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On your radar > Natural and clean label

Natural and clean label

Consumers have spoken: You can't beat natural. Food companies are working at-the-double to provide them with foods that are safe, tasty, and top quality, with ingredients lists as 'clean' as can be.

dispatches from ISA conference 2014

Behavioural economist: Do the nutritional thinking for people if you want change

Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.

Live updates from Food Vision in Cannes

The key quotes: #FoodVision in tweets

Global food and drink industry leaders at the Food Vision event in Cannes are aiming to tackle the big issues and key topics directly affecting the future of the industry...

Heat and spice are two things nice: Treatt talks soft drinks trends

Stronger and bolder flavor combinations are emerging in soft drinks with higher heat and spice levels, while vegetable-based beverages are on the rise, according to Treatt.

Decoding the future of healthy bakery

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to...

Wild expands European facilities

Wild Flavors GmbH plans to expand two European facilities for natural flavours, colours, plant extracts and fruit-based sweeteners, the company has said.

Is the food industry falling out of love with ‘natural’ claims? Not according to the data, says Mintel

When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair...

Food additives among top food safety concerns

Just as many UK consumers are concerned about food additives as about food poisoning, according to the latest Public Attitudes Tracker survey from the UK’s Food Standards Agency (FSA).

Leatherhead: The future consumer is savvy and sceptical

The coming year will see a more sceptical consumer who demands greater traceability, sustainability and honesty on pack, according to a Leatherhead analyst.

Colours customer loss hits Chr. Hansen first quarter results

Chr. Hansen recorded a ‘soft start’ to 2014 after the loss of its biggest colours customer hit revenue – although it retained its growth expectations for the full year.

Ritter Sport wins 'natural flavor' German court battle

Ritter Sport has been granted an injunction preventing a German consumer group from claiming the chocolate firm is deceiving consumers with misleading natural flavor claims.

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

FoodNavigator 2014: What’s on our editorial calendar?

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest...

Festive video insights: Mintel experts offer up highlights and predictions

With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what...

Comment

Looking back on 2013: How did we do with last year’s predictions?

Before we take out our crystal balls in January and look ahead to 2014, let’s take a moment to ask, how accurate was our forecast for the past year? FoodNavigator...

Stevia, sucralose and aspartame: Which has the sweetest reputation?

While stevia's reputation remains sweet, sucralose and aspartame are slipping behind. Canadean looks at which sweeteners receive the best and worst press.

When is a colour not a colour? When it’s a food…

New guidance on colouring foods clears up a problematic question for the food industry in Europe: When is a colour a food additive, requiring an E number, and when is...

When 'natural' is not enough: Colouring foodstuffs in the spotlight

In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves.  FoodNavigator explored the evolving natural colours...

Non-GM lecithin supply struggling to keep up with demand

There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten...

Expanding the role of enzymes ‘to get more out of less’

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according...

Leatherhead: ‘Natural preservatives are almost an oxymoron’

Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.

dispatches from fie

Leatherhead’s top 3 new products at FiE

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

Dispatches from FiE

Is the next generation of fruit functional?

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...

Maximise sweetener and acid profiles to aid natural flavours success, says expert

Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation...

FIE 2013: FoodNavigator team round-up

Our team of journalists is back in the office after three very busy days at FIE. In this final round-up podcast, we share our thoughts on the show.

Naturex and Galactic to co-develop natural preservation systems

Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.

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