Carbohydrates and fibres (sugar, starches)

Ingredion launches polyol sweetener to tap health-conscious trend

04-May-2020 By Oliver Morrison

Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.

Plant-based ingredients: a budding hangover cure?

04-May-2020 By Oliver Morrison

A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.

Making sweet food taste sweeter: Could coffee hold the key to sugar reformulation?

23-Apr-2020 By Flora Southey

Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?

‘We innovate, we create, and we have a track record of delivering:’ Nim’s Fruit Crisps on life in the healthy snacking fast lane

23-Apr-2020 By Oliver Morrison

We caught up with the healthy snacking pioneer to discuss the importance of innovation in what is one of the world’s fastest moving sectors.

COVID-19 and self-sufficiency: Is local food production capable of meeting demand?

22-Apr-2020 By Flora Southey

The coronavirus pandemic emphasises the importance of local food production, but are such food systems able to fulfil global demand?

Coronavirus and obesity: Doctors take aim at food industry over poor diets

22-Apr-2020 By Oliver Morrison

A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.

Coronavirus: Company results reveal shift to indulgence among consumers

21-Apr-2020 By Oliver Morrison

Trading updates from Premier Foods and Danone illustrate how the Covid-19 crisis has shifted consumer demand towards familiar foods and pantry staples.

McVitie’s hails sugar reformulation ‘breakthrough’

03-Apr-2020 By Oliver Morrison

McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.

Junk food advertising: WHO calls for legally binding treaty to end ‘predatory commercial practices’

21-Feb-2020 By Flora Southey

The WHO-UNICEF-Lancet Commission is proposing a global, legally binding protocol to prevent brands marketing fast foods and sugary drinks to children.

Chocolate brands deny ‘marketing timidity’ of reduced sugar variants

21-Feb-2020 By Oliver Morrison

Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.

Sugar taxes work even among poor… just: study

14-Feb-2020 By Oliver Morrison

Sugary drink consumption in Chile fell nearly a quarter after the country introduced a raft of regulatory measures on foods high in sugar, fat, salt and calorie content. The affect was slightly greater among middle and high socioeconomic groups.

Healy leverages cocoa shells for natural sugar reduction

06-Feb-2020 By Katy Askew

Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.

Israel: ‘New opportunities’ for reformulation as gov’t imposes HFSS warnings front-of-pack

27-Jan-2020 By Flora Southey

The Israeli government has introduced mandatory ‘red labels’ for products high in saturated fat, sugar or salt. Could this legislation bring ‘new opportunities’ for reformulation?

How has global food supply changed in 50 years?

23-Jan-2020 By Flora Southey

Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.

Sugar reduction through smell: ‘Aromas can be used to produce long-lasting sweetness-enhancing effects’

21-Jan-2020 By Katy Askew

One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.

Mondelēz patents soluble corn fiber for reduced sugar chocolate

15-Jan-2020 By Niamh Michail

Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.

Vegan ‘yogurt’ fermented with lactic acid bacteria from plants an industry first, claim researchers

15-Jan-2020 By Flora Southey

Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.

‘Palatinose is perfect for video gamers’: Beneo discusses the potential mega-trends of 2020

15-Jan-2020 By Oliver Morrison

German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.

Shifting away from sugar: What’s the outlook in 2020?

15-Jan-2020 By Katy Askew

As consumers increasingly opt for nutritious snacking choices with reduced or no sugar, we talk to Julian Mellentin, Food and Beverage Consultant at New Nutrition Business, about the sugar-based trends on everyone’s lips.

‘With Pändy we can show the way’: Bayn CEO says Swedish confectionery acquisition will accelerate sugar reduction trend

14-Jan-2020 By Katy Askew

Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...

Mars develops novel confectionery: ‘Shelf-stable’ and ‘soft-textured’ mousse

13-Jan-2020 By Flora Southey

Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.

Brussels Bulletin: EFSA concern over THC levels in hemp products

10-Jan-2020 By Flora Southey

Our latest news and views from Brussels looks at food waste regulation in France, sugar reduction in the UK, excessive salt intake in Spain, and EFSA’s concern over THC levels in hemp products.

‘The oat boom is just beginning’: Raisio eyes growing international demand in oats and plant-based

09-Jan-2020 By Katy Askew

Finnish food group Raisio wants to grow international sales of oat products following investment in increased capacity. ‘The oat boom is just beginning,’ says president and CEO Pekka Kuusniemi.

Energy drink ban ‘makes no sense’

08-Jan-2020 By Oliver Morrison

Plans in the UK to ban the sale of energy drinks to teenagers are “unscientific” and “discriminatory” according to a think-tank.

NPD Trend Tracker: From organic kids snacks to more vegan innovation

06-Jan-2020 By Oliver Morrison

This week's trend tracker is dominated by launches designed to capitalise on consumers' New Year resolutions.

8 consumer trends to watch in the new decade

20-Dec-2019 By Oliver Morrison

Mintel has released the trends that it expects will shape the global food and drink industry over the next 10 years.

