Carbohydrates and fibres (sugar, starches)

Valio leverages AI and dairy proteins for 30% sugar reduction in milk chocolate: ‘The taste remains the same’

07-Nov-2022 By Katy Askew

Dairy company Valio is using the power of artificial intelligence to design a milk chocolate that it describes as ‘future proof’.

Barry Callebaut unwraps ‘second generation’ of chocolate: ‘It gives a cocoa bite, instead of a sweet bite’

03-Nov-2022 By Flora Southey

The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.

BlueTree: Meet the start-up filtering out disaccharides to cut sugar but leave taste

19-Oct-2022 By Flora Southey

Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.

How Givaudan is re-thinking sugar reduction: ‘Holistic profiling is not about replacing the sugar experience’

11-Oct-2022 By Katy Askew

Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...

Cutting 80% sugar with a multi-ingredient formula: ‘Unlike current sugar substitutes, there is no compromise on taste’

10-Oct-2022 By Flora Southey

Meet Sweet Balance: the Israeli start-up developing customisable ‘building block’ sugar substitutes for the food and beverage industry.

Kellogg’s invests in reformulation, new ingredients, and packaging design in UK

10-Oct-2022 By Flora Southey

The breakfast cereal and snacks major has opened a new food innovation centre in northern England, dedicated to food development and packaging design.

The keto diet and mental health: how closely should the food industry watch this trend?

06-Oct-2022 By Oliver Morrison

Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.

Kraft Heinz teams up with start-up accelerator to drive innovation: ‘We can create win-wins’

29-Sep-2022 By Flora Southey

The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.

Don’t fear consumer neophobia when designing upcycled food products, experts stress

27-Sep-2022 By Oliver Morrison

Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.

New research project converts fruit waste into natural ingredients

21-Sep-2022 By Natasha Spencer

AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.

Do artificial sweeteners increase risk of cardiovascular diseases?

15-Sep-2022 By Flora Southey

A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...

Will novel rare sugar allulose resonate with European consumers?

31-Aug-2022 By Katy Askew

Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?

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.

Researchers unveil biosensor that detects hidden rot in potatoes

24-Aug-2022 By Oliver Morrison

The innovation is a novel step to prevent looming food crisis, claim scientists.

Climate-resilient African crops to improve nutritional deficiency via gluten-free crackers

22-Aug-2022 By Flora Southey

A European-African project is investigating the potential for local crops to improve the nutritional profile of gluten-free crackers in Africa.

How can food and beverage brands make fibre sexy?

17-Aug-2022 By Flora Southey

Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.

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.

Pizza brand experiments with fruity toppings range

15-Aug-2022 By Oliver Morrison

Chicago Town claims fruit is now one of the UK’s go-to pizza toppings, and not just pineapple.

Using genomics to tackle malnutrition in Africa: ‘It’s revolutionising the agricultural sector’

02-Aug-2022 By Oliver Morrison

Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.

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.

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...

Consumer appetite for unhealthy food remains strong, poll reveals: ‘This demonstrates the need for brands to innovate’

24-Jun-2022 By Oliver Morrison

Nine in 10 UK shoppers would still buy sweets or chocolate if they weren’t on offer, yet most consumers think that less fat, sugar and salt in supermarket foods is a good idea.

Tate & Lyle collaborates with UAE to support sugar and calorie reduction

23-Jun-2022 By Katy Askew

Tate & Lyle is taking part in an initiative to support sugar and calorie reduction in the UAE and Middle East region more generally.

‘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.

UK HFSS restrictions delay met with relief and dismay

19-May-2022 By Oliver Morrison

In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.

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.

Research takes aim at social media influencers peddling unhealthy products

09-May-2022 By Oliver Morrison

Most food and drink content posted by German influencers on TikTok, Instagram, and YouTube is so unhealthy it fails World Health Organisation (WHO) advertising standards for children, claims research from the Medical University of Vienna.

Plastic-free chewing gum hopes to challenge 'synthetic' standards

20-Apr-2022 By Oliver Morrison

The founder of UK-based ‘super natural’ chewing gum start-up Milliways is also calling for a single-use plastic levy to make it easier for consumers to switch to a ‘more sustainable’ option.

‘This is no longer moonshot technology’: Swiss venture raises $8m to ‘de-bottleneck’ food fermentation industry

20-Apr-2022 By Oliver Morrison

Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...

