The Publication
Ingredients Insight Vol. 2 2023
While pre and probiotics are growing in popularity, what about the lesser known postbiotics? We speak to an expert to find out more.
A good night’s sleep is a necessity for everyone, but with more people getting less sleep we investigate the rise in sleep supplements and whether they are worth the hype.
Milk alternatives are often touted as the healthiest option compared with its dairy counterpart. We hear from industry experts to find out if dairy-free alternatives are as beneficial as they’re made out to be.
With a fish-free diet on the rise, we talk to experts and suppliers to find out how the industry is providing plant-based fish options to meet this growing demand.
The wellness trend is going nowhere soon, with consumers now wanting their beverages to taste healthy too. We speak to leading brands to find out how they are combining functionality with flavour.
Ingredients Insight Vol. 1 2023
While Omega-3 has long been considered beneficial for heart health, we speak to experts to find out whether there truly is a link between the two.
Often over-looked, Dr Alexandra Shustina, Dr Mastaneh Sharafi and Dr Megan Rossie discuss the benefits of taking prebiotics and how they compare with probiotics.
With organic food dubbed the answer for environmental and health concerns, we find out from experts what more the market can do to be more sustainable and affordable.
Are plant-based foods the nutritious alternative we think they are? THIS’ Ray Zhang, Meatless Farm’s Morten Toft Bech and AFRY’s Cecilia Labba discuss.
Offering a complexity of flavours and health benefits, we speak to Troy Douglas as Nexba, Michelle Lim on behalf of Bibigo and Yeo Valley’s Sebastien Rusu to find out more about fermented food and drinks.
Ingredients Insight Vol. 2 2022
While probiotics are a wildly popular supplement consumed across globe, founder of Whole Gut Health Dr Alexandra Shustina discusses if the health claims hold up.
With the growing interest in personalised vitamins, Melissa Snover, founder of Nourished, talks about how a personalised approach caters for more nutritional needs.
Dr Bruce Neal, executive director at The George Institute for Global Health Australia and professor of Medicine at the University of New South Wales Sydney, and Dr Monique Tan, NIHR advance fellow at Queen Marry University of London, discuss the benefits of salt alternatives.
We explore latest research and speak to experts to find out the possible healthy benefits that coffee can offer the consumer.
With the demand for sugar reduction growing, Abigail Storms, global head of sweeteners at Tate & Lyle, talks us through the potential health benefits of sweeteners.
Ingredients Insight Vol. 1 2022
With Carotenoid supplements gaining attention due to their ability to fight cardiovascular diseases, Volker Bohm of Eurocaroten and Allen Levine of NAXA discuss how astaxanthin and other carotenoids can benefit the human body.
With growing concern over the global consumption of fish and seafood, Ellen Schutt, executive director of the GOED, discusses how this challenge can be overcome.
Dr Steven Abrams, a Dell Medical School professor at University of Texas and chair of the American Academy of Pediatrics committee, talks about the value of breast milk and developments in formula milk.
We explore the latest steps taken by policymakers and the food industry to offer greater focus on eliminating trans fats.
With the rise of plant-based alternatives driving growth in the industry, we ask plant-based experts to find out the benefits of 'fake' meats and what's driving growth in the plant-based industry.
Ingredients Insight Vol. 2 2021
Scott Steinford, NAXA President, discusses the potential wellness enhancing benefits of Astaxanthin.
Omega-3 fish oil remains an incredibly popular supplement, with fresher, more sustainable and toxin-free products flooding the market. What does the future hold for these substances? We survey the latest innovations.
Katarzyna Maresz, president of the International Science and Health Foundation, outlines K2's role in bone health and why its crucial role in the body is so poorly understood.
We explore the latest advice on supplementation for heart health from the WHO and speak to Dr Thom Butler member of the British Association for Cardiovascular Prevention and Rehabilitation (BACPR) about nutritional insights.
From impossible meat to the rise of plant-based proteins in drinks and healthcare, what are the key drivers behind this trend, and what forms might it take in the next half a decade? We profile the latest innovations in the plant-based market.
Ingredients Insight Vol. 1 2021
Recent and ongoing developments in microbiome science are enabling new frontiers of research for probiotics and prebiotics. Ingredients Insight presents an edited extract from the 'Novel Species, Health Targets and Evaluation Frameworks' paper by Marla Cunningham to examine recent, emerging, and anticipated trends in probiotic and prebiotic science, and create a vision for broad areas of developing influence in the field.
High Pressure Processing (HPP), also known as high-pressure pascalisation or cold pasteurisation is a non-thermal food and beverage preservation method that guarantees food safety and achieves an increased shelf life – all while maintaining the optimum attributes of fresh products.
