The approach by some food and drink manufacturers to replace sugar with high-glycaemic alternatives is “borderline misleading” to consumers, the director of a global ingredients company has claimed.
Food manufacturers were given an opportunity to view and taste more than 20 ingredient prototypes as part of a ‘market plaza’ at Food Ingredients Europe (FiE), which took place in Frankfurt in November.
Good food innovation relies on keeping track of the latest ingredients trends and processes, and there’s no better place to do that this autumn than at the Food Ingredients Europe (FiE) and Natural Ingredients (Ni) show.
Algae, lab-grown meat and insects rolled into balls could be used to replace the traditional meatball in the not-too distant future, according to Ikea’s research lab.
Next week’s Food Ingredients Europe (FiE) and Natural Ingredients (Ni) shows offer the opportunity to see the some of the latest products onthe market and hear about cutting edge developments, says John Wood
Innophos is investing in global manufacturing to boost efficiency and production as it continues to launch new phosphate-based ingredients for the food industry.
