Cereals and bakery preparations

Nutritionally superior non-GMO barley rolled out on European market

28-Jul-2020 By Gill Hyslop

The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.

Study reviews the latest approaches towards improved gluten-free bread properties

23-Jul-2020 By Gill Hyslop

A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...

GoodMills Innovation launches healthy aging and immunity boosting wheat germ concentrate: 'We see enormous potential in everyday foods'

21-Jul-2020 By Katy Askew

Hamburg-based ingredient supplier GoodMills Innovation is introducing SpermidinEVO, a new wheat germ concentrate with ‘added health benefits’. Johanna Imbeck, Project Manager, tells FoodNavigator the launch comes as consumer concern over healthy ageing...

CBD body announces safety study consortium as Novel Foods crunch time looms

19-Jun-2020 By Oliver Morrison

Ahead of the UK Food Standards Agency’s 31 March 2021 deadline for CBD products to have a validated novel foods application, the Association for the Cannabinoid Industry (ACI), which works to create a safe, legal and well-regulated CBD market in the UK,...

Fazer’s low-FODMAP bread: ‘When patented innovation becomes meaningful innovation’

05-Jun-2020 By Katy Askew

Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.

Cheese, ready-meals and egg alternatives most in demand among plant-based eaters

04-Jun-2020 By Oliver Morrison

Plant-based cheese, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector, a survey of over 6,000 consumers has found.

Scientists unlocking heat-tolerant wheat: ‘This could protect food supply as the climate changes’

13-May-2020 By Katy Askew

Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...

Beyond sugar and salt reformulation: The case for ‘positive nutrition’ targets to help curb obesity

13-May-2020 By Flora Southey

Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.

Coronavirus: ‘Significant link’ found between dietary selenium and cure rate

04-May-2020 By Flora Southey

Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...

Tinned pasta, not toilet paper, now the most ‘in-demand’ item on shelf

29-Apr-2020 By Flora Southey

Fresh data reveals that tinned pasta has overtaken toilet paper as the most out of stock product in UK supermarkets.

COVID-19 and self-sufficiency: Is local food production capable of meeting demand?

22-Apr-2020 By Flora Southey

The coronavirus pandemic emphasises the importance of local food production, but are such food systems able to fulfil global demand?

Coronavirus: Company results reveal shift to indulgence among consumers

21-Apr-2020 By Oliver Morrison

Trading updates from Premier Foods and Danone illustrate how the Covid-19 crisis has shifted consumer demand towards familiar foods and pantry staples.

‘White flour is the healthiest its been in 200 years’, scientists find

09-Apr-2020 By Katy Askew

A study comparing historic and modern wheat varieties has shown an increase in dietary fibre and other features beneficial to human health.

McVitie’s hails sugar reformulation ‘breakthrough’

03-Apr-2020 By Oliver Morrison

McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.

‘Texture is the new taste’: Puratos leverages Taste Tomorrow insight for ‘breakthrough’ innovation

27-Feb-2020 By Katy Askew

Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.

Futureproof recipes, Instagram-unfriendly restaurants and sober bars: new consumer trends identified

18-Feb-2020 By Oliver Morrison

Food brands need to keep tapping into sustainability concerns among consumers, suggests market research, while the 'look at me era' may be over.

DuPont’s bakery emulsification system responds to clean label, health and sustainability trends: 'POWERBake consistently outperformed existing benchmarks'

12-Feb-2020 By Katy Askew

DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.

From a cricket farm in Thailand to insect snacks in Europe: Meet the start-up making the ‘most accepted bug’ affordable

10-Feb-2020 By Flora Southey

Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.

Scientists open avenue for manufacturers to one day produce a high fibre white bread

05-Feb-2020 By Gill Hyslop

An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.

NEWS IN BRIEF

Eau de Lion: Nestlé launches breakfast-inspired perfume in France

28-Jan-2020 By Flora Southey

Nestlé-owned Lion Cereals has developed a perfume ‘inspired by breakfast cereal’. Boasting notes of caramel and chocolate, the spoof Eau de Lion brand is designed to make foodies ‘roar with pleasure’.

How has global food supply changed in 50 years?

23-Jan-2020 By Flora Southey

Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.

Mondelēz patents soluble corn fiber for reduced sugar chocolate

15-Jan-2020 By Niamh Michail

Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.

‘Palatinose is perfect for video gamers’: Beneo discusses the potential mega-trends of 2020

15-Jan-2020 By Oliver Morrison

German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.

Surface texture and health perception: Smoother textures viewed as less healthy but tastier

10-Jan-2020 By Katy Askew

Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.

