Food Ingredients & Food Science - Additives, Flavours, Starch

Headlines

How can brands encourage greater uptake of plant-based foods from the meat-eating consumer? GettyImages/bernardbodo

From taste to affordability: How can food businesses attract more consumers to plant-based?

Plant-based analogue categories are trending, but manufacturers are far from taking a majority market share. From organoleptic profile to appearance and accessibility, FoodNavigator asks industry experts where the ‘big wins’ are in attracting more consumers to meat-free.

Gen Z demand overhaul of food system to protect the planet

New research reveals young people aged 18-24 think the global food system is in crisis, and only getting worse – with two-thirds believing that the current food system is destroying the planet.

Content provided by Reading Scientific Services Limited

UK HFSS legislation: How to approach reformulation effectively

Reformulating HFSS products ahead of planned UK legislation is technically challenging, but analytical testing can help brands confidently navigate the process. Carole Bingley, technical specialist at Reading Scientific Services Ltd (RSSL), explains.

‘Health-giving’ fish waste offers food formulators cost and sustainability benefits

Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.

Plant-based problem? Vegans and vegetarians with taste for processed products more susceptible to depression - study

New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.

Content provided by The Sustainable Palm Oil Choice

Sustainable palm oil is on everybody’s lips

The past couple of weeks have seen a lot of action around the issue of sustainable palm oil, as more and more people and organisations have become aware and have sought out solutions.

BENEO’s multi-million investment in chicory root fibre

Functional ingredient manufacturer BENEO has unveiled a multi-million euro investment programme to increase production capacity for chicory root fibre, an ingredient it insists will play a ‘central role’ in future nutrition.

Sustainability claims: Cargill highlights rising importance of sustainable palm oil on the back of Malaysian investment

Food ingredients giant Cargill has stressed the rising importance of sustainability claims, especially around palm oil, as it detailed how its latest investment in Malaysia can help manufacturers meet the latest consumer demands.