Articles Tagged with ''fermented foods''

Kiss the Ground

Food and beverage makers can count on consumers digging deeper into trends

June 8, 2018

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: Clean Label Shelf Life

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.

Kiwi and Chia Seeds Bowl with Probiotic Bacteria

Microorganisms in Food Product Development

Little living things are a big ingredient in food and beverage development

Alan Murray

February 28, 2018

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: Unsung Heroes

Enzymes are the silent workhorses of the ingredient world

Kantha Shelke PhD, CFS

February 26, 2018

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.

2018 Predictions: Nutrition

Plant-Based Foods—Plus More

Foodscape Group predicts acceleration of plant-based products, increasingly linked with gut health and fermentation

Rachel Cheatham , Ph.D.

December 22, 2017

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.

Alive & Well Probiotic-Rich Organic Olives

Organic olives from Greece contain naturally-occurring live, active cultures

December 11, 2017

Sourced from small, family farms and village co-ops, the olives are cured using natural fermentation that creates live, active cultures similar to those found in naturally cultured yogurt, cheese, and sauerkraut.

Farmhouse Culture Fermented Vegetables

The certified-organic and non-GMO project verified line comes in Ginger Beets, Orange Ginger Carrots and Taqueria Mix

July 31, 2017

The diced and shredded vegetables are hand-crafted from organic produce and fermented for several weeks using lactic-acid fermentation.

Suja Drinkign Vinegars feature organic apple cider and live vegan probiotics

2017 Ingredients for Health Guide: Digestive Health Update

There has been a shift toward a more general health and fitness positioning for probiotics and a move away from specific claims

December 20, 2016

Digestive and gut health remains one of the most popular active health positioning claims, according to global new product launch activity tracked by Innova Market Insights.

Fermented Veggie Products at Farmhouse Culture

Growing interest in probiotic-rich foods drives expansion of gut-healthy snacks

November 15, 2016

Farmhouse Culture innovates with four new, globally-inspired varieties of fermented vegetables and a new probiotic-rich snack line.

Fermented Foods: Natural Potential for Traditional Processes

Innova Market Insights showcases fermented foods at SupplySide West

October 5, 2016

Food & beverage launches that claim to use a fermentation process, have grown at a CAGR of 29% from 2011 to 2015. Drivers of fermented foods are: health, indulgence, tradition and clear label.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?