Dairy-based ingredients

Dairy protein without the cow? ‘Cell factories do all the work’

05-Dec-2019 By Katy Askew

Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.

Consumer trends to watch for in 2020

27-Nov-2019 By Oliver Morrison

Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.

6 sustainable food trends businesses must watch

22-Nov-2019 By Oliver Morrison

As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.

‘We’ve learned a lot from the start-up world’: Unilever on how it has ‘re-framed’ innovation

08-Nov-2019 By Oliver Morrison

The consumer goods giant says it has embraced a start-up culture and values of purposefulness to unlock growth.

NPD trend tracker: From low-calorie ice cream to vegan popcorn

28-Oct-2019 By Oliver Morrison

From low-calorie ice cream to vegan popcorn and a CBD drinks range, here's the lowdown of all the latest product launches in Europe.

Dairy products associated with higher risk of prostate cancer: study

23-Oct-2019 By Oliver Morrison

A comprehensive review of studies shows decreased risks associated with plant-based diets, but critics say its methods suffer from a number of weaknesses.

Plant-based investor network eyes disruption in ingredient sector

14-Oct-2019 By Oliver Morrison

Plant-based innovation is likely to accelerate disruption in the ingredients space, reckons Kale United.

Chr Hansen CFO Søren Westh Lonning talks innovation, investment, and Q4 disappointment

11-Oct-2019 By Flora Southey

The Danish ingredients supplier has rounded out an overall ‘solid’ 2018/19 with a challenging quarter, CFO Søren Westh Lonning tells FoodNavigator.

‘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.

Chr. Hansen ‘future proofing’ innovation might with new R&D centre

29-Aug-2019 By Katy Askew

Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.

Could clean label help bolster the vegan cheese market? Mintel

16-Aug-2019 By Flora Southey

As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.

Mondelēz advert banned for gender stereotyping

14-Aug-2019 By Flora Southey

The UK Advertising Standards Authority has banned a television advertisement for Philadelphia cream cheese, telling parent company Mondelēz International the ad perpetuates gender stereotypes.

Ingredia taps blockchain to track, trace and audit milk in real time

13-Aug-2019 By Flora Southey

Dairy ingredients company Ingredia has partnered with tech start-up Connecting Food to track every step of production, from animal feed producer to packaging plant.

Food for a ripe old age: Researchers develop nutrient-dense product for the elderly

12-Aug-2019 By Flora Southey

A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.

Availability of substitutes offers stiff competition in modified starch market

29-Jul-2019 By Oliver Morrison

The health kick among consumers presents both threats and opportunities to Europe’s modified starch market, a report predicts.

Eggshell membrane a 'high potential' ingredient for healthy boost

19-Jul-2019 By Oliver Morrison

A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.

Researchers call for rethink of WHO saturated fat draft guidelines

12-Jul-2019 By Flora Southey

The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.

News in brief

New pastry cream powder added to FrieslandCampina Ingredients’ portfolio

01-Jul-2019 By Jim Cornall

FrieslandCampina Ingredients Food & Beverages, formerly known as Kievit, has expanded its whipping agents portfolio with a pastry cream powder for bakeries.

Start-up spots gap in market for ethical 'chick-culling free' eggs

28-Jun-2019 By Oliver Morrison

A German start-up is attempting to find a commercial use for its solution to the issue of chick culling in the farming industry.

Nestlé talks challenges in sustainable soy: Complex supply chains and legal deforestation

20-Jun-2019 By Flora Southey

The major barriers in sourcing 100% deforestation-free soy include long supply chains and the legal conversion of natural vegetation to cropland, Nestlé’s soya sourcing lead Madeleine Eilert tells FoodNavigator.

How can sustainable soy reach scale? Trader, supplier, FMCG and consumer weigh in

17-Jun-2019 By Flora Southey

Just 2% of the global soy market adheres to the Round Table on Responsible Soy’s zero deforestation and conversion standards, so what can we do to scale-up sustainable sourcing? FoodNavigator hears from Cofco, FrieslandCampina, Nestlé, and WWF UK.

The latest scoop on ice cream trends: ‘Marrying health and indulgence’

31-May-2019 By Flora Southey

The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.

New test kit measures lactose even in chocolate and coffee flavoured dairy

28-May-2019 By Flora Southey

Chr. Hansen says its new lactose biosensor test kit can determine lactose concentration in all dairy products, including those with added flavours, vitamins, fruits and sugars.

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.

Danone opens access to collection of 1,800 strains

08-May-2019 By Jim Cornall

A hundred years after creating its first yogurt, Danone has announced it will open its collection of 1,800 strains for research purposes.

FrieslandCampina reorganises ingredients arm: ‘We are now serving our customers with a unified offering’

08-May-2019 By Katy Askew

Dairy cooperative FrieslandCampina has reorganised its ingredients business to focus on four strategic customer segments: early life nutrition, adult nutrition, food and beverages, and animal nutrition.

Light degradation and nutrient loss: ‘Consumer awareness needs to be raised’

26-Apr-2019 By Katy Askew

Exposure to light has a detrimental impact on the nutrient profile of dairy products. Awareness of the issue is currently low – but this is something Dr Catherine Birch, co-author of two white papers on the subject, believes needs to change.

