Emulsifiers, stabilisers, hydrocolloids

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.

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.

The Good Spoon swaps eggs for chlorella to 'democratise' microalgae

24-Sep-2018 By Niamh Michail

Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.

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.

Sugar reduction through Hydrosol’s new texturing systems

22-Aug-2018 By Jim Cornall

Sugar reduction in foods is a topic of great interest around the world, leading to a growing number of sugar-reduced or sugar-free products.

Borregaard’s ‘radical innovation’: A wood-based dietary fibre that can replace fat

13-Aug-2018 By Katy Askew

Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.