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FrieslandCampina Domo and Glycosyn partner for new infant nutrition ingredients

FrieslandCampina Domo and US-based Glycosyn are entering into a global partnership to develop new infant nutrition ingredients.

ISM & ProSweets 2016

Barry Callebaut to push the limits of chocolate in dairy drinks

Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.

News in brief

Cargill opens $2m center in Turkey

Cargill has opened a new Technology Application Center (TAC) in Yakapınar, Izmir, Turkey to help dairy and poultry customers in Turkey, the Middle East and Africa leverage and apply the...

PureCircle refining stevia product to fit consumer tastes

Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.

Stevia may benefit from consumer desire for natural claims: Mintel

While stevia, a natural sweetener, is not yet widely known in the US, the product may benefit from consumers demanding healthier products.

Dairy permeate market starting to take off

Dairy permeates are becoming more well-known, according to a US Dairy Export Council official, but changes will need to be made for it to reach its full potential.

Dispatches from FiE, Paris

Refreshment and nutrition drive demand for vegetable ingredients

Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?

NutraInterview: Dominique Speleers, Beneo executive board member

Beneo: EFSA forced us to change our strategy

Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player...

New culture developed to enhance the quality of reduced-fat cheese

Chr. Hansen has launched a new cheese ripening culture, Delight TM, to help improve the texture, taste and flavor of reduced-fat cheeses.

Targeting female consumers: Arla Foods Ingredients sees women turn to tailored protein

Women represent a big opportunity for food and beverage manufacturers, says Arla Foods Ingredients, with these consumers becoming increasingly discerning when it comes to protein quality. 

Chr Hansen wins €75m to 'develop new microbial solutions'

Chr Hansen has secured a €75m loan from the European Investment Bank (EIB) to support its microbial solutions work as the bioscience company ramps up its R&D spend....

Platform launched to push digestive health beyond probiotics

DSM is ramping up its focus on digestive health with the launch of a new ‘platform’ to help manufacturers develop products that target specific gastro-intestinal health concerns.

Milk preserving technology trialled ahead of 2016 launch

Wisconsin-based Dairyvative’s milk concentrate has hit the consumer trial stage, and it’s ready to enter the market in January. The concentrate has a consistency similar to honey, and it can...

Q&A

DuPont sustainability manager talks environmental protection in dairy

DuPont's corporate sustainability manager details the company's 2020 Sustainability Goals in DairyReporter Q&A.

Dispatches from FiE 2015

Solactis promotes ‘diversified’ infant gut health with prebiotic supplement

French prebiotic nutrition and feed specialist Group Solactis used this year’s Food Ingredients Europe (FiE) event in Paris to showcase a galacto-fructose (lactulose)-based blend promoting infant microbiota diversity.

Can modified starch be clean label? It's all about perception, says Cargill

Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but...

Guest article

Is industry too old-fashioned to connect with living, breathing, sustainability-loving consumers?

At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...

News in brief

Are you going to this year’s FiE? We are

This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).

FiEurope: From the show floor

Carrot, courgette, kale: SVZ launches puree concentrate line to meet soaring demand for vegetables

Asian markets have led demand for vegetable ingredients, but the appetite from US and European markets has increased and this growth is expected to continue gathering pace, according to SVZ.

Far East digest

Wide-ranging B. longum BB536 study shows multiple benefits for elderly

A nationwide survey of middle-aged and elderly Japanese consumers has found that those who take probiotic milk have better bone health, are less prone to some diseases and remember more...

More calcium needed in diets: Study

Most people could use more calcium in their diet, according to the International Osteoporosis Foundation.

Time for candy makers to prepare for FDA added sugar label changes, says consultant

US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...

News in brief

Probiotic's new applications to enter EMEA territories

Glanbia Nutritionals is setting its sights on EMEA countries with a probiotic for bakery and protein shakes.

Permeate market will 'explode into life' once Codex standard set: Arla Foods Ingredients

The market for dairy permeate powder will “explode into life” once a Codex Alimenatarius standard is adopted, says Arla Foods Ingredients. 

Savoury ice cream flavours tipped to be big

Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?

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