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.
Consumption of artificially sweetened beverages during pregnancy could double the risk infants being overweight one year after birth, according to new research in mothers.
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.
FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
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.
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.
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.
Children who eat sweet foods over salty snacks, despite being full, are more likely to experience weight gain, a study has found.
An updated definition of engineered nanomaterial is expected by September or October this year, a European Commission official has said.
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.
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.
Around 20% of adults worldwide will be obese by 2025, if policies designed to slow down and stop the worldwide increase in Body Mass Index (BMI) are not revised and implemented, according to a study.
It’s the world’s most popular food flavour but less than 1% of global demand for vanilla can be met by the natural vanilla orchid – and this year’s supplies have been hit by a poor harvest in top producing country Madagascar, sending prices skyrocketing. But is a switch to artificial vanillin the solution?
Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.
The United Kingdom is emerging as a nation of casual consumers, whose preference for convenience food appears to give rise to increased food waste, a survey has shown.
The Food Standards Agency (FSA) has published its first assessment of the threat of crime to the UK food and drink sector.
The European Commission has approved the use of stevia as a sweetener in mustard in Europe, a decision welcomed by manufacturers as an opportunity for new product development.
A method to recreate a rare class of plant-derived chemical compounds has the potential to be produced on an industrial scale for the food and flavour industries.
Food ingredients firm, Corbion has opened an R&D and applications laboratory, which the firm said would drive the business to new levels of innovation.