Cereals and bakery preparations

Transparency, freshness & a smaller carbon footprint: McCormick's packaging revamp

20-Nov-2018 By Niamh Michail

Herb and spice giant McCormick has redesigned the packaging for all its European brands. We caught up with French brand Ducros to find out more.

Flavour beyond sweetness: Givaudan's 'counter-intuitive' approach to sugar reduction

16-Nov-2018 By Niamh Michail

Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.

Spain to officially adopt NutriScore

13-Nov-2018 By Niamh Michail

Spain has become the third European country to adopt the front-of-pack NutriScore as its official nutrition label.

Data, ag-tech & direct sourcing: How PepsiCo is climate change-proofing its crops

13-Nov-2018 By Niamh Michail

PepsiCo's head of European agriculture explains what the company is doing to make its directly sourced crops more resilient to climate change. "We're taking on the latest and greatest agricultural practices to figure out better ways to...

Europe retains global top spot for almond launches

09-Nov-2018 By Niamh Michail

Nearly half (47%) of global product launches using almonds last year were in Europe, according to market research company Innova.

Natural ‘bio-irrigation’ boosts millet yield by 900%: ‘Everything about this is positive,’ say researchers

06-Nov-2018 By Niamh Michail

Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.

'We're helping reduce reliance on processed food,' says Gousto CEO

06-Nov-2018 By Niamh Michail

Meal kits can help reduce the UK's reliance on processed food and help Britons adopt more "European eating habits", according to meal kit delivery company Gousto.

‘The words entrepreneur, organic and fair trade have become abused and institutionalized’

06-Nov-2018 By Jenny Eagle

Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...

Eight reasons we need to stop focusing on nutrients – and what this means for processed food makers

31-Oct-2018 By Niamh Michail

The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.

Farm waste, sweet taste: Comet Bio transforms harvest leftovers into sweeteners and fibre

30-Oct-2018 By Niamh Michail

Comet Bio transforms farm leftovers, such as wheat straw, into functional ingredients such as sweeteners and fibres with a lower carbon footprint.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.

FoodNavigator's biggest stories of 2018 so far

17-Oct-2018 By Niamh Michail

From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.

From vegan ice-cream to gluten-free bakery: Can chestnuts conquer new categories?

16-Oct-2018 By Niamh Michail

Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.

New compounds shed ‘fresh light’ on whole grain health benefits

05-Oct-2018 By Katy Askew

Scientists have discovered new compounds that, they believe, may explain why diets rich in whole grains are healthy.

Commission proposes 2% trans fat limit

05-Oct-2018 By Niamh Michail

The European Commission has proposed limiting industrially produced trans fatty acids to 2 g per 100 g of fat.

EU starch industry looks to protein & plastic potential following isoglucose 'disappointment'

03-Oct-2018 By Niamh Michail

It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...

Mug cakes evolve into healthy and high protein breakfast choice

03-Oct-2018 By Natasha Spencer

As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....

EU politicians back rules to ban UTPs: ‘We are arming David, not Goliath’

02-Oct-2018 By Niamh Michail

European agriculture ministers have approved measures to end unfair trading practices (UTPs), with manufacturers and farmers welcoming the result.

UN commitment to tackling NCDs: ‘Landmark step’ or 'lacking ambition'?

02-Oct-2018 By Katy Askew

Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.

‘These attacks are a caricature’: French industry reacts to ultra-processed food report

01-Oct-2018 By Niamh Michail

French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.

NPD trend tracker: Pulse-based rice, sweet beet bars & seasonal launches

01-Oct-2018 By Niamh Michail

From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.

‘Ingredients lists are powerful purchasing motivators’: Study finds consumer care more about ingredients than brand

28-Sep-2018 By Katy Askew

Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.

Dry-mix meal kits are the most sustainable plant-based products, says Life Loving Foods

28-Sep-2018 By Niamh Michail

Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.

Brussels Bulletin

Fake food, origin labelling & cheap US soy: A round-up of EU news and views

28-Sep-2018 By Niamh Michail

From fake food to cheap soy; origin labelling to EU exports, we round up the biggest news from Brussels affecting the food industry this month so far.

French MPs attack processed & ‘ultra-processed’ food, demanding tougher laws

27-Sep-2018 By Niamh Michail

A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.

Ex-PepsiCo & Asda exec appointed food supplies minister amid Brext fears

27-Sep-2018 By Niamh Michail

The UK government has appointed David Rutley, who previously held senior executive positions at PepsiCo and Asda, minister to oversee and protect food supplies during Brexit amid fears of a no-deal scenario.

