Ingredients
Asia Pacific: Barry Callebaut reveals fourth type in chocolate
After dark, milk and white chocolate, Barry Callebaut presents ruby chocolate as the fourth type.
Made from the Ruby cocoa bean and with a unique...
Europe: FiE opens applications for Awards
The 2017 Fi Europe Innovation Awards are open for applications with 10 newly created categories spanning all industry sectors.
The Awards recognize and reward the...
Asia Pacific: Healthy ageing, immunity important business trends
Cardiovascular health, digestive health, general wellbeing, healthy ageing, and immunity are the top five categories that businesses value the most, according to a survey...
Europe: Taiyo exhibits extracts for beverages at show
Taiyo presents Sunphenon tea extracts made from green tea leaves at drinktec 2017.
They are available in powder form and dissolve completely in water, which...
Europe: Salt of the Earth ingredient wins IFT award
Salt of the Earth's flagship sodium-reduction ingredient, Mediterranean Umami, won an IFT17 Food Expo Innovation Award at the Institute of Food Technologists (IFT) Awards...
Asia Pacific: Programs, theatres at Vitafoods Asia 2017
Vitafoods Asia will hold a conference consisting of masterclasses, the Digestive Health & Microbiome Summit and presentations from September 5-6, 2017 in Singapore.
The Vitafoods...
Americas: Whey protein for sports bars
Arla Foods Ingredients has developed Nutrilac PB-8420, a whey protein that ensures protein bars retain an indulgent cohesive (chewy) texture for 12 months or...
Asia Pacific: Vitafoods Asia 2017 showcases finished products
At Vitafoods Asia in Singapore, 200 exhibitors will present finished products comprising dietary supplements, vitamins and functional food and beverages to the industry.
A total...
Americas: Naturex debuts natural antimicrobial solutions at show
Naturex has developed Cleanatis M1 and M2 to fight Listeria and Salmonella.
Launching at the IFT17 Food Expo in Las Vegas (June 26-28, 2017), the...
Europe: Researchers says food should be studied in whole
The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of...