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Chr. Hansen posts more ‘modest’ results for EU human health

Danish probiotic supplier Chr. Hansen has reported more modest growth within EU human health and nutrition, saying its success and failure hinges on that of probiotic launches on shelf. 

Nestlé: Reformulation could stall without EU-wide nutrition strategy

Europe must accelerate efforts to introduce a “holistic nutrition policy”, complete with targets in relation to reformulation, marketing and labelling.

Confectionery to be worst hit UK food sector after Brexit, says Euromonitor

Confectionery volumes are forecast to decline faster than any other packaged food category after the UK voted to leave the European Union.

News in brief

Kids' nutrition determined by neighbourhood food choices

Children’ exposure to fast food outlets during trips to and from school makes an unhealthy food purchase much more likely, a study confirms.

The first silica-based colouring approved for food

‘Non-synthetic’ food colours: Acceptable compromise or too far from nature?

Next-gen food colourings like Merck’s new silica-based pigment could offer a compromise between colouring foodstuffs and synthetic products. Yet, experts have questioned potential for consumer acceptance.

‘Make Europe's food healthier by 2017,’ Council tells member states

The Council of Health Ministers has called on member states to draw up national plans to improve Europe's food composition by the end of 2017.

Belgium to reduce nation's calorie intake by 5%

Belgian manufacturers and retailers have signed a voluntary convention with the Health Minister to cut the nation's calorie intake by 5% by next year - but without independent monitoring, critics say it lacks credibility.

Clean, clear, connected and imperfect: Ingredion's food trend predictions

What will food look like in 2020? Clean and clearly-labelled but also 'imperfect' to seem more authentic and closely connected to technology, according to a recent report by Ingredion. 

Kraft Heinz says UK sauces market still hot

Condiments colossus Kraft Heinz has hit back at the suggestion that the UK is “out of step” with its western European neighbours when it comes to table sauces.

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.

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