With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
Sugar reduction is a trend among most consumers (84%), with millennials leading the charge citing more reasons than older consumers for following the health trend, according Mintel.
Agropur Ingredients has streamlined its US business by dividing it into three sectors: nutrition solutions, dairy solutions, and custom solutions to better serve their customers’ needs.
FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you option when given the choice, even when they say trends like sugar reduction are among their top health concerns.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
DuPont Nutrition & Health (DuPont) has launched a new ingredient in its Danisco range for manufacturers to produce stable clean-label soy, almond and other plant-based drinks.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
With mobile apps, software, online marketplaces and more, a group of wine start-ups are proving that the wine industry is far from being stuck in its traditional ways.
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our bodies to enjoy the [antioxidant/anti-inflammatory] benefits of hydrogen," claims the company behind Hfactor, which contends that dissolving hydrogen gas into water...
The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to sports supplements only.
Unilever spoke about flavonoids (dietary compounds) found in tea, wine, cocoa, fruits and vegetables at Journées Francophones de Nutrition (JFN) tradeshow in Montpellier, France, last week (November 30-December 2).
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
Nine companies battled it out for a place on Heineken’s Design & Packaging Team to design its next generation smart bottle, at the AIPIA Congress in Amsterdam.
Modern Americans expect much more from food companies today than they did in the past -- now not only do they want food that is better for them, but they want products that also are better for society and the planet.
‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
What has chocolate got to do with glass? And what do cars have in common with bottles? The Ardagh Group has been investigating how technologies regularly used by other industries can be used in beverage packaging.
A total of eight of the Middle East and North Africa’s (MENA) most talented baristas battled it out for the second edition of the MENA Cezve/Ibrik Championship at Gulfood Manufacturing this month (November 7-9).
Today’s factories are focused on producing large quantities in bulk. Tomorrow’s factories will be smaller but far more agile, reflecting the overarching consumer trends of personalization and customization.
Crown has launched two-step thermochromic cans: which change color when the beverage is chilled; but then also reveal another design once the drink has been consumed.
Stora Enso is continuing to expand its intelligent packaging (IP) technology across the wine, food and dairy market sectors, working with brand owners and customers to help them to understand what are the capabilities of IP and how to make money using...
Thinfilm has partnered with Hopsy to integrate its NFC (Near-Field Communication) OpenSense technology onto its locally produced craft beers across the US.
Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc, which creates digital barcode scanners for products including ice cream tubs, biscuits and chips.
Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made.
Evrthng IoT (Internet of Things) smart products platform, which works with F&B firms to digitize their products, has partnered with Crown Packaging to digitalize all their cans at source to track them through the supply chain.
Nitro coffee – a craze that’s attracting consumers in US coffee shops – has the potential to grow in popularity as an at-home experience, thanks to the technology available in cans, according to the Ardagh Group.
The active, intelligent packaging industry will double in size from €15bn in 2015 to €32bn in 2022, according to AIPIA (Active & Intelligent Packaging industry Association).
Tetra Pak showcased its 3D virtual reality simulator at Gulfood to show guests how they can get up close and personal to their machinery without having to visit a factory.
Tetra Pak showcased the latest version of its PlantMaster - factory control, supervision and operation software suite, with a global launch at Gulfood Manufacturing.
Sacmi, whose clients include Coca-Cola, has seen demand grow for aseptic stand-up pouches compared to Bag-In-Box (BIB) because they are lighter to transport with less costs and more flexibility.
Located in Chicago’s West Town neighborhood in a former 103-year-old movie theatre is Forbidden Root, a brewery focused on providing a full sensory experience not only with its signature roster of botanical beers but with its seasonal dishes served alongside...
WILD Flavors & Specialty Ingredients (WFSI), part of Archer Daniels Midland Company (ADM), is tapping into the vegan market with its protein power drinks and Clarisoy dessert toppings.
Farming methods in Poland have improved considerably over the last ten years, helped by the country's membership of the EU. Now, what the farmers want most are long term contracts that allow them to invest for the future.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
Over the two years that Chicago-based Maplewood Brewery & Distillery has been in business, its approach to brewing and distilling has been constantly evolving, creating a full line up of craft beers and three whiskey varieties to fit seasonal and...
Successful sustainability initiatives need to consider how farmers work and think, and involve co-operation between all parties, says SVZ International.
On the heels of President Barack Obama signing into law a federal bill requiring the disclosure of genetically modified organisms (GMOs) on packaged food and beverage products, we at Beverage Daily and FoodNavigator-USA asked consumers at a downtown Chicago...
Andy Dratt, executive vice president of Imbibe, and Jeff Hilton, co-founder and CMO of BrandHive, sat down with BeverageDaily following their presentation at IFT in Chicago to talk about the best practices in beverage packaging.
A sugar tax might be bad news for some manufacturers but for others it's an opportunity. We spoke to a stevia manufacturer, a low GI sugar company and a reformulation R&D firm to see how they view such policies.
Interest in probiotics is skyrocketing and the friendly bugs are increasingly turning up in functional beverages. But what are the challenges of this delivery system and what are the solutions?
