Ingredients

Beetroot is being touted as a super ingredient for 2022. Pic: European Freeze Dry

The next big ice cream flavor? You can’t beet it

By Jim Cornall

Beetroot flavored ice-cream, sushi and gin could make up a range of new product lines over the next 12 months, as demand for the emerging superfood ingredient is expected to drive NPD.

Ligurian/Sicilian chinotto is one of the new citrus flavors in the range. Pic: Synergy Flavours

Synergy Flavours develops new citrus range

By Jim Cornall

Synergy Flavours has developed a new Italian Provenance citrus range, which taps into consumer demand for premiumization and increased product transparency.

The new innovation center features labs, a pilot plant, a chef’s kitchen and open meeting space with skyline views. Pic: CP Kelco

CP Kelco opens new Atlanta facility

By Jim Cornall

CP Kelco, a global producer of nature-based ingredient solutions, has announced a new global innovation center, adding to the company’s network of innovation and technical support facilities around the world.

The new site in Mexico expands Kerry’s offerings across several food and beverage categories, including dairy. Pic: Kerry

Kerry opens taste facility in Mexico

By Jim Cornall

Kerry has announced the opening of its new taste facility in Latin America, which will serve mainly Mexico, Central America, the Caribbean, and the Andean region.

The new agro-food business unit is made up of several market segments. Pic: Sacco System

Sacco System launches agro-food business unit

By Jim Cornall

Italian company Sacco System has reorganized its agro-food division by proposing new product lines, adding new personnel and giving the leadership of the business unit to Dr Luigi Rossi.

Synergy has production, R&D and technical facilities in the US, Ireland, the UK, Italy, Thailand (pictured), Indonesia, and Brazil.  Pic: Synergy Flavors

Synergy Flavors acquires Innova Flavors

By Jim Cornall

Synergy Flavors Inc., a member of the Irish-based Carbery Group, has announced the acquisition of savory flavor and ingredient supplier, Innova Flavors, from Griffith Foods Worldwide.

Omya is developing a new solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut. Pic: Getty Images/PALMIHELP

New Omya mineral improves probiotic stability

By Jim Cornall

Swiss manufacturer Omya International AG is developing a new mineral solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut.

Lactoferrin is a core ingredient in infant formula, but it can also be used in a range of other applications. Pic: Getty Images/kitthanes

Milk Specialties Global begins lactoferrin production

By Jim Cornall

Milk Specialties Global, an international whey and milk protein producer, is entering the lactoferrin market following a multi-million-dollar investment at the company’s Fond Du Lac, Wisconsin, facility.

Dairy Dialog 132: Ice Cream Van of the Year, Fooditive, Kerry

Dairy Dialog podcast 132: Ice Cream Van of the Year, Fooditive, Kerry

By Jim Cornall

There are three conversations on this week’s podcast: Richard Troman, senior development and application chef, Kerry Europe and Russia; Jimmy Robinson, owner of Robinson’s Ice Cream; and Moayad Abushokhedim, food scientist and founder of Fooditive.

The upgraded lab is to serve the food and nutrition, and pharmaceutical markets.  Pic: Rousselot

Rousselot opens upgraded Brazil lab

By Jim Cornall

Rousselot, a Darling Ingredients brand providing collagen-based solutions, has reopened its upgraded Brazilian innovation lab.

Despite economic uncertainty, cheese saw a spike in retail across the globe in 2020.

Solving carbon footprint challenges for cheese

By Jim Cornall

Evandro Oliveira de Souza, business lead cheese at Netherlands-headquartered DSM Food Specialties, talked exclusively to DairyReporter about the challenges cheesemakers face when it comes to sustainability and reducing carbon footprints.

Kerrygold experienced 13% volume growth in 2020. Pic: Ornua

Ornua operating profit up 69%

By Jim Cornall

Irish dairy company Ornua has published its operating and financial results for the 12 months ending December 26, 2020.

Dairy Dialog podcast 130: Benexia, Ice Cream Alliance, Moolec

Dairy Dialog podcast 130: Benexia, Ice Cream Alliance, Moolec

By Jim Cornall

This week, we have three interviews, one of which has four guests, and another with two. We spoke with Zelica Carr, CEO of the Ice Cream Alliance; Gastón Paladini, Martín Salinas, Henk Hoogenkamp and Catalina Jones from Moolec Science; and Remi Reguero,...

APP said it has seen soaring demand for its faba bean protein isolate.  Getty Images/PavloBaliukh

Australian Plant Proteins secures Bunge investment

By Jim Cornall

Australian Plant Proteins (APP), which launched its first commercial processing plant last year, has secured A$45.7m (US$34.8m) in investment from global agri-food company Bunge.

getty | tatiana

Lactoferrin market set to surpass €265 million by 2027

By Nikki Hancocks

The global Lactoferrin market size is set to surpass €265 million (315 million USD) by 2027, thanks to its increasingly relevant links to infant nutrition, immune health, the microbiome, and skin health, according to Global Market Insights, Inc (GMI).

Tate & Lyle said selecting the appropriate stabilizer is key to solving challenges relating to taste, texture, mouthfeel, processing and labeling. Pic: Getty Images/Amguy

Tate & Lyle adds Stabiliser University

By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage solutions and ingredients, has added to its ‘University’ courses with the launch of Stabiliser University.