Carpe Diem. Status Quo. Caveat Emptor... which one means you should check the label? Does it matter? Shouldn't consumers check the label anyway, if they're about to eat or drink something? Well, for a start, people can misinterpret what is being read. For potassium chloride, very much the Skoda of the ingredients' world, its name has caused some concern when it appears on labels. Emma-Jane Batey explores the rise of potassium salt – a healthier solution with the same properties.
Ingredients Insight Vol. 2 2020
Natural algae astaxanthin is a powerful antioxidant capable of boosting immunity. NAXA CEO Alan Levine tells us about his organisation's work promoting and studying this promising supplement.
In recent years, CBD and industrial hemp products have been rapidly gaining in popularity. Lorenza Romanese, MD of the European Industrial Hemp Association, discusses the reasons for CBD's growing acclaim and current challenges in the market.
Also in this issue, Professor Joep Perk, of the European Society of Cardiology, tells us about Europe's cardiovascular burden, how Covid-19 has exacerbated the situation, and how salt reduction could make a difference.
Ingredients Insight Vol. 1 2020
We take a look at the World Cocoa Foundation's path to progressive farming. Richard Scobey, president of the World Cocoa Foundation, explains what needs to be done to produce chocolate in a way that is better for the people who depend on it and for the planet.
Probiotics for the body and mind. With the help of the International Probiotics Association (IPA), we look at how beneficial bacteria can help relieve lactose intolerance.
Also in this issue: The omega-3 industry is doubling down on research to support various health claims, from reducing blood pressure to prenatal outcomes. Elsewhere, new dietary trends – such as veganism – could open up new doors, as Chris Gearheart, GOED director of member communications and engagement, tells us.
Ingredients Insight Vol. 2 2019
Organic farming is far from easy: the process takes time and risks crops being ruined. Andrea Valentino talks to Shauna Sadowski, head of sustainability in the natural and organic operating unit at General Mills, about these challenges.
Also, Cannabidiol, or CBD, is a non-intoxicating derivative of the cannabis plant, but the misconception that it is a psychoactive drug like marijuana is damaging a potentially huge market. Canadian Hemp Trade Alliance president Russ Crawford talks to Jim Banks about his organisation's efforts to educate regulators.
Plus: The World Health Organisation (WHO) is coordinating efforts to reduce the intake of saturated fats, trans-fats, salt and sugar across Europe, where non-communicable diseases still account for the majority of deaths.
Ingredients Insight Vol. 1 2019
Jim Banks speaks to Primal Kitchen co-founder Mark Sisson about Kraft Heinz’s acquisition of Primal and examines how big companies are set to tap into fresh and original ideas.
Chris Lee of Informa Exhibitions opens the debate on whether naturally sourced or sustainably produced ingredients will take the lead in shaping the food and nutraceuticals supply chain of the future, a topic that will be prominently discussed at Vitafoods Europe 2019.
Plus, The Good Food Institute is at the forefront of efforts to turn the public at large on to sustainable, plant-based alternatives to meat. Ingredients Insight talks to CEO Bruce Friedrich about challenging preconceptions, engaging with the mainstream food industry and why 2018 was a landmark year for sustainable protein. And, Will Moffitt speaks to Fraser Tooley, president of the European Whey Processors Association, about its change in public perception and how a renewed focus on the environment and sustainability is changing the industry.
Ingredients Insight Vol. 2 2018
The global oils market is growing, with new trends and sustainability issues being ever present. GlobalData reviews the current market, offering unprecedented insight.
Grace Allen speaks to Fraser Tooley, president of the European Whey Processors Association, to discuss the uses of whey, its change in public perception and what the future holds for this versatile ingredient.
Also, Manufacturers have been forced to cut salt levels in their products to follow regulations while maintaining consumer appeal. Professor Witoon Prinyawatkul of the School of Nutrition and Food Sciences, Louisiana State University, elucidates on the initial and remaining challenges, and what companies are implementing to combat them. And Ingredients Insight asks the all-important question: can we save the planet by leading a vegan lifestyle?
Ingredients Insight Vol. 1 2018
Diet has a major effect on the composition and activity of intestinal microbiota; but probiotics and prebiotics can exert a more direct influence. International Probiotic Association scientific committee chairman Dr Arthur Ouwehand discusses the latest findings on the role played by gut microbes in overall health.
Peter McConville, an independent R&D consultant and chair of Food Health Ireland, talks about the growing popularity and subsequent market for sport nutrition.
Also in this issue: Hemp and its cultivation continues to stir debate. However, as Andrew Tunnicliffe explains, the benefits that hemps offers to producers and the industry are causing a shift in attitudes. Plus, Dr Adam Carey, chairman of the European Specialist Sports Nutrition Alliance, looks into the burgeoning sector of nutrition tailored especially for exercise.
