Four top chefs from join Givaudan experts to explore new culinary concepts for meat and plant proteins
September 19, 2019
Givaudan’s distinguished Chef’s Council, an industry first that originally launched in 2006, brings together some of the most creative culinary minds in the world to focus on a current challenging theme.
Hydrosol uses SupplySide West to showcase stabilizing, texturizing solutions for plant-based meat, dairy alternatives
September 17, 2019
As one of the world’s leading suppliers of stabilizing and texturing systems, Hydrosol will use its SupplySide West Booth #4767 to present the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.
ADM showcases on-trend ingredient solutions, sustainability practices at IBIE 2019
September 10, 2019
“In today’s food culture, focus is shifting to conscious consumption and balance, as consumer demand increases for products with simple ingredient lists, positive nutrition values and sustainable sourcing,” says Paula Labine, marketing director, ADM. “Not only does ADM offer solutions to help developers create great-tasting products that meet these requirements, but we can also help customers anticipate and prepare for the challenges that come next.”
Annual United Soybean Board Food Industry Insights survey finds an increased demand for soy among millennials nationwide, opening new market opportunities for food companies
September 4, 2019
While soy protein and beverage consumption has risen among millennials, industry trends among all age demographics show potential for market growth as consumers prioritize healthy food choices and sustainably produced foods. The plant-based foods category grew by 20% between 2017 and 2018, outpacing sales of all retail foods by 10-times.
American Egg Board uses IBIE to showcase eggs’ many ingredient benefits
August 30, 2019
This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.
Corbion uses IBIE 2019 to highlight ingredients for freshness, convenience, consistency
August 28, 2019
In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.
Company facilities anticipated to produce up to 18-million pounds of seafood products
August 23, 2019
BlueNalu has created a five-phase commercialization strategy that starts with R&D and small-scale pilot testing, evolves to a phase that enables market research testing, and culminates in food facilities that are 150,000 sq. ft. under roof.
Holton Food Products introduces SIMPLY ingredient systems for better baking
July 10, 2019
The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.
ON DEMAND: Snacking is no longer an occasion, it’s a daily eating pattern. As snacks have morphed into meals, people expect more from them than just empty calories. They want energy, nutrition, satiety, a clean label, and of course, a snack that tastes delicious.