Food Ingredients First

Global consumer calls for #sustainability are compelling international #foodandbeverage players to rethink #ingredient sourcing and production strategies. But as climate change and geopolitical events continue to disrupt #supplychains, industry experts warn the context for #agricultural raw material production has become “more complex.” We speak with key players on the topic. Célia Cholez, Michelle French, Symrise AG, ADM, Reported by Anvisha Manral. Read the full special report here👉https://lnkd.in/drtaVBnm

Join us for an exciting #webinar where we delve into why texture is a hot topic for innovation in the #foodandbeverage industry. Under the motto “Taste King, Texture Queen,” we’ll explore the latest #texture trends and uncover what consumers are craving next. Discover how AGRANA Fruit can be your ideal partner in texture #innovation with a multi-faceted toolbox designed to enhance the texture experience of yogurts, ice cream, baked goods, #beverages, and more. Meet the speakers: 🎙Manon NOE, Global Director, Portfolio Development & Innovation, AGRANA Fruit 🎙Melanie Sturm, Global Market & Consumer Insights Manager, AGRANA Fruit 🎙William Bradford Nichols, Platform Editor, CNS Media B.V. Reserve your spot here 👉https://lnkd.in/ecBjVqvF

#Culturedmeat is hailed as a #sustainable future production technology that requires scaffolds to support cell growth. Researchers at the National University of Singapore utilized #kafirin — a #protein found in red sorghum grain — to develop hybrid cultured pork with “promising potential” in providing higher protein content (22.9%) and unique mouthfeel and appearance characteristics. Huang Dejian, Linzhi Jing #foodinnovation Reported by Insha Naureen. Read the full article here👉https://lnkd.in/e7tK4mCk

Join us for an insightful #webinar on "Understanding Chocolate Motivations" based on a global study with 7500 consumers conducted by AAK. The session will help to identify consumer & market relevant routes of innovation by understanding the motivations, behaviors and preferences related to oils & #fats of five distinct #chocolate consumer segments. We will examine the core motivations for consuming chocolate, as well as attitudes towards #sustainability, what #ingredients drive the purchase decision, and the chocolate experiences consumers are looking for. Register for free here 👉 https://lnkd.in/eYyBWKg2

The World of Food Ingredients unveils its 30th-anniversary edition online today, celebrating a legacy in #foodscience and innovation with a newly refreshed layout. Marking this milestone, we spoke to co-founders Patrick Mannion and Lu Ann Williams who share their journey and three decades of industry experience. In this rare interview, they reveal how #ingredient companies have completely changed how they do business, while #consumertrends have come back full circle. Reported by Missy Green. Read the full article here👉https://lnkd.in/eYWEs4vc

With rising demand for #naturalenergy solutions, Duas Rodas offers sustainable #yerbamate extract, rich in caffeine and polyphenols. It boosts energy, supports weight management, and enhances cardiovascular health, making it ideal for #beverages and #supplements, bringing South American vitality to #globalmarkets. Want to know more? Download a free technical paper from Duas Rodas here 👉https://lnkd.in/eqbkzKN7

Let’s take a look at this week’s industry highlights, reported by Food Ingredients First. Check out the slideshow below and share your thoughts! 👉 Revo Foods and Paleo leverage #fermentation-based myoglobin to enhance #plantbased seafood | https://lnkd.in/eGG4gf6h 👉 October in review: #Deforestation regulation delays, fighting #foodwaste and leveraging AI for #milksafety | https://lnkd.in/eQrEkNzY 👉 Post-#Brexit border checks cause chaos for UK fresh produce importers | https://lnkd.in/ecMF-aJ8 👉 Researchers boost sustainable #culturedmeat production with new system for animal serum alternative | https://lnkd.in/eGRG8EBi 👉 Kerry partners with US scientists to examine digital tools for #foodandbeverage waste challenges | https://lnkd.in/eaWk7Hh2 Emma Cahill, Kevin E. Mis Solval, The Good Food Institute #foodindustry #foodnews Reported by Gaynor Selby and Insha Naureen.

Our upcoming #webinar with Symrise AG will help you gain a better understanding of what regenerative #agriculture is, how it works in the field, and, most importantly, its tangible effects on your #sustainability goals. We will explore the multiple benefits of #regenerativeagriculture, from reducing #carbonfootprint to improving soil health, preserving water resources and increasing crop resilience. Symrise's team of agronomy and sustainability experts Célia Cholez, Yoann Doumalin, Jessica Fournier and Nicolas GRIBIUS will share valuable insights, drawing on their extensive field experience. Last chance to sign up 👉 https://lnkd.in/ePrECvQC

This month was marked by advancements in #foodinnovation, delays in key regulation policies and companies mitigating new rules on #smokeflavors. Other coverage included Cargill finding ways around rising #cocoaprices that are still impacting the #chocolatesector. We also highlighted several trade shows, including SIAL Paris 2024 where entovegan #protein concepts were showcased. Reported by Gaynor Selby. Read the full article here👉https://lnkd.in/eSYtvAMT

Innova Market Insights data indicate a 6% average annual growth in Halloween #foodandbeverage product launches from July 2019 to June 2024. Out of these launches, 57% were in the #confectionery category, but there is a fast increase in Halloween-themed launches for the #cereal and #bakery categories. Check out our global selection of #HalloweenTrends products here 👉https://lnkd.in/e77--3Du