Emulsifiers, stabilisers, hydrocolloids

Exploring the commercial potential of aquafaba

03-Jun-2019 By Oliver Morrison

Aquafaba may offer potential for food innovators looking to capitalise on the growing demand for vegan and plant-based food recipes.

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Tapping E414 in Senegal: “This is the ‘grand cru’ of acacia gum”

03-May-2019 By Flora Southey

Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...

Fazer pledges to use 100% cage-free eggs: ‘It is realistic, but there are challenges’

11-Apr-2019 By Flora Southey

The Finnish food company is collaborating with suppliers in its commitment to use cage-free eggs across operations in Nordic and Baltic countries, sustainability director Nina Elomaa told FoodNavigator.

DuPont whips non-dairy cream into shape with sugar-free solution

14-Mar-2019 By Flora Southey

The multinational’s food and health business says it has solved the challenge of stabilising protein-free, non-dairy whipped cream with a sugar-free ingredients blend.

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.

Plant protein alliance to improve structure and taste of gluten-free bread

31-Jan-2019 By Flora Southey

Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.

Non-stick spaghetti? New enzyme developed to stabilise ‘overcooked’ pasta

24-Jan-2019 By Flora Southey

German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.

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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.

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.

RSPO suspends FGV palm oil mill and four plantations over labour rights abuses

30-Nov-2018 By Niamh Michail

The Roundtable on Sustainable Palm Oil (RSPO) has suspended the membership of one mill and four plantations belonging to Malaysian palm oil giant FGV, which supplies manufacturers including Nestle and Mars, due to labour rights abuses.

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.

'Food innovation in Europe is slowing down. That's where EIT Food comes in,' says its CEO

09-Oct-2018 By Niamh Michail

The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.

‘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.

‘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.

Chickpea protein could disrupt the alternative protein space: Innovopro

28-Sep-2018 By Katy Askew

Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.