Food Ingredients & Food Science - Additives, Flavours, Starch

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The peach and passion fruit reduced-sugar dairy drink, prepared by Michelin-starred chef Thomas Buehner. © Givaudan

Flavour beyond sweetness: Givaudan's 'counter-intuitive' approach to sugar reduction

Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.

Help or hype: Should food manufacturers invest in Blockchain?

Blockchain has been heralded as a way to combat food fraud and provide farm-to-fork traceability - and some big players are investing. But is it worth the investment?

Packaging a ‘key product attribute’ as plastic backlash continues

Three quarters of shoppers across Europe express a desire for products with environmentally friendly packaging as concern over the impact of plastic on the environment continues to mount.

FoodNavigator’s top 10: The most shared stories on social media for 2018

From concern over ultra-processed foods, to developments in food tech and sustainable sourcing, the stories that got you talking on social media reflect some of the most significant trends in the food industry. Click through the slide deck to see what...

Sci-MX flexes its ready meal muscles: New EatFit meals in Tesco chillers

Sci-MX is muscling in on a new consumer market by lunging into supermarket chillers with a new range of calorie controlled ready meal with ‘well-balanced macros’ and more than 30g of protein.

Bahia notebook: Why is rubber so important to the growing of cocoa in Brazil?

As part of a field trip for delegates at the World Cocoa Foundation Partnership Meeting in Sao Paulo in October, the WCF organized a visit to CEPLAC so industry experts could see for themselves the work being carried out to not only help and promote Brazil's...