Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

Plant-based meat that matches steak for texture: 'The technology is unique in the world'

Using a unique manufacturing process, Dutch food technologists have developed a plant-based protein that can match the texture of steak and is the most sustainable of all meat alternatives, they...

Wessanen reports strong Q3 results

Dutch food group Wessanen has reported strong Q3 results which it puts down to a consumer shift away from ‘Big Food’ towards healthy and sustainable food.

Old-time favourites or one-time fads: Which specialty oils are trending in Europe?

With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.

Clean-label or choice-blindness: Does ingredient information really make a difference?

When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.

Does MSG have a future in Europe as umami gains flavour favour?

Global demand for MSG is set to rise,  but can the additive shake off its negative health associations in Europe - and if not, does that mean a gap in...

EFSA cannot rule out that food additive may cause cancer

EFSA cannot rule out that the food additive octyl gallate (E311) may cause cancer due to a lack of data, it said in a safety review published last week.

Small businesses and social scientists must collaborate for a sustainable food chain

Food labelling and ethical certification aren’t as effective as we think - for a sustainable food chain, small and medium businesses need to team up with social scientists to create...

UK's organic standards up for public consultation

The Soil Association is updating its organic standards to make them more practical and transparent and is calling on the public to give its opinion in an open consultation.

Guest article: analyst insights

Global market for natural food colors to reach $1.7bn by 2020

The global market for natural food colors is predicted to reach $1.7bn by 2020, with 20% of this market attributed to beverage applications. Analysts Iti Singh and Indu Tyagi, from...

60-second interview: Vicky Fligel, business development manager, Glanbia Nutritionals

Protein is hot, but customers are getting more discerning about the source and quality, says Glanbia Nutritionals

Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager...

Is the clean-label trend fuelling food waste?

As demand for preservative-free food rises, whose fault is it if food waste increases too – industry or consumers?

‘Problems abound’ for protein ingredients, says report

Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.

Costs of origin labelling are marginal, says German company

Industry says origin labelling is too expensive and would reduce competitiveness but one German company is listing the origin of all its ingredients voluntarily – and the costs are marginal, it...

Italy’s labelling bill slammed as backdoor protectionism

An Italian bill will require companies to say where a product was produced and packaged, meaning greater transparency for consumers, says government - but industry has slammed it as backdoor...

Demand for clean-label is ‘rising faster than ever’

Clean-label has moved beyond foods traditionally associated with natural, organic or additivefree, according to new research from ingredients firm Ingredion.

Truvia’s natural claim challenged in UK

British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago....

‘Free-from’ may become industry standard in snacking, Mintel analyst says

“Free-from” snack products are closer to becoming an industry standard, according to a report from Mintel.

How can companies clear up confusion over the healthiness of free-from foods?

One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what...

Frutarom acquires 79% of Nutrafur

Frutarom has acquired 79% of Spanish firm Nutrafur in a €10.3 m sale which will help the company develop its portfolio of natural plant extracts for food preservation, says Frutarom.

Evolva introduces fermentation-derived nootkatone

Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.

Norwegians increasingly sceptical about organic

Norwegian strategies to up organic consumption are failing, say researchers. 

Sustainers and curtailers: Which type of sustainable foodie are you?

Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers. 

Will fructose follow trans fats’ fate?

Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.

Irish artisans complain big brands ‘usurping’ their shelf space

The Food Safety Authority of Ireland (FSAI) has begun its crack down on the misleading use of terms ‘artisan’, ‘farmhouse’, ‘traditional’ and ‘natural’ following complaints from artisan companies – but...

Unilever beats expectations, but warns of ‘negligible’ market growth

Unilever has reported better than expected second quarter results but warned of slow demand in emerging and developed markets alike.

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