The World of Food Ingredients

Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of highlights from the snacking edition. Global flavors from hyper-specific regions give snackers a window into life inside rural Japan. We examine snack trends among generational demographics, with a marked uptick in indulgence for younger consumers.   In food formulation, we catch up with the latest in the US market as it advances the field of protein made from precision fermentation. We also look at herbs and spices that impart natural preservation properties and a call from experts to embrace bread again amid keto-diet confusion.

Ever wondered about the making of The World of Food Ingredients? Take a peek behind the scenes of our planning process, the imposition! Our marketing and editorial teams collaborate to carefully plan every detail — from brainstorming ideas and selecting key topics to designing the layout and organizing the flow of each edition. With our 30th anniversary approaching, stay tuned for more exclusive content and insights celebrating this milestone. 🎉

We’re thrilled to announce the 30th anniversary edition of The World of Food Ingredients! 🎉 First published in 1994, our upcoming October/November issue will mark 30 years of dedicated analysis of the food ingredient space. As we celebrate this milestone, stay tuned for special content in the lead-up to the release—including behind-the-scenes snippets, a special live event and a look back at the rich history of our journal. #FoodAndBeverage #FoodInnovation #FoodIngredients

Is cutting out bread healthy? Research suggests that the human body needs carbohydrates, and prolonged periods without them can be damaging to health. Experts call on the industry and consumers to consider bread quality over quantity.   Dive into Louis Gore-Langton's latest article to learn how researchers at the Texas A&M Health Science Center are exploring these complexities: https://lnkd.in/euk5m2Mi   #GutHealth #FoodScience #WeightLoss

Learn how the proposed legislation might impact the world market for octopus meat and how plant-based alternatives like Revo Foods’ “The Kraken” could gain traction. Read Joshua Poole’s insightful article to understand what’s behind the call for cephalopod protection and the broader implications the law could have for animal welfare and industry practices.   Access the article here: https://lnkd.in/et33AaTc   #Sustainability #Seafood #FoodNews

Discover the top snack flavors and stand-out launches identified by Innova Market Insights in the latest infographic. Stay ahead of the curve with this visual guide for trends shaping the future of snacking.   View the infographic here: https://lnkd.in/gKbpy8jz #Snacks #ConsumerTrends #MarketResearch

Products today must look good, especially in the digital age where sharing attractive food images is part of the social fabric. Discover how companies like Givaudan and Döhler Denmark A/S are using natural ingredients to create vibrant, eye-catching colors in food and beverages amid new regulations in Gaynor Selby’s latest article. Access the article here: https://lnkd.in/gbPjVqSD   #NaturalColors #FoodTrends #NaturalIngredients

An exciting milestone is on the horizon...   We're gearing up for something big and we can't wait to share it with you. Watch this space —updates are coming your way in the next few weeks!   #FoodIngredients #FoodAndBeverageIndustry

Looking for natural ways to preserve food while enhancing flavor? Charles Armstrong, MSc, MWC, ELS’s latest article explores how herbs and spices like cinnamon, rosemary and eucalyptus offer powerful constituents for clean label preservation.   Discover the studies behind these innovative, flavor-packed preservation strategies: https://lnkd.in/et2Gag5R   #NaturalIngredients #CleanLabel #FoodPreservation

This edition’s Opinion Edge takes you on an exploration of how health benefits, bold flavors and clean label solutions are driving snack development, featuring industry experts: -         Anne-Marie Butler from Edlong Flavor Solutions on function and flavor -         Ellie van der Burg from Cargill on indulgent textures -         John Kaufmann from Kerry on flavor intensity -         Heidi Clark from MicroDried Fruits & Vegetables on label appeal -         Anja Brand from Uelzena Ingredients on baking with butter -         Nanno Palte from Puratos on global flavors -         Luis Martinez from Rubix Foods on consumer motivation   Access the insights now: https://lnkd.in/eC7jcPfx   #Snacks #FoodAndBeverage #FoodTrends