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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.

Pea dextrin may offer clean label ‘off flavour’ masking alternative

Researchers are backing the use of pea dextrin as a clean label solution to masking off-flavours generated by lipid oxidation products.

80% of Swedes give keyhole labelling thumbs up

Around 80% of Swedish people think the keyhole labelling system is a good thing, according to a survey published by the Swedish National Food Agency (NFA).

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.

Deeper understanding of flavour complexity will provide richer tastes naturally, says Givaudan

A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean...

Can too many simple ideas on pack get confusing?

Putting more than one ‘clean’ label on pack treads a fine line between informing and overwhelming consumers, one analyst warns as the Commission issues controversial advice on egg labelling.

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. 

Special edition: Natural & Clean Label Trends

RD: ‘Natural’ claim tarnished, but still meaningful

Despite the legal hot water in which many manufacturers and retailers have found themselves in recent months over “natural” and its growing list of synonyms, the term likely won’t disappear...

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...