Exhibiting at drinktec, Cambridge Consultants presented its ‘Vinfusion’ technology: which lets consumers customize their wine at the point of dispense based on three parameters.
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.
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.
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.
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.
