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Health and nutritional ingredients

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EFSA sets safe intake level for MSG and glutamate additives, urging new maximum levels

Europe’s Food Safety Authority (EFSA) has set a safe level for glutamate food additives, but given many Europeans are over this level, it is urging the Commission to revise the current maximum levels permitted in food.

Trade, skills and innovation have ‘untapped export potential,’ says FDF report

Improving the UK's efforts in trade, skills development and innovation are key recommendations in a Food and Drink Federation (FDF) - commissioned report that outlines ways to boost the country’s 2.2% share of the global food and drink export market.

Kerry innovation chief talks investment, R&D and working with start-ups

Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.

Food growth must think sustainable to protect biodiversity, report states

Farming practices used to grow agricultural products such as bananas, sugar, palm oil and soybeans must adopt a more sustainable approach in order to halt the loss of biodiversity, a report warns.

Rye’s high satiety properties fit well as a weight-managing food, study says

The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.

Food prices could surge as climate change and conflicts hit commodity chokepoints

The price of key commodities like soy and wheat could surge unless the vulnerabilities at the world’s most important trade “chokepoints” are assessed and the risks mitigated.

Eat plants to stay slim, say Spanish researchers

People with diets that favour plants over meat can cut their risk of developing obesity by almost half, according to research being conducted in Spain.

Sugar-free quinoa breakfast cereal finds success as creative consumers blur categories

A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent consumers who want to take control of what they eat,” says Quinoa Crack founder.

News in brief

Bayn to extend sweetener reach in Norway with distribution deal

Swedish supplier Bayn has inked a distribution deal with Norwegian flavour firm Storms for its range of sugar-reducing ingredients.

Eight companies chosen for PepsiCo Nutrition Greenhouse

PepsiCo announced today the eight European nutrition start-ups it has chosen for the first Nutrition Greenhouse programme, offering one winning company €100,000.

Sweden’s Real Stevia to bring sweetener back to its roots with Paraguayan plant

Swedish supplier The Real Stevia Company will open a processing plant in the sweetener's native Paraguay, adding to its portfolio an 'origin' stevia that is sustainably sourced and Paraguayan from farm to fork.

UK supplier creates low morphine poppy seed blend after drug test alarm

A UK-based specialist ingredient maker has launched a poppy seed blend which contains low morphine content, amid a number of recent cases in which individuals have failed drug tests after eating poppy seeds.

PureCircle develops stevia plant 20 times sweeter than standard plant

Using traditional plant breeding techniques, PureCircle has developed a stevia plant with 20 times more sweet-tasting steviol glycosides than standard stevia, it says.

Enzymes key to improving plant-protein stability, study finds

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

Roquette to invest €40m in French pea protein plant

Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.

Freshfel calls for minimum fruit content to use fruit images on-pack

Manufacturers are misleading consumers with images of fresh fruit on packaging when the actual fruit content is minimal or even zero, says trade group Freshfel, as it calls for a legal minimum threshold.

Grill or microwave mushrooms to preserve protein content, say fungal researchers

Microwaving and grilling are the best approaches to preserve mushrooms’ nutritional profile, a study reveals, trumping methods like boiling and deep-frying.

New oil palms promise highest crude palm oil yields in industry: GAR

A new variety of oil palm developed using traditional plant breeding techniques will increase crude palm oil yields by up to double current levels, says SMART Tbk, a subsidiary of Golden-Agri Resources (GAR).

Tate & Lyle profits jump 85% as weak pound provides boost

British ingredient supplier Tate & Lyle has reported an 85% increase in profit before tax, putting the successful performance down to higher sales, a weak pound and fewer exceptional costs.

Does a high-fibre claim on premium ice cream still sound indulgent? Absolutely, says Koupe

Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.

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