Natural Flavours in Ice Creams and Frozen Dessert

Ice Creams

Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources. The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional.

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Healthier Snacks Through Fiber Enrichment

Fiber Enrichment

Numerous manufacturers offer a wide range of dietary fibers to enrich foods – from milk drinks and pasta, to snacks for in-between meals. BENEO’s chicory root fiber inulin and oligofructose are the only plant-based, clinically proven prebiotics in the market.

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An Overview on Weaning Foods

Weaning Foods

Weaning, more scientifically known as complementary feeding, implies to process where solid foods and other liquids, in addition to milk, are introduced to infants in order to meet their growing nutritional requirements. The incorporation of complementary feeding is the first major proactive step in the infant’s life towards “growing up”.

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Synthetic Food Flavours- Secret Ingredients in Food

Synthetic Food Flavours

The food taste is largely determined by the volatile chemicals present in it. These chemicals are extremely important because they give food a very specific smell; which makes up 80 to 90 percent of the sense of taste. The mixture of these volatile chemicals is called “flavour.”

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Nutritional Snacking Solutions Presented at ProSweets 2019


Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, presented its diverse range of specialist nutritional solutions for the first time at ProSweets 2019. With a team of experts at hand, Glanbia also featured in guided tours discussing the challenges in developing solutions that meet the demands of the industry.

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Dairy Proteins – An Overview

Dairy Proteins

Proteins tend to merge with almost every new trend that is taking place in the food and beverage industry and therefore, the food formulators and the multinational food and beverage companies are adding protein to diversify their product portfolio in order to meet the consumer’s demands.

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Hydrocolloids – Hydro-WHAT!!!!


For the hydrocolloid world, gone are the days when the major considerations for a hydrocolloid supplier and food formulator were technical and economic. In the old days, viscosity, suspension, gelation, yield value, and of course cost in use, were key to the selection and use level of a given hydrocolloids.

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Forum For Sustainable Cocoa


Cocoa represents the main substance of all the wonderful creations which serve to sweeten our everyday lives, our weekends, our celebrations and which improve our mood when life seems to have treated us unfairly. As we delight in these premium products made of the finest chocolate, we are even prepared to spend five or six Euros for the indulgence.

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All You Need to Know About the Good Side of Lactose


Milk has long been associated with good health, and it has been widely consumed throughout the world. Milk contains various important nutrients which can offer a range of health benefits among all age groups. This is the reason why milk is one of the most consumed beverages.

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Soybean as an Ingredient


Soybean has been an important ingredient of the human diet since the 18th century. This legume-based crop has been utilised for numerous value-added products such as; texturised vegetable product (meat analogues); soy milk; soy sauce; miso; tofu; and infant formula.

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