Dairy-based ingredients

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.

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.

UK yogurt study finds high sugar content

25-Sep-2018 By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

‘Russia is experiencing a culinary renaissance’: Kerry meets local tastes with first Russian plant

24-Sep-2018 By Katy Askew

Irish ingredients supplier Kerry Group is opening its first production facility in Russia, an investment that the group says will enable it to better cater to local tastes and nutritional preferences.

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...

Epi Ingredients launches SoBenefik high-protein yogurt concept

18-Sep-2018 By Jim Cornall

After the launch of SoFlexi, first concept of the SoUnik range, Epi Ingredients, a subsidiary of the French company Laïta, is announcing SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders.

Brussels bulletin: A round-up of news and views from the EU

14-Sep-2018 By Niamh Michail

From calls for legislation on misleading food labels to new appointments at DG Sante, we round up the biggest news from Brussels affecting the food industry this month so far.

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.

Sticking to government healthy eating guidelines is too expensive, says report

05-Sep-2018 By Niamh Michail

Lower income households in the UK are priced out of a healthy diet and the government must do more to ensure healthy foods are affordable, according to a report by think tank The Food Foundation.

Food for thought

Opinion: Do we expect too much of cheap food?

05-Sep-2018 By Katy Askew

Food manufacturers are caught between sometimes contradictory consumer expectations around value and values. As people understand more about what goes into their food – driving demand for higher quality standards – they may also need to swallow higher...

Epi Ingredients enters protein ingredient market

05-Sep-2018 By Jim Cornall

Subsidiary of the French company Laïta, Epi Ingredients is launching its first ever protein concentrate, EPIPROT 60 UL.

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.

ClientEarth pushes for EU draft law change: Intellectual property is no excuse for secrecy over chemicals in food

31-Aug-2018 By Niamh Michail

The Commission's general food law proposal must be significantly amended to prevent companies withholding safety information on chemicals in food in the name of protecting trade secrets, ClientEarth lawyers say.

Allanblackia seed oil: Another oil in the dairy alternative and margarine toolbox?

29-Aug-2018 By Niamh Michail

Allanblackia seed oil can now be used in greater quantities in margarines, spreads and dairy alternatives as the European Food Safety Authority (EFSA) has okayed a novel food application submitted by Unilever.

New Arla Foods Ingredients protein slashes cream cheese-making process to 30 minutes

16-Aug-2018 By Jim Cornall

Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at next week’s Food Ingredients South America, in São Paulo, Brazil, August 21-23.

Spain’s competition watchdog urges caution on geographic labels for dairy

03-Aug-2018 By Katy Askew

Spain’s National Commission of Markets and Competition (CNMC) has warned regulators that a mandatory requirement to label the origin of milk in dairy products could “compartmentalise” the Spanish market and hinder competition.

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.

Clean meat, consumer attitudes and the transition to a cellular agriculture food economy

01-Aug-2018 By Niamh Michail

Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).

The flavour of food cannot be copyrighted, ECJ told. So how can you protect your product?

31-Jul-2018 By Niamh Michail

The flavour of a food product cannot be copyrighted, the European Court of Justice was advised last week. Two intellectual property and food law experts weigh in on the opinion and suggest what companies can do to protect their products.

Chewing the fat: 'People are still uncertain over the healthiness of new oils'

26-Jul-2018 By Niamh Michail

Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.

Flax packs in healthy fat, fibre and protein: 'This is not just an oil anymore,' says Shape Foods

25-Jul-2018 By Niamh Michail

The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...

'Ideal for relishes, jams & juices': Haskap berries gain novel food approval

24-Jul-2018 By Niamh Michail

With up to 13 times more antioxidants than blueberries, haskap berries - also known as honeyberries - offer manufacturers a new ingredient with superfood credentials for relishes, jams or juices, says supplier Soloberry.

Renmatix on its multifunctional simple cellulose: 'This is a new-to-the-world ingredient'

24-Jul-2018 By Niamh Michail

An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.

Dairy alternatives continue to make inroads with consumers around globe, Cargill finds

18-Jul-2018 By Hank Schultz

New consumer research from Cargill has implications for formulators of functional foods, sports nutrition products and dairy products. Dairy ingredients are generally in decline, while plant-based alternatives are filling in the gaps.

Innova sees plant-based promise in lupin, hemp and flax seed

13-Jul-2018 By Niamh Michail

Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.

MEPs push for a dual quality on-pack logo

13-Jul-2018 By Niamh Michail

Manufacturers could add a logo to food and drink packaging that tells consumers the product's content and quality is the same in all EU countries, consumer protection politicions said yesterday.

