Dairy Reporter had the opportunity to discuss flavors and colors for the dairy industry with Hélène Moeller, vice president, global product marketing, flavors at ADM.
European agricultural technology business N2 Applied has a pilot project of its technology that eliminates harmful emissions and enriches the nutrient content of livestock manure.
Fruit and vegetable ingredients supplier SVZ said it has seen a significant increase in demand for nutritious, natural ingredients to give dairy and dairy alternative products a desirable ‘health halo’.
FrieslandCampina has published its fourth annual trend report. The 2022 edition illustrates three major global trends in the industry: Being my better me, Lovely luxury experiences & Mindfulness on the menu.
The only UK trade event for the ice cream sector, the Ice Cream & Artisan Food Show, will welcome visitors again from February 8 to 10, 2022, at the Yorkshire Event Centre, Harrogate.
Indian company Divi's Nutraceuticals has launched CaroNat, a naturally-sourced food ingredient intended for the dark yellow to orange coloration of a variety of foods and beverages including the dairy industry.
It’s a three-interview podcast this week, with conversations with Elena Walden, policy manager at the Good Food Institute Europe; Dr Emiliano Rial Verde, vice president of Bunge Loders Croklaan Nutrition; and Torben Vilsgaard, ice cream academy manager,...
UK specialist insurance company Lexham Insurance insures ice cream vans, leading it to look into the most popular ice cream flavors, both in the UK and worldwide, by analyzing the monthly search volume of popular ice cream flavors in 121 different countries.
Azelis, a global innovation service provider in the specialty chemical and food ingredients industry, has completed the acquisition of Quimdis, a French distributor of ingredients for food, nutraceuticals, flavors & fragrances, animal nutrition, personal...
In a new cross-industry report, the UK food and drink sector is calling for a 12-month Covid-19 Recovery Visa to help alleviate the workforce shortages causing serious disruption across the whole of the supply chain and significantly increasing the cost...
Conor Power, director, proteins business development at global taste and nutrition company Kerry, gives Dairy Reporter the lowdown on the latest high protein trends.
This week, we have conversations with Stephanie Nish, EHS coordinator at Arla’s Lockerbie plant; Al Madonna, vice president of marketing at Cheer Pack; and Bob Comstock, CEO of Tamarack Biotics.
US flavor producer Wixon has launched FlavorFresh SR, a free-flowing, water-soluble, encapsulated powder the company said disperses evenly while preventing flavor and aroma ‘hot spots’ in finished applications.
This week, we have conversations with Damien Dossin, Executive Vice President & General Manager of CPG at LiquiGlide; Katie Cline, vice president of marketing at Bubbies Ice Cream; and Dave Rademacher, product manager-refrigeration at Unified Brands.
They’re at it again. It wasn’t that long ago we revealed some more ‘interesting’ ice cream flavors from Lithuanian chefs who were experimenting with some new and unusual flavors.
Ice cream and dairy production and distribution group Food Union has announced investments in renewable energy to power ice cream and dairy operations in the Baltics and Norway.
Lithuania Travel, the national tourism development agency, is hoping in a post-Covid world tourists will be attracted to the Baltic country to experience some of its, shall we say, more unusual cuisine, which includes some ice cream flavors many might...
Azelis, a global innovation service provider in the specialty chemical and food ingredients industry, is extending its distribution scope with CP Kelco in the Netherlands.
Norwegian food company Orkla Food Ingredients has entered into an agreement to purchase the Swiss company Hans Kaspar to strengthen its position in confectionery and ice cream ingredients.
Tate & Lyle has launched a new sustainability program to enable stevia growers in China to lower their environmental impact and gain greater economic benefit from production of the no-calorie sweetener.
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
Asia and North America are the new frontiers of artisan gelato, according to the Observatory run by SIGEP (Italian Exhibition Group’s International expo of Artisan Gelato, Pastry and Bakery and the coffee world).
Producer of natural food colors, Oterra, formerly known as Chr. Hansen Natural Colors A/S, has announced plans to continue its growth acceleration through the acquisition of Diana Food’s natural food coloring business.
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.
Kotkamills’ has added to its range of ISLA Consumer Boards with ISLA Ice and ISLA Cream broadening the use of non-plastic solutions in the food industry.
New consumer research from taste and nutrition company Kerry has revealed botanical extracts generate several emotions with consumers including energy, excitement, creativity and fun.
Synergy Flavours has developed a new Italian Provenance citrus range, which taps into consumer demand for premiumization and increased product transparency.
The Indian Ice Cream Manufacturer's Association (IICMA) says for the second year in a row, the lack of government intervention to boost the sector has led to a loss of market for ice creams and frozen desserts during lockdowns and curfews.
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.
Chr. Hansen Natural Colors, a provider of natural colors, has announced plans to continue its growth acceleration with the integration of SECNA Natural Ingredients Group S.L into its portfolio.
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,...