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...

‘Game changer’ cheese enzyme increases yield by up to 1%: ‘There is nothing on par with this’

03-Apr-2019 By Flora Southey

Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.

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.

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.

Heather Mills expands vegan ‘meat’ biz: ‘We are ahead of the game on quality, texture and manufacturing’

21-Mar-2019 By Flora Southey

Ex-model Heather Mills speaks to FoodNavigator about the expansion of her company VBites, which recently acquired a facility in northeast England for the manufacture of meat-free vegan meat substitutes for the global market.

Food companies find government plans to ban junk food ads hard to stomach

19-Mar-2019 By Oliver Morrison

The UK government’s proposals to introduce a ban on junk food advertising on TV and online have met an angry response from food companies.

NPD trend tracker: From ‘nostalgic’ fudge to premium ice cream for adults

18-Mar-2019 By Flora Southey

From fudge flavours inspired by the school tuck shop, to turmeric and mango muesli, and exotic ice cream championing Australian macadamia and salted caramel. FoodNavigator brings you the latest new product development trends in Europe.

WATCH

What’s in a name? 25% of consumers object to meat-related words for vegetarian products

12-Mar-2019 By Flora Southey

A survey has revealed that one in four consumers support a ban on traditionally meat-related words being used for vegetarian products.

NPD trend tracker: From insect-based snacks to chocolate coated superfruit

11-Mar-2019 By Flora Southey

Nestlé launches its first ever Milkybar milk and white chocolate offering, cricket-based crackers hit UK shelves, and Red Date superfruits get a dark chocolate makeover. FoodNavigator brings you the latest new product development trends in Europe.

BRUSSELS BULLETIN

Japanese milk hits EU shores, EC targets fishy behaviour, and glyphosate ruling is overturned: A round-up of EU news & views

08-Mar-2019 By Flora Southey

The last two weeks have seen the EU overturn EFSA’s call on unpublished herbicide studies, the unveiling of Africa-Europe food and farming initiatives, and the authorisation of Japanese dairy imports into the EU. FoodNavigator brings you the latest news...

McDonald’s UK pumps €300k into British dairy industry

07-Mar-2019 By Flora Southey

British dairy farmers, including 33 Arla Foods owners, will share in a total £273k (€318k) from McDonald’s UK to support agricultural practices.

‘The first product to put our plastic pledge to the test’: Nestlé launches Nesquik All Natural in paper packaging

04-Mar-2019 By Katy Askew

Nestlé is launching a new variety of Nesquik in Europe. In a move indicative of its global commitments on single-use plastics, Nestlé is rolling Nesquik All Natural out in an innovative new paper packaging material that is plastic-free and fully recyclable.

NPD trend tracker: From Brexit hampers to kombucha energy drinks

04-Mar-2019 By Flora Southey

From an Italian 'Brexit Box' full of non-perishables for UK shoppers, to a kombucha and apple cider vinegar energy drink, and a 300th-year anniversary Jubilee cheese in Liechtenstein, FoodNavigator brings you the last new product development...

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.

NPD trend tracker: From Nestlé ‘on the go’ cereal to Kinder ice cream for kids

25-Feb-2019 By Flora Southey

As February draws to a close, Nestlé launches recyclable breakfast cereal boxes, Unilever and Ferrero bring Kinder ice cream to the UK, and a Welsh bakery champions historical legends in a range of packaged breads. FoodNavigator brings you the latest...

Food for thought

Why the food industry can’t ignore the bioeconomy boom

20-Feb-2019 By David Burrows

Publication of the European Commission’s new bioeconomy strategy last October may have passed many in the food sector by. However, the agri-food chain lies at the heart of the concept.

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.

Sustainable stevia: Tate & Lyle to assess eco impact of sweetener

14-Feb-2019 By Flora Southey

Ingredients supplier Tate & Lyle has partnered with NGO Earthwatch to assess the sustainability of its stevia supply chain, from seedling producers to industrial farms.

NPD trend tracker: From climate-neutral ice cream to broccoli-flavoured breakfast cereal

11-Feb-2019 By Flora Southey

From an environmentally conscious organic ice cream, to a broccoli and almond flavoured breakfast cereal, and an aloe vera coconut water. FoodNavigator brings you the latest new product development trends in Europe.

UK challenges drinking yoghurt industry to cut sugar by 20%

05-Feb-2019 By Flora Southey

Manufacturers and retailers of sweetened fermented yoghurt drinks are the focus of Public Health England’s most recent guidance, which incites a 20% reduction of added sugar by 2021.

Future food challenges: Swiss food giants pump €3.5m into homegrown research

04-Feb-2019 By Flora Southey

Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.

Matcha buzz for millennials: Start-up launches naturally caffeinated energy drink

30-Jan-2019 By Flora Southey

A UK start-up blurring the lines between ‘classic matcha’ and ‘energy drink’ has developed a caffeinated beverage for millennials. FoodNavigator spoke to Matcha Works co-founder Harvey Hodd to find out how the sparkling drink sets itself apart in both...