Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
The French organic sector is booming but domestic supply can’t meet demand for key ingredients. The industry is therefore hoping that Macron’s farm-to-fork review will step in to provide assistance - and hopefully some of the €5bn set aside in funds.
Sugar industry body CEDUS Le Sucre has attacked what it described as “unacceptable” and “damaging” moves from the French government to “scapegoat” the sugar industry as legislators put in place moves to amend the country’s sugar tax.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.