ADM has identified four key trend spaces capturing consumers’ desire for optimism, surprise and discovery, as well as wellness (both for themselves and the environment).

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.

Join experts at GNT on Tuesday, May 23rd at 2pm EDT and discover why color is critical for a successful product launch and how you can unlock the limitless potential of consumer-friendly natural colors.

GNT will showcase how its bright, versatile EXBERRY® plant-based colors can be used to create bold, on-trend food and drink innovations at IFT FIRST 2023, July 16-19, in Chicago.

Oterra now offers ready-to-use Red and Pink ColorFruit® and FruitMax® blends for plant-based meat and seafood.

Smoothie Starter™ could transform morning rituals, offering consumers an organic and convenient base to create nutrient-dense smoothies in seconds

MadeGood Foods®, allergy-friendly and nutrient-rich snack creators, expanded its line of better-for-you snack bars with the debut of Chocolate Drizzled Granola Bars.

With global consumers becoming more engaged in purchasing food products that fit into their specific lifestyle choices and address sought-after health claims, the latest findings revealed by Innova’s Global New Products Report demonstrate that almonds are a key ingredient in new introductions that are tailored to fit consumers’ specific lifestyles and health goals.

Voyage Foods, helmed by a dynamic team of food scientists on a mission to accurately and sustainably recreate the world's favorite foods, will be launching its first product—peanut butter (made without peanuts)—to consumers this fall, followed by chocolate without cacao and coffee without the coffee bean in 2022.

According to Mintel’s US 2022 Trending Flavors and Ingredients in Dairy report, more than half (57%) of American adults now consume dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and the preference for vegan diets have all contributed to the popularity of dairy alternatives. 

To meet the market demand for a plant-based chicken alternative, the products represent plant-based and allergen friendly pizzas and flatbreads featuring chick’n style shreds will be available in frozen aisles in stores across the US.

Responding to the growing demand for allergen-friendly options, Dr. Schär USA introduced Artisan Baker White, Artisan Baker Multigrain, and Artisan Baker 10 Grains & Seeds Breads, now available in a soy-free formulation.

Jammies fill the void of nut allergen-free crustless sandwiches and give consumers and retailers an option that is school-friendly, travel-friendly, and tastebud- friendly.

These grain-free Crispbread Crackers™ represent a bold statement in the evolution of clean snacking. Free from the top 14 allergens and corn, with 20g of complete protein and zero added sugar, the artisan flavor profile aims to evolve the snacking experience.

North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.

The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.

The food texture market is expected to reach $11,840.8 million by 2018.

The new AKFP site is a gateway for food manufacturers to source bulk-quantity ingredients.

The transaction is expected to close by the end of the year subject to regulatory approval.

While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.

To figure out what dietary ingredients promote helpful bacteria, several studies have looked at the effects of individual fibers and probiotics.

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Discover new breading and batter ingredients for food formulations.

Cargill’s line of BatterCrisp® starches are the backbone of breadings and batters that deliver the crispy, crunchy textures consumers’ desire. 

Mantrose-Haeuser has expanded its range of Plant-based Certicoat® anti-sticking polishes for gummy vitamins, fruit snacks and other functional gummies. 

A coating uniquely embodies all the key traits in a finished food product—texture, appearance, flavor, and even, in most cases, aroma. With the increased demand for clean-label nutritious foods, developers are leveraging food coatings as a way to take those attributes and build healthfulness into texture in products designed to meet such requirements.

The new, naturally derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor.

The first in a series of capital investment projects to support its growing acidulants business, Bartek is expanding capacity and capabilities to allow for greater flexibility and support of its food, beverage, and confectionery; animal nutrition; and industrial customers. 

Bartek’s investment in both its team and facilities reinforces its position as the leader in malic and fumaric acid globally and aligns with its mission to facilitate growth and increase global reach to better serve existing customers and markets while opening up new ones.

The reactor will expand the company’s maleic anhydride capacity ahead of anticipated long-term growth in the global acidulants market. It further integrates Bartek’s upstream raw material production with its downstream finishing capacity.

