The Danish dairy giant’s half-year results are the latest to illustrate how food and beverage firms have needed to pivot to successfully negotiate the shift in consumer trends amid the pandemic.
People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.
According to the specialist in native and modified wheat starches, wheat proteins and wheat-based functional blends, consumers will increasingly demand sustainable, safe and uncomplicated products in the post-corona era.
Kröner-Stärke has launched a range of spelt gluten, starches, flours and pregelatinized starches to allow producers to capitalise on the growing popularity of ancient grains as consumers embrace clean label.
The concept allows London-based start-up Erbology to better understand what its customers want, and ultimately, make a better product for them, co-founder Irina Turcan tells FoodNavigator.
The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Hamburg-based ingredient supplier GoodMills Innovation is introducing SpermidinEVO, a new wheat germ concentrate with ‘added health benefits’. Johanna Imbeck, Project Manager, tells FoodNavigator the launch comes as consumer concern over healthy ageing...
Ahead of the UK Food Standards Agency’s 31 March 2021 deadline for CBD products to have a validated novel foods application, the Association for the Cannabinoid Industry (ACI), which works to create a safe, legal and well-regulated CBD market in the UK,...
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
Plant-based cheese, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector, a survey of over 6,000 consumers has found.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
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 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.
Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Nestlé-owned Lion Cereals has developed a perfume ‘inspired by breakfast cereal’. Boasting notes of caramel and chocolate, the spoof Eau de Lion brand is designed to make foodies ‘roar with pleasure’.
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.
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.
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.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
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.
Lidl GB has pledged to remove cartoon characters from its own brand cereal boxes, prompting campaigners to ask: ‘If they can do it, why can’t everyone else?’
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
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.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
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...
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
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 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.
