Food Ingredients & Food Science - Additives, Flavours, Starch

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Very few mycelium-based innovators are selling into the European market. Which major hurdles are standing in the way of commercialisation? GettyImages/Daniel Grizeli

When will novel mycelium-based foods enter the European market?

Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.

‘The sensory seekers are coming’: why food and beverage brands need ‘the most impactful innovations that appeal to multiple senses’

Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.

Content provided by Solina

Perfecting sensory attributes of new protein foods to accelerate the plant-based transition

Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods.

According to Foodpairing’s insights, 90% of new food products that enter the market come off the shelves within their first year. The Belgian company’s technology aims to prevent against NPD failure. GettyImages/Vladdeep

‘World’s first’ digital twin for NPD launched to predict flavour combinations and buying intent

Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting ‘winning’ flavour combinations and product formulations.

Manufacturers focus on sugar reduction and taste retention

As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.

Content provided by IFF

A future-forward approach: how F&B manufacturers can benefit from sustainable ingredient innovation

Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.

NPD Trend Tracker: From low-fat cheese to cacao-free chocolate

What new products are hitting supermarket shelves across Europe? Alt chocolate maker WNWN is reinventing the classic European candy bar with its new offering: Waim! Low-fat cheese brand Eatlean is expanding its presence in UK retail, and sports nutrition...