Stakeholders launch International Fair Trade Charter: 'Our goal is to render Fair Trade labels unnecessary'

26-Sep-2018 By Niamh Michail

Over 300 organisations have launched an International Fair Trade Charter that sets down the fundamental values of Fair Trade.

The Good Spoon swaps eggs for chlorella to 'democratise' microalgae

24-Sep-2018 By Niamh Michail

Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.

Nestlé, Unilever & suppliers push EU for potassium chloride label change

21-Sep-2018 By Niamh Michail

Manufacturers should be able to label potassium chloride, used to reduce sodium levels in food, with more consumer-friendly names such as potassium salt, argues a joint position paper.

Kemin develops clean label ingredient to extend shelf life of bakery and snack products

21-Sep-2018 By Gill Hyslop

Kemin Food Technologies has added a new antioxidant to its portfolio of shelf-life extension solutions.

PepsiCo innovation chief on seaweed, insects & accessible nutrition: 'It’s through experimenting that you work out what consumers will buy'

19-Sep-2018 By Niamh Michail

PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...

Extending shelf life: Corbion develops clean label, taste neutral preservative

18-Sep-2018 By Katy Askew

Ingredients supplier Corbion has developed what it describes as a clean label mold control solution that “matches” calcium propionate for performance.

Could sorghum syrup rival beet as Europe's home-grown sugar?

18-Sep-2018 By Niamh Michail

A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.

Welcome to the age of ‘multi-localism’: How to survive and thrive with personalisation, hyper-local sourcing & tailored flavours

17-Sep-2018 By Niamh Michail

If food companies are to survive today's tariff-prone, populist global economy, they need to radically re-engineer their supply chains and start offering consumers personalised products that are locally sourced, says a report.

MycoTech brings mushroom-based bitter blocker to Europe

17-Sep-2018 By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...

The nutrition label that encourages larger portions of unhealthy foods? ENL shows 'inconsistent' results

11-Sep-2018 By Niamh Michail

The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.

From compost to cakes: Carrot pulp flour gives healthy reformulation green credentials

10-Sep-2018 By Niamh Michail

Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.

NPD trend tracker: Quinoa pasta, bars for gut health & fava bean crackers

10-Sep-2018 By Niamh Michail

Launches this month include quinoa pasta, probiotic bars and fava bean crackers while some manufacturers are gearing up for Halloween and Christmas with seasonal products.

Acrylamide: Consumer awareness low but those in the know are worried

04-Sep-2018 By Katy Askew

Most consumers are unaware of acrylamide but 70% of those who have heard of it of it are concerned about the potential health effects of consumption, a new survey reveals.

Taste, texture, smell or appearance: Which is most important in overall liking?

04-Sep-2018 By Niamh Michail

New product developers often focus on overall liking of a food or drink during the NPD stage - but which sensory characteristic is most important? Danish researchers tried to find out.

INFOGRAPHIC

Biodiversity and dietary diversity: Are we running a race to the bottom?

04-Sep-2018 By Niamh Michail

Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?

Drought in Europe: Food production hit by adverse weather as EC details support measures

31-Aug-2018 By Katy Askew

The European Commission has announced further measures to support European food producers who have seen production hit by drought conditions in the region.

Food can activate healthy, energy-burning brown fat

30-Aug-2018 By Niamh Michail

Eating a carbohydrate-rich meal may activate healthy brown fat that burns energy, suggesting future possibilities to preventing obestiy, researchers say.

Bunge Loders Croklaan cuts cancer contaminants from palm oil portfolio

28-Aug-2018 By Niamh Michail

Bunge Loders Croklaan can supply all its palm oil-based products with low levels of the carcinogenic contaminant 3-MCPD esters ahead of expected EU legal limits, it says.

Borregaard’s ‘radical innovation’: A wood-based dietary fibre that can replace fat

13-Aug-2018 By Katy Askew

Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.

Dark rye could ‘add longevity’ to the black food trend, Mintel predicts

09-Aug-2018 By Katy Askew

With interest in black food – typically darkened using charcoal – reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest.

New product trend tracker: Ready-to-eat wheatberry & quinoa, spreadable skyr and gourmet instant desserts

03-Aug-2018 By Niamh Michail

From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.

DouxMatok & Südzucker bring sugar tech to Europe: 'We want to be like Intel Inside, powering industry's sugar reduction,' says CEO

01-Aug-2018 By Niamh Michail

Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.

From almond husk sugar to nutritious okara flour: High-value ingredients from food by-products

30-Jul-2018 By Niamh Michail

From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...

Focus on food choices to tackle NCDs, not specific nutrients

27-Jul-2018 By Niamh Michail

Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.