Ingredients Insight Vol. 2 2017
Fi Europe & Ni 2017 is the must-attend event on the calendar for everyone in the food and beverage industry. Ingredients Insight looks forward to the show in Frankfurt, Germany, on 28-30 November.
Many believe coconut oil is the answer to numerous health concerns, though studies suggest it is no better for you than any other saturated fat. Abi Millar talks to the BDA's Kiri Elliott and nutrition scientist Dr Stacey Lockyer to separate the facts from the hype.
Also in this issue: Hemp use is growing. Abi Millar looks at the legal framework, explores current applications and asks what health benefits it offers. Plus, Dominique Turck, chair of the European Food Standards Agency's NDA Panel, and Valeriu Curtui, head of its Nutrition Unit, explain the thinking behind dietary reference values.
Ingredients Insight Vol. 1 2017
Blood oranges have been found to contain active compounds that may control fat accumulation. Bionap explores the Moro extract that's designed to control weight naturally.
Lactobacillus fermentum ME-3 can benefit the treatment of oxidative stress and inflammation-related disorders. Axel Guilbaud and Marc Fremont tell us more.
Also in this issue: How inorganic nitrate from beetroot may improve cardiovascular performance and boost wellness; The European Industrial Hemp Association and the Hemp Industries Association explain the health benefits of hemp products; and Monsanto's Lionel Lordez addresses the likely effects of the current shift towards healthier consumers and tighter food regulation.
Ingredients Insight Vol. 2 2016
Consumer demand for supplements and functional foods remains high, and in today's highly regulated environment, business models are changing and many brand-owners are looking to outsource aspects of product development. Paul Altaffer of RFI Ingredients and John Altenburg of Vit-Best explain.
Vitafoods Europe, the global nutraceutical event, will introduce a host of attractions to its May 2016 show that will put the emphasis on great content and interactivity. The new features, organisers reveal, are designed to bring the nutrition industry to life and enable visitors to experience fresh ways to meet the business challenges they face, now and in the future.
Also in this issue: With regulatory standards growing stricter, functional-food manufacturers must do more to substantiate their health claims. Dr Jin Ji, executive vice-president and chief technology officer at Brunswick Laboratories, tells Abi Millar where this market is heading. Plus, Oliver Hotham speaks to experts from inside and outside the food industry about cutting our saline habit.
Ingredients Insight Issue 2016 Vol. 1
Vitafoods Europe, the global nutraceutical event, will introduce a host of attractions to its May 2016 show that will put the emphasis on great content and interactivity. The new features, organisers reveal, are designed to bring the nutrition industry to life and enable visitors to experience fresh ways to meet the business challenges they face, now and in the future.
Consumer demand for supplements and functional foods remains high, and in today's highly regulated environment, business models are changing and many brand-owners are looking to outsource aspects of product development. Paul Altaffer of RFI Ingredients and John Altenburg of Vit-Best explain.
Also in this issue: With regulatory standards growing stricter, functional-food manufacturers must do more to substantiate their health claims. Dr Jin Ji, executive vice-president and chief technology officer at Brunswick Laboratories, tells Abi Millar where this market is heading, and how specialist manufacturers can thrive. Plus, the confectionery segment is not the most obvious place to find all-natural ingredients and health-oriented marketing claims. But, the tide could be set to turn.
Ingredients Insight 2015 Vol. 2
With kosher food becoming increasingly popular, as much as for the guarantee of production quality standards on the behalf of manufacturers as for consumers' preferences or beliefs, certification is something that needs to be considered. Russell Brown, commercial consultant for London-based certification agency KLBD Kosher, lifts the curtain on the kosher category.
With growing consumer interest in protein and functional health foods, Helene Simonin, director of food, environment and health at the European Dairy Association, discusses the history, value, benefits and future of whey products.
Also in this issue: Ingredients Insight goes inside the world's most important food ingredients event, Food ingredients Europe, which is returning to Paris in December this year, uniting the global food and beverage industry under one roof for three days. Plus, in June 2015, the US FDA gave manufacturers three years to remove partially hydrogenated oils from food products, stating that trans fats are no longer "generally recognised as safe" for human consumption. In a special report, Dr Marianna Naum from FDA's Office of Foods and Veterinary.
Ingredients Insight 2015 Vol. 1
The World Health Organization's 'European Food and Nutrition Action Plan 2015-2020' aims to address the problems associated with poor nutrition across the continent. Ingredients Insight sits down with Dr Joao Breda, programme manager for nutrition, obesity and physical activity at the WHO regional office for Europe, to discuss what the repercussions are likely to be for the food industry.
Excessive free radicals in the body are known to pose health risks and antioxidants in food can counter this oxidative stress. However, studies have suggested that antioxidant supplements can be ineffective or even dangerous. In this special report, Dr Jin Ji, executive vice-president and chief technology officer at Brunswick Laboratories, reveals the latest thinking in the field.
