Podcast #11: CocoaNex™ – The solution to high cocoa prices
In this episode of 1-2-Taste Talks Food Ingredients, we dive into the impact of prebiotics on the food industry, addressing the growing consumer demand for science-backed solutions. Discover how Benicaros® is setting the standard for reliable gut health benefits.In this episode:• Consumer insights into the gut (& immune) health space• The science of prebiotics and the importance of structure• How Benicaros® leads innovation in gut health with proven resultsSpecial feature: Q&A from the live session! Listen to NutriLeads’ Health & Nutrition Manager (PhD) answer key questions on prebiotics and product innovation.Want to try Benicaros® for yourself? Request a sample here, and start experimenting. Let’s connect and discuss your next steps!Get in touch with us:📞 +31 85 00 277 48 📧 sales-eu@12taste.com🔗 www.12taste.com
Podcast #10: CocoaNex™ – The solution to high cocoa prices
Welcome to a new thrilling podcast in the 1-2-Taste Talks Food Ingredients series, where we explore the food ingredients universe together with the 1-2-Taste partners.
Facing high cocoa prices? Climate change and crop diseases have surged costs, squeezing manufacturers. Discover how CocoaNex™ from Nexxus Foods can help!
In This Episode:
• CocoaNex™ Benefits: Save up to 25% on costs and maintain great taste
• Application Tips: Seamlessly integrate CocoaNex™ into your products
• Expert Insights: Learn from Nexxus Foods’ R&D Director and Business Development Manager
Special addition: Live Q&A Included! Gain deeper technical insights from our Commercial Director’s live answers.
Get a sample to start experimenting. Let’s get in touch for further guidance.
Welcome to a new thrilling podcast in the 1-2-Taste Talks Food Ingredients series, where we explore the food ingredients universe together with the 1-2-Taste partners. Tune into this episode to gain practical strategies for sodium reduction, leveraging salt replacers to overcome technical hurdles while maintaining market competitiveness. We'll uncover expert insights from interviews with representatives from our suppliers, NuTek Natural Ingredients and Nedmag, who will share their experiences and best practices for successful sodium reduction. University Professor Georgiana Codina will present her latest research on sodium reduction in the Bakery segment, offering a comprehensive view of the challenges and opportunities in this area. Enjoy the episode and let's chat after about your sodium reduction goals.
Welcome to a new thrilling podcast in the 1-2-Taste Talks Food Ingredients series, where we explore the food ingredients universe together with the 1-2-Taste partners. In this episode, we're diving deep into the science of Bringing a New Food Product to Market, revealing invaluable tips and industry best practices as we go.
Our esteemed group of five specialists in food ingredients will offer their individual insights, steering you on a course for successful food product launches. Egbert Sonneveld of Blonk Quality Ingredients, Steve Baxter of HE Stringer Flavours, Ross Norris of Australian Native Products, Manuel Peña Roig of Delsa, and Alvaro Manuel Garcia of Agrosingularity, share their unique perspectives and knowledge.
Tune in now and discover the multifaceted dimensions of introducing consumer products to the marketplace.
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.
Enjoy listening!
Welcome to another exciting episode of 1-2-Taste Talks Food Ingredients, the podcast that delves into the world of food ingredients. In today's edition, we'll immerse ourselves in the art of creating a winning food prototype, uncovering indispensable tips and tricks along the way. Our distinguished panel of five food ingredient experts will share their unique perspectives, guiding you on a path towards food prototype success. Please welcome Peter Naylor of IMAG Organics, Shari de Wit of SVZ, Xavier Papasseit of ITS, Volker Zurowietz of Sweethouse, and Florence Span of Peel Pioneers. Buckle up and get ready to navigate the ever-evolving landscape of food development as we explore the latest trends and ground breaking innovations in the food ingredients industry. 1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.
