In and of itself, fermented or probiotic laden foods are not a new trend. Kimchi, kombucha and pickled foods have been hot for some time now. But a live hot sauce? That is new.
Comax Flavors shares 2019 Flavor Trends with new flavors divided into four unique collections
November 27, 2018
Drink To Your Health is a collection of better-for-you beverages while Meatless Meals addresses consumers’ effort to eat less meat and incorporate more plant-based protein into their diets. A Passage To India capitalizes on the growing younger demographics’ attraction to multicultural flavors while Steeped In Culture taps into consumers’ interest in high-impact fermented and pickled flavors.
Naturex takes plant-based ingredients to the next level at SupplySide West 2018
October 22, 2018
Developed through a partnership between Naturex and Cura Global Health Inc, ULTIMINE™ Iron is a whole food iron obtained from koji (Aspergilus oryzae) using a patented fungal fermentation process.
Artisan products have a new position in the US market as more consumers express interest about what's in their foods and drinks—as well as where and how those items are produced.
With each cycle of these shows, we’re privileged to encounter the vanguard of the trends in food, ingredients, and food tech. You could look at those as sort of the breadcrumbs along the path of where we’re heading in “Food World.” But sometimes, everything converges so that you also get a look at the substance of the path itself.
DuPont MicroGARD® marks 35-year anniversary as clean label ingredient to extend shelf life, protect against microbial spoilage
March 1, 2018
This year, the MicroGARD® fermented product range celebrates 35 years in DuPont Nutrition & Health’s expansive portfolio of ingredients. Developed decades before the “clean label” movement gained popularity, MicroGARD® offers food manufacturers a label-friendly, easy-to-recognize ingredient with the opportunity to shorten product label ingredient statements.
Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.
Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
Plant-based foods, especially vegetables, have clinched the top spot in the Foodscape Global Metatrends two years running, and are predicted to lead once again in 2018.