The World of Food Ingredients

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Total Records Found:92

From Twofi Mar 05,2010

Eliminating Aches and Pains

Strengthening the body from the inside out through diet and nutrition is an opportunity to increase strength and flexibility for bone and joint health while helping to manage aches and pains.

From Twofi Mar 01,2010

Exclusive Firmenich Interview: Natural Flavour Advances

Firmenich’s new Corporate Vice President Flavours, Aldo Uva, speaks to The World of Food Ingredients about the changing flavour industry and meeting the natural trend.

From Twofi Mar 01,2010

VIEW FROM THE TOP: HANS VRIENS Chief Innovation Officer, Barry Callebaut

Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate products. Innovation and market thoughts from its Chief Innovation Officer.

From Twofi Mar 01,2010

Industry Thoughts: Successful Claims

Few ingredient companies have had much luck thus far in getting a green light from EFSA, for either new or existing claims. Several successful applicants offer their perspectives on the issue.

From Twofi Mar 01,2010

Balancing Salt Strategies

The news that New York City is introducing a voluntary programme of salt reduction in packaged and restaurant foods comes at a time of numerous regulatory and industry strategies in reducing salt.

From Twofi Mar 01,2010

Industry Innovation: Reducing Saturates by Seeding?

Palmitic acid enables a faster and more stable crystallisation to be achieved compared with stearic acid-rich blends.

From Twofi Jan 05,2010

VIEW FROM THE TOP: Ralph Appel, Managing Director, Cargill Texturizing Solutions

Cargill Texturizing Solutions has been keen to highlight its cost engineering solutions in the downturn. Ralph Appel on business trends in the ingredients market.

From Twofi Jan 05,2010

Industry Innovation: Back to Nature

The demand for natural colours is not only consumer driven, but also affected by new regulations and the current disputes about artificial colours.

From Twofi Jan 05,2010

Ten of the Best New Products of 2009

A run-down of ten of the most innovative product launches of 2009. Innova Market Insights’ picks of the year.

From Twofi Jan 05,2010

Optimising Performance

Cargill has traditionally been a core product-based company, but speciality products now make up a much higher percentage of its turnover. Innovation has included ingredients for cost optimisation.

From Twofi Jan 05,2010

Assessing Carbohydrates

The creation of the BENEO Institute comes in a period when various health claims have failed to pass the regulatory hurdles set up by EFSA, as seemingly exhaustive dossiers are being demanded.

From Twofi Jan 05,2010

The Future for Fortifying

Key nutrition executives speak to The World of Food Ingredients about the nutritional market in 2009 and their predictions for 2010 amid an atmosphere of concern over regulation.

From Twofi Dec 14,2009

VIEW FROM THE TOP: MICHAEL ERDL R&D Director, Royal FrieslandCampina

It is one year since the merger of the two largest dairy companies in The Netherlands; Campina and Friesland Foods. Michael Erdl's thoughts on the marketplace and his opinions on innovation.

From Twofi Dec 14,2009

Maximising Starch in NPD

Each food product requires a different starch-based solution due to variations in ingredients, processing conditions, storage methods and the eventual method of preparation by the consumer.

From Twofi Dec 14,2009

Innovative Bulk Soy Ingredient

Tofu puree uses a unique liquification process after the tofu has coagulated, creating a soft, silken, smooth, white creamy liquid which has virtually no beany taste profile.

From Twofi Dec 14,2009

A Taste of Innovation

IFF Global Category Director – Savoury, Jos Muilwijk speaks to The World of Food Ingredients about savoury trends and R&D developments at the flavour giant.

From Twofi Dec 14,2009

Food Ingredients Europe Show Preview: Innovating with Ingredients

Forming a good value proposition has been a key benefit promoted by many of the fourteen innovative food ingredients shortlisted for the Food ingredients (Fi) Excellence Awards.

From Twofi Dec 14,2009

Accelerating Innovation

Frutarom has recently begun adopting a process with a track record of success in the IT-Sector. We spoke to Matthew Stokes about how Rapid Prototyping can be used in product development.

From Twofi Dec 14,2009

Looking Upwards?

Key food industry executives speak to The World of Food Ingredients about how their companies have responded to the downturn and what the future holds as economies begin to pick up again.

From Twofi Dec 14,2009

Cutting Back, Putting In

Your ingredient suppliers are out there with their own food scientists, chefs and specialised equipment to assist you with your reformulation projects. Their expertise will help cut costs and save money.

From Twofi Dec 14,2009

Lactose Free Alternatives Thrive in the Dairy Aisle and Beyond

Product launch data for 2009 up to and including August, indicates that there will be an estimated 50% increase in lactose free product launches from 2008, suggesting a strong demand for these type of products.

From Twofi Dec 14,2009

THE SUPPLIER VIEW: Merging Encapsulators

The dawn of FrieslandCampina Kievit, following the merger of Dutch dairy giants Friesland and Campina, meant the creation of the leading spray drier emulsion company in the world with a turnover of EUR465 million. Kievit Commercial Director, Steven Alexander is optimistic about the integration so far.

From Twofi Sep 03,2009

Interview with Dr. Anne Grunhagen, Symrise

The new EC flavouring regulation has led fragrance and flavouring manufacturer Symrise to completely restructure their portfolio of natural flavourings.

From Twofi Sep 03,2009

Gums and Reduced Sugar

Recent work has revealed how gums positively effect the sensory properties of beverages. The use of gums can make beverages sweetened with high intensity sweeteners seem more like a sugar sweetened product.

From Twofi Sep 03,2009

Winning With Aroma-Profiling

VAS technology allows for controlled aroma generation to effectively blend complex mixtures of flavour ingredients into a single aroma profile.