Our news

On a regular basis Van Wankum Ingredients posts news about their products as well as in-depth articles on various products they provide. You can read the newest articles here.

Ingredient in Focus: Stevia Reb M

The Next Generation of Sugar Reduction Reducing sugar sounds simple. Creating a reduced-sugar product that consumers actually enjoy? That’s where...

Ingredient Insights

Beyond the Gym: Why Protein Has Become an Everyday Ingredient If someone had mentioned a high-protein yoghurt, cookie or iced...

Ingredient Focus: Soluble Corn Fiber

When developing healthier products, the challenge is rarely just one thing. Reducing sugar can impact texture. Increasing fibre may affect...

Why Solving One Challenge at a Time No Longer Works

When we speak with food manufacturers, the conversation often starts with a single objective. “We want to reduce sugar.”“We need...

Shorter Days, Bigger Opportunities: Seasonal Health Solutions for Autumn & Winter

As the days get shorter and temperatures drop, consumers naturally shift their focus towards wellbeing. Autumn and winter are traditionally...

Practical ways to improve your formulation with fiber solutions

We would like to discuss fibers together and especially Polydextrose. Increasing fiber can bring challenges in texture, processing, and overall...

What’s next in fiber enrichment?

If you’re already using Polydextrose, you know it can be a useful tool for increasing fiber without making major compromises...

IMO (Isomalto-Oligosaccharides): A Smart Solution for Texture, Stability and Sugar Reduction

The demand for sugar reduction and cleaner labels continues to grow, but as many manufacturers know, removing sugar is rarely...

Low-Calorie, High-Fiber Gummies: More Complex Than They Look

Creating gummies with a Nutri-Score A, low calories, and high fiber while reducing sugar has traditionally been anything but simple....

Why “Clean Label” Often Complicates Formulation More Than Expected

“Clean label” sounds simple. Fewer ingredients. More recognizable names. A product that feels closer to what consumers expect today. On...

5 Ways to Improve Texture Without Adding Sugar

Improving texture without adding sugar is rarely about a single adjustment. In most cases, it comes down to a combination...

Why Sugar Reduction in Bakery Often Fails (and It’s Not About Sweetness)

Reducing sugar sounds straightforward until the final product comes out dry, dense, or just… disappointing. What looks like a simple...

Simplifying Formulations Without Losing Performance

Simplification has become one of the defining trends in product development. Consumers are increasingly drawn to products with shorter ingredient...

Combining Fibers and Natural Sweeteners: A Smarter Approach to Sugar Reduction

Reducing sugar in food products is no longer optional it has become a central focus in product development. However, reformulating...

Why Texture Matters More Than Ever in Clean‑Label Formulation

As clean‑label expectations rise, many manufacturers face the same challenge: improving ingredient lists without compromising product quality. While removing artificial...

The Rise of Digestive Health: Why Gut Health Remains a Key Driver in Food Innovation

Digestive health is no longer a niche concern driven by a small group of health‑focused consumers. In 2026, it has...

The Hidden Role of Fiber in Beverages: Unlocking Functionality Without Compromise

The beverage category has undergone significant transformation in recent years. What was once dominated by traditional soft drinks and juices...

The Future of Functional Snacking: Balancing Health, Taste, and Convenience

Snacking has evolved far beyond simple indulgence. In 2026, it represents one of the most dynamic and innovative segments within...

Prebiotics vs. Probiotics: Understanding the Key Differences for Product Development

The growing interest in digestive health has brought two terms into the spotlight: prebiotics and probiotics. While both are associated...

Consumer Perception vs. Reality: What “Healthy” Really Means in 2026

In today’s food landscape, “healthy” has become one of the most used and most misunderstood concepts. While nutritional science continues...

Psyllium Husk Fiber: A Natural Game-Changer in Gluten-Free Products

As the demand for gluten-free foods continues to grow, manufacturers are constantly searching for ingredients that improve quality without compromising...

Sweetness Reimagined: How Food Brands Are Cutting Sugar Without Compromising Taste

Reducing sugar used to mean sacrificing pleasure. Flat flavours, weak textures, and a loss of consumer trust were almost inevitable.But...

