Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Branding ingredients has a mixed record of success but a survey reveals worldwide demand for recognisable ingredients.
Global ingredient producer ADM is pushing harder into the European starch and sweetener market, announcing the acquisition of major production facilities in Turkey and Bulgaria on Monday in the wake of changing EU sugar laws.
Irish scientists say there is evidence that pasture-fed cows do produce better products.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
British food firm Chaucer has been sold to Japanese manufacturer Nagatanien in a £102.8m (€122.8m) deal which the freeze-dried food manufacturer says will help it expand into the US and Asia.
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
FoodConnects, a consortium of 50 industry and academic institutions from 13 different countries, has been selected by the European Institute of Innovation and Technology (EIT) to tackle global food challenges through a €400m innovation partnership.
From soft drinks to yoghurts, snack bars to jams, the low sugar and sugar-free drive is spreading across categories in Europe. We take a look at some of the stand-out successes in new product development (NPD), picked by Mintel's market analysts.
Research that digitises the taste sensation to create ‘virtual flavour and texture,’ may prove to be of benefit to those on specialised diets or looking to reduce the amount of consumed sugar or salt.
Unilever has partnered with the European Vegetarian Union which will see the 'V' logo added to around 500 of its products such as Hellman’s, Flora and Knorr by the end of 2017.
The world’s biggest supplier of botanical extracts, Naturex, is on track to meet the targets of its growth strategy Bright2020 which aims to see 10% of sales coming from new products, according to CEO Olivier Rigaud.
Researchers have developed a process allowing them to extract compounds from fallen leaves that could offer potential as natural colourants.
Electronic cigarettes infused with food-flavoured liquids could help with weight control, according to a paper that looks into vaping as a tool to help tackle obesity.
Symrise has been nominated as Germany’s “most sustainable large corporation”, but can this be taken as proof that the flavours and fragrances firm is not just paying lip service to green issues?
Electronic cigarettes with flavoured liquids could help with weight control, according to a commentary co-authored by New Zealand researchers.
It’s a case of quality over quantity as research suggests people will pay more for smaller portions if the food can successfully appeal to their sense of taste, smell and texture.
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