Fortified bread trends driven by consumers seeking natural and nutritious NPD
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Fortified bread trends driven by consumers seeking natural and nutritious NPD

A renewed interest in home-baked products has brought more natural bakery NPD into the spotlight which includes trends toward fortifying bread to enhance its nutritional value. This has been driven by the COVID-19 pandemic with consumers looking for nutrition and naturality in bakery products, say suppliers. High fiber enrichment and calorie reduction also help consumers […]

Kerry expands clean label reach with 2 acquisitions
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Kerry expands clean label reach with 2 acquisitions

Kerry Group expanded its clean label food protection capabilities through the acquisition of two companies, Georgia-based IsoAge Technologies and Biosecur Lab, located in Quebec, Food Ingredients First reported. The purchases were completed at the end of 2019, but announced in late April. Financial terms were not disclosed. In outlining the benefits of the deals, the […]

Personalization and plant-power trend in sports nutrition as industry battles misinformation
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Personalization and plant-power trend in sports nutrition as industry battles misinformation

As the sports nutrition category reaches increasingly broader audiences, segmentation occurs as a result of the increasingly varied consumer needs and preferences. Notably, plant-powered products, clean label innovation and greater personalization have emerged as key trends spotlighted by Innova Market Insights. However, industry players tell NutritionInsight that sports nutrition’s mainstreaming is leading to the spread […]

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Tecnotendencias Alimentarias 2020 aborda la importancia del etiquetado limpio

La industria alimentaria es una actividad primordial en la que día a día se lanzan nuevos productos, se emiten o actualizan normativas, y donde los consumidores juegan un papel muy importante pues sus preferencias delinean las tendencias del mercado. En este entorno, fomentar la innovación es un diferenciador para que los fabricantes y procesadores de […]

Taste and texture the key to improve meat alternatives
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“Taste and texture are key”: DuPont on the need to improve meat alternatives

The ingredient giant discusses why it believes overall quality is set to become increasingly important in the plant-based protein market. The plant-based protein market is in a critical stage, where the overall quality of products needs to improve if repeat buying is to flourish, according to DuPont Nutrition & Biosciences. Flemming Østergaard, Strategic Marketing Manager […]

TecnoTendencias 2020
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Sea Parte de TecnoTendncias Alimentarias 2020

Con los cambios acelerados que trae la nueva década, las Tendencias globales en alimentos y bebidas 2030 de Mintel consideran las posibles variaciones en las necesidades de los consumidores, innovación de productos, medidas corporativas y la sociedad en general hasta 2030, y ofrecen soluciones optimistas y pragmáticas para ayudar a los negocios a adaptarse a […]

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¿Qué vamos a comer este 2020?

Estrenamos década y seguimos innovando sin parar en el campo de la alimentación. De lo que no hay ni una duda es de que la industria alimentaria está veganizando sus opciones. En 2019 ganó muchísima popularidad la carne plant-based, e incluso hemos podido ver sustitutos del pescado y alimentos probióticos en seco. Y si pensábamos […]

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TecnoTendencias Alimentarias 2020: Innovación en alimentos

La tecnología atiende las necesidades específicas de las personas y de la sociedad. Expertos y académicos internacionales participaron en el foro Mejores alimentos e innovación: tendencias industriales para 2020, organizado por Cámara Nacional de la Industria de la Transformación (Canacintra), de Enoch Castellanos, y el Consejo Nacional Agropecuario (CNA), dirigido por Bosco de la Vega. […]

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Seminario TecnoTendencias 2020 (clean label): la próxima actualización de Alfa Promoeventos

Conocer lo que el consumidor busca es, desde hace tiempo, un factor crucial para el desarrollo de productos en cualquier sector; sin embargo, hoy en día esto es definitorio para producir alimentos exitosos. La aceptación, percepción y predilección del consumidor por un producto alimenticio sobre otro, están impulsadas por diversas cuestiones, desde prácticas—como su presentación […]

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Evolution of clean label expectations: Kerry report outlines consumer demands for nutrition

In a new study evaluating the expectations and opinions of “food at-home and away-from-home,” Ireland-headquartered Kerry Group has completed a survey of 2,100 health-conscious US consumers. The research outlines a prominent shift in common perceptions of the clean label standard. Consumers are now looking beyond clean label status as a filter of unacceptable ingredients and […]

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Fiberstar touts citrus fiber as consumer-friendly alternative to methyl cellulose in plant-based meats

Citrus fiber –a byproduct of the juicing process– has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more consumer-friendly label declaration, says Fiberstar. Used by high-profile brands including Beyond Meat, Impossible Foods, and […]

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Bunge Introduces Lentil Functional Flour

Bunge North America, the North American operating arm of Bunge Limited, is adding lentil functional flour to its line of clean-label ingredients. This product is a protein-rich, functionally equivalent substitute for modified starches that can be listed as simply “lentil flour” in an ingredient statement.  According to AC Nielsen, within the categories that commonly use […]