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Ingredients

In this article, Johan Cerstiaens, commercial director at SVZ takes a look at the factors driving demand for fermented products and the versatile ingredients that can help brands keep consumers coming back for more.  Kimchi, kombucha, kefir, and sauerkraut. With a rainbow of ripened foods and beverages crowding supermarket shelves...
When it comes to alternative proteins, consumers are always looking for a replacement that can mimic the textures, taste, and appearance of animal protein. Plant-based options like textured wheat proteins can offer the solution that producers are looking for. By Christian Philippsen, managing director, BENEO, Asia Pacific The pandemic has created...
Victor Foo, general manager at GNT Singapore, explains how EXBERRY’s colouring foods can create colours for food and beverage brands while tapping into demands for clean and clear labels Today’s consumers expect their products to come with clean and clear labels. Research has shown that eight in ten shoppers in...
By Lee Jie Ying, senior strategic marketing manager, plant-based, Kerry APMEA; and Catarina Rodrigues, marketing manager, Kerry Australia and New Zealand Winning in the plant-based burger space in Australia requires finding the right balance of sensory attributes. According to Kerry’s latest research with over 1,500 consumers across four countries —...
Oterra has acquired Akay Group, a prominent natural ingredients manufacturer. Founded in India in 1995, Akay Group is one of the leading playes in the natural colours and nutraceutical ingredients industry. The acquisition, Oterra’s fourth in 14 months, is will bring benefits to both parties. Oterra will strengthen its access...
By Christian Philippsen, managing director, BENEO Asia Pacific In recent years, the plant-based boom has become a force to be reckoned with. As of 2021, nearly one in two consumers across the globe are interested in plant-based foods and beverages1, signifying the shift from niche to mainstream for this segment...
By Christian Philippsen, managing director, BENEO, Asia Pacific The pandemic has had a significant impact on the food that we eat. Afterall, as health rose to the top of our agenda, consumers across the globe were on the hunt for more nutritional alternatives that improve wellbeing. This shift in mentality...
By Karim Engelmark Cassimjee, CEO of EnginZyme, and Micael Simonsson, processing development director of Tetra Pak Enzymes are not new to the food and beverage industry. We make cheese, yoghurt, and lactose-free milk with the help of enzymes, which are naturally occurring catalysts that accelerate chemical reactions. However, we are...
The capital-positive but competitive Chinese plant-based meat market remains to be proved as a revenue generator for brands. For China's local emerging brands, could a more mature and fast-growing overseas market be a place to stand out amidst growing competition? By Zhou (Shawn) Yu, strategic communications advisor of The Foote...
Natural colours are a safe and healthy way for manufacturers to give their sweet treats the visual pop they need. By Carel Soo, regional marketing manager, Oterra Could you imagine yourself, or anyone around you being tempted to eat grey chocolate bars or other candy? The answer is probably not, and...