Flavours and colours

Could faba replace soy flour in bread for homegrown protein boost?

26-Aug-2022 By Flora Southey

The potential for locally grown faba bean to increase the protein content in store-bought bread is being investigated by researchers in the UK.

Dairy grown in lettuce? Meet the start-up triggering protein, pigment, and aroma production in a greenhouse

23-Aug-2022 By Flora Southey

Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...

Cocoa-free chocolate developed from oleaginous yeast and fermented oats: ‘There is no chance consumers could taste the difference’

22-Aug-2022 By Flora Southey

Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...

Norway invests in cellular milk, egg, and meat production as a ‘new direction’ for industry

19-Aug-2022 By Flora Southey

The Research Council of Norway is funding the development of cellular agriculture technologies to produce the ‘food of the future’.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.

How cultivated and plant-based technologies can unlock the next wave of innovation in the protein transition

11-Aug-2022 By Katy Askew

Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...

Scientists identify low calorie sweetener that improves gut health

05-Aug-2022 By Katy Askew

In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.

Detect nitrites with a smartphone? Colour-changing film developed to check nitrite levels in cured meat

05-Aug-2022 By Flora Southey

Scientists in Spain have developed a colour-changing film consumers could use to analyse nitrite levels themselves.

How is clean label evolving? Mintel talks regulation, processing, and linking ‘clean with green’

04-Aug-2022 By Flora Southey

The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.

Debut Biotech and DIC team up to make Holy Grail in natural food colors: a stable vibrant red

28-Jul-2022 By Elaine Watson

Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’...

How NORTHERN BL°C plans to become the UK’s number 1 plant-based ice cream

27-Jul-2022 By Katy Askew

Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.

From bright whites to brilliant blues: Color innovation in F&B

27-Jul-2022 By Rachel Arthur

‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...

Gavan’s zero waste continuous extraction platform: ‘No part of the plant is left out’

26-Jul-2022 By Katy Askew

Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.

Titanium dioxide substitute inspired by ‘brilliantly white’ beetle: ‘The pigment is 100% cellulose, nothing else’

22-Jul-2022 By Flora Southey

Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.

Apples for apples? Children think 'natural' food is tastier, safer and more desirable

22-Jul-2022 By Katy Askew

Children are more likely to prefer food they perceive as ‘natural’ over processed or lab-made alternatives, a new study from scientists in Scotland and the US has found.

Introducing neutral tasting white Chlorella: ‘This enables application in formulations that previously weren’t possible’

20-Jul-2022 By Katy Askew

Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Why Unilever is introducing ‘mini’ coconut trees to safeguard supply

14-Jul-2022 By Katy Askew

Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...

Ohly launches carbon neutral ingredients on path to net zero: ‘Carbon-neutral products act as enablers’

13-Jul-2022 By Katy Askew

Ohly, the yeast-based extracts and flavours business owned by ABF Ingredients, is launching its first carbon-neutral ingredients alongside a commitment to reach net zero emissions by 2030. FoodNavigator hears more.

Pass the salt? Adding table salt before eating linked to higher risk of premature death

11-Jul-2022 By Flora Southey

Fresh research has found that people who add extra salt to their food at the table are at a higher risk of dying prematurely from any cause.

Phytolon raises $14.5m to expand fermentation-based food color platform: 'We don't want agricultural land to be exploited for production of colors'

05-Jul-2022 By Elaine Watson

Israeli tech firm Phytolon, which is biosynthesizing alternatives to synthetic food colors, has raised $14.5m in a series A funding round* led by DSM Venturing as it gears up to commercialize betalain pigments produced via fermentation of genetically...

Meet the start-up making canned tuna without the fish: ‘We’re excited about the R&D potential of microalgae’

29-Jun-2022 By Flora Southey

In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.

‘The health of people and our planet go hand-in-hand’: How conscientious consumption is driving sustainable nutrition

15-Jun-2022 By Katy Askew

Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.

How Synergy Flavours Michelin-influenced innovation anticipates 'new flavours and combinations'

10-Jun-2022 By Natasha Spencer

Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.

To be or nut to be: Olam’s new D2C brand Re- on juggling consumer demand for traceability, sustainability and health

07-Jun-2022 By Nurul Ain Razali

Olam’s new direct-to-consumer (D2C) nuts brand Re- says it is tapping into three major trends – traceability, sustainability and health – as it eyes expansion from its Singapore launchpad into wider Asia, the US and UK.

Glanbia Nutritionals launches new nutrient tech platform

06-Jun-2022 By Rachel Arthur

Global ingredient and service solution provider Glanbia Nutritionals has launched TechVantage, a new functionally optimised nutrient technology platform.

