Cultures, enzymes, yeast

Call for tougher acrylamide targets: ‘Benchmarks should be based on best, not worst, performers’

11-Mar-2019 By Katy Askew

Consumer organisations are calling on the European Commission to take a tougher stance on acrylamide in food products, insisting that targets for acrylamide content should be lower.

GFSI CONFERENCE 2019

Missed #gfsi19 in France? Live dispatches from Nice

01-Mar-2019 By Flora Southey

This week, food safety experts gathered at the Global Food Safety Initiative (GFSI) Conference to discuss all things blockchain, allergens, food fraud and the importance of an established, CEO-led food safety culture. FoodNavigator was on the ground,...

Five health & wellness trends transforming packaged food strategies

28-Feb-2019 By Natasha Spencer

As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.

Behind the 'most sustainable company in the world': Chr. Hansen

15-Feb-2019 By Flora Southey

Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.

France ups resale threshold to favour food distributors & farmers

14-Feb-2019 By Flora Southey

France has enforced measures designed to re-balance power in the supply chain and limit buy-one-get-one-free promotions.

NPD trend tracker: Aperitif pairings, Arabica coffee & Fairtrade basmati

21-Jan-2019 By Flora Southey

Another chocolate and hazelnut spread enters the market, organic rice varieties come to Germany, and experts pick which snacks best match our wines. FoodNavigator looks at what is trending in new product development.

Danish ‘foodshakers’ advise government on ingredients policy

15-Jan-2019 By Flora Southey

Denmark’s advisory board for the ingredients industry has issued recommendations to the government, detailing how to “reap the industry’s large growth potential up to 2030”.

‘Protein glue’ processing aid could trigger coeliac disease, say researchers

07-Jan-2019 By Flora Southey

A bacterial enzyme used to improve food quality and extend a product’s shelf life in processed foods may be a cause of coeliac disease, says report.

Alkion CEO on biostimulation to scale up sweet proteins: 'Our technology massively amplifies what nature can do'

10-Dec-2018 By Niamh Michail

Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...

‘We anticipate great demand’: Kerry and Renaissance BioSciences ink partnership on acrylamide-reducing yeast enzyme

07-Dec-2018 By Katy Askew

Irish taste and nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to manufacture, sell and distribute Renaissance’s non-GMO acrylamide-reducing yeast enzyme, Acryleast.

EFFA on ensuring steady supplies of vanilla flavour

04-Dec-2018 By Niamh Michail

The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).

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Don't overlook the over 65s: Here's what seniors want from food

31-Oct-2018 By Katy Askew

The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.

Time is ripe for aged vegan cheese, says French 'fauxmage' start-up

30-Oct-2018 By Niamh Michail

French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.

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.

Chr. Hansen CEO talks tapping food’s top five mega-trends

15-Oct-2018 By Katy Askew

In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.