Flavours and colours

Danish researchers extract protein from seaweed: 'We have proven the principle'

28-May-2019 By Katy Askew

Researchers from the Technical University of Denmark (DUT) have discovered a way to extract proteins from three varieties of seaweed.

From microalgae to 3D printed steak: ‘The future is meatless’

27-May-2019 By Flora Southey

As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein,...

Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'

What does ‘plant-based eating’ really mean, and how can firms tap into the trend?

23-May-2019 By Elaine Watson

Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...

From personalisation to plant power: Top trends on show at London Food Tech Week

23-May-2019 By Katy Askew

London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...

The case for berries as an ingredient in supplements, functional foods and beverage

21-May-2019 By Adi Menayang

Polyphenol-rich fruits like blueberries, raspberries, and cranberries only grow in certain parts of the world and are available fresh only for a certain period of time. By freeze-drying and extracting some of its phytonutrients, product developers can...

Dutch ruling shows need for clearer labelling of artificial flavours: ‘Careful distinction will have to be made’

21-May-2019 By Katy Askew

The Dutch advertising standards watchdog has reaffirmed its ruling that the labelling of FrieslandCampina’s Optimel Vanille Vla is misleading for consumers because it does not communicate the use of artificial flavours clearly enough on pack. According...

Upcycling coffee cherries for food: 'Every major chocolate company is looking at this'

20-May-2019 By Flora Southey

The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.

Danone develops allergy brand for kids: ‘There aren’t any child-oriented products to meet their needs’

17-May-2019 By Katy Askew

Danone is launching Marty’s, a new brand targeting children who are affected by allergies, in the UK. We spoke to project’s founder to find out more.

Sugar reduction: Blend the trends with functional formulations

15-May-2019 By Katy Askew

Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.

A tough nut to crack: Macadamia firm explores innovations in the ingredient sector

15-May-2019 By Oliver Morrison

Green & Gold Macadamia is discovering ways of using macadamias as an ingredient and hopes to capitalise on the growing dairy-free trend among consumers.

Is titanium dioxide safe to eat? Fresh research raises concerns over E171

15-May-2019 By Katy Askew

European food safety regulators have re-iterated the conclusion that titanium dioxide is safe to eat – but a fresh study warns its consumption could have negative consequences for your gut bacteria.

Behind the Beyond: Scientist talks obesity, poverty, and ‘mimicking the experience of meat’

13-May-2019 By Flora Southey

Just days after US-based Beyond Meat went public on the Nasdaq Stock Market, the company’s lead scientific advisor Joseph Puglisi opens up about the 'sensory experience', marketing techniques, and public health drivers behind The Beyond Burger.

European Commission urged to ban food additive E171: ‘Prevention is better than cure’

06-May-2019 By Flora Southey

A joint letter requesting the Commission ban the use of titanium dioxide, or food additive E171, across the bloc has been penned by nine EU-level civil society organisations.

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.

Heat-resistant antioxidants in ‘super berry’ to enrich convenience segment

23-Apr-2019 By Flora Southey

Chokeberry (Aronia melanocarpa) fruits could disrupt the breakfast, snack and dairy markets, according to researchers in Poland, who say the super berry’s antioxidants are heat-resistant to certain food processes.

Start-up iSense enhancing interaction between food makers and flavour houses

23-Apr-2019 By Katy Askew

iSense is a start-up that is working to change the way food and beverage makers and flavour suppliers interact in order to open new doors to innovation and increase speed to market.

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...

Bet on black goji? Berries a potential natural colourant for red, blue and purple - study

17-Apr-2019 By Tingmin Koe

Black goji berries have been identified as a potential natural colourant source that is able to produce red, purple, and blue colours depending on the pH levels.

ADM's micronized powders: ‘This makes colours more intense to the eye’

16-Apr-2019 By Katy Askew

Ingredients supplier Archer Daniels Midland Company (ADM) is expanding its line of WILD colour solutions with the addition of new micronized colour powders that, it says, deliver a more “intense” finish.

Fruit-based ingredients offer ‘completely natural means of sweetening cereals’

08-Apr-2019 By Flora Southey

Israel-based Gat Foods has launched a range of ingredients made from 90% fruit components, which it says will help food companies ‘make the switch’ from refined to unrefined sugars.

Exotic flavours and street food: Major International taps top trends

29-Mar-2019 By Katy Askew

Ingredients supplier Major International wants to capitalise on growing demand in the UK for “exotic flavours and street food”.

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.

Superfood stardom: Social media drives the rise of ‘standout colour’ purple

25-Mar-2019 By Flora Southey

The nutritional benefits of purple superfoods, together with their social media ‘worthiness’, have contributed to an increase in all things purple on supermarket shelves, according to Mintel analyst.