1-2-Taste Talks Food Ingredients: Sustainability Trends in Food Ingredients. Welcome to another exciting episode of 1-2-Taste Talks Food Ingredients, the podcast that delves into the world of food ingredients. In today's edition, we're diving headfirst into the realm of food concept development, uncovering invaluable tips and tricks. We've gathered a panel of five esteemed food ingredient experts, each bringing their own distinct perspectives on this fascinating process: please welcome Jos Vast from Bakery Academy, Floris Combes from Neonwhale, Peter Roepers from PREfresco Beverage Lab, Lisanne van der Kooi from Food Scientist for Hire, and Monique van de Vijver from Solidaridad.Prepare to take the wheel and steer your way towards a successful food concept as we embark on an exploration of the latest trends and groundbreaking innovations in food concept development. 1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support. Enjoy watching/listening!
1-2-Taste Talks Food Ingredients: Sustainability Trends in Food Ingredients In this series of podcasts, 1-2-Taste’s Jasper Schouten, CEO and Cofounder 1-2-Taste, speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more. Are you interested in learning about the latest sustainability trends and innovations in the food industry? Do you want to hear from industry leaders on topics like sustainability, waste reduction, and supply chain management? If so, we invite you to listen to this 1-2-Taste Podcast - “Sustainability Trends in Food Ingredients”, hosted by Jasper Schouten. This podcast episode in the 1-2-Taste Talks Food Ingredient series, features interviews with five experts on sustainability in food ingredients. Jasper talks to Monique van de Vijver from Solidaridad, Florence Span from Peel Pioneers, Alvaro Manuel Garcia from Agrosingularity, Aart van den Bos from Moringa Wize, and Bert-Jan Ottens from Profound - Advisers in Development. These industry leaders share their insights on topics such as creating winning sustainable food prototypes, transforming supply chains, reducing waste, and finding sustainable solutions. Here are five takeaways you can expect from this episode:
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support. Enjoy watching/listening!
In this series of podcasts, 1-2-Taste’s Jasper Schouten, CEO and Cofounder 1-2-Taste, speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more. Alcoholic beverages are a festive product: from a celebratory glass of champagne to this year’s trendy holiday cocktail in the sun. But consumers are always looking for the ‘latest’ creation that matches their lifestyle. In this podcast, Lisanne van der Kooi of Food Scientist for Hire, Volker Zurowietz of Sweethouse, Manuel Peña Roig of Delsa, Bas de Kroon of Vanille BV and Michel Goldbach of Dutch Essentials shared with Jasper Schouten their insider insight into how to win the game in alcoholic beverage trends. Humans have been making alcohol for at least 9000 years, since they discovered that mashed sugars and starches, left to ferment, magically transformed into a potent concoction. But there’s a lot of room to manoeuvre to make this millennia-old product fresh and exciting. For example, for customers who want to lower their alcohol consumption, you can reduce the proof of familiar favourites or give non-alcoholic drinks a kick of ‘boozy’ yet zero-proof flavour. But there are also completely new approaches: for example, combining tea leaves and hops in a naturally alcohol-free brew that delivers a unique taste experience. Creating a new product that stands out, then bringing it to market successfully, poses unique challenges for smaller and medium-sized producers as they try to remain competitive with the big players. You may have your finger on the pulse of today’s trends, but perhaps lack the scientific background to turn your expertise into the latest innovation. Or you need to find solutions for sourcing smaller amounts of ingredients or optimising your stock strategy. The ingredient suppliers at 1-2-Taste have you covered. In this podcast, Jasper sat down with five of them to discuss the product development journey.
