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Wood-derived ingredients: Clean label innovation or consumer turn-off?

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?

Complex textures could increase feelings of fullness: Study

Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.

Manufacturers want ‘whole package’ from suppliers

Food and drink manufacturers are increasingly asking for “the whole package” from their ingredients suppliers, a leading flavour producer has claimed.

The thrill of the taste: Why do we like spicy food?

Humans are the only species that likes and actively seeks out spicy chili flavours. What explains our love for what is, in reality, a sensation that signals burning pain and, possibly, danger?

Sweet potential: Tongue enzyme research may aid zero calorie sweetener industry

The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.

B2B firms know artisan doesn’t mean….well, artisan, says ASA

An advert for a bread mix that promises “an easy way to make sour dough and artisan breads” is not misleading because it targets B2B firms who know the end product will be ‘artisan-style’, says the UK’s advertising watchdog.

Clean label on the rise in Turkey but price and taste still king

Demand for clean label ingredients is on the rise in Turkey, especially for children's food - but the market is too price sensitive and focused on taste for it to become mainstream, according to some industry players.

Temperature, time and right enzyme: How to give meat-based ready meals a gourmet makeover

The right combination of fruit-based enzymes, low temperatures and a slow cooking process can allow ready meal manufacturers to tap into the trend for slow-cooked meats and add value to cheaper cuts, say Norwegian researchers.

'It's still an attractive market': How are companies overcoming political instability in Turkey?

At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get their tips for doing business in the region.

Super growth for superfoods, but is the halo starting to slip?

Rates of ‘superfood’ new product development have tripled in the past five years, according to Mintel, but a nutrition expert warns that with no clear definition in existence, the allure of the ‘superfoods’ sell is starting to fade. 

Artificial sweeteners linked to overweight babies

Consumption of artificially sweetened beverages during pregnancy could double the risk infants being overweight one year after birth, according to new research in mothers.

News in brief

Sensient Flavors introduces season-specific flavor combinations

Sensient Flavors’ latest line offers seasonal combinations for spring, summer, autumn and winter. With fruit flavors perceived by consumers as being healthier options than other flavors, Sensient’s line-up allows manufacturers to reinvigorate their brands. It includes concepts designed to appeal to adults as well as children.

Where East meets West: Highlights from FI Istanbul

FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.

Industry says it's ready for EU flavour ban

An EU ban on four food flavourings will come into effect next week, but industry says it has already voluntarily phased them out for commercial reasons.

Spotlight on start-ups

Clean-label products are not always uniform - that's a selling-point, says fruit foam start-up

Using exclusively clean label ingredients can sometimes mean products are not always 100% standardised. But for French start-up Woos fruit foams this is a key selling point. 

Just Bee taps into sugar backlash with honey-sweetened water

Honey ticks all the boxes: it's natural, tastes great and is sweeter than sugar, according to UK honey water company Just Bee, which says it could soon become the sweetener of choice in soft drinks.

Sweet or salty? Weight gain more likely in sweet-toothed toddlers, study shows

Children who eat sweet foods over salty snacks, despite being full, are more likely to experience weight gain, a study has found.

EU nanomaterial definition expected this autumn, says Commission

An updated definition of engineered nanomaterial is expected by September or October this year, a European Commission official has said.

Polish potential: Poland is Eastern Europe’s food innovation hub, says Mintel

Poland is leading the way for food and drink innovation in Eastern Europe accounting for over a third of product launches in the region – but as one of the fastest growing economies in the EU, it’s also an interesting export destination, says Mintel. 

Heard of soursop, ditakh or cashew apple flavour? You'll need to if you want to break into Africa, says Aromatech

French flavour firm Aromatech has developed a range of flavours specifically designed to appeal to African consumers based on local fruit - but European consumers looking for new, exotic tastes will also love them, it says.

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