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Glanbia's patent-pending powder process removes need for lecithin in drinks

Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.

GALLERY: Mintel on super soups and how to shake up a saturated and mature market

With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

PureCircle plans to bring glucosylated stevia to Europe with EFSA request

PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.

Orkla cuts palm oil from 98% of its Nordic sweets and snack brands

Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable for Sustainable Palm Oil (RSPO)?

Algae and insects: Are they still the next big ingredients in cooking oils?

The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.

EU launches electronic tracking system for organic imports

A new system to electronically certify imports of organic products and ingredients come into force today, promising to tighten traceability, fight fraud and collect reliable data on organic trade. 

Soaring packaged food sales gives industry three healthier options: Euromonitor

In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of three ways, says one Euromonitor analyst.

Naturex looks for partners to develop natural colours and preservatives

Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.

Health risk from pesticide residues is low, says EFSA

The health risk from pesticide residues in food is low, according to a report by the European Food Safety Authority (EFSA), with 97% of samples within legal limits - but this is an "upbeat" interpretation which ignores the cocktail effect, critics say.

Culture Pop blends French gastronomy and healthy on-the-go popcorn

Popcorn start-up Culture Pop is blending French gastronomy and healthy on-the-go snacks with its premium popcorn flavoured with specialty ingredients such as white truffle.

Pulses are popular but don't stop investing in consumer awareness, say researchers

The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

Yumpa, a range of energy bars made with cricket flour, is the first of its kind in Europe to have an EU accredited fully compostable wrapper.

Higher consumption slashes risk by 35%

Legumes linked to lower diabetes risk

A higher total intake of legumes is associated with a lower risk of type 2 diabetes by more than a third, the long-term PREDIMED trial had concluded.

'Fibre is the only option to turn our comfort foods from toxic to therapeutic,' says FiberFlour founder

What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from toxic to therapeutic,”­ says Gerald Davies, founder of FiberFlour.

Solina strengthens Eastern European hub with Romanian acquisition

French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.

Researchers create gluten-free bread with bubbles (but without the additives)

Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.

Scotland's sustainable circle: CuanTec trials seafood packaging made from seafood waste

Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives. 

'This is the largest emotional dataset linked to real business outcomes in existence'

Facial expressions show Mars the adverts that will drive sales

It’s a claim that will raise a few eyebrows: researchers working for Mars can identify with 75% accuracy whether or not an advert will deliver a big sales uplift by studying facial expressions.

Finnish food tech firm bags first prize for innovative ingredient sensor

Finnish food tech firm Spectral Engines has scooped up first prize in an EU competition for its food sensor that analyses ingredients, nutrients and detects allergens.

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