Driven by the global health & wellness trend, the market for plant-based foods is growing continuously – numerous product innovations are conquering the shelves worldwide. However, the development of plant-based products is challenging. With our new PLANT FUTURE platform, we are bundling our extensive expertise in plant-based dairy, meat and fish alternatives.

Sugar reduction is one of the central topics of the food and beverage industry, especially in Western Europe. Political restrictions, efforts by manufacturers to reduce the sugar content in their products, and consumers’ increasing health awareness are encouraging reformulations, leading to a rising demand for sugar-reduced products, especially within the beverages, dairy and ice cream segments. The reduction of sugar in food products represents a major challenge for manufacturers, as not only technical product properties within the production process are affected, but above all taste, mouthfeel and texture. As a valuable partner with a high level of expertise in taste, Bell offers functional solutions to this problematic that not only positively influence the taste, mouthfeel and ultimately the texture of sugar-reduced products, but are also in line with consumers’ clean labelling expectations.

It has been over a century since umami was discovered in Japan, but it is now more than ever attracting global attention, primarily driven by food manufacturers with a strong interest in full and intense tastes.
With the consumersꞌ aspiration to remain healthy and active, the market is growing with new opportunities for product development – making it increasingly important to create natural, clean label and healthy products without compromising on taste. Umami therefore has become an increasingly important tool for balancing food products and foodservice dishes. Contact our team of experts to discover Bells range of umami solutions.