Emulsifiers, stabilisers, hydrocolloids

'This is not a cookie cutter approach'... Reformulation challenges in wake of titanium dioxide ban

14-Oct-2021 By Oliver Morrison

With a ban on the use of controversial colouring agent titanium dioxide (E171) looking likely in the European Union in 2022, the ingredient supplier Ingredion Corporation warns that manufacturers might face extra costs when converting to clean label strategies,...

Fermenting yeast into ‘cream’: Start-up ads richness and texture to plant-based dairy

27-Sep-2021 By Flora Southey

Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Carob: A ‘super-nutritious, highly sustainable hidden gem’?

06-Sep-2021 By Katy Askew

Food and ag tech start-up CarobWay is working to help grow the market for carob as a ‘super-nutritious’ and ‘highly sustainable’ food ingredient.

Rising commodity prices: the next NPD challenge for industry?

10-Aug-2021 By Oliver Morrison

The locust bean gum price crisis could inspire exciting new product development.

Swapping out long ingredients lists on vegan mayo for chickpeas: ‘We’ve taken the aquafaba concept a leap further’

15-Jul-2021 By Flora Southey

Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.

Acacia gum production funds desertification prevention in Africa: ‘We want to create concrete impact’

17-Jun-2021 By Flora Southey

French producer of acacia gum Alland & Robert has established a company foundation to help prevent desertification in Africa. “Our sole objective is to support African communities and fight the desertification of lands, droughts, or lack of access...

Alt egg start-up taps plant cellulose for ‘clean’ texture boost: ‘We want to reduce or even eliminate methylcellulose’

25-May-2021 By Flora Southey

The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.

Mimicking egg functionality with plants: ‘A functional egg replacement shouldn’t have more than 7 ingredients’

20-May-2021 By Flora Southey

Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

Cracking the plant-based egg market: Clean label, nutrition, and meeting ‘fanatical’ demand

07-May-2021 By Flora Southey

How are plant-based egg-sperts hatching ‘clean’ ingredients lists that deliver on functionality, taste, and nutrition?

‘It doesn’t need to bleed like a beef burger’: Snacks disrupter The Curators on how the humble mushroom can shake up the meat-free space

09-Apr-2021 By Oliver Morrison

Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...

End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe

17-Mar-2021 By Flora Southey

Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming.

Unilever looks to fat alternatives in quest to hit €1bn plant-based sales target

16-Mar-2021 By Oliver Morrison

The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...