Australia’s national science agency CSIRO and vegetable producer Fresh Select have jointly established a new food manufacturing company, Nutri V who will upcycle surplus vegetables into powders and snacks.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
Nim’s Fruit Crisps is the only brand in the UK to use an air drying process that delivers a crispy texture and preserves colour without resorting to “artificial sounding” freeze-drying techniques. The company’s founder speaks to FoodNavigator on Nim’s...
The $16.3m ‘snackable’ fruit and vegetable sub-category may not be as big as the $27bn salty snack category, but it is making a big dent into the $1.1bn ‘on-the-go’ snacking sub-category in the US, according to annual Nielsen data, ended May 27, 2017.
The joint venture between two ingredient companies, ADM and Matsutani, have developed Fibersol-DLQ, which they claim is a solid corn syrup version of soluble corn fiber that offers approximately 75% soluble dietary fiber.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
Fruits and vegetables are “hot” right now,but sales do not have to be restricted to the produce section of the grocery store thanks in part to innovations from Taura Natural Ingredients that allow shelf stable foods and snacks in the center of the store...
Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology.
Given the obesity epidemic and high rates of chronic disease in the US, consumers should replace convenience foods and snacks with cheaper options like fruit and vegetables, says the Center for Science in the Public Interest (CSPI).
Most people consider fresh fruit and raw vegetables healthy snack choices, according to a recent survey from market research organization Mintel, but a surprising number think cookies and ice cream are also healthy snacks.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
A new peeling system for fruit and vegetables, based on air not water, under development at California State University, Fresno, could cut significantly processing costs and remove the problem and expense of dealing with waste water.
Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.