Dairy-based ingredients

NPD trend tracker: From vegan butter to 'wonky' veg crisps

28-Jan-2019 By Flora Southey

From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.

Savoury sweets, chilli snacks and warming botanicals: Kerry lists taste trends

23-Jan-2019 By Flora Southey

Ethnic flavour profiles from Africa and the Caribbean, eastern flavours and citrus varieties will attract increased interest in food and beverage R&D this year, predicts ingredients supplier and consumer foods business Kerry Group.

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.

'Drastically increased price': Damaged crop drives cardamom and poppy seed price spike

18-Jan-2019 By Flora Southey

EHL Ingredients says it is working hard to fulfil orders for UK customers after adverse weather in India and the Czech Republic damaged cardamom and poppy seed crops.

Sustainability rankings: FMCG ‘more responsive’ to campaigners but single-use plastics still a top concern

17-Jan-2019 By Flora Southey

Unilever and Nestlé’s initiatives in palm oil sustainability and animal welfare have helped rank the corporates among the most praised by non-government organisations.

A healthy indulgence? Dutch start-up adds prebiotic fibre to ice cream

16-Jan-2019 By Flora Southey

Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.

WATCH:

Indulgence, regionalisation & health: Tate & Lyle talks today’s ‘big challenges’

16-Jan-2019 By Katy Askew

Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.

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”.

Germany targets food waste with supermarket scanner tech

15-Jan-2019 By Flora Southey

A compact scanning device that determines the freshness of food in supermarkets is under development in Germany, where the Bavarian government is tackling food waste.

Acquisition of ‘complementary player’ Lecico to boost Avril’s speciality ingredients portfolio

14-Jan-2019 By Flora Southey

Agri-food giant Avril says the purchase of German lecithin and phospholipids producer Lecico improves its position in the specialty ingredients market.

FuturMaster on 2019 supply chain trends: Machine learning, IoT and data sharing

11-Jan-2019 By Flora Southey

Food companies are increasingly aware that processing big data, and sharing selected sets with competitors, can help boost their bottom line, says FurturMaster sales manager, Martin Sewell.

Study confirms carbon label efficacy: 'They had the predicted effect... lower-emission food choices'

04-Jan-2019 By Niamh Michail

An easy-to-understand, front-of-pack carbon label is effective in driving more environmentally-friendly food choices - and this is what it could look like, say researchers behind a recent study.

Ingredion extends Inside Idea Labs to EMEA

03-Jan-2019 By Jim Cornall

Ingredion has extended its virtual lab, Inside Idea Labs in EMEA, to the dairy market.

UK manufacturers achieve 'mixed picture' on salt reduction targets

19-Dec-2018 By Niamh Michail

Manufacturers and retailers have achieved “a mixed picture” on UK salt reduction targets, according to a government report, although there has been clear progress in cutting salt since targets were first set in 2006.

Start-up nation? A round-up of France's top food start-ups

14-Dec-2018 By Niamh Michail

From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.

'An open trading zone covering one-third of global GDP'

EU vote puts EU-Japan trade deal on track to enter into force

13-Dec-2018 By EU-Japan trade deal to enter in force following EU vote

The EU Japan trade deal is set to enter into force on 1 February 2019 after receiving the backing of EU politicians yesterday.

Analysts predict £7bn UK grocery spree in Christmas run-up

11-Dec-2018 By Niamh Michail

UK shoppers are set to spend £7 billion (€7.8bn) on food and drink in the next two weeks, according to analysts.

France tops Food Sustainability Index

03-Dec-2018 By Niamh Michail

France has the most sustainable food system, according to the Food Sustainability Index, a data tool that should be used to drive a race to the top, say its creators.

NPD trend tracker: Oat-based cereal, 'birch sugar' baking mixes & seaweed salt

03-Dec-2018 By Niamh Michail

Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.

EFSA lowers safe level for toxic dioxins and PCBs

26-Nov-2018 By Niamh Michail

The European Food Safety Authority (EFSA) has lowered the tolerable intake level for the toxic contaminants, dioxins and PCBs.

'Patchy' roll-out of WHO advice on junk food marketing

26-Nov-2018 By Niamh Michail

European uptake of World Health Organisation (WHO) recommendations on junk food marketing to children has been "patchy" in part because of intense private sector lobbying, according to a WHO report.

WATCH

Thermal tasters: Linking phantom taste, product perception and temperature

21-Nov-2018 By Katy Askew

People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.

The end of the ENL? Nestlé pulls out of Evolved Nutrition Label; others suspend involvement

20-Nov-2018 By Niamh Michail

Nestlé is ceasing involvement in the Evolved Nutrition Label (ENL) while the four remaining companies, Unilever, Mondelez, PepsiCo and Coca-Cola, have put trials for food "on hold".

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.

Firms named and shamed for 'excessively' sugary milkshakes

14-Nov-2018 By Niamh Michail

Manufacturers have been slammed for excessively high levels of sugar in ambient and chilled milkshakes, with 90% of products surveyed by campaign group Action on Sugar receiving a red light.

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.

Protein Extreme: Arla debuts new protein shot concept

12-Nov-2018 By Beth Newhart

Arla Foods Ingredients has developed a new protein shot concept consisting of whey protein for ‘athletes and gym-goers’. It debuted the idea at the Supply Side West show in Las Vegas last week to beverage manufacturers.

'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.

Towards ‘a new generation of staple foods’: Manufacturers must diversify ingredients for better farming & food

05-Nov-2018 By Niamh Michail

By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.

Fermented dairy products associated with lower heart disease risk

31-Oct-2018 By Katy Askew

New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.

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.

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.

Ghee Easy CEO on success, sourcing & saturated fat: 'People want to learn about fats traditionally used elsewhere'

25-Oct-2018 By Niamh Michail

Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.

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.

Lact’Union enters overseas market with ambient drinking yogurt

16-Oct-2018 By Jenny Eagle

Lact’Union says it is one of the first French dairy producers to export overseas with its Promess ambient drinking yogurt.

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.

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.

News in brief

Belgium updates definition of cream

09-Oct-2018 By Niamh Michail

Belgium has updated its legal definition of dairy cream, light cream and whipped cream.

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...

Campylobacter is top cause of foodborne illness in Denmark

02-Oct-2018 By Niamh Michail

Campylobacter continued to be the leading cause of foodborne infections in Denmark last year, according to a recent report.

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.

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