Flavours and colours

Low-salt formulation developed for lentil savoury snacks: ‘Our ingredient lowers sodium levels by a third’

23-Jun-2021 By Flora Southey

Israeli-based Salt of the Earth has applied its Mediterranean Umami Bold flavouring to lentil bites, presenting an opportunity to ‘overcome lentils’ natural blandness’.

Cabosse Naturals talks cocoa fruit innovation: ‘Upcycled foods are very relevant for consumers’

22-Jun-2021 By Katy Askew

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....

Cocuus: Alt meat and fish start-up develops ‘disruptive’ 3D printing tech

22-Jun-2021 By Flora Southey

A Spanish start-up is analysing the morphological structure of foods to reconstruct meat and fish from plants and cells.

‘Now is the time to scale for impact’: Griffith leveraging economies of scale for ‘cost-effective’ sustainable ingredients

17-Jun-2021 By Katy Askew

Herb and spice group Griffith Foods Europe has set a series of goals to boost its impact and contribute to a more sustainable food system. The company believes that by building scale it can counteract one of the biggest barriers to sustainable procurement...

Scientists hail long-awaited discovery of naturally derived cyan blue colourant

02-Jun-2021 By Oliver Morrison

After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.

Chromologics: Precision fermentation addresses ‘main challenges’ facing natural colours

28-May-2021 By Katy Askew

Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...

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.

Chr. Hansen Natural Colors announces company name change to Oterra

20-May-2021 By Oliver Morrison

FoodNavigator can exclusively reveal Chr. Hansen Natural Colors’s new company name and identity following the move to a standalone company.

Industry insights from NIZO: Improving the sensory experiences of plant proteins

19-May-2021 By René Floris, NIZO Food Research Division Manager

In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....

How UK brands are reformulating to avoid the HFSS ad ban

19-May-2021 By Oliver Morrison

UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...

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....

Upcycling shrimp waste to make ‘tasteful alternative’ to food flavourings

11-May-2021 By Flora Southey

Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.

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?

Titanium dioxide: EFSA says E171 ‘no longer considered safe’

06-May-2021 By Katy Askew

EFSA has updated its safety assessment of controversial food additive titanium dioxide, E171. The verdict: “Titanium dioxide can no longer be considered safe as a food additive.”

Nestlé develops pea-based alt milk with ‘neutral taste’ for versatility

05-May-2021 By Flora Southey

Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.

Dairy diversification: How does a cheese, yoghurt, or ice cream brand expand into plant-based?

28-Apr-2021 By Flora Southey

What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?

Upcycled cocoa fruit waste sweetens deals in confectionery, bakery and beverage

27-Apr-2021 By Flora Southey

Swiss chocolatier Lindt and Italian confectioner Venchi are among the brands incorporating upcycled cocoa fruit into their products.

Can fish offcuts be upcycled for food? ‘Unappealing’ flavours removed from fillet waste

26-Apr-2021 By Flora Southey

‘Magnetic tongue’ technology could help industry identify compounds that affect the flavours that make fish offcuts unsuitable for human consumption, Nofima researcher Silje Steinsholm tells FoodNavigator.

Designing products for regional preferences offers growth opportunity in meat-free, says Quorn

22-Apr-2021 By Oliver Morrison

The alternative protein pioneer says meat alternatives need to develop in line with regional preferences in order to gain global share.

Nactarome continues European expansion with TasteConnection acquisition: ‘We have the unique opportunity to leverage competencies through our regional reach’

13-Apr-2021 By Katy Askew

Nactarome, an ingredient supplier majority-owned by private equity investor Ambienta, has completed its fourth bolt-on acquisition in three years with a deal to take control of the UK’s TasteConnection. FoodNavigator hears from Hans Udo Wenzel, Nactarome's...

The brittle truth about vegan Easter eggs

31-Mar-2021 By Oliver Morrison

Vegan alternatives pass the flavour test (up to a point) but are prone to shattering, according to market research.

Mars creates world’s first Marmite-frosted cake/cookie hybrid developed by AI

31-Mar-2021 By Gill Hyslop

Confectionery giant Mars Wrigley UK is attempting to digitise taste through a partnership with Google Cloud, which has resulted in the first ever Maltesers cake developed by artificial intelligence.

DSM purchases Amyris' biotech flavours and fragrances for €128m

31-Mar-2021 By Nikki Hancocks

DSM has today (31 March) agreed to acquire the flavour and fragrance (F&F) business of US-based biotech firm Amyris, extending its portfolio with bio-based ingredients for the flavor and fragrance and cosmetics industries.

Farmer to fork: Growing ‘forgotten crops’ in Africa for European consumers

30-Mar-2021 By Flora Southey

Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...

