- JANUARY 2014 - Plant-based diets
- FEBRUARY 2014 - Gluten-free
- MARCH 2014 - Nuts, pulses and legumes
- APRIL 2014 – Healthy reduction: The road ahead
- MAY 2014 – Sustainable sourcing
- JUNE 2014 - Oils and fats, the next generation
- SEPTEMBER 2014 - Natural & clean label trends: Colours, flavours, preservatives, sweeteners
- OCTOBER 2014 – Zero-calorie sweeteners
- NOVEMBER 2014 - Salt reduction: The road ahead
- DECEMBER 2014 - Provision of Food Information for Consumers regulation
Delving into the 2014 special editions:
Jan 30 - Plant-based diets
With a growing body of evidence suggesting that people on a plant-based diet live longer - and healthier - lives, food manufacturers are increasingly looking to develop better-tasting dairy and meat-free products, from almond-based yoghurts to meat-free barbecue options.
In this FoodNavigator special edition we'll look at some the key players in this space and explore what plant-based protein options are available for formulators, from new algal-based proteins to pea, soy, canola and rice.
Feb 27 - Gluten-free
The range of gluten-free foods available on supermarket shelves has skyrocketed in recent years, as mainstream retailers wake up to the opportunity and larger manufacturers start to bid for a slice of the action as well.
Suppliers have stepped up with a wide range of gluten-free ingredients, allowing manufacturers’ product development teams to provide a wider variety of gluten-free foods and beverages than ever before.
In this special edition, FoodNavigator looks at innovations in ingredients and finished products, and examines the market’s long-term potential.
March 27 - Nuts, pulses and legumes
As more research is conducted into the myriad health benefits of nuts (almond, walnuts, pistachios, pecans etc), pulses (peas, beans, lentils, chickpeas) and legumes (soy, peanuts), consumer awareness of the role they can play in a healthy diet is growing.
In this special edition, we look at the latest research around these healthy plant-based foods and related ingredients (proteins, fibres, flours, oils), and explore how food manufacturers can incorporate them into foods and beverages.
April 30- Healthy reduction: The road ahead
It can be expensive, risky, and difficult, but manufacturers have made huge progress on reducing salt, saturated fat and sugar in recent years. But how much further can they go, and where is the return on investment if consumers are at best indifferent to their efforts, or at worst downright suspicious?
FoodNavigator’s special edition on healthy reduction explores the technical and commercial challenges – but also provides examples of creative solutions developed by food ingredients suppliers to help manufacturers reduce salt, saturated fat and sugar, without compromising on taste or functionality.
May 29 – Sustainable sourcing
Suppliers of every ingredient used in food and beverage production - from vanilla to whey protein, palm oil, cocoa and stevia - are facing increasing pressure from customers and consumers to show that they are operating a sustainable supply chain.
But what does this mean in practice, and how is sustainability being measured in the industry, and by consumers?
This FoodNavigator special edition will explore what sustainability means across a range of different ingredient categories, and how food and beverage manufacturers’ understanding of it is changing their purchasing behaviour.
June 26 - Oils & fats, the next generation
Fats are often classed into good, bad and ugly categories. But do consumers know which are which, and how can manufacturers help increase consumption of the healthier variety (MUFAs and PUFAs) and reduce trans- and saturated fats? And are saturated fats really the bogeyman many dietitians have made them out to be?
And then there’s the next generation of healthy oils, from SDA-rich soybean oil to new high oleic vegetable oils. But will concerns over GMOs thwart their progress?
Finally, we’ll explore the latest developments in sustainable palm oil and ask whether the industry is on track to meet commitments on this front.
September 25 - Natural & clean label trends: Colours, flavours, preservatives, sweeteners
While the precise definition of ‘natural’ remains the source of much debate on both sides of the Atlantic, one thing remains clear, consumers want foods and beverages that are natural, wholesome, and minimally processed - made from ‘kitchen cupboard’ ingredients with names they recognise.
But reducing fat, sugar and salt - and keeping ingredients declarations as short and consumer-friendly as possible - is an ongoing challenge for the food industry.
In this FoodNavigator special edition we look at natural and clean label trends, and explore the latest developments in natural ingredients.
Are they as good as their ‘artificial’ counterparts? And what will the next generation of these ingredients look like?
October 30 - Zero-calorie sweeteners
With rising rates of obesity and obesity-related diseases, consumers increasingly are seeking out reduced-sugar and reduced-calorie products. Some consumers are also sensitive to whether foods and beverages are 100% natural – while others are more concerned with calories alone.
In this special edition, FoodNavigator takes stock of the sweeteners market, including the impact of natural sweeteners, and the regulatory and technical issues around formulating with zero-calorie sweeteners.
November 25 - Salt reduction: The road ahead
It's expensive, risky, and difficult, but manufacturers have made huge progress on salt reduction in recent years. But how much further can they go, and where is the return on investment if consumers are at best indifferent to their efforts, or at worst downright suspicious?
FoodNavigator’s special edition on salt reduction explores the technical and commercial challenges of salt reduction – but also provides examples of creative solutions developed by food ingredients suppliers to help manufacturers reduce salt without compromising on taste or functionality.
December 12 - Provision of Food Information for Consumers (FIC) regulation
New rules are due to come into force across Europe this month, covering nutrition information, allergen labelling, legibility, and country of origin labelling.
In this special edition, FoodNavigator examines what the new law means for industry, what concessions have been made and why, and what the legislation hopes to achieve.
We also ask whether it goes far enough to protect those with allergies – and whether it will actually affect consumer choices at the supermarket.
GET IN CONTACT!
If you want to get involved with the editorial content of any of these specials, please drop a line to Caroline Scott-Thomas at email@example.com or Nathan Gray at firstname.lastname@example.org.
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