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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.

Special edition: Natural sweeteners

Sweet innovation: Looking back to move forward with natural sweeteners

Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in...

‘Connect the dots globally’ for local stevia launches, says PureCircle

Stevia-sweetened products have been rolled out across the globe over the past few years, meaning that new product developers now have access to a whole world of learning opportunities, according...

Special edition: Natural sweeteners

‘Stevia is not exactly the most natural sounding product’: Leatherhead analyst

Stevia may have been hailed by manufacturers as a promising natural solution for cutting calories in a range of foods and beverages, but what do consumers think?

Nexira buys Tournay as it drives expansion plans

French botanicals and ingredients supplier, Nexira, has made good its promise to expand its portfolio and operations by acquiring fellow French firm, Tournay Biotechnologies, for an undisclosed cash sum.

Rhodia launches intense vanilla flavors for chocolate and bakery

Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.

Natural sweetener demand drives Galam Group to triple R&D activity

Israel-based firm Galam Group has said it is tripling its R&D capabilities to provide comprehensive sweetener solutions for food manufacturers – especially as they look to capitalise on the potential...

Stevia set to be a ‘mass volume, mainstream ingredient’, says PureCircle after striking deal with Coca-Cola

PureCircle says it is one step closer to establishing its high-purity stevia as a “mass volume, mainstream ingredient” after signing a joint development and supply agreement with soft drinks giant...

RTS identifies growing market for natural flavour materials

Market research firm RTS has identified a burgeoning market for natural flavour materials as companies increasingly move away from artificial ingredients – but its first report on the market is...

Purac touts its lactic acid ingredient for stabilising anthocyanin colours

Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50%...

Gluten-free binding system plugs market demand: Kampffmeyer

Kampffmeyer Food Innovation has developed two gluten-free functional flours for use in soups and sauces, in light of industry demands for allergen-free binding systems.

Stevia in transition: Reb A accounted for 40% of PureCircle revenues in 2012 v 90% in 2009

Further evidence that steviol glycoside Reb A is no longer the only game in town when it comes to delivering high intensity natural sweetness has emerged in PureCircle’s full-year results,...

Market researcher: Naturalness is a key consideration for industry

Consumer demand for ‘more natural’ foods and beverages continues to grow – and food manufacturers are responding by highlighting naturally derived ingredients and the natural credentials of new products, according...

Industry must create ‘added value’ with natural hydrocolloid push: Researchers

Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in...

Avebe targets Asian frozen dumplings with innovation

Starch firm Avebe is targeting frozen dumpling manufacturers in Asia with a new ingredient that it claims will deliver better quality products.

Wild creates ice cream ingredients

Wild has launched completely natural ingredients that can be used as coatings and fillings for ice cream manufacturers.

Special edition: meat alternatives

Mintel highlights future trends for meat substitutes

Focusing on indulgence, health and convenience trends would pay dividends for meat substitute manufacturers, according to market analyst Mintel Group.

Clean label becomes Europe-wide trend

Demand for ‘clean label’ products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion...

Breakthrough in anthocyanin extraction from red cabbage

Scientists have found a way to extract purer and more stable anthocyanins from red cabbage, according to a study published this week in the journal Food and Bioproducts Processing.

PureCircle shores up stevia supplies

PureCircle has diversified its supplies of stevia leaf, enabling it to step up global growth plans and defend its supply chain against future issues.

Palm oil-free may be emerging trend

A shift towards palm oil-free foods and ingredients could be an emerging trend in Europe, according to market analysts.

Sensient launches palm-free colours

Sensient Food Colours Europe has developed a range of palm-free colours through research into soluble and encapsulated systems that do not depend on palm oil-based emulsifiers.

Asia-Pacific to overtake Western Europe in natural flavours

Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.

Tough economy threatens juice and nectar sales

EU fruit juice and nectar volumes will be hit by the shaky European economy this year, the European Fruit Juice Association (AIJN) has predicted.

Chr Hansen plans further investment in China

Chr Hansen has committed to growing its presence in China significantly, celebrating a decade of business in the country.

Why did we get so fat, so fast? Toxic sugar, HFCS, obesity and the blame game...

We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly?...