EFSA to consider limits for kaurenoic acid in stevia

12-Jul-2018 By Niamh Michail

EFSA may recommend limits for the impurity kaurenoic acid in stevia but suppliers have played down safety fears.

300,000-strong survey 'confirms positive impact' of NutriScore logo

11-Jul-2018 By Niamh Michail

Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.

Cargill expands carrageenan extract portfolio for dairy desserts

11-Jul-2018 By Jim Cornall

Cargill has created Satiagel Seabrid, a new carrageenan extract, based on 100% cultivated seaweed, which the company said creates a supply of sustainably-sourced ingredients that delivers a texture preferred by consumers.

New product trend tracker: Seaweed-infused oils, granola for kids and cocktail sweets for adults

09-Jul-2018 By Niamh Michail

From algae-infused cooking oils to baobab herbal teas; cocktail-flavoured sweets and low-sugar yoghurts with no sweeteners, we take a look at some new product launches that stand out from the crowd.

Prepared meals and ethnic flavours on the rise in Spain

04-Jul-2018 By Niamh Michail

Spaniards are buying more prepared meals and the number of people eating ethnic cuisine has more than doubled in recent years, says a government report on food consumption.

'A serious health concern': Undeclared allergens are causing accidental allergic reactions

04-Jul-2018 By Niamh Michail

Undeclared allergens at 'concerning' concentrations in packaged food are causing accidental allergic reactions, according to a study. "There is a perception that food allergens are no longer an issue," says one expert. "This is...

Chr Hansen to double natural colour R&D lab capacity: 'The perception of ‘naturalness’ has changed drastically in 15 years'

03-Jul-2018 By Niamh Michail

Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.

UK food industry is not failing on sugar reduction targets, says expert

02-Jul-2018 By Niamh Michail

UK food and drink manufacturers are achieving "substantially better" sugar reductions than has been reported, according to a health policy expert. "It's good news for public health as well as private business."

Mérieux NutriSciences to offer French firms food safety workshops

29-Jun-2018 By Niamh Michail

Mérieux NutriSciences is partnering with French trade group ANIA to organise workshops for food manufacturers on emerging food risks and how to prevent them.

Fat-carb combo intensifies brain reward signals and triggers overeating: Study

29-Jun-2018 By Niamh Michail

Combining fat and carbohydrates in food intensifies the reward signalling to the brain regardless of calorie-count, liking or portion size, creating a desire to eat even beyond satiety, researchers have found.

Summer trendwatch: Jackfruit, 'naturally essenced' water and snack pairing

28-Jun-2018 By Niamh Michail

Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.

RIVM: Pathogens on dairy farms shows importance of milk pasteurisation

28-Jun-2018 By Joseph James Whitworth

A Dutch report has emphasised the importance of consuming milk pasteurised after an analysis of pathogens on goat and sheep dairy farms.

VKM highlights foods that increase listeriosis risk for vulnerable groups

26-Jun-2018 By Joseph James Whitworth

Some foods, under certain conditions, may increase the likelihood for vulnerable groups to develop listeriosis, according to a risk assessment.

'Help to avoid food waste in the sharing economy': Denmark relaxes rules on individuals selling food

25-Jun-2018 By Niamh Michail

The Danish government has made it easier for non-food businesses to sell food as the popularity of digital food sharing applications grows, saying it will help fight food waste.

From lassi to laban, straggisto to skyr: Danone brings exotic fermented foods to the yoghurt aisle

22-Jun-2018 By Niamh Michail

Tapping into the trend for both exotic flavours and healthy, fermented foods, Danone has launched a range of dairy products including lassi, laban, straggisto, skyr and ayran.

News in Brief

Eurostat: Food price levels highest in Denmark

21-Jun-2018 By Joseph James Whitworth

Food price levels in the European Union were highest in Denmark and lowest in Poland and Romania last year, according to Eurostat.

EU should follow our trans fat ban success: Denmark

21-Jun-2018 By Niamh Michail

Denmark's trans fat ban is a public health and food reformulation success, and should be rolled out across the EU, says the Danish government. "The European Commission should be inspired by our good example," says the minister for food.

‘A largely unexplored opportunity’: The science linking texture and calorie reduction

20-Jun-2018 By Katy Askew

The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.

Exotic but European superfoods: From Dutch vanilla to French chia seeds

15-Jun-2018 By Niamh Michail

Instead of shipping ingredients across the world, would it be more sustainable to grow them in Europe? From Dutch vanilla to French chia or Italian goji berries, FoodNavigator takes a look at some companies doing just that.