Contents 75
many to ask if avocado oil could overtake traditional oils in both consumer and industrial use. Monica Karpinski speaks to nutritionists and oil producers to explore the unique properties of avocado oil, how it can be used in cooking and the sustainability challenges facing its growing demand.
62 From seed to oil De Wit Specialty Oils
Flavours & fragrances
64 No smoke without fire In response to concerns about cancer risks from additives used to create smoky flavours in food, the EU is moving to ban eight ingredients. With the popularity of smoky flavours on the rise, does this mean trouble for food manufacturers? Or is there an opportunity for innovation? With input from EFSA and EC sources, and Mike Bagshaw, founder of flavour house International Taste Solutions, Jim Banks finds out more.
Sweeteners
67 Keeping sugar down With growing concerns over obesity and diabetes, there has been a surge
8
in demand for sugar reduction in food and beverages. This trend has led many to question how the food industry can address these challenges while maintaining taste and sustainability. Abi Millar speaks to experts from Tate & Lyle and BioHarvest Sciences to explore how their partnership on plant-based sweeteners is transforming sugar reduction efforts and what it means for the future of healthier, sustainable food production.
71 Functional gummies: The new trend in ingredients Zukán
Sodium reduction
72 The sodium conundrum Heightened awareness of the health risks associated with high sodium intake has intensified the focus on salt reduction in food products, posing a challenge for the food industry, which seeks to balance health priorities with consumers’ expectations for flavour. Jim Banks speaks to Sonia Pombo, campaign lead for Action on Salt, and Rick Guiney, CEO of Microsalt, about the
different strategies for reducing salt content while maintaining taste and satisfying customers.
Food safety 75 E. coli evolution
The past year has seen a rise in E. coli outbreaks across the UK, leaving some consumers hospitalised. This outbreak has led many to ask if our food safety is up to scratch. Lorraine Mullaney speaks to experts to understand what food distributors and consumers can do to improve food safety and how future outbreaks can be prevented.
79 A forward-thinking partner Kröner-Stärke
Manufacturing
81 How modular, on-demand cold storage saves waste, energy – and headaches TITAN Containers
82 Optimise production, quality and sustainability Significant advancements in food manufacturing technologies have emerged recently, but how can manufacturers optimise production without compromising quality and sustainability? Martin Morris speaks to Constantinos Theodoropoulos, FRSC, professor of chemical and biochemical systems engineering at the University of Manchester, to explore these issues in depth.
85 Celebrating the 400th HPP system installation Hiperbaric
Events
87 The all-in-one formula for future F&B Next Gen Ingredients
88 Hola Barcelona Vitafoods Europe
89 Events diary 90 Suppliers guide
Ingredients Insight /
www.ingredients-insight.com
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