DuPont-IFF merger will create €40 billion nutrition and flavour business

16-Dec-2019 By Nathan Gray

A mega-merger between International Flavors & Fragrances Inc (IFF) and DuPont nutrition & biosciences unit will create a new industry giant worth more than $45 billion (€40.4 billion), say those involved in the deal.

‘Curing food, one protein at a time’: Meet the start-up replacing 1 tsp sugar with 0.5mg protein

11-Dec-2019 By Flora Southey

Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...

New lime powder meets ‘strong market demand’ for Latin American flavours

09-Dec-2019 By Flora Southey

ABF Ingredients’ new lime powder, made from real lime puree and juice, will meet ‘strong market demand’ for citrus seasonings in salad dressings, ready-meals, and guacamole style snacks, global marketing and supply chain director Jan Bebber tells FoodNavigator.

Solvay triples, then doubles, natural vanillin capacity in France: ‘FMCGs are driving the push to natural’

06-Dec-2019 By Flora Southey

Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.

JUST predicts mid-2020 launch in EU, yet China ‘number one priority’ for scrambled egg alternative

05-Dec-2019 By Flora Southey

JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...

How Mother Nature’s backyard is bringing a fruitful approach to sugar reduction

24-Nov-2019 By Flora Southey

As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?

‘Reducing sugar is a balancing act’: From natural sweeteners to fruity flavours

19-Nov-2019 By Katy Askew

As food makers look to develop better-for-you options that are lower in sugar they are seeking out innovative approaches to formulation.

Acacia gum: How food additive E414 is tapping into the sustainability agenda

05-Nov-2019 By Flora Southey

Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.

Corbion’s ‘bold pledge’ on carbon emissions: ‘Climate change will get more and more attention’

05-Nov-2019 By Katy Askew

Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.

Portion sizes: charity identifies ‘plenty of opportunities for food business to do more’

30-Oct-2019 By Oliver Morrison

A new guide offers assistance to food companies sizing up their portion reduction options.

NPD trend tracker: From low-calorie ice cream to vegan popcorn

28-Oct-2019 By Oliver Morrison

From low-calorie ice cream to vegan popcorn and a CBD drinks range, here's the lowdown of all the latest product launches in Europe.

Cargill invests in reformulation solution: ‘There are benefits to our soluble fibres that go beyond what’s currently available’

25-Oct-2019 By Katy Askew

Cargill is investing €32m in Europe to add soluble fibers to its existing portfolio of starches, sweeteners and texturizers.

Potato as effective as energy gels for boosting athletic performance, study finds

22-Oct-2019 By Oliver Morrison

A study finds mashed potato is as good as energy in gels in improving performance in long-distance cyclists.

Chr Hansen CFO Søren Westh Lonning talks innovation, investment, and Q4 disappointment

11-Oct-2019 By Flora Southey

The Danish ingredients supplier has rounded out an overall ‘solid’ 2018/19 with a challenging quarter, CFO Søren Westh Lonning tells FoodNavigator.

UK policymakers urged to ‘rebalance’ food prices: ‘It is too easy to make money from selling unhealthy food’

10-Oct-2019 By Flora Southey

‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.

‘It’s been a rollercoaster’: Ugly Drinks CEO shares lessons learnt from US launch

07-Oct-2019 By Flora Southey

Twelve months on from launching in the US, Ugly Drinks CEO and co-founder Hugh Thomas shares lessons learnt from challenging the soft drink market across the pond.

KP Snacks under fire for cricket tournament sponsorship

07-Oct-2019 By Oliver Morrison

The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...

A1C Foods develops bread and chocolate for low carb market: ‘The intent is to make this diet sustainable’

30-Sep-2019 By Flora Southey

Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.

Sugar content in soft drinks cut by nearly a third as voluntary efforts fall way off target

20-Sep-2019 By Oliver Morrison

Public Health England’s latest progress report on the food and drink industry’s sugar cutting efforts reveal significant changes in areas where the sugar tax applies, but a disappointing lack of progress with the voluntary sugar reduction programme.

‘A mandatory approach may be necessary’: Campaigners slam out of home operators as supermarkets make more progress on reformulation and labelling

12-Sep-2019 By Katy Askew

A new survey has revealed high levels of ‘hidden’ sugar and calories in breakfast options sold through restaurant chains and other out of home channels. UK campaigners are now calling for mandatory labelling and reformulation to spur progress and 'level...

Snack tax may be more effective than soda tax in obesity fight: BMJ study

09-Sep-2019 By Rachel Arthur

Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.

The case for traditional foods: ‘Production has to take place close to consumption’

03-Sep-2019 By Flora Southey

Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.

‘Consumers are not satisfied with its taste’: FMCG Gurus research flags shortcomings of stevia

27-Aug-2019 By Katy Askew

Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.

Study finds celiac disease more likely for at-risk children who eat gluten

27-Aug-2019 By Kristine Sherred

Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.