Ingredients
dsm-firmenich unveils ‘Milky Maple’ as the Flavour of the Year 2025
Harmonious blend of creamy milk and rich maple captures a global desire for warmth, indulgence and wellbeing in 2025.
DeutscheBack’s enzymes improve the flavour of baked goods
Multifunctional compound helps meet increasing demands for quality.
Oterra strengthens US presence
Manufacturing and logistics facilities to meet the expected growth of natural colours and colouring foodstuffs.
Satisfy requests for customisation with Hydrosol’s functional systems
Health-oriented solutions improve the texture and bite of hybrid meat products.
Consumers call for the disclosure of AI usage on food and beverage labels
Research by Ingredient Communications has found that 83% of consumers want label declarations for food products made with the help of AI.
Synergy Flavours launches a new line of rum-inspired flavour profiles
The flavours can be used to boost the taste and delivery of rum flavours in alcoholic beverages and to replicate the taste of rum in low- and no- products.
Tate & Lyle hails study showing benefits of probiotic-prebiotic combination
Study found that a synbiotic can significantly reduce heart muscle damage caused by diet-induced cardiac disease.
EHL Ingredients boosts team and announces expansion
Clevina Dsouza joins as sales administrator as company expands blending capacity.
Tate & Lyle and Kantar identify nine dynamic mouthfeel trends
First-of-its-kind report highlights opportunities this presents for brands.
Cornish Sea Salt launches new product in food manufacturing range
TekSalt can be used to improve the flavour profile of food made by manufacturers.
Burcon and Puratos collaborate to develop cutting-edge uses for canola proteins
Canola protein stands out as a promising alternative to egg protein.
GNT Ventures in partnership with start-ups to develop future colours
GNT Ventures is seeking to collaborate with start-ups by providing them with the tools they need to bring ideas to life.
Food Ingredients Europe 2024 — a quick highlight
One highlight of this year’s exhibition, which we heard time and again, is hybrid food products, and their potential to reshape the sustainable food landscape.