Cereals and bakery preparations

CSM Ingredients eyes growth under Investindustrial ownership: ‘The future of food will be shaped by bold innovators’

05-May-2021 By Katy Askew

Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.

Upcycled cocoa fruit waste sweetens deals in confectionery, bakery and beverage

27-Apr-2021 By Flora Southey

Swiss chocolatier Lindt and Italian confectioner Venchi are among the brands incorporating upcycled cocoa fruit into their products.

Kellogg talks rice and wheat sourcing in Europe: ‘Farmers must be supported in the transition to more sustainable practices’

09-Apr-2021 By Flora Southey

Kellogg Company is collaborating with farmers in Spain, Italy, and the UK to encourage a transition towards more regenerative agricultural systems, says Dave Fitzgerald, Head of Responsible Sourcing at Kellogg Europe.

Moolec Science eyes egg replacement and alt dairy expansion: ‘All technology based on molecular farming can find white space’

07-Apr-2021 By Flora Southey

Ag-food tech company Moolec Science is expanding its alternative protein platform to cater to plant-based bakery and beverage categories. “Moving into egg and dairy alternatives was a natural next step for our roadmap,” explained CEO and co-founder Gastón...

Farmer to fork: Growing ‘forgotten crops’ in Africa for European consumers

30-Mar-2021 By Flora Southey

Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...

Are healthy snacks a luxury most consumers can’t afford?

30-Mar-2021 By Oliver Morrison

No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.

Cereal Partners Worldwide talks breakfast renovation: 'Innovation can be less, rather than more'

29-Mar-2021 By Flora Southey

The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.

Snack sector looks to lentils, beans and insects as ‘health by stealth’ hits limit

25-Mar-2021 By Oliver Morrison

As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...

End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe

17-Mar-2021 By Flora Southey

Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

Are high-sugar adverts contributing to obesity in Mediterranean countries?

01-Mar-2021 By Flora Southey

The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

‘There’s never been a better time to push the message that healthy can equal delicious’: Start-up aims to disrupt snacking sector with low-fat, low-salt crisp

19-Feb-2021 By Oliver Morrison

Challenger brand Mindful Snacker is promising to make 2021 ‘the year of healthy snacking’ and ‘clean comfort food’.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

High-protein, high-fibre US potato bean offers crop diversity opportunity in Europe

16-Feb-2021 By Oliver Morrison

Scientists have discovered that a plant native to America could be grown in the UK and Europe, bringing huge potential benefits for ‘a balanced, sustainable diet’.

Unilever and Kellogg discuss innovation priorities for 2021: From gut health to next gen plant proteins

09-Feb-2021 By Oliver Morrison

Kellogg Company and Unilever are calling on start-ups to help tackle some of the most critical issues facing the food and industry.

Has science cracked the world's first animal-free egg through fermentation?

09-Feb-2021 By Flora Southey

Using yeast and animal protein DNA it's now possible to grow hen-free eggs in a lab. But what does an omelette made with them taste like?

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

Is keto tipping to the mainstream? ‘I cannot remember an underground buzz like the one ketogenic is sowing’

01-Feb-2021 By Katy Askew

Keto has long been tipped as the next big diet trend. But, while it has found favour in the US, consumers this side of the pond have been slower on the uptake. Could 2021 be a breakthrough year for ketogenic food in Europe?

New legume flour improves blood glucose response to white bread

13-Jan-2021 By Flora Southey

Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread.

Grains of truth: scientists unveil near 100% accurate testing to tackle rice fraud

08-Jan-2021 By Oliver Morrison

A team in the UK has developed two methods – one hand-held, the other lab-based -- that can accurately detect adulteration of Basmati rice. The testing has the potential to save food manufacturers time and money in their attempts to protect their supply...

Cracking progress or not up to scratch? European cage-free egg pledges in focus

04-Jan-2021 By Flora Southey

Which food businesses are making progress in their transition to cage-free eggs? Are any going in the opposite direction? Compassion in World Farming shares its findings.

Crumpet makers defend salt levels in UK comfort food favourite

17-Dec-2020 By Oliver Morrison

British bakers have defended the salt levels in one of the nation’s favourite afternoon teatime treats after health campaigners took aim at what they called the unnecessary levels of salt found in some of the UK’s best-selling crumpets.

'Shea is a uniquely sustainable and healthy crop': Bunge Loders Croklaan on its latest cocoa butter equivalent

04-Dec-2020 By Oliver Morrison

BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

‘They’re good for us, the planet and farmers’: Millets tipped for mass appeal from 2023

30-Nov-2020 By Oliver Morrison

With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.

‘World’s first’ digital sandwich: How next-gen tech is tracing every ingredient in, and between, the bread

27-Nov-2020 By Flora Southey

An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.

Ancient grains and forgotten crops: the food of the future?