Givaudan crowdsources preference for ‘flavour first’ products with Aroma Kiosk

29-Mar-2021 By Flora Southey

The Swiss flavours and fragrances company is launching a digital sensory tool to help crowdsource preference for ‘flavour first’ products, whereby the aroma from flavour helps to drive purchasing decision, Rahul Siva, research investigator, Taste &...

A rainbow of opportunity: How fermentation biotech is creating ‘Agricultural 2.0’

25-Mar-2021 By Natasha Spencer

Biotechnology applications garner increasing attention in 2021, with fermentation processing expected to accelerate and expand commercialisation.

What can European food manufacturers learn from the healthy ageing qualities of the Japanese diet?

22-Mar-2021 By Oliver Morrison

For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...

Where are the ‘white space’ opportunities in plant-based cheese?

22-Mar-2021 By Flora Southey

From soft cheese alternatives to plant-based fermentation and positive nutrition, experts talk growth opportunities within the category.

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Givaudan reorganizes Taste & Wellbeing product portfolio

11-Mar-2021 By Jim Cornall

Givaudan Taste & Wellbeing has announced it has strategically realigned its portfolio.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

From fungus to CBD and adaptogens: SoRSE Technology on integrating functional ingredients into packaged food

08-Mar-2021 By Katy Askew

Consumer demand for functional products is rising. SōRSE Technology’s Director of Research and Analytics, Donna Wamsley, speaks to FoodNavigator about the ingredients that are poised to benefit.

'In 10 years, easily 30% of the flavors market could be made from biotech products…’ Synthetic biology and the future of flavor

05-Mar-2021 By Elaine Watson

The first flavors were made from plants, but were gradually replaced by ‘artificial’ alternatives, thanks to advances in synthetic chemistry. By the end of the 20th century, however, natural flavors were back in vogue.

Kerry flags ‘impressive’ health and environmental benefits of sugar reduction: ‘Sugar exacts a large environmental toll’

01-Mar-2021 By Katy Askew

Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...

Tate & Lyle introduces new online nutrition tool

01-Mar-2021 By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.

‘We want to offer seafood lovers a healthier and more sustainable option': Start-up unveils 3D-printed plant-based salmon

26-Feb-2021 By Oliver Morrison

A plant-based seafood company is celebrating introducing a 3D-printed plant-based smoked salmon product.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

Givaudan leverages AI for ‘next generation’ product development

19-Feb-2021 By Katy Askew

Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...

‘There’s never been a better time to push the message that healthy can equal delicious’: Start-up aims to disrupt snacking sector with low-fat, low-salt crisp

19-Feb-2021 By Oliver Morrison

Challenger brand Mindful Snacker is promising to make 2021 ‘the year of healthy snacking’ and ‘clean comfort food’.

Closing the loop in chocolate: Barry Callebaut collaborates on ‘ground-breaking’ process to turn hazelnut shells into vanillin

19-Feb-2021 By Katy Askew

Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

Synergy Flavors completes construction of school and clean water resource in Madagascar

15-Feb-2021 By Jim Cornall

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, has announced the completion of a new primary school in Antanapizina, Madagascar.

Vertical Future and Heck Food in vertical farming tie-up to ‘supercharge’ flavour and nutrition

12-Feb-2021 By Katy Askew

UK vertical farming company Vertical Future is creating an on-site vertical farm for sausage maker Heck Food in a move that the company says will ‘supercharge’ the health and nutrition of Heck’s vegan range.

Boost flexitarian appeal: ‘That’s where the big business and the big impact is’

05-Feb-2021 By Katy Askew

For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

Which sweet trends are predicted to stick in 2021?

01-Feb-2021 By Flora Southey

This year, consumers will embrace oat-based desserts, grow their fondness for Japanese cuisine – including mochi-flavoured doughnuts – and explore combinations of sweet, sour, salty, umami and pickled flavours, according to food futurologist Dr Morgaine...

What trends will shape flavour innovation in 2021?

20-Jan-2021 By Katy Askew

The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out...

Olam Cocoa launches Twenty Degrees to deliver ‘artisanal cocoa with a unique flavour and story’

20-Jan-2021 By Katy Askew

Olam Cocoa is launching a new premium cocoa business, Twenty Degrees. By giving remote cocoa producers market access the company will be able to offer ‘artisanal products with a unique flavour and story’, business head Leopold Palmer told FoodNavigator.

Kalsec CEO talks B Corp certification: ‘Our core values help differentiate us in a crowded global industry’

18-Jan-2021 By Katy Askew

Ingredient supplier Kalsec recently achieved B Corp Certification, meaning that it operates a ‘rigorous’ set of environmental and social standards. These values are part of Kalsec’s ‘DNA’, chief executive Dr Scott Nykaza says. But B Corp certification...