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Sales of probiotic yoghurt have increased and will continue to grow
New research has shown that probiotic yoghurt sales closed in on US$ 20 billion in 2018 and sales are likely to increase over the coming years.
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Hydrosol offers exclusive solution for allergen-free plant-based burger patties
Due to the demand for vegan meat alternatives is exploding, Hydrosol has expanded its already wide range of vegan, plant-based products.
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Coconut milk products to benefit from a steady uptake by the healthy bakery sector
The global coconut milk products market is projected to record a CAGR of over 7% during 2018-2028, reaching an anticipated revenue of over US$ 500 million by the end of forecast period.
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Challenging issues for vegan and vegetarian food manufacturers
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
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Compounds found in carrots reverse Alzheimer’s-like symptoms
Celebrate International Carrot Day with findings that suggest that components contained in carrots might offer protection against dementia in people.
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Sustainable palm oil certification – the smart choice
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
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Unlocking additional value from soybeans via the circular economy
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
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Lesaffre Ingredients Services acquires a new technology
Lesaffre Ingredients Services (LIS), a Lesaffre Business Unit is pleased to announce...
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A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
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How our healthy eating is dangerous for the planet
A report has suggested that the current healthy eating trend is damaging the environment, with avocados, quinoa and coconuts all part of the problem.
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Enabling large-scale production of bio-based plastic bottles
Japanese researchers have developed a high-yielding method of using a glucose derivative of a non-food plant to synthesise FDCA.
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Ingredients In-Depth Focus 2018
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
news
Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
whitepaper
Whitepaper: Pesticides and organic toxins compendium
Rice is one of the most commonly consumed foods in the world. A variety of pesticides have been used in rice production to control pests, weeds and diseases to increase crop yield...
whitepaper
Overcoming the complexities of cannabis analysis
Carl Carnagey, founder and CEO of Juniper Analytics, is the first to admit he totally underestimated what it would take for his startup to earn accreditation as an official cannabis testing lab in Oregon back in 2015. The experience, he says, has been daunting...