Also in this issue: Margot Knight asks if spice is the solution to the salt epidemic and Catherine Adams-Hutt, principal of RdR Solutions Consulting, and chief science and regulatory officer at Sloan Trends, explains how the clean label marketplace is evolving.
Ingredients Insight 2014 Vol. 2
Artificial trans fats have been placed in the spotlight as the US FDA looks to phase out the use of partially hydrogenated oils. Meanwhile in Europe, the World Health Organization (WHO) has called for the eradication of all trans fats across the region. In this special report, Ingredients Insight asks WHO European regional director Zsuzsanna Jakab what a change in regulation might mean for the industry.
Excess dietary salt is well established as a public health problem, with the WHO aiming to cut global salt intake by 30% over the course of the next decade. But how are regulators addressing the situation and how is the food industry coping with this push? Health Canada's Sara Lauer, AkzoNobel's Matthijs Bults, and Katharine Jenner, campaign director for Consensus Action on Salt and Health, and CEO of Blood Pressure UK, discuss international efforts.
Also in this issue: as manufacturers prepare to make 3D food printers available to the public, Margot Knight asks whether they will become a common kitchen appliance; Canadean Ingredients reports on the consumer benefit issues of fruits and berries concerning health, particularly related to consumption and trends within the beverage industry; and Daan de Vries, marketing director at UTZ, talks about the issues in cocoa and hazelnut farming, and the role of the West in creating a more sustainable future.
Ingredients Insight 2014 Vol. 1
With worldwide obesity on the rise, and governments and regulatory bodies looking to cut calorie intake, low-calorie sweeteners are at the top of the agenda for many. In this edition of Ingredients Insight, Adam Drewnowski of the University of Washington's Professor tells us why fewer calories needn't necessarily mean lacklustre taste.
Although perhaps best known for its range of sugar products, Tale & Lyle has more than just sweet talk - the multinational is also at the forefront of ingredient R&D. Luis Fernandez, vice-president of global applications at the Hoffman Estates centre, sits down with Ingredients Insight to discuss staying at the cutting edge.
Elsewhere in this issue - Food for Health Ireland's commercialisation and development manager Sinead Proos outlines why the Emerald Isle is a world leader when it comes to milk, Jill Marshall from London-based brand agency Bloom on the UK's new packaging rules and Denzil Phillips from Denzil Phillips International speaks to Natalie Healey about the bottlenecks restricting Allanblackia oil's success.
Ingredients Insight 2013 Vol. 2
In this, the third edition of Ingredients Insight, we analyse the clean-label phenomenon and invite food industry experts including Alice Cadman of United Biscuits, Kiril Gelsinov of The Real Good Food Company and Mondelez's Sanjay Solanki to the St Pancras Renaissance Hotel in London, UK, for our inaugural clean-label round table event.
When sustainability becomes more than just a buzzword and leads to meaningful gestures, it can benefit everyone from big business to farming communities in the developing world. Jerry Lynch and Steve Peterson of General Mills discuss what it means to put a sustainable strategy into action.
Also in this issue, Larry Fernandes, president of the International Stevia Council, talks to Ingredients Insight about current and future market trends, Kim Saam of US non-profit organisation Vitamin Angels reports on the scale and frequency of corporate cause marketing campaigns and Geoff Bryant, director R&D, Mars Chocolate UK, discusses the company's new £6-million R&D facility in Slough.
Ingredients Insight 2013 Vol. 1
Sustainability is a core value of many businesses, especially when it comes to ingredients. Ingredients Insight asked a panel of industry insiders to focus on market communication conditions for sustainable ingredients and identify particular sectors where sustainable foods are important.
With increased global demand for dairy products showing no signs of abating, the dairy industry is bracing itself for boom times. Joop Kleibeuker, secretary-general of the European Dairy Association, discusses the risks and rewards that lie ahead.
Also in this issue, Heinz's head of R&D technology Gern Huijberts on how the company's new research centre in the Netherlands will drive product development into previously uncharted territory. Plus, Raymond Winger of the IFT discusses society's increased health-consciousness and awareness of food providence.
Ingredients Insight 2012 Vol 1
With the economic climate in flux and consumer demands ever changing, it is critical that the food industry stays at the forefront of trends in ingredients. In the inaugural edition of Ingredients Insight, our panel of eight industry insiders identify the top innovations and the market trends that will drive business in 2013 and beyond.
Also in this issue, how Canadean's recent Health in Beverages Congress revealed the importance of demographic trends for developing and marketing future products, and we go behind the scenes at Premier Foods' R&D laboratory.
Plus, Ria van der Maas of Unilever Food Solutions discusses seductive nutrition, Jean-Baptiste Rubens on transforming the procurement function at Kraft and how Cargill views the evolution of the chocolate market.
