Ingredients

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Nexira will use this year’s Food Ingredients Europe exhibition, Dec. 6-8 in Paris, to launch its new range of natural and efficient texturizers under the naltive™ brand.

ADM’s interactive booth (4.C10) will feature sensorial stations that allow for a deeper dive into the company’s technical expertise and vast library of ingredients, spanning health and wellness solutions, flavors and colors, culinary offerings and more.

GNT, the global supplier of plant-based EXBERRY® colors, explored how today’s consumers see color in the world of food and drink and beyond. The research revealed a powerful new trend shaped by Generation Z’s desire to embrace joy and creativity while staying true to core values.

Through this partnership, ICL and Protera will develop and commercialize sustainable protein-based ingredients using precision fermentation.

LUZIXINE™ is a vegan and 100% natural superfood rich in omega-3 offering many possibilities for nutraceutical formulations. It has a high protein concentration of 54% compared to non-concentrated alfalfa at just 20%.

FlavorSum, a North American flavor producer, has released food and beverage predictions for 2023. In a two-part blog series, the FlavorSum insights team explores how consumer behaviors and market trends will shape the new year.  

As a global Top 10 food and beverage flavor expert, T. Hasegawa stays ahead of emerging trends, to help analyze the latest in what consumers are looking for in packaged foods, beverages and foodservice.

Sokol Custom Food Ingredients offers an almond paste brimming with a rich and creamy almond flavor. It is ideally suited to help bakers and food manufacturers add flavor and enhance the sweetness of a broad range of baked goods.

The company is increasing global capacity for its prebiotic chicory root fibers by 30%, with a 90 million Euro investment ($88.9 million USD) in its production plant in Pemuco, Chile. Simultaneously, officials expect plant processing and technology improvements will help the Pemuco operation reduce energy consumption by 35%.

As today's culinary teams explore exciting flavor combinations and innovative menu opportunities, they're finding more and better places for mango. This distinctive fruit helps create new foods from the sweet and familiar to the surprisingly savory. Mango also serves as a complement or refreshing contrast.