LATEST ENTRIES

Carrageenan is a substance obtained from red sea algae in cold and warm waters. The Irish were the first to use it in food production around 1800. It has been a local curiosity for a long time. Only the Second World War and the cut-off of Europe and the USA from the supply of agar - the most popular hydrocolloid produced by Japan at that time - resulted in a rapid increase in the popularity of carrageenan.

The FI Asia trade show in Bangkok starts in just few weeks. Interfiber will host you at stand H69. Meet us there!

An interview with Łukasz Bednarek, Key Account Manager for the technical industry at Interfiber Dietary fiber well known in the food industry has also found its application in the form of fibers or cellulose powder in non-food industrial sectors. At some point, we realized that fiber is a universal raw material, and thinking only about the food industry definitely limits the number of our customers.

Conversation with Karolina Mikita, Customer Advisor at Libra Food Ingredients. - Why do we add flavours  to meat products? - In times of very diversified assortment on store shelves, the most important differentiator for products, is taste. Nutritional values, clean label  and price are factors that everyone pays attention to. So products in the same price range are generally similar regardless of the manufacturer.

Get ready for an amazing experience as Interfiber takes center stage at IFT Chicago in July 17-19 2023! 

The current reality is pushing an increasing number of consumers to be more frugal with their household budgets. Even those who recently didn't have to pay much attention to food costs are now spending their money more carefully. The choice between quality and price has become a daily occurrence for a significant group of consumers.