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On your radar > Natural and clean label

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.

The new natural: How are clean label claims changing?

European consumers expect simple foods with no artificial ingredients – but food companies are finding it harder to differentiate their products by adding clean label claims, according to Mintel’s director...

FIC regulation: Lost in translation?

Pan-European food companies could be prone to major translation blunders as they look to implement new food labelling rules, says translation expert Richard Brooks.

Bright ideas: The evolution of natural colours

Use of natural colours has increased rapidly in recent years, as food companies have looked to switch out artificial alternatives – but precisely what they are looking for is changing...

Wine not? Grape-skin powder ups candy flavonol and fiber count, say researchers

Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.

Sweeteners flat line in EU and US as consumers turn backs on soft drinks

The global market for high intensity sweeteners is flat lining in Europe and North America as consumers drink fewer soft drinks, according to a market report from IHS.

Consumers want clarity in food labelling, says survey

Consumers demand simpler labels and fewer additives, according to a new survey commissioned by a British-owned clean label ingredient specialist Ulrick & Short. 

All-natural snacking trend is starting to falter, says Datamonitor

The all-natural snack phenomenon has peaked in developed markets, faltering under a raft of lawsuits, says a Datamonitor Consumer analyst.

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Russian all-natural snack start-up: 'We’re catching the wave, not chasing it'

The Marc Bakery aims to transform its $1m Russian snack business into $45m in just three years – a possible goal in a country where all-natural remains nascent, its founder says.

Maverick Innovations bets British to secure US expansion

UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.

‘Confusion and fear’ underpin beverage naturalness trend: Mintel

Confusion and fear of the unknown continue to drive interest in simplified product labels and natural ingredients, Mintel says.

France considers ‘traffic light’ labelling as UK MEP hits back at EU threat of court case

France's health minister has put forward plans for the country’s own ‘traffic light’ nutrition labelling system; meanwhile a UK Member of the European Parliament (MEP) has defended the UK’s debated...

Brits moving to non-dairy pastures: Mintel report

There is a growing trend towards dairy alternatives in the UK, with volume sales of cow-milk alternatives such as soya, rice and buffalo milk up 155% between 2011 and 2013,...

Chinese xanthan gum prices hit all time low

Xanthan prices continue to be very competitive, guar prices remain steady and cassia prices have escalated owing to a reduced crop in India, according to a hydrocolloids analyst.

News in brief

Sensient launches natural brown caramel alternatives

Sensient Food Colors Europe has launched a new line of colours that provide natural alternatives to traditional caramel colours.

UK Responsibility Deal: Sweet success or sleight of hand?

The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.

‘Red, red wine…without sulfites’: Chr. Hansen promises paradigm shift

Chr. Hansen claims its new wine culture is a ‘fantastic launch’ that will greatly increase the speed and predictability of malolactic fermentation and remove the need for producers to use...

‘Brands that rubbish other brands...I don’t get it!’: Vita Coco UK CEO Giles Brook

Vita Coco’s UK CEO Giles Brook tells BeverageDaily.com he doesn’t understand ‘brands that rubbish other brands’ following an attack by coconut water rival INVO on his product’s nutritional and health...

EFSA invites comments on draft allergy evaluation

The European Food Safety Authority (EFSA) is inviting comments on a draft scientific opinion for the evaluation of allergenic foods and food ingredients for labelling purposes.

‘No better than the average sports drink’: Rival INVO justifies Vita Coco coconut water attack

Premium coconut water brand INVO has justified its ‘slight attack’ on UK market leader Vita Coco and other rivals' nutritional and health benefits, insisting it needs to educate people on...

DSM and Isobionics team up on fermented orange and grapefruit ingredient

DSM Nutritional Products has entered in to an exclusive worldwide partnership with Dutch firm Isobionics for the distribution of its valencene and nootkatone ingredients.

New UTZ code: Child labor ‘prevention’, climate changes, living wages and gender equality

Certifiers UTZ says a redraft of its code of conduct focuses on ‘prevention’ and monitoring of child labor on farms as well as including new measures around climate change.

INNOBEV GLOBAL SOFT DRINKS CONGRESS, LISBON

‘Everything starts with the consumer!’ WILD Flavors MD's top tips for healthy beverage innovation

Consumers are the ‘most important, complex constructs’ beverage brands must understand when launching successful healthy innovations, WILD Flavors’ EMEA MD insists.

Comment

Halal: Out of certification chaos comes criticism (and Islamophobia?)

The sensationalist media coverage around so called ‘stealth halal’ is only fuelled by the lack of certification harmonisation, Food Navigator’s Annie-Rose Harrison-Dunn argues.