international interdisciplinary team of researchers has engineered an aqueous solution — an oil-free super lubricant — from alternative proteins such as potato proteins. They claim this paves the... Read More

16 Aug 2024 --- As consumers seek better-for-you products in tasty formats, Gelita’s Soluform ingredient can help increase protein while reducing sugar. The gelatin solution helps replace the bulking qualities of sugar and can be used with or without sweeteners. Angie Rimel, marketing communications manager at the company, explains how the solution imparts gelatin's signature texture and flavor release that consumers know and love in gummies. 

05 Aug 2024 --- Dutch start-up Vivici has introduced its beta-lactoglobulin whey protein produced via precision fermentation. Beta-lactoglobulin is the most common whey protein in cow’s milk and boasts unique nutritional and functional advantages, in addition to being more sustainably produced. Stephan van Sint Fiet, CEO of Vivici, explains how the ingredient’s higher leucine and branched-chain amino acid content can deliver more value to consumers in the US.

19 Jun 2024 --- At this year’s Vitafoods Europe, Agathe Hermant, project manager for the nutrition range at Ingredia Dairy Experts, introduced the company’s latest concept for athletes, Raise UP. This shake features Ingredia’s Prodiet Hydrolysate B 40, a native micellar casein hydrolysate, and includes essential and branched-chain amino acids for muscle synthesis and recovery. Also, Cecile da Cunha, the company’s global brand manager for health and nutrition, presented several other offerings for dynamic health areas, including Lactium (for stress and sleep) and its new Pep2Dia bioactive ingredient (for blood sugar management).

18 Jun 2024 --- At this year's Vitafoods, we spoke to Irene Plats, the global marketing and sustainability director of ingredient solutions company Essentia. Plats highlighted the company’s OmniBroth line of beef broth and OmniCol collagen solution, which aims to offer an alternative to the traditional collagen products on the market. She also discussed the market insights that the company’s HydroBeef protein product responds to. 

07 Jun 2024 --- At the trade show, we talked with Oliver Wolf, Gelita’s regional marketing manager for EMEIA, to discuss the company’s latest innovation, OptiBar. Wolf detailed how the collagen ingredient for cereal and high protein bars can replace sugar and as a binding agent, allowing for reduced-sugar bars and opening up opportunities for savory nutrition bars. He also discussed the company’s collagen solution created for endurance athletes, PeptEndure.

25 Apr 2024 --- The food market is currently facing a shift in social dynamics, contributing to strong performance in the global nutrition market, which is moving from a sport and weight management focus to a wider health and wellness category. As a leading and historical producer of synthetic and natural vanillins, Syensqo will present the range of benefits natural vanillin can offer for nutrition products, backed by scientific evidence and case studies.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

09 May 2023 --- Join this webinar to dive into the scientific field of HMOs and its latest insights. Stina Rikke Jensen, Ph.D., will focus on the signature function of HMOs and present new scientific data. Combined with the new data, Stina will provide an overview of the current evidence on HMOs and discuss how to further substantiate the promising potential of HMOs for food applications.

09 Nov 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in the flagship dairy edition. Highlights include dessert-style flavors in dairy, consumer views on sustainable foods, nutraceuticals for radiant skin and ambient yogurt for convenient snacking.

04 May 2022 --- The appetite for new plant-based foods shows no sign of slowing down. Consumers are demanding more from meat and dairy alternatives, which has accelerated innovation in this category, creating a diverse market with a variety of formats to choose from. Food-technology is advancing rapidly to catch up with the pace of the market, providing novel solutions to taste, texture and nutrition. With 10 billion people to feed sustainably by 2050, the plant-based journey is only beginning.