Cereals and bakery preparations

‘This opens up a new category’: Meet the start-up making a low GI, quicker-cooking rice

07-Jun-2023 By Oliver Morrison

Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable rice which can also help food service providers boost productivity and solve the ‘huge pain’, which is the lack of specialised labour.

UK project aims to grow ‘tasteless’ pea protein to solve ‘beany’ off flavour problem

31-May-2023 By Oliver Morrison

A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.

Why on earth do Africans need ‘to get more excited about plant-based diets’?

30-May-2023 By Oliver Morrison

As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...

Electrifying crisp production: PepsiCo overcomes green energy storage issue with thermal battery tech

23-May-2023 By Flora Southey

In collaboration with energy company Eneco, and leveraging technology from German start-up Kraftblock, PepsiCo is electrifying the production of Lay’s and Cheetos crisps at its Broek of Langedijk site in the Netherlands.

Brand unveils first children’s biscuit designed to meet the criteria in allergy free school policies

22-May-2023 By Oliver Morrison

With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...

How Cereal Partners Worldwide plans to achieve net zero emissions by 2050

19-May-2023 By Flora Southey

The joint venture between Nestlé and General Mills aims to halve its greenhouse gas emissions by 2030 and achieve net zero by 2050. How does the company plan to get there?

Weight loss no longer primary motivator for sugar reduction: consumer research

16-May-2023 By Flora Southey

In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

Why is the Netherlands’ adoption of Nutri-Score so controversial?

28-Apr-2023 By Flora Southey

This week, the Netherlands announced Nutri-Score will ‘definitely’ be adopted as its official voluntary nutrition labelling scheme. The move is a controversial one, with nutritionists arguing the scheme contradicts its food-based dietary guidelines.

Consumers don’t know what ‘ultra-processed’ food is, but know they don’t want it

27-Apr-2023 By Flora Southey

Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?

‘New sustainable frontiers’: CSM ramps up fats & oils development with microorganisms and plants

11-Apr-2023 By Flora Southey

CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.

The holistic nutrition opportunity in snacks: ‘Consumption is becoming more sophisticated’

31-Mar-2023 By Flora Southey

Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?

Carlsberg Group embeds regenerative agriculture into UK barley production

30-Mar-2023 By Nicola Gordon-Seymour

Carlsberg Group has recruited 23 UK farmers to supply 7,000 tonnes of regenerative barley for regional brands in 2023, as part of broader plans to expand regenerative agriculture across Europe.

Gluten-free products are still not usually nutritionally equivalent to those that contain gluten

15-Mar-2023 By Oliver Morrison

Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...

Food researchers employ botanical extract to unveil ‘super muffin’ with benefits

07-Mar-2023 By Oliver Morrison

Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.

Erythritol and health risk: how much weight is behind the claims?

06-Mar-2023 By Oliver Morrison

Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

28-Feb-2023 By Flora Southey

Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?

A ‘significant step’ for food security in Africa: New sorghum hybrid with a 25% increase in yield released in Zimbabwe

23-Feb-2023 By Oliver Morrison

Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.

How Mondelēz is sowing regenerative agriculture into European wheat production

23-Feb-2023 By Flora Southey

The snacks and confectionery major aims to grow 100% of the wheat volume needed for production of its European biscuits according to regenerative agriculture practices by 2030. We ask Marie Ellul-Karamanian, Harmony Program Lead at Mondelēz, what this...

Europe’s first gene-edited wheat trial produces up to 45% less acrylamide

14-Feb-2023 By Oliver Morrison

The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.

How did PFAS contaminate the organic egg supply chain? Feed suppliers weigh in

06-Feb-2023 By Flora Southey

It has been suggested the so-called forever chemicals identified in Danish organic eggs originated from fishmeal, which is used as an ingredient in chicken feed. Suppliers are taking the issue ‘very seriously’, FoodNavigator understands.

Children at risk as ‘forever chemicals’ PFAS identified in organic eggs

27-Jan-2023 By Flora Southey

Fresh research out of Denmark has identified the presence of environmental contaminant PFAS in organic eggs sourced from chicken farms all over the country. The risk for children ‘is noticeable’, according to associate professor Kit Granby from the DTU...

