Round Up: Ingredients

Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at

  • New research from Mintel reveals that over three in five (62%) Brits who buy butter, spread, oil and fat say they are frying less food at home now compared to a few years ago, while 43% say they are buying fewer bread products and 42% say they are baking less at home.
  • IOI Loders Croklaan Europe is to launch a chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30%, while maintaining texture stability and a cool-melting effect, later this month.
  • Fruit and vegetable ingredients supplier SVZ has announced its commitment to 100% sustainable sourcing by 2030 by signing the Sustainable Juice Covenant.
  • IOI Loders Croklaan Europe has launched Presdough 270 SB, a shea-based palm oil alternative for use in bakery products.
  • In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. The product line will be available worldwide.
  • In recent years a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks.
  • EHL Ingredients has expanded its range of certified gluten-free herbs and spices in response to increasing consumer demand for free from food products.


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