Almonds tick all the latest consumer trend boxes, adding texture, flavour and clean label plant-based nutrition to snack and bakery products, writes Laura Gerhard, director of Strategy and Marketing, Global Ingredients Division, Blue Diamond Almonds.
Inclusions have long been used to provide consumers with creative snacking experiences and are increasingly being used to add a nutritional and functional boost to keep up with the growing demand for healthier, clean label indulgences.
The Philippines durian industry believes that its local variety shows strong potential for export as a food ingredient in addition to the more common frozen format due to its sweetness and colour, an important step forward in the quest to durians into...
Bunge Loders Croklaan (BLC) has launched the Where Life Grows campaign – aimed at building a sustainable shea supply chain in West Africa and more, importantly, to empower the women involved in collecting the nuts – to celebrate the inauguration of its...
Australian grain specialist firm The Healthy Grain has grand plans to develop a novel source of naturally gluten-free barley for food and beverage firms seeking a healthier, less-allergenic alternative ingredient.
Public Health England has unveiled new voluntary salt reduction goals for industry at the same time as publishing a second progress report on salt reduction. The report reveals ‘little progress’ made from 2017 to 2018, says the British Nutrition Foundation.
Experts at the International Rice Research Institute (IRRI) have continued to vouch for the merits of Golden Rice despite a recent weeklong-protest held against the genetically-modified crop across Asia.
The Swiss edible oil and fat specialist is setting new standards with a purification plant equipped with short path distillation (SPD) technology that removes unwanted byproducts, while preserving micronutrients.