Featuring an expanded customer center and investor section, as well as responsive search capability, the new website is an important step forward in the company’s Vision 2022 journey.

This expansion closely follows the previously announced 4,000 MT malic acid expansion completed in 2019, as well as the installation of a new 22,500 MT maleic anhydride reactor, which will also be operational by Q1 2021.

To help brands keep food and drink fresh in a natural and sustainable way, Blue California announced jointly with biotech innovator Conagen, the commercialization of Rosavel®, a next generation natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the color or flavor associated with rosemary.

Prayon, a world leader in phosphate chemistry, will build a new factory and boost the company’s production of food grade sodium hexametaphosphate (SHMP). This project is part of Prayon's growth strategy in several sectors (food additives, water treatment, industrial applications), and it will support the group's development worldwide. 

Innophos unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products.

Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.

Bartek Ingredients commenced construction of a state-of-the-art, vertically integrated facility that will become the world’s largest malic and food-grade fumaric acid production plant. 

Innophos will return as a presenter at the Institute of Food Technologists (IFT) Annual Event and Expo from July 11 – 13, 2022 at the McCormick Place Convention Center in Chicago, IL. IFT22 is one of the largest events of its kind bringing together thousands of attendees, including scientists, food professionals and exhibiting companies from around the globe.

Among those in attendance at the groundbreaking were Neil Lumsden, Minister of Tourism, Culture and Sport and Member of Provincial Parliament for Hamilton East, Victor Fedeli, Minister of Economic Development and Trade, Lisa Thompson, Minister of Agriculture, Food and Rural Affairs, and Chad Collins, Member of Federal Parliament for Hamilton East-Stoney Creek.

Innophos, a global leader in leavening agents for the bakery industry, announced the release of its latest product addition to the LEVAIR® baking portfolio. New LEVAIR® Select is a non-aluminum based* alternative to traditional sodium aluminum phosphate (SALP).

Innophos returns as a presenter at the Institute of Food Technologists (IFT) Annual Event and Expo from July 16 – 19, 2023, at Chicago’s McCormick Place Convention Center. Innophos also invites IFT23 attendees to visit booth #S2810 to learn more about their science-backed phosphate technology solutions.

Innophos returns as a presenter at the American Society of Baking’s (ASB) Annual BakingTECH Event and Expo from February 27 – 29, 2024 at the Hilton Chicago. BakingTECH is one of the largest events of its kind bringing together thousands of attendees, including scientists, food professionals, and exhibiting companies from around the globe.

Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, is hosting IBIE 2022 attendees this week in Las Vegas. Visitors to IBIE booth #7026 can sample a beautiful array of great-tasting natural and organic maple syrups and sugars.

Having developed a proprietary method for producing low-cost tagatose from plant-based starches, Bonumose is at the forefront of using enzymatic processes to make rare sugars at scale. Starting in mid-February, ASR Group will have tagatose available for initial shipments and samples.

Tagatose is 90% as sweet as table sugar, but with 62% fewer calories than regular sugar, with no bitter aftertaste. It is also ultra-low on the glycemic index, making it a suitable sweetener for people with diabetes or anyone watching their health. 

Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, invites attendees to visit the Bascom booth #S2559 during the Institute of Food Technologists 2023 Annual Event and Expo (IFT FIRST), July 17-19, at McCormick Place in Chicago.

FoodTech start-up CarobWay™, Ltd. will introduce its clean-label, low glycemic index (GI) sweetener at IFT FIRST 2023 in Chicago. The company will demonstrate the new sweetener in gummy and energy bar prototypes to illustrate the new sweetener's capabilities.

An internationally patent protected breakthrough in stevia technology, this addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in food and beverages and helps deliver on consumer demand for healthier and tastier, sugar and calorie reduced products. 

Sweegen addressed the pressing issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims intentionally. 

Ingredion Incorporated used SupplySide West 2023 to showcase its Kerr by Ingredion portfolio of fruit- and vegetable-based juices, purees, concentrates, essences, distillates and custom formulations (from both conventional and organic sources).