In this series of podcasts, 1-2-Taste’s Jasper Schouten speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more. “Eat, drink, and be merry.” From water, to tea, to beer and beyond, beverages do a lot more than provide simple hydration: they can also bring us pleasure, health and social benefits. But how can you give consumers what they want, when they seem to want it all? In our recent podcast, Peter Roepers of PREfresco Beverage Lab, Xavier Papasseit of ITS, Ross Norris of Australian Native Products, Hassan Jamil of Dole and Arjen van der Wijk of Cibus Nexum shared with me their insights into the beverage company’s journey to introduce innovative and successful new products. When we say “Consumers want it all” from their beverages, we mean exactly that! On the one hand, they are shouting out for new experiences, like unique craft and premium beers or innovative flavours, ingredients and brewing techniques. At the same time, they are looking for products that are “healthier” – for both themselves and the planet. That can include low/no-alcohol beverages, drinks with functional ingredients such as probiotics or vitamins, or more environmentally friendly processes. Luckily, ingredients suppliers are finding new ways to support small and medium-sized breweries and beverage companies with these seemingly conflicting demands. So, what’s your cup of tea? Finding innovative botanical ingredients that combine taste and functional benefits? Putting your focus on sustainability, with ‘upcycled’ ingredients made from side-streams or local sourcing that helps the environment and local communities? Or maybe you want to make sure you are offering consumers the ‘trendy’ flavours they are looking for? In our podcast, five suppliers share their insights into the beverage and brewery product development journey, following five steps:
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.
1-2-Taste Talks Food Ingredients: Dairy - Challenges & Opportunities in Dairy. In this series of podcasts, 1-2-Taste’s Jasper Schouten speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more.
Dairy products have been part of the human experience for thousands of years. In this industry you might think that everything that can be done, has been done. But obviously that’s not the case! I spoke with Floris Combes of NeonWhale, Shari de Wit of SVZ, Steve Baxter of HE Stringer Flavours, Gerrit van Santen of Wollenhaupt Vanilla, and Pieter Schulting of JS COCOA, about how dairy companies can use innovation to differentiate themselves in this challenging market space.
Consumers today are looking for ‘sustainability’ and ‘health’ when they make choices about what foods to buy. Luckily, these are areas where the dairy industry can shine, especially with a little bit of innovation. Plant-based alternatives such as vegan cheeses or ice creams, for example, are raising a lot of interest. And the trend for Clean Label products (using fewer ‘undesirable’ ingredients) gives you the potential to make even traditional dairy products ‘new’.
But to create, produce and launch a hit dairy product – whether milk-based or plant-based – you need the right ingredients, ideas and expertise as well as the right ingredient suppliers: For example,
This is the kind of practical insights the ingredient suppliers on 1-2-Taste can share with you, to help your product stand out. I sat down with five suppliers in our podcast, who revealed some key elements you should consider when developing a new dairy product.
In this podcast, Jasper and the suppliers discuss the SME dairy’s journey to a successful new product, following five steps:
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.
1-2-Taste Talks Food Ingredients: Bakery - Creating your own Signature: How can your bakery survive and thrive in a market dominated by several large, international producers, as well as plenty of small local competitors? To stand out from the crowd you need your own signature – and product innovation holds the key. Jos Vast of Bakery Academy, Peter Naylor of IMAG Organics, Egbert Jan Sonneveld of Blonk Quality Ingredients, Henk Bijl of Trigona Dairy Trade and Charif Geara of Nexxus Foods sit down with Jasper Schouten, CEO and Co-Founder of 1-2-Taste, to share their insights into the baker’s journey from idea to market launch.
Like every business today, smaller bakeries are struggling with the double-whammy of higher energy costs and the supply chain crisis. But while larger bakeries can often use their purchasing power to source what they need at the best price, their smaller counterparts don’t have that advantage. And that’s a big hurdle when you want to create and develop a new, innovative product.
A challenge? Absolutely. Impossible? Definitely not! The consumer trend towards ‘healthier’ products, for example, offers plenty of opportunities to create your own signature around innovative products using ‘alternative’ ingredients. Agave syrup to reduce sugar, teff flour for gluten-free or high-protein baked goods, non-dairy butter that lets you meet the increasingly important vegan market…
In this podcast, Jasper and the suppliers discuss the SME bakery’s journey to a successful new product, following five steps:
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.