UK innovation agency report sets out future of reformulation recommendations

24-Jan-2023 By Oliver Morrison

Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...

Genetically modified rice could be key to tackling food shortages caused by climate change: scientists

18-Jan-2023 By Oliver Morrison

Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.

Ukraine’s ExtraCell Ingredients on making yeast, the brave new world of biotech fermentation, and Monday meetings in the bomb shelter

23-Dec-2022 By Oliver Morrison

A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry.

How Weetabix Original plans to get to Net Zero by 2050: ‘It’s not a quick and easy thing to do’

14-Dec-2022 By Flora Southey

Weetabix Food Company has committed to producing a zero-carbon box of Weetabix Original breakfast cereal by 2050. John Petre, supply chain, procurement and technical director at the Weetabix Food Company, explains how.

‘Everyone is holding their breath’: ABFI is preparing for the energy crisis to get worse after a ‘record’ 2022

13-Dec-2022 By Katy Askew

ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...

From mood-boosting algae to plant-based ‘egg’ powder: Which innovations caught our eye at FiE 2022?

07-Dec-2022 By Flora Southey

Food ingredients are taking centre-stage in Paris this week, and FoodNavigator is on the ground speaking with newcomers to the B2B market.

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

Scientists predict next Green Revolution as new drought resilient wheat discovery unveiled

01-Dec-2022 By Oliver Morrison

It is hoped that that the new semi-dwarf wheat may soon be grown in fields across the globe following an exciting discovery.

Research gives colour on what makes adults fussy eaters

25-Nov-2022 By Oliver Morrison

A study examining the characteristics of picky eaters has found the colour of food containers has an influence on taste.

Supplier embraces sound analysis to reveal how calcium carbonates can provide added bite to baked goods

14-Nov-2022 By Oliver Morrison

Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.

Start-up cuts 70% sugar with sweetener-free substitute: ‘It’s a plug-and-play solution’

09-Nov-2022 By Flora Southey

Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.

'Urine could save the world'... The start-up turning pee into greener, cheaper fertilizer

04-Nov-2022 By Oliver Morrison

A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.

‘We're not only a food nation, but a food tech nation’: The new ingredients shaping the future of food from Spain

26-Oct-2022 By Oliver Morrison

Spanish start-ups are fostering the circular economy and upcycling to produce the foods of the future.

Talking Dawn’s people, patent-pending tech and trends

10-Oct-2022 By Gill Hyslop

At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...

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.

European supplier CSM Ingredients eyes Latin America: ‘Our global growth strategy is centred on scaling up in other parts of the world’

26-Sep-2022 By Katy Askew

CSM Ingredients is entering Latin America through a strategic partnership with Chilean player ICB. FoodNavigator catches up with CSM CEO Aldo Uva to learn more about how this expansion positions the European supplier for further growth.

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...

R&D

Puratos and Shiru join forces to create plant-based protein ingredients for baked goods

12-Sep-2022 By Anthony Myers

Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.

UK ‘one step closer’ to adding folic acid to flour for foetal health

08-Sep-2022 By Flora Southey

A UK-wide consultation on the amount of folic acid to be added to flour to help prevent neural tube defects in the womb is now underway.

Angry bakers ‘dismayed’ lack of action on sourdough imitations

01-Sep-2022 By Oliver Morrison

Artisan bakers in the UK are complaining that supermarkets are continuing to sell incorrectly labelled sourdough bread.

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?

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.

Banana peel flour shown to boost nutrition levels in baked goods

11-Aug-2022 By Oliver Morrison

Adding banana peel increases fibre and antioxidant levels in cookies, researchers find.

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.

Commodity prices are going off the boil but don’t break out the champagne, analysts warn

21-Jul-2022 By Katy Askew

Agri-food commodity prices have dipped, raising hopes that the input inflation spiral seen in 2022 was indeed transitory. However, analysts at Jeffries warn, it is too early to ‘break out the champagne’.

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...

Inside CSM’s ‘net positive’ approach: ‘The time for action is now’

19-Jul-2022 By Katy Askew

CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...

High-protein edible crop variety developed that ‘thrives’ on fallow land

14-Jul-2022 By Flora Southey

In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.