Ex-Mars R&D head creates ‘magic yeast’ to bring ‘grown up’ flavours to low alcohol wines

31-May-2022 By Oliver Morrison

The brainchild of wine-loving Italian and former chief R&D officer at Suntory Food and Beverage GB&I (previously Lucozade Ribena Suntory) Roberto Vanin, Bolle is a new low/no sparking brewed drink produced with ‘game changing’ technology that...

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

UK study sheds light on taste loss and long COVID

30-May-2022 By Oliver Morrison

Researchers in the UK claim to have discovered the secret of why certain food and drinks smell and taste disgusting to people with parosmia.

Vitafoods interview: ADM expands its portfolio

30-May-2022 By Liza Laws

At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.

Sweegen wins stevia Reb M patent battle… but Ingredion set to appeal

25-May-2022 By Katy Askew

Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...

‘Creating scenarios of what should be possible tomorrow’: Givaudan develops ‘advanced’ futurescaping platform

18-May-2022 By Katy Askew

Flavours giant Givaudan is developing Customer Foresight, a platform that leverages ‘advanced data technologies’ alongside artificial intelligence and human insight to predict the future of food.

Disrupting flavour by defining taste: How iSense is bringing transparency to the functionality of flavours

18-May-2022 By Katy Askew

Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...

Givaudan develops natural nitrite alternative for processed meat

17-May-2022 By Katy Askew

Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.

'Private label is on the war path, so everything matters': Double down on sensory appeal to reward consumers, brands told

17-May-2022 By Oliver Morrison

Multi-sensorial food and beverage experiences can attract mainstream appeal despite the backdrop of the cost of living crisis, according to MMR Research.

How to bring smallholders on the journey to zero-deforestation food systems

12-May-2022 By Katy Askew

To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.

Cacao-free ‘alt choc’ mimics the real thing, with 80% fewer CO2 emissions

11-May-2022 By Flora Southey

UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...

Kerry discusses African expansion: ‘Sustainability is locally focused around food and nutrition security’

10-May-2022 By Katy Askew

Taste and nutrition company Kerry officially opened what it bills as ‘the largest and most advanced’ taste manufacturing facility on the African continent this week. FoodNavigator hears from Paul Hewitt, Vice President of Sub Saharan Africa, to learn...

Austrian start-up plans dairy disruption via precision fermentation-derived cheeses

05-May-2022 By Oliver Morrison

Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.

Regulation

MEPs write to the European Commission to beef up Cocoa Talks with an Economic Pact across the value chain

05-May-2022 By Anthony Myers

Eradicating child labour and deforestation require integrated efforts across policy sectors, they argue.

Robertet targets UK growth with acquisition

02-May-2022 By Oliver Morrison

The France-based flavour and fragrance company has announced the acquisition of Omega Ingredients, which makes provenance driven, natural flavours and ingredients for the food and beverage industry.

Kellogg’s reveals secret to its renovated Special K formulation: salt redistribution

02-May-2022 By Flora Southey

In Europe, Kellogg’s has reworked its Special K cereal range to reduce the salt content by an average of 19.8%.

The tech behind ‘single-ingredient’ smoked salmon analogue revealed: ‘Our spirulina can act as a complete replacement for animal-based protein’

28-Apr-2022 By Katy Askew

An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...

GNT launches first organic colours made with safflower

28-Apr-2022 By Oliver Morrison

Colours supplier GNT has expanded its EXBERRY organic range with new yellow and green shades made from organic safflower.

Vaess develops biotech solution for nitrite-free bacon

22-Apr-2022 By Katy Askew

Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.

JUST Egg mung bean protein wins EU approval, launch expected ‘before the end of the year’

05-Apr-2022 By Flora Southey

The key ingredient in Eat Just’s plant-based egg alternative, mung bean protein, has received approval from the European Commission. The decision ‘opens the door’ to distribution across the bloc, according to Eat Just CEO Josh Tetrick.

Griffith Foods talks nutrition and plant-based innovation: ‘Think different, think centre plate transformation’

29-Mar-2022 By Katy Askew

Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...

ADM’s ‘game-changer’ white colorant that ‘ticks the boxes on brilliance, stability and uniformity’

23-Mar-2022 By Katy Askew

ADM has developed PearlEdge, a proprietary white colour solution that it says fills a ‘vital white space’ in the market. “We saw the need for plant-based white colorants that tick the boxes on brilliance, stability and uniformity,” Hélène Moeller, Vice...

Scraping social media for hot beverage trends

23-Mar-2022 By Oliver Morrison

Love them or loath them, social media platforms such as TikTok and Instagram offer fertile ground where brands can spot quickly emerging food and beverage trends that can guide product development.