‘The oat boom is just beginning’: Raisio eyes growing international demand in oats and plant-based

09-Jan-2020 By Katy Askew

Finnish food group Raisio wants to grow international sales of oat products following investment in increased capacity. ‘The oat boom is just beginning,’ says president and CEO Pekka Kuusniemi.

Tackling ‘pester power’: Lidl to erase cartoon characters from cereal packaging

06-Jan-2020 By Flora Southey

Lidl GB has pledged to remove cartoon characters from its own brand cereal boxes, prompting campaigners to ask: ‘If they can do it, why can’t everyone else?’

Nexira eyes carbon-neutral footprint for new Inavea brand

10-Dec-2019 By Flora Southey

French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.

Kerry’s clean label answer to acrylamide

26-Nov-2019 By Katy Askew

Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...

‘Reducing sugar is a balancing act’: From natural sweeteners to fruity flavours

19-Nov-2019 By Katy Askew

As food makers look to develop better-for-you options that are lower in sugar they are seeking out innovative approaches to formulation.

From clean label reformulation to plastic-free packaging: Algaia says seaweed ‘ticks all the boxes’

18-Nov-2019 By Katy Askew

French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.

Extracting protein from grass: ‘It should be cheap to buy, offer good functionality in food, and it must be tasty’

13-Nov-2019 By Flora Southey

Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.

Corbion’s ‘bold pledge’ on carbon emissions: ‘Climate change will get more and more attention’

05-Nov-2019 By Katy Askew

Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.

Cargill invests in reformulation solution: ‘There are benefits to our soluble fibres that go beyond what’s currently available’

25-Oct-2019 By Katy Askew

Cargill is investing €32m in Europe to add soluble fibers to its existing portfolio of starches, sweeteners and texturizers.

‘Miracle grain’ tritordeum makes hay in bakery sector

25-Oct-2019 By Oliver Morrison

Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.

Smart Protein: Barilla, AB InBev, Thai Union et al. collaborate on EU-funded novel protein project

08-Oct-2019 By Flora Southey

Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.

‘Where consumer insight, nutritional know-how and good-tasting products come together’: FrieslandCampina Ingredients sees blurring of boundaries between food and nutra

03-Oct-2019 By Katy Askew

Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.

Flying Spark: Mediterranean fruit fly protein attracts Asian investment

25-Sep-2019 By Flora Southey

Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.

NPD trend tracker: From 'sizzling' meat-free bangers to 'festive' nut butter

23-Sep-2019 By Katy Askew

In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.

‘A mandatory approach may be necessary’: Campaigners slam out of home operators as supermarkets make more progress on reformulation and labelling

12-Sep-2019 By Katy Askew

A new survey has revealed high levels of ‘hidden’ sugar and calories in breakfast options sold through restaurant chains and other out of home channels. UK campaigners are now calling for mandatory labelling and reformulation to spur progress and 'level...

‘Circular thinking’ bread: Bakery collaborates with Carlsberg to tackle food waste

06-Sep-2019 By Flora Southey

A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.

The case for traditional foods: ‘Production has to take place close to consumption’

03-Sep-2019 By Flora Southey

Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.

‘Consumers are not satisfied with its taste’: FMCG Gurus research flags shortcomings of stevia

27-Aug-2019 By Katy Askew

Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.

Study sheds light on the health benefits of rye

08-Aug-2019 By Oliver Morrison

A new study analysing why rye is good for gut health may offer some crumbs of comfort for a bread industry threatened by changing consumer trends.

Bakery sector ‘ripe for disruption’: Creative Nature

02-Aug-2019 By Oliver Morrison

The UK’s bakery aisles are waiting to be shaken up, declares Creative Nature’s CEO and founder Julianne Ponan.

Unlocking the ‘pegan’ potential: Germany taps vegan-paleo trend

01-Aug-2019 By Flora Southey

‘Peganism’ – a diet that combines aspects of paleo and veganism – presents an opportunity for food manufacturers in Germany, according to market research firm Mintel.

Ingredients start-up recycles brewer’s spent yeast to crack egg white market

31-Jul-2019 By Flora Southey

Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market.

‘Sales of aspartame should be suspended’: EFSA accused of bias in safety assessment

22-Jul-2019 By Katy Askew

EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.

GNT delivers ‘higher intensity’ blue with spirulina powder

12-Jul-2019 By Katy Askew

Colours supplier GNT has developed a range of blue powders derived from spirulina that, it says, deliver ‘significantly higher colour intensity’.

News In Brief

Cargill invests in European wheat protein and specialised starch capacity

09-Jul-2019 By Katy Askew

Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.