The Psychology Behind “Healthy Eating”: Why We Chase Trends Instead of Truth

In recent years, healthy eating has become more than a personal choice; it has turned into a cultural movement. Every...

Our Team Returns from an Insightful Visit to China

We are excited to share that our team has returned from an inspiring and productive trip to China, where they...

We Are Proud to Announce Our EcoVadis Bronze Medal!

We are pleased to share an important milestone in our sustainability journey: VW‑Ingredients has been awarded the EcoVadis Bronze Medal....

The Clean‑Label Evolution: How Transparency Is Redefining Modern Food Innovation

For years, “clean‑label” was treated as a marketing buzzword, a nice‑to‑have claim used to differentiate premium products. Today, it has...

How Dietary Fibers Help Improve Nutri‑Score And Why Brands Should Care

In today’s competitive food landscape, a strong Nutri‑Score is more than just a label. It has become a direct influencer...

Xylo-oligosaccharides (XOS): A Next-Generation Dietary Fiber for Modern Food Development

The global interest in dietary fibers continues to grow as food manufacturers look for ingredients that support new product development...

Why Fiber Is in and Protein Is Suddenly Out: Understanding the Shift Behind 2026’s Biggest Nutrition Trend

For years, protein dominated the food and beverage industry. From high‑protein bars to shakes and fortified snacks, the market was...

The Netherlands Prepares for Sweeping New Sugar Tax

A new “sugar tax” is being planned by the Dutch government to discourage high-sugar food and drink choices. According to...

Tapioca Resistant Dextrin Gains Momentum as a Clean‑Label, FDA‑Approved Fiber Solution

Tapioca resistant dextrin is quickly becoming a favorite ingredient in the food and beverage industry. Thanks to its clean‑label identity,...

Dietary Fibers Take the Spotlight With Polydextrose and Psyllium Husk as Market Favorites

Dietary Fibers Take the Spotlight With Polydextrose and Psyllium Husk as Market Favorites In a food landscape where consumers increasingly...

BIOFACH 2026 A Remarkable Year of New Connections and Fresh Energy

Nuremberg, Germany February 2026This year’s BIOFACH 2026, the world’s leading trade fair for organic food and sustainable innovation, proved to...

Plan Ahead: Chinese Lunar New Year Holiday in February

The Chinese Lunar New Year is approaching! This important holiday will take place fromFebruary 15th to February 23rd, 2026. During...

VW-Ingredients at BIOFACH 2026 Shaping the Future of Organic Ingredients

We are excited to announce that VW-Ingredients will be exhibiting at BIOFACH 2026, the world’s leading trade fair for organic...

Revolutionizing Formulations: Polydextrose Insights

Introduction to Polydextrose Polydextrose is a specialized carbohydrate widely recognized as a dietary fiber. It is low in calories and supports sugar-free...

BRC Certification Renewed with again AA Grade

We are proud to announce that we have successfully renewed our BRC Global Standard for Food Safety certification, achieving the...

Reflecting on a Successful FIE Paris: A December Filled with Inspiration and New Connections

This December, Wankum Ingredients had the pleasure of participating in Food Ingredients Europe (FIE) in Paris and what an inspiring...

VW Ingredients at Fi Europe 2025

Visit Us for Inspiration, Coffee & Conversation We’re excited to announce that VW Ingredients will be exhibiting at Fi Europe...

🎄 Sweet Without the Sugar Overload

Smart holiday treats with stevia, sucralose & a little help from polydextrose The holiday season is filled with joy, warmth…...

Sugar Reduction: A Key Topic at the FNLI Event, Powered by Foodvalley

On October 7th, 2025, we had the pleasure of joining the FNLI event, made possible by Foodvalley. We’re proud and...

It Might Be Autumn, But It’s Never Too Late to Boost Your Immune System 🍂

Now that summer is behind us, the days are shorter, schedules are packed again, and let’s be honest: viruses and...

