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Health and nutritional ingredients

News headlines

Special edition: Protein

Vegethletics: Are you running on plants?

The ‘no meat athlete’ movement is showing that animal protein isn’t the only track available to sportspeople – and in turn this is smashing old perceptions about what it is to be vegan and vegetarian, says the Vegan Society.

Comment

Protein: Maybe it’s not just about what’s trendy, but what’s needed

Protein is one of the hottest ingredients in food and nutrition currently, but maybe we should focus more attention on developing protein-rich products for those who actually need more protein.

Could Scottish seaweed be the next Scotch whisky?

The Scottish seaweed industry seems set to boom as the country's government prepares an expansion policy and company Mara Seaweed seeks over €700,000 to take its condiments global.

Which do you think is more filling – a Coke or a Mars bar?

While past research has suggested solid foods are more filling than beverages – consumers don’t always make this distinction, warn researchers. 

Food taxes and subsidies: A balanced approach needed, says review

Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.

EU extends aid to food producers hit by Russian export ban

The European Commission has announced extended support measures for dairy and fruit and vegetable sectors hit by Russia’s ban on food imports from Europe.

School meals are a valuable tool against vitamin D deficiency: Danish researchers

Adding fish to school meals could boost children’s vitamin D levels in winter, research finds.

Wessanen CEO: ‘A food revolution in Europe is starting and we want to play a leading role’

Netherlands-based food group Wessanen says its strategy to divest 90% of its brands and focus on healthy, organic and sustainable products is working to create a stronger business.

Special Edition: Innovations in Delivery Systems

Fortified gel printed onto ready meals set for rapid global commercialization, says company

A new generation of restaurant quality ready meals targeting seniors is set for commercial launch this year, with a patented technology allowing fortified gels to be printed onto the food.

Top food companies to provide £3.7m for diet-related research

Fourteen leading UK food and drink companies have united to help fund six research projects that aim to tackle diet-related health problems.

Mid-calorie concept goes mainstream – and beyond drinks

Consumers and industry have embraced the mid-calorie concept in drinks and are starting to look at its relevance in other product categories, according to stevia supplier PureCircle.

Do-it-yourself NPD: How to scope out a market for free

What do coconut oil, single-serve coffee and raspberry ketone have in common? They are all best sellers on Amazon – and can help new product developers create the next trend-setting product.

What’s next for protein?

Meat and dairy consumption has fallen from favour in many European countries and consumers are increasingly on the lookout for foods and drinks high in plant-based protein, according to Mintel analysts.

Souring on sweet: How sugar health concerns are spurring sour flavours

Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.

From online to in-store: graze.com aims to ‘transform snacking’ with UK retail move

Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.

One-third of Germans question stevia's healthiness

Germany is a leading market for stevia-derived sweeteners in Europe – but more education is needed to further boost its usage, according to Mintel.

The psychology of the adventurous - and unadventurous - eater

Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.

News in brief

Chr Hansen delivers 'encouraging' Q3 results

Chr Hansen has turned in ‘an encouraging performance’ for Q3 2015 with revenues rising 9% for the first nine months in 2014/2015.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.

Can sustainable foraging go mainstream?

Commercial foraging is on the rise, influencing mainstream flavour trends and giving companies a sense of heritage, say market analysts - but is it as eco-friendly as it seems?

Key Industry Events

Product Innovation