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Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

FoodNavigator 2014: What’s on our editorial calendar?

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest...

Festive video insights: Mintel experts offer up highlights and predictions

With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what...

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Looking back on 2013: How did we do with last year’s predictions?

Before we take out our crystal balls in January and look ahead to 2014, let’s take a moment to ask, how accurate was our forecast for the past year? FoodNavigator...

Stevia, sucralose and aspartame: Which has the sweetest reputation?

While stevia's reputation remains sweet, sucralose and aspartame are slipping behind. Canadean looks at which sweeteners receive the best and worst press.

When is a colour not a colour? When it’s a food…

New guidance on colouring foods clears up a problematic question for the food industry in Europe: When is a colour a food additive, requiring an E number, and when is...

When 'natural' is not enough: Colouring foodstuffs in the spotlight

In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves.  FoodNavigator explored the evolving natural colours...

Non-GM lecithin supply struggling to keep up with demand

There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten...

Expanding the role of enzymes ‘to get more out of less’

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according...

Leatherhead: ‘Natural preservatives are almost an oxymoron’

Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.

dispatches from fie

Leatherhead’s top 3 new products at FiE

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

Dispatches from FiE

Is the next generation of fruit functional?

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...

Maximise sweetener and acid profiles to aid natural flavours success, says expert

Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation...

FIE 2013: FoodNavigator team round-up

Our team of journalists is back in the office after three very busy days at FIE. In this final round-up podcast, we share our thoughts on the show.

Naturex and Galactic to co-develop natural preservation systems

Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.

Clean label isn't as big as industry thinks, says DuPont

Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says. 

Natural ingredients are getting better - but it's still a developing area

Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead...

News in brief

Naturex growth slows in third quarter on currency pressures

Naturex has reported slower growth in the third quarter, mainly due to currency fluctuations, although revenue for the first nine months was still up 8.7% compared to the same period...

Bunge: Consumer concerns on hydrogenation prompted R&D

Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.

Innovation at FIE: New product sneak preview

The FIE show is set to open its doors in just a couple of weeks, bringing together more than 1,300 suppliers - so what are the hottest new products to...

CP Kelco invests a further €8m to expand pectin production in Denmark

Hydrocolloids firm CP Kelco has said it will invest a further 60m Danish krone (€8m) to expand its facility in Lille Skensved, Denmark, on the back of increased demand for...

Cargill cultivates carrageenan supply chain

Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.

Big Interview

Chr. Hansen CEO: “It is more evolution than revolution – we don’t need revolution”

Chr. Hansen CEO Cees de Jong talks with FoodNavigator about his vision for corporate evolution, with a definite emphasis on emerging markets – without neglecting the company’s European roots.

DRINKTEC 2013: US TREND TOWARDS NATURAL BEVERAGE COLORS

LycoRed promises juice brands ‘significant’ beta-carotene cost saving

Lycored claims its new Lyc-O-Beta Intense coloring system will bring significant cost savings for producers of beverages such as orange juice, and says US interest in such natural colors is...

Love for organic, or hate of conventional: What drives consumer choice?

As consumer demand for local and organic products grow, new research asks whether it a love for these characteristics or a hate for 'conventional' food is driving purchases.