Intrafood News

Collagen peptides are becoming ever more popular for beauty treatments. “However, there is still much need for consumer awareness and information from health care professionals”, says Tess Plaquet of Rousselot.

Artificial Intelligence and machine learning are taking giant strides. For his doctorate, Michiel Schreurs at KU Leuven researched how we can use AI to predict and understand the flavour of foodstuffs; where better to start than with Belgian beer. He starts off first of all with general conclusions on Artificial Intelligence and machine learning...

The chocolate industry is facing an unprecedented challenge. Climate change and years of underinvestment in cocoa plantations have led to a drastic rise in cocoa prices in the last year.

The Intrafood:24 seminar programme covers two current topics: ‘Applying AI in product development’ and ‘Contemporary, healthy nutritional concepts with sustainable natural ingredients’, explains Professor Koen Dewettinck (Ghent University) at this edition of the Intrafood fair to be held on 25 and 26 September 2024.

On 24 April 2024 the European Union radically altered its regulations on smoked flavourings. “This decision has turned the food industry on its head, with major consequences for the products we all love”, says Yaron Vanwildemeersch of Food Ingredients Technologies.

How Nutrients Affect Human Health and Metabolism

‘Food manufacturers can add more healthy ingredients. If we innovate through the addition of vegetables, fruits and whole grains as ingredients, consumers automatically get more healthy nutrients,’ says Michael Sels, chief dietitian at Antwerp University Hospital. ‘The important thing is that consumers find the products appealing and appetising.’

Naturally occurring magnesium chloride (MgCl2) is a healthy, innovative alternative to sodium chloride (NaCl), commonly known as salt. Nedmag introduced this product to the market in February. Application Technologist, Jetze Wijnia discusses the benefits. “The ingredient, or additive, is not only natural but can also reduce the amount of sodium in...

Food companies use additives in their products for specific functions, says FEVIA, the federation of the Belgian food industry. “Statements against 'ultra-processed' foods are often scientifically unfounded."

How can microorganisms be used to manufacture alternative (milk) proteins? This can be achieved in two ways, explained Julia Keppler of Wageningen University & Research at the spring congress of the Society for the Advancement of Dairy Science.

‘The average Belgian is still Burgundian at heart. If producers of prepared meals use additives, it is because they - like the other ingredients - have a purpose. It is a fallacy that all sorts of things are added to meals just for no good reason,’ explains industry federation director Anneleen Vandewynckel.

“We are receiving a growing number of enquiries from our clients on the prevention of cross-contamination in the mixing and packaging of dry ingredients for the food industry", says Domien Sierens of Food Blending. “Hygiene and quality assurance are our top priorities".