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

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British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago....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

Mid-calorie concept goes mainstream – and beyond drinks

Consumers and industry have embraced the mid-calorie concept in drinks and are starting to look at its relevance in other product categories, according to stevia supplier PureCircle.

Naturex develops water-soluble, colour-fast red

Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label....

Demand for natural colours is going global, finds 5000-strong survey

Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has...

Clean label has become industry standard, says Innova

‘Clean label’ is no longer a niche trend – it is now standard across the food industry, according to a report from Innova Market Insights.

Can sustainable foraging go mainstream?

Commercial foraging is on the rise, influencing mainstream flavour trends and giving companies a sense of heritage, say market analysts - but is it as eco-friendly as it seems?

Could plum be the new color of confectionery?

Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.

‘Innovation has been key’ to booming free-from foods trend

Free-from foods are one of the hottest trends in the European health and wellness market, according to a Euromonitor analyst.

Antibiotic-free - Is this the next ethical food label?

British meat has been found to contain MRSA and consumers are concerned. So would an antibiotic-free label reassure the public,  or are there already enough ethical food labels?

Natural red without the bugs? Chr Hansen develops fermentation-derived carmine

Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few...

Rising packaged food sales make Turkey top export destination

Turkey is an attractive destination for European food exports with niche opportunities in dairy, bakery, health and wellness, say market analysts.

Biotech in focus: Review backs enzymatic generation of natural taste enhancer divanillin

At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold...

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