Emulsifiers, stabilisers, hydrocolloids

'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.

DouxMatok & Südzucker bring sugar tech to Europe: 'We want to be like Intel Inside, powering industry's sugar reduction,' says CEO

01-Aug-2018 By Niamh Michail

Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.

What do consumers really think of meat alternatives?

27-Jul-2018 By Niamh Michail

What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.

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.

Patent-pending botanical blend cleans up lipid emulsion labels

23-Jul-2018 By Niamh Michail

Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.

Is the UK's €5.3bn ready meal market missing a trick?

11-Jul-2018 By Niamh Michail

No organic ready meals, 'double standards' in meat labelling and too few vegetarian options. Manufacturers in Europe's biggest ready meal market, the UK, are failing to seize a business opportunity, a new report says.

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.