Cereals and bakery preparations

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.

Chef takes on ‘unsustainable’ milk chocolate sector with upcycled ingredients

02-Jul-2019 By Flora Southey

French start-up Linnolat is upcycling defatted nuts and seeds to make a vegan alternative to milk and white chocolate.

Chaucer Foods rebranding reveals a company ready to move beyond freeze-dried strawberries

01-Jul-2019 By Elizabeth Crawford

Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...

NPD trend tracker: From discount fusion to 'healthy' treats

24-Jun-2019 By Katy Askew

This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...

Interest in clean label expanding to a ‘greater breadth’ of product: Ingredion delivers a starch targeting ‘delicate’ flavours and colours

18-Jun-2019 By Katy Askew

Ingredion has developed what it describes as a ‘breakthrough’ clean label starch suitable for use in products with ‘delicate’ colour or flavour profiles. According to the company this is necessary because consumer demand for simple ingredient lists continues...

Low-gluten wheat alternative ‘miracle grain’ presents ‘clear market opportunity’

18-Jun-2019 By Oliver Morrison

Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...

Could music hold the key to discovering healthy food that tastes good?

13-Jun-2019 By Oliver Morrison

Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.

Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

13-Jun-2019 By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus peel boosts fiber and shelf life in bread: Study

12-Jun-2019 By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

4 out of 10 Germans are unsure which bread and baked goods are healthy: Mintel

05-Jun-2019 By Flora Southey

According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.

Obesity campaigners demand ban of cartoon characters on food and drink packets

04-Jun-2019 By Oliver Morrison

Campaigners in the UK are calling for a government ban on cartoon animations on packets that market unhealthy products to children and compulsory ‘traffic light’ nutrition labelling after a survey discovered that half of over 500 food and drink products...

A promising alternative to gluten-free products: Study

04-Jun-2019 By Gill Hyslop

A team of international researchers has developed a technology that detoxifies gluten proteins, making them more agreeable for celiac sufferers.

Comparing eggs with eggs: How competitive is Europe with the rest of the world?

03-Jun-2019 By Flora Southey

Reducing import levies on shell eggs and egg powder from non-EU countries threatens the competitiveness of Europe’s egg industry, researcher Peter van Horne tells FoodNavigator.

Fresh evidence of links between ultra-processed food and health risks revealed

31-May-2019 By Oliver Morrison

Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.

Sugar vs fat reduction in cakes and biscuits: ‘It’s not one or the other’

31-May-2019 By Flora Southey

Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.

‘Last 10% is always the hardest’: Inside General Mills’ push for sourcing, agriculture and communities

27-May-2019 By Kristine Sherred

According to its 2019 Global Responsibility Report, the Minneapolis, Minnesota-based company sources 85% of its top ten ingredients in responsible ways.

Are UK sandwich retailers cut out for growing plant-based demand?

24-May-2019 By Flora Southey

A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.

Side-stream innovation: Rice, barley, and soy by-products take centre stage

22-May-2019 By Flora Southey

From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.

‘Level playing-field needed to combat obesity’: Greggs CEO

13-May-2019 By Oliver Morrison

Healthier food now makes up 25% of Greggs sales, according to the boss of the UK’s largest bakery chain. But the independent sector is moving in a different direction, he fears, creating an uneven playing field and posing a risk to the food industry’s...

Brussels Bulletin: Iceland Foods loses trademark dispute & France bans titanium dioxide

26-Apr-2019 By Flora Southey

The Nutri-Score nutritional labelling system has officially launched in Belgium, France has announced plans to ban the use of additive titanium dioxide from 2020, and Iceland Foods lost its trademark dispute at the EUIPO. FoodNavigator brings you the...

Skipping breakfast increases risk of heart disease, study claims

24-Apr-2019 By Oliver Morrison

Missing breakfast is “associated with a significantly increased risk of mortality from cardiovascular disease”, according to a new study published in the Journal of the American College of Cardiology.

Nine trends driving flavour innovation

17-Apr-2019 By Oliver Morrison

The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active lifestyle sectors, teamed up with market research...

It’s a match: Equinom app couples seed variety to application needs

12-Apr-2019 By Flora Southey

Equinom has launched an app to match food companies’ taste, colour, nutritional value and textural composition requirements to seed variety.

Fazer pledges to use 100% cage-free eggs: ‘It is realistic, but there are challenges’

11-Apr-2019 By Flora Southey

The Finnish food company is collaborating with suppliers in its commitment to use cage-free eggs across operations in Nordic and Baltic countries, sustainability director Nina Elomaa told FoodNavigator.

Why ‘beating up the food industry’ won’t solve the UK’s obesity crisis

10-Apr-2019 By Oliver Morrison

A holistic approach is needed to tackle the UK’s obesity crisis, according to Dominic Watkins, head of food at the global regulatory and compliance at law firm DWF.

GMO ‘overregulation’ hinders tech development, market diversity, and food security, says researcher

08-Apr-2019 By Flora Southey

Current GMO regulation is crippling advancements in sustainable development and food security, according to agricultural economist Matin Qaim, who told FoodNavigator he is optimistic EU law can be adjusted to be ‘more science-based’.

Fruit-based ingredients offer ‘completely natural means of sweetening cereals’

08-Apr-2019 By Flora Southey

Israel-based Gat Foods has launched a range of ingredients made from 90% fruit components, which it says will help food companies ‘make the switch’ from refined to unrefined sugars.

Beyond fat and sugar: Diets low in whole grains, fruit and nuts associated with 1 in 5 deaths

05-Apr-2019 By Flora Southey

A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.

Guittard Chocolate on ethics, education, and ‘the evolution of artistry’

02-Apr-2019 By Flora Southey

San Francisco-based Guittard Chocolate Company has invested in farmer training to preserve chocolate flavours from cocoa growing regions and advance its sustainability mission, director of marketing Amy Guittard told FoodNavigator.

Cancer Research UK condemns junk food promotions: ‘Special offers fuel obese shoppers’

29-Mar-2019 By Flora Southey

Shoppers that purchase around 40-80% of goods on special offer have a greater chance of being obese, says Cancer Research UK, which is pushing for restrictions on price promotions for less healthy products.

‘Putting our money on priority areas’: Orkla unveils swathe of acquisitions

29-Mar-2019 By Katy Askew

Nordic food and ingredients group Orkla today (29 March) unveiled a slate of acquisitions that, it said, reflected its strategy to invest behind priority areas.

Creating added-value in oat processing: Lantmännen acquires Tate & Lyle oat facility

28-Mar-2019 By Katy Askew

Swedish agricultural cooperative Lantmännen is expanding its oat processing capacity through the acquisition of a production facility from UK ingredients group Tate and Lyle.

Plant Lipids UK on a natural, vegan and transparent supply chain: ‘If you don’t have traceability, invariably you won’t supply’

27-Mar-2019 By Flora Southey

There is growing demand for vegan status, 100% natural processes, and transparency across the supply chain, ingredients supplier Plant Lipids UK tells FoodNavigator.