Articles Tagged with ''food product development''

The ongoing evolution of consumer preferences due to more and better access to quality information on nutrition has been the driving force behind the “clean label” movement.

Situated in Shanghai, Cargill ONE employs nearly 50 researchers, scientists, nutritionists and chefs who will work with customers to develop nutritious and safe food that meet the changing tastes of consumers.

As part of its commitment to innovation and growth, Tyson Foods, Inc. launched a venture capital fund focused on investing in companies developing breakthrough technologies, business models and products to sustainably feed a growing world population.

A focus on distinct innovation and product development capabilities is paying off for some companies as they deliver between 3-7% higher annualized revenue than their peers, Accenture research shows.

Nexira will use this year’s Health Ingredients Europe (HiE) to showcase several ingredients with functional benefits. Visitors are invited to Nexira’s booth #F14 to learn about Cognivia™, a novel natural solution for cognitive performance; IDAlg™ a natural ingredient for weight management; and Fibregum™, a soluble dietary acacia fiber that aids digestive health.

MGP is equipped to help food manufacturers meet consumer demand for clean label products that are perceived as being more wholesome. 

As demand for non-GMO food rises, Cargill has for the first time taken the step to gain Non-GMO Project Verification for three of its food ingredients. 

Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.