The World of Food Ingredients

Join us for a special anniversary edition hosted by The World of Food Ingredients’ editor Missy Green and deputy editor Elizabeth Green. This landmark issue showcases a refreshed design and layout, honoring 30 years of independent journalism on #foodtechnology and innovation. The editors will share key takeaways from the #dairy edition, including lactose’s hidden benefits and on-trend dairy flavors. But the issue also covers much more, such as gene-editing microbes, mobility nutraceuticals, how AI is revolutionizing #fermentation and the latest on the FDA’s food traceability rule. Sign up now for this special live-streamed occasion. #foodinnovation #foodindustry

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The 30th-anniversary edition of The World of Food Ingredients is here! 🎉 This special edition includes an exclusive interview with the co-founders, reflecting on 30 years of industry leadership, along with a detailed guide for FiE 2024. Don’t miss the extra Dairy Design Trends section, highlighting the latest innovations in the dairy industry. With a fresh, modern design and exclusive anniversary content, this edition dives deep into the dairy theme and marks a major milestone in the publication’s history. Explore the edition now: https://lnkd.in/eBTdU-WR

The wait is almost over! 🎉 Our 30th anniversary edition is nearly here, and our team has been working hard to make it the best one yet. Tune in on Monday to access this momentous issue, packed with insights, special features and much more.

In this exclusive interview, we sat down with the co-founder of The World of Food Ingredients, Lu Ann Williams, to discuss how the publication began, its original mission and how it’s evolved to become a leading voice in the industry. Don’t miss a breakdown of the full interview, which will be featured as an anniversary article in our upcoming October/November edition. 🎉

For our 30th anniversary, we’re looking back at where it all began. In our first-ever article from 1994, Jack Francis predicted that consumer demand would “unfortunately” discourage the use of synthetic colorants despite their “superior performance, lower prices and abundant supply.” He worried that devoting agricultural land to colorants would strain our food supplies while offering only a sub-par solution. Since then, the natural colors industry has worked hard to increase product stability, ease of handling and sustainability. Can future colors be both natural and sustainable? What leaps have companies like GNT Group, ADM, Colorcon®, Givaudan Sense Colour & California Natural Color made toward this end? Let us know in the comments below. 👇

For three decades, we've delivered global insights on ingredient innovation, market trends and industry breakthroughs to readers worldwide. For our anniversary celebration, we have a fun question for you! Thank you for being part of our journey—here’s to many more years of sharing insights across the globe! 🌏 #foodinnovation #foodindustry

Precision fermentation can produce up to 10 times more protein per acre than traditional methods, and brands like Nestlé Health Science and Unilever are jumping on the opportunity with whey products already launched on the US market. Editor Missy Green explores how precision fermentation is elevating sports nutrition, highlighting pioneers like Vivici, Imagindairy, TurtleTree and Hydrosol in her latest article.     Discover how this technology is providing a viable new source of high-quality protein: https://lnkd.in/e_6UGMHv   #PrecisionFermentation #FoodTrends #Protein

We’re celebrating 30 years of The World of Food Ingredients with a look back at where it all began! We got our hands on the very first edition from 1994, and while the look (and even the name) has changed, our commitment to providing timeless analysis of the food ingredient world hasn’t. From our very first edition to our latest — we’ve got you covered.

A new study by Campden BRI explores how protein type can impact the taste and safety of plant-based sausages. A key finding: Listeria monocytogenes grew in pea and wheat products, while C. botulinum and B. cereus were kept at bay.   Discover more insights on plant-based formulation by Sabina O’Reilly and Sarah Overy, who also tested hydrocolloids in sausage alternatives: https://lnkd.in/eBb2tSRB   #PlantBased #FoodSafety #FoodScience