Most new products fail: Implicit sensory testing can help beat the odds

18-Mar-2019 By Katy Askew

The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.

Alebrijes superpower? Mexican functional drink startup eyes international expansion

07-Mar-2019 By Kacey Culliney

DrinkPlus-creator Play Saludable hopes to drive local interest and secure international expansion with its latest functional drink Nikte, branded around alebrijes – mythical creatures from Mexican folklore.

Innovation must address requirements of older consumers: ‘It is a global challenge’

07-Mar-2019 By Katy Askew

An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.

Cargill overcomes colour challenge in cocoa with enhanced ‘reddish’ pigment

06-Mar-2019 By Flora Southey

Food giant Cargill has filed a patent for a method to “naturally adjust” the colour of chocolate products with an increased reddish hue.

Givaudan links with The Kitchen to tap start-up innovation: ‘Only through collaboration will we address the future of food’

04-Mar-2019 By Katy Askew

Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.

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.

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.

‘Ushering in a new era of flavour innovation’: McCormick and IBM create AI for product formulation

04-Feb-2019 By Katy Askew

Flavours supplier McCormick and IT group IBM today (4 February) unveiled their ongoing research collaboration pioneering the use of artificial intelligence (AI) for flavour and food product development. “We are witnessing history,” McCormick chief science...

‘Warm, sensual and rounded’: How IFF-LMR's wild-harvested Peru Balsam supports biodiversity

01-Feb-2019 By Katy Askew

IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.

Kemin combats microbial spoilage in processed meat with clean label ingredient

30-Jan-2019 By Flora Southey

A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.

Savoury sweets, chilli snacks and warming botanicals: Kerry lists taste trends

23-Jan-2019 By Flora Southey

Ethnic flavour profiles from Africa and the Caribbean, eastern flavours and citrus varieties will attract increased interest in food and beverage R&D this year, predicts ingredients supplier and consumer foods business Kerry Group.

‘Europe has huge potential and a long way to go’: Algaia eyes growth in algae ingredients

22-Jan-2019 By Katy Askew

French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.

‘Inspiring local customers’: Givaudan strengthens local presence with African investment

15-Jan-2019 By Katy Askew

Givaudan has opened a new technical centre in Casablanca, Morocco, to serve the local market. FoodNavigator speaks to Antoine Khalil, commercial head flavours Africa & Middle East, to find out about the benefits of going local.

NPD trend tracker: Lärabar in the UK, gluten-free for kids & popping nougat

17-Dec-2018 By Niamh Michail

General Mills is bringing its healthy snack brand Lärabar to the UK; French firm Nature & Cie creates a gluten-free brand just for kids and German confectioner Viba expands its popping nougat. Here are some product launches that caught our eye this...

Start-up nation? A round-up of France's top food start-ups

14-Dec-2018 By Niamh Michail

From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.

Alkion CEO on biostimulation to scale up sweet proteins: 'Our technology massively amplifies what nature can do'

10-Dec-2018 By Niamh Michail

Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...

EFFA on ensuring steady supplies of vanilla flavour

04-Dec-2018 By Niamh Michail

The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).

ScanUp: The app that tells consumers if food is 'ultra-processed' and helps manufacturers reformulate

04-Dec-2018 By Niamh Michail

The developers of ScanUp, a French app that allows consumers to scan food products and see just how ‘processed’ or ‘ultra-processed’ they are, are working with manufacturers to develop simple products that score more highly.

WATCH

Thermal tasters: Linking phantom taste, product perception and temperature

21-Nov-2018 By Katy Askew

People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.

The end of the ENL? Nestlé pulls out of Evolved Nutrition Label; others suspend involvement

20-Nov-2018 By Niamh Michail

Nestlé is ceasing involvement in the Evolved Nutrition Label (ENL) while the four remaining companies, Unilever, Mondelez, PepsiCo and Coca-Cola, have put trials for food "on hold".

Transparency, freshness & a smaller carbon footprint: McCormick's packaging revamp

20-Nov-2018 By Niamh Michail

Herb and spice giant McCormick has redesigned the packaging for all its European brands. We caught up with French brand Ducros to find out more.

Taste ‘too subjective’ to copyright: CJEU

19-Nov-2018 By Katy Askew

The Court of Justice of the European Union (CJEU) has decided taste cannot be protected by copyright law because it is ‘too subjective’ to stand up legally.

Flavour beyond sweetness: Givaudan's 'counter-intuitive' approach to sugar reduction

16-Nov-2018 By Niamh Michail

Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.

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.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.

Refreshing fruits: Exotic flavours finding favour in the Middle East beverage sector

25-Oct-2018 By Tingmin Koe

Fruits are the go-to flavours in the Middle East food and beverage market, especially in the carbonated drinks segment, according to one ingredient firm.