Polydextrose: Cheaper than Inulin, and Better!

In today’s food industry, the demand for healthier, reduced-sugar, and high-fiber products is growing rapidly. But while inulin has been...

Brains and Body Bars Mushrooms Meet Modern Nutrition

The Smart Way to Fuel Your Next Protein Bar Protein bars have come a long way from being just a...

The R-Months Are Here: Time to Power Up with Prebiotics & Probiotics!

When the Weather Gets Gloomy, Your Microbiome Gets Busy! The dreaded “R-months” are upon us again (September through April)...

🦷 Xylitol: The Sweet Spot for Gum, Teeth & More

Let’s talk about Xylitol the sugar alcohol with a name that sounds like a Marvel villain but acts more like...

🚫 As the FSA Warns Against Glycerol in Slush Ice, What Are the Alternatives?

The UK’s Food Standards Agency (FSA) has updated its guidance on glycerol use in slush ice drinks, warning that children...

The Future of Hydration: Why Trehalose and Isomaltulose Are Changing the Game

For years, hydration drinks have followed a familiar formula: quick carbs like glucose, sucrose, or maltodextrin combined with electrolytes. It...

Stevia: The Naturally Sweet Alternative Everyone’s Talking About

Why more people are turning to this zero calorie sweetener and why it works. In recent years, there’s been a...

Polydextrose ZP: A New Opportunity for Gummy Manufacturers

As the demand for sugar reduction and clean label ingredients continues to grow, more confectionery producers are rethinking their approach...

Everything You Need to Know About Sugar Substitutes

As the world becomes more health-conscious, the demand for sugar alternatives has skyrocketed. Whether for weight management, diabetes control, or...

🌱 Alternative, Pea or Fava? Choosing the Right Plant Protein for Your Product

Plant proteins are no longer niche – they’re the new norm. Whether you’re targeting vegans, flexitarians or the health-conscious consumer,...

VW Ingredients Becomes Exclusive Partner for NaturFoods Mushroom Extracts

🍄 VW Ingredients Becomes Exclusive Partner for NaturFoods Organic Mushroom Extracts We’re proud to announce an exciting new collaboration: VW...

Growing Calls to Ban Aspartame in Europe – Is Sucralose the Best Alternative?

In recent months, concerns about artificial sweeteners have been growing across Europe, with a particular focus on aspartame. Consumer advocacy...

Liquid Polydextrose The Perfect Fiber Solution for Healthier Formulations

Polydextrose is a versatile, low-calorie, and sugar-free, specialty polysaccharide recognized as a dietary fiber. It offers a range of physiological...

We are proud to announce that Van Wankum Ingredients has successfully achieved BRC certification with an AA grade.

Exciting New Launch: Natural Colorants to Hit the Market Soon!

We are excited to announce the upcoming launch of our new range of natural colorants! Designed to meet the growing...

Monkfruit – natural, sweet and finally approved by the FSA! ????

In a significant regulatory update, the UK's Food Standards Agency (FSA) has announced that monk fruit, particularly in its non-selective...

Efficacy of Yeast beta-glucan on Alzheimer’s

Researchers found that yeast beta-glucan was related to a series of gut-brain axis events and can improve neuroinflammation and brain...

Yeast beta-glucan: Growing market potential in immune health space

Derived from common baker’s yeast, yeast beta-glucan was found to stimulate the immune system. It also has a positive effect...

Saccharomyces Boulardii, probiotica for human health

We have added a new ingredients to our sales portfolio which is Saccharomyces Boulardii, also known as an excellent Probiotica....

Yeast beta-glucan and the change of the EU Novel Food regulation

Since beginning of 2018 the novel food registration has changed in the EU. Yeast beta Glucan can be used in...

Stevia, excellent sweetener for sports nutrition

Stevia is a sweetener, used as a substitute for sugar. It is subtracted from the leaves of a plant called...

Monkfruit is an excellent natural sweetener for dairy

Monk Fruit is cultivated in the remote mountains of Southern China. The small sub-tropical melon is also known as Luo...

Stevia for Beverage Applications