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Flavour success in emerging and mature markets helps Givaudan to 'sustained growth'

Increased sales in developing markets for its flavour division have helped flavour and fragrance giant Givaudan to sustained growth above the market average for the first nine months of 2013.

CP Kelco invests a further €8m to expand pectin production in Denmark

Hydrocolloids firm CP Kelco has said it will invest a further 60m Danish krone (€8m) to expand its facility in Lille Skensved, Denmark, on the back of increased demand for...

Cargill cultivates carrageenan supply chain

Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.

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Arla claims soft drinks brands can reap protein water rewards

Arla Foods Ingredients will launch a whey protein-based water concept at Food Ingredients Europe (FIE) 2013 that it says promises mainstream appeal and profit for soft drinks firms.

Calcium, vitamin D opportunity grows as osteoporosis prevalence rises

Osteoporosis continues to be a silent killer. A major fracture can be the start of a fatal cascade for an older patient, yet the majority of elderly patients still do...

Don't waste your acid whey! Arla concept turns by-product into value-added dairy

Arla Foods Ingredients (AFI) has developed a concept for the utilization of Greek yogurt by-product, acid whey, which enables manufacturers to produce value-added dairy products using the waste product as...


Qorus a 'solution' for reduced-calorie dairy, says Nutrinova

Ingredients supplier Nutrinova has heralded its new sweetener portfolio, Qorus, as a real 'solution' for the increasingly health-conscious dairy industry.

Chr Hansen derives Greek yogurt cultures from artisanal Cretan yogurt

Chr Hansen has launched a range of “authentic” Greek yogurt cultures, developed from cultures found in artisanal yogurt from the island of Crete 20-years ago.

An alternative to crushed bugs? Chr. Hansen explores producing carmine via controlled fermentation process

Natural colors expert Chr. Hansen has been exploring whether it is commercially viable to produce carmine - a natural red food color currently made from crushed cochineal insects - via...

‘Overeating’ infant formula linked to higher risk of obesity, suggests study

Infants that are encouraged to consume high levels of formula and foods form a young age may be at a much higher risk of obesity in later childhood and adulthood,...

Arla profits boom as mergers bear fruit

Dairy giant Arla has doubled profits for the first half of its financial year, amid news the two mergers it undertook in 2012 were paying off.

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Synergy targets consumer demand for authenticity with cheddar cheese flavours

Flavour and ingredients supplier Synergy has introduced a range of cheddar cheese flavours, to deliver authentic mature cheddar flavours in savoury foods.

Dannon rejects calls to remove crushed bugs from its yogurts: 'Carmine is a safe natural food color, and we label it clearly on pack'

A year after Starbucks announced it would stop using crushed bugs to color its Frappuccinos following a petition on, Dannon has been urged to remove carmine in its yogurts by...

Food companies might not shout about it – but salt reduction is on the rise

Few European companies are telling consumers that they are reducing salt in foods – but the market for ingredients to replace salt is booming.

Egg-cellent! Glanbia wins IFT Innovation Award for whey-based egg replacement

Glanbia Nutritionals has won an Innovation Award for its Optisol 3000 egg substitute – a replacement made from whey protein and milled flax.

FSA invites comments on novel food application for omega-3 rich oil

The UK Food Standards Agency (FSA) is asking views on a novel foods application for an omega-3 rich plant oil product for dairy, bakery and supplement applications.

CP Kelco starts Brazilian pectin expansion as global demand rebounds

Hydrocolloid giant CP Kelco has announced the first phase in a series of projects to expand its Brazilian pectin operation by 30% to cope with rebounding demand for the ingredient.

DuPont unveils 'streamlining' five-in-one Greek-style yogurt cultures blend

DuPont Nutrition & Health has unveiled a five-species “one-step cultures solution” designed specifically for Greek-style yogurt – a development its hopes will streamline a range of manufacturing processes.

Frutarom: ‘We want to expand our functional foods business’

Swiss-Israeli flavours and ingredients house Frutarom wants a greater slice of the global functional foods and drinks market with new investment and initiatives to tap markets like the Americas and...

Symrise explores new ‘grilled fruit’ flavors with Latino initiative

Inspired by an understanding of how the growing Latino population influences both Latino and mainstream new product development, Symrise has launched a new range of ‘grilled fruit’ flavors.

'Acid whey' issue highlights 'inefficiency' of Greek yogurt production methods - AFI

Arla Foods Ingredients (AFI) has waded into the current debate on the environmental impact of Greek yogurt by-product ‘acid whey’ by claiming that the issue “highlights the inefficiency” of traditional manufacturing methods....

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BioGaia, Nestlé sign new probiotic supply and licence deal

Probiotics manufacturer BioGaia has entered into a new supply and licence agreement with Nestlé that will see the Swiss food and beverage giant include the firm's Lactobacillus reuteri probiotic in...

'Robust' pasta filata cheese cultures support downgrade-reduction efforts - Chr. Hansen

Chr. Hansen has developed a new range of "robust" cultures for mozzarella and other pasta filata cheeses that support manufacturer efforts to reduce product variation and downgrade costs....

Infant formula ‘Staging’ concept mimics changing composition of breast milk – Arla Foods Ingredients

Arla Foods Ingredients (AFI) has developed a concept that it claims could enable the infant formula industry to one day manufacture products that mimic the changing nutritional composition of breast...

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Biocatalysts introduces fruit firming enzyme

South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.

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