Established 40 years ago in the German city of Aachen, GNT wanted to produce coloring concentrates ‘in the most natural way possible’. “When we first started making colors from fruits, vegetables, and plants in 1978, natural colors were too expensive, weren’t stable, and lacked the vibrancy of artificial colours.” reflected Maartje Hendrickx, Market Development Manager, … Read more
Established 40 years ago in the German city of Aachen, GNT wanted to produce coloring concentrates ‘in the most natural way possible’. “When we first started making colors from fruits, vegetables, and plants in 1978, natural colors were too expensive, weren’t stable, and lacked the vibrancy of artificial colours.” reflected Maartje Hendrickx, Market Development Manager, … Read more
Over a period of three days, ingredient companies are lining the show floor at the Paris Expo Porte de Versaille in the city’s 15thth arrondissement. Some are industry veterans, and others, complete newcomers. This latter cohort caught the eye of FoodNavigator, who was on the ground speaking with innovators re-thinking food ingredients with human and … Read more
Perhaps the most well-known by-product of the brewing process that can bring multiple benefits to food product formulations is spent grain, which makes up around 85% of brewing waste. But there’s another by-product on the radar of new ingredient watchers which offers an elegant way of making use of ingredients that otherwise would not have … Read more
Plant-based alternatives are often surrounded by a sustainable halo, which can lead to a higher willingness to pay. However, without a defined toolset of sustainability indicators to assess the category’s sustainability performance, researchers in Scandinavia are querying whether plant-based alternatives are, in fact, more sustainable. In a new systematic scoping review, published in Nature Food, … Read more
The Barcelona-based start-up, created by researchers at the Polytechnic University of Catalonia, says extensive lab and field trials have shown its edible coating reduces losses and rejection rate in fruit and vegetable production and keeps produce fresh, tasty and healthy for longer. It preserves the smoothness, moisture and flavor of each product and keeps them … Read more
Globally, passion fruits are mainly grown to produce concentrated fruit. Commercial processing of yellow passion fruit yields 36% juice, 51% rinds and 11% seeds. The peel of the fruit is therefore a high-volume side stream of the juicing process that, today, largely goes to waste. Researchers at the University of Johannesburg believe they may have … Read more
Globally, passion fruits are mainly grown to produce concentrated fruit. Commercial processing of yellow passion fruit yields 36% juice, 51% rinds and 11% seeds. The peel of the fruit is therefore a high-volume side stream of the juicing process that, today, largely goes to waste. Researchers at the University of Johannesburg believe they may have … Read more
The Barcelona-based start-up, created by researchers at the Polytechnic University of Catalonia, says extensive lab trials have shown its edible coating reduces losses and rejection rate in fruit and vegetable production and keeps produce fresh, tasty and healthy for longer. It preserves the softness, moisture and aromas of each product and keeps them away from … Read more
Finnish food group Valio has created a new chocolate recipe based on AI analysis of the taste preferences of milk chocolate eaters. Leaning on data from over a million consumers, the company then worked with local chocolate artisans from Kultasuklaa. “The needs and preferences of global milk chocolate fans are changing. Growing awareness of health … Read more