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?
Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.
Food and drink manufacturers are increasingly asking for “the whole package” from their ingredients suppliers, a leading flavour producer has claimed.
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?
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.
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.
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.
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.
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.
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.