News

Sugar-free beverages are popular in the market, and erythritol becomes a sugar family

With the improvement of the consumption level of Chinese residents, consumers’ demand for the health attributes of beverages is increasing day by day, especially young consumer groups such as those born in the 90s and 00s pay more attention to quality of life. Excessive sugar intake is a se... Read More

Plant extracts will usher in a bright moment

According to Innova’s data, between 2014 and 2018, the global growth rate of food and beverages using plant ingredients reached 8%. Latin America is the main growth market for this segment, with a compound annual growth rate of 24% during this period, followed by Australia and Asia with 10%... Read More

Important notice regarding the postponement of the 2020 South American food ingredients exhibition to 2021!

South American Food Ingredients is a truly global event in the food industry, bringing together industry participants from all over the world. However, on July 3, the Sao Paulo state government announced that no large gatherings, including exhibitions, conferences, and cultural events, would be h... Read More

Notice on the Further Postponement of FIC 2020

In order to ensure the physical health of the majority of exhibitors and professional visitors and the effect of FIC exhibition, after confirming with the relevant departments and host venues in Shanghai, the The twenty-fourth China International Food Additives and Ingredients Exhibition (FIC2020... Read More

Postponement of Fi Vietnam 2020

Postponement of Fi Vietnam 2020 Due to the recent and increasing travel restrictions impacting industry participation, organizers Informa Markets in Thailand and Informa Markets in Vietnam has taken the decision to postpone Food ingredients Vietnam (Fi Vietnam) to 11-13 November 2020 at Tan Binh ... Read More

Notice on Inviting Professional Visitors to Visit FIC2020 Online Exhibition

In the past two months, the people of Wuhan and the country have experienced the most difficult winter. However, under the overall planning of the Party Central Committee and the State Council, the whole country worked together and finally ushered in a stable and favorable situation. The recovery... Read More

Food additives: The good, the bad and the misunderstood

There’s likely to be a bunch of bracketed numbers that don’t mean a whole lot to the average user.  They’re actually the identifier for a range of food additives like colours, preservers, sweeteners and more. And they’re very confusing.  With the growing anti-sugar sentiment, one of the big addit... Read More

Notice about the postponement of FIC2020

Notice about the postponement of FIC2020 In order to respond to and cooperate with the national and Shanghai Municipal Government’s work on the prevention and control of the current pneumonia epidemic of new-type coronavirus infections, and to protect the lives and health of the people, the... Read More

Knowledge of pectin products

Natural pectin substances are widely present in the fruits, roots, stems, and leaves of plants in the form of pectin, pectin, and pectic acid, and are a component of the cell wall. Protopectin is a substance that is insoluble in water, but can be hydrolyzed and transformed into water-soluble pect... Read More

What Is Stevia?

What Is Stevia? 1.Originate from Paraguay 2.Naturally occurring components, steviol glycosides, are used as sugar substitute in food 3.250-400 times sweeter than table sugar with zero calorie 4.>90% of stevia plant is grown in China today Product special 1.Sweetener extracted from stevia leav... Read More

Some introductions about gelatin

Gelatin is partially degraded by collagen in connective tissues such as animal skin, bone, and sarcolemma to become white or light yellow, translucent, slightly shiny flakes or powder particles; therefore, it is also called animal gelatin and gelatin. The main ingredient has a molecular weight of... Read More

The energy of pectin you cannot imagine

As a natural gelling agent, thickener and stabilizer, pectin has been widely used in the food industry. Jam: Compared with traditional starch jam, the addition of pectin significantly improves the taste of the jam, and the fruit flavor is better released; pure pectin jam has very good gelling pro... Read More
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