‘There is a lot of carbohydrate bashing going around’: Calls for new carb scoring system

13-Apr-2022 By Oliver Morrison

A team of world-renowned experts in carbohydrate research is proposing what it calls ‘a novel, innovative approach’ to measuring the quality of dietary value of carbohydrate foods.

Feeding the ‘first brain’: How and why F&B is innovating for wellness

30-Mar-2022 By Flora Southey

If the gut is in fact the ‘first brain’, it makes sense to nourish it. From prebiotics to postbiotics, FoodNavigator hears how and why F&B players are innovating with gut health and immunity front-of-mind.

How to turn the tide on ‘underused’ sugar taxation in Europe?

25-Mar-2022 By Flora Southey

With just 19% of countries in the WHO European Region having introduced SSB taxes, a new study has sought to identify what works and what doesn’t – to encourage effective implementation.

Salt campaigners take aim at meal deal snacks

15-Mar-2022 By Oliver Morrison

Almost three quarters (70%) of snacks included in meal deals sold on the high street are dangerously high in saturated fat, salt and sugar (HFSS), complains new research from Action on Salt, with some contributing to a third of an adult’s maximum daily...

The fibre dilemma: If we build it, will they come?

04-Mar-2022 By Oliver Morrison

The UK’s Food and Drink Federation is pushing manufacturers to make more fibre-rich foods. But is there a market for these products?

Intakes of added and free sugars should be ‘as low as possible as part of a nutritionally adequate diet’: EFSA

03-Mar-2022 By Oliver Morrison

EFSA’s scientists have completed their comprehensive safety assessment of sugars in the diet and their potential links to health problems.

Acrylamide alert raised after ‘alarming’ levels found in children’s food

03-Mar-2022 By Flora Southey

SAFE Food Advocacy Europe is raising the alarm, after acrylamide concentrations at four to five times higher than what is currently permitted in the EU through benchmark levels were found in food.

The FoodNavigator Podcast: How big is the healthy ageing opportunity?

17-Feb-2022 By Oliver Morrison

Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.

EFSA upholds rejection of Nestlé’s beta-glucan health claim for cereals

07-Feb-2022 By Oliver Morrison

The European Food Safety Authority (EFSA) has confirmed its rebuttal of Nestlé’s beta-glucan-based health claim.

Food and drink companies join pledge to boost fibre

03-Feb-2022 By Oliver Morrison

Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).

Fibre fortification in everyday foods could lower risk of heart disease and diabetes

01-Feb-2022 By Katy Askew

A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...

The 'craving-crushing' botanically charged chewing gum that curbs sugar urges for two hours

19-Jan-2022 By Oliver Morrison

An Israeli start-up has unveiled a chewing gum designed to stop sugary treat cravings in their tracks.

‘Their numbers are growing but they are unserved by NPD‘: Beneo spots ‘huge potential‘ in the over 55s

14-Dec-2021 By Oliver Morrison

Older consumers are a growing cohort -- though a pitiful number of new products specifically target them, it’s claimed. Supplier Beneo therefore sees ‘huge potential‘ for its functional ingredients aimed at this group.

Allulose approval in Europe to be sought by new ingredients consortium

07-Dec-2021 By Flora Southey

Ingredients companies have joined forces to help bring rare sugar allulose to the European and UK markets.

Chr. Hansen converts lactose into glucose to reduce added sugar content in dairy

16-Nov-2021 By Flora Southey

Chr. Hansen is leveraging fermentation technology to enhance the perception of sweetness in yogurt products.

‘Consumers are looking for a nutritional edge when indulging’: Sweegen explores adaptogens to hit sugar reduction sweet spot

04-Nov-2021 By Oliver Morrison

The sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.

Report calls out ‘health halos’ on HFSS products aimed at teens

25-Oct-2021 By Oliver Morrison

Findings released by Bite Back 2030 claim to expose the powerful, deliberate and dishonest marketing tactics being employed by the food and drinks industry to encourage teenagers to eat unhealthy products in ever increasing quantities.

Sweegen to launch high intensity sweetener brazzein in 2022

04-Oct-2021 By Elaine Watson

Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...

How Nestlé is supporting regenerative agriculture: ‘We need to source in the right way’

28-Sep-2021 By Katy Askew

Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.