27-Nov-2020 By Oliver Morrison

Millet, sorghum, buckwheat, amaranth… Are these exotic sounding crops a realistic solution to the world’s food crisis?

‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label that’s important’

26-Nov-2020 By Flora Southey

For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.

New modified wheat ‘could help tackle global food shortage’

25-Nov-2020 By Oliver Morrison

UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...

Nestlé Breakfast Cereals and General Mills JV issues worldwide governments with three-pronged strategy to champion whole grains

20-Nov-2020 By Gill Hyslop

To mark Whole Grain Day (19 November), Cereal Partners Worldwide (CPW) has again called on governments and policymakers to recognise the contribution of whole grains and help their nation make it a priority inclusion in their diets.

From immunity and sustainability to plant-based and clean label: Top trends out in force at Fi Europe CONNECT 2020

18-Nov-2020 By Katy Askew

Fi Europe is a red-letter event for the European food sector. This year, COVID-19 means things will be a little different. But the need to share ideas and innovation – as well as networking and business opportunities – has ‘never been more important’.

Kaffe Bueno to scale upcycled coffee grounds business with seed boost

29-Oct-2020 By Flora Southey

The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.

Can supermarkets help tackle obesity? ‘Many diet habits start in the grocery store’

16-Oct-2020 By Flora Southey

Food brands and supermarket retailers seeking to improve the healthiness of consumer baskets in two of London’s ‘most challenging’ boroughs have been rewarded with ‘very encouraging’ first year results.

How innovation can boost the ‘overlooked’ and ‘undervalued’ health benefits of cereals

15-Oct-2020 By Katy Askew

Cereal crops like maize and wheat deserve greater consideration as part of a healthy, nutritious diet, according to a new paper. FoodNavigator caught up with the authors to learn why.

How ethical is your food supply chain? Self-assessment tools added to Accountability Framework arsenal

12-Oct-2020 By Flora Southey

The Accountability Framework Initiative has launched a self-assessment tool to help companies identify, prioritise, and address elements of their practices that fall short, explains Rainforest Alliance scientist Leah Samberg.

Kerry spots opportunities for gut health and food protection solutions as it targets net zero emissions by 2050

09-Oct-2020 By Oliver Morrison

Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...

Sugar reduction scheme a ‘Soviet-style diktat’

07-Oct-2020 By Oliver Morrison

Critics have rounded on the UK government’s voluntary sugar reduction plan -- which calls for a 20% cut from the food industry in key products by the end of this year -- after a report revealed it is heading for failure.

Firmenich and Novozymes partner on sugar reduction

07-Oct-2020 By Jim Cornall

Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.

Azucarera creates first-of-its kind palm oil-free sugar coating

05-Oct-2020 By Oliver Morrison

Spanish sugar maker Azucarera has created a moisture-resistant bakery coating which it claims is the only ingredient of this kind in the market that does not contain palm oil.

NEWS IN BRIEF

Subway rolls too sugary to legally be called bread, rules Irish Supreme Court

02-Oct-2020 By Flora Southey

In Ireland, a supreme court judge rules Subway’s ‘bread’ contains too much sugar for it to be categorised as such.

Food waste upcycling ‘ripe for innovation’: report

30-Sep-2020 By Oliver Morrison

Food waste upcycling is an area ripe for innovation, says Oakland Innovation. Its report aims to show how food and beverage manufacturers can make upcycling a viable and effective solution to address the food waste challenge.

Food giants launch new deforestation pledge after missing 2020 objectives: ‘Our approach was not agile enough’

24-Sep-2020 By Katy Askew

The Consumer Goods Forum has launched a fresh initiative to tackle deforestation in the food chain. FoodNavigator takes a look at this new effort – and asks why the CGF’s previous zero-deforestation commitment missed the mark.

Stabizym secures EU patent for ‘safer and more efficient’ liquid transglutaminase

14-Sep-2020 By Katy Askew

German supplier Stabizym, the European arm of Shanghai-based Kinry Food Ingredients, has secured a European patent for the ‘first stable liquid transglutaminase preparation’.

Bakers bitter about lack of action on sourdough imitations

08-Sep-2020 By Oliver Morrison

Artisan bakers in the UK are demanding new government legislation to curb the rise of ‘sourfaux’ bread.

Lockdown life boosts Arla Foods butter sales

03-Sep-2020 By Oliver Morrison

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.

Healthy eating takes lockdown hit: IGD

02-Sep-2020 By Katy Askew

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.

Future ready: Loryma’s sustainable wheat ingredients poised for post-corona consumer demands

02-Sep-2020 By Gill Hyslop

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.

Organic ancient grain range from Kröner-Stärke adds wholesomeness and nutritional benefits to baked goods

19-Aug-2020 By Gill Hyslop

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.

Plant-based snacks brand tailors to taste, wellness, and dietary needs: ‘Personalisation is in our DNA’

17-Aug-2020 By Flora Southey

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.