Flavours and colours

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...

From safety to health and transparency: IOFI President Louie D’Amico talks flavour trends

16-Dec-2020 By Katy Askew

Louie D’Amico, President Taste & Wellbeing of Givaudan, was elected President of International Organization of the Flavor Industry (IOFI) in October. FoodNavigator caught up with him to hear about the challenges and opportunities he sees ahead for...

Consumers associate plant-based with clean label: There is a ‘disconnect’ between perception and reality

16-Dec-2020 By Katy Askew

Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...

Trendspotting in beverage flavors

11-Dec-2020 By Rachel Arthur

What will be the top tastes of 2021? Classics like citrus will evolve with more exotic variants; botanicals and florals will offer a premium flourish; and our taste for adventure will bring flavors from the Mediterranean and Asia to the forefront. We...

Fats in fashion: ‘Fat is the product developers’ friend’

07-Dec-2020 By Katy Askew

For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

Good Catch plant-based seafood expands in Europe, eyes innovation: 'There is an opportunity to be wildly creative from a culinary and technology standpoint'

03-Dec-2020 By Katy Askew

US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...

Healthy snacking

Eat the rainbow: ADM expects consumers to explore beyond their palate's comfort zones in 2021

03-Dec-2020 By Gill Hyslop

Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...

The case for processed foods: ‘Zero processing doesn’t work for today’s food choices’

02-Dec-2020 By Flora Southey

With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.

Tate & Lyle’s Sweet Green Fields acquisition unlocks innovation leveraging 'deep technical stevia expertise'

01-Dec-2020 By Katy Askew

Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.

What does ‘100% natural’ mean? EU urged to impose definition for food products

01-Dec-2020 By Flora Southey

Frustrated at the overuse of the term ‘natural’ to define food products and ingredients that ‘do not always match consumers’ expectations’, Safe Food Advocacy Europe is calling on the European Union to develop a legal definition.

Knorr launches the Good Food Lab: ‘An engine room, driven by insights and founded in academic rigour’

30-Nov-2020 By Katy Askew

Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.

‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label that’s important’

26-Nov-2020 By Flora Southey

For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.

DuPont ties-up with food futurists at IFTF to ‘better navigate uncertainties in the future’

24-Nov-2020 By Katy Askew

DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...

Flavor trends for 2021: fresh from the garden, breakfast all day, chicken & home baked goods

19-Nov-2020 By Elizabeth Crawford

Consumers’ desire for comforting, nostalgic and indulgent foods and beverages as a way to cope with pressures from the pandemic, election and economic hardship in 2020 is about to clash with more austere preferences more typical of each new year, including...

‘Instagrammable shades’ amongst the hottest trends in natural colours

18-Nov-2020 By Flora Southey

Ahead of Fi Europe CONNECT 2020, FoodNavigator takes a look at the latest trends in natural colours – some which suggest that the brightest hues are amongst the most popular.

From immunity and sustainability to plant-based and clean label: Top trends out in force at Fi Europe CONNECT 2020

18-Nov-2020 By Katy Askew

Fi Europe is a red-letter event for the European food sector. This year, COVID-19 means things will be a little different. But the need to share ideas and innovation – as well as networking and business opportunities – has ‘never been more important’.

EU soft drinks achieve 14.6% reduction in added sugars

17-Nov-2020 By Rachel Arthur

Europe’s soft drinks industry has reduced added sugars in drinks by an average of 14.6% between 2015 and 2019; contributing to a reduction of 26% since 2000.

Quorn eyes ‘the next big product opportunities’ in plant-based

13-Nov-2020 By Katy Askew

Quorn Foods, a pioneer in the plant-based category, is expanding its culinary innovation team. Tim Ingmire, Head of Research, Development & Quality, tells FoodNavigator the investment will help ‘identify the next big product opportunities’.

One-in-three consumers want ‘tastier’ plant-based choices

11-Nov-2020 By Katy Askew

As the plant-based boom continues apace, a majority of consumers are looking for ‘tastier’ plant-based options.

SweeGen starts commercial production of Reb I stevia sweetener

02-Nov-2020 By Elaine Watson

Stevia specialist SweeGen has started commercial production of Reb I, a lesser-known steviol glycoside “with its own unique and distinct taste” that works well in a wide range of food and beverage applications.

‘High protein beverages are ripe for NPD’: Ulrick & Short says consumers are demanding added value nutritionals

28-Oct-2020 By Katy Askew

The beverage sector is ‘ripe for NPD and health innovations’ and high protein ingredients can help deliver, according to supplier Ulrick & Short.

Valio researchers first to document importance of ash-protein ratio in reduced sugar chocolate

26-Oct-2020 By Jim Cornall

Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.

Kerry introduces SimplyNature organic range of flavorings and extracts

22-Oct-2020 By Jim Cornall

Kerry has launched its new, expanded range of organic-certified extracts and flavorings in compliance with the upcoming European Union regulations for organic flavor labeling.

Greencovery: Meet the start-up upcycling food side-streams into ingredients

21-Oct-2020 By Flora Southey

Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting ‘high quality’ ingredients help the business offer an ‘attractive economical proposition’ that reduces...

Ajinomoto talks ‘nutrition without compromise’ and 'first mover advantage' in healthy ageing

21-Oct-2020 By Katy Askew

Ajinomoto has launched a nutrition strategy that the company believes will enable it to leverage its unique expertise in amino acids to deliver solutions that meet its two global strategic priorities: salt reduction and optimal protein intake for the...

AI tech offers food brands a finger on the pulse of trends

16-Oct-2020 By Oliver Morrison

An Israeli start-up has launched its AI-powered food intelligence platform in the UK. The company – called Tastewise – says it can offer real-time industry insights on how consumers order, cook, and eat, to help brands with product innovation.

European Parliament rejects Commission's draft proposals, calling for ban of E171 and stricter limits on acrylamide in all biscuits and rusks

14-Oct-2020 By Gill Hyslop

Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.

Allmicroalgae continues to expand microalgae production as demand rises

14-Oct-2020 By Will Chu

Portugal’s Allmicroalgae is to ramp up production of its algae-based ingredients with the installation of a second fermenter, which the firm says will double output and meet increasing demand.

'Oils and fat can help improve nutrition labels': Bunge Loders Croklaan on its reformulation solutions

13-Oct-2020 By Oliver Morrison

The supplier says its innovations with different levels of oils and fats can assist the food industry in its quest to balance nutrition with taste and indulgence.

Move over soy? Rapeseed has the potential to replace soy in plant-based, say researchers

09-Oct-2020 By Flora Southey

Rapeseed protein consumption has comparable beneficial effects on human metabolism as soy protein, say nutrition scientists in Germany.

UK reports 44% reduction in sugar content across mid and high sugar drinks

08-Oct-2020 By Rachel Arthur

The UK has seen a 44% reduction in sugar content per 100ml in drinks covered by the UK’s sugar tax: a much greater reduction than sugar reduction achieved across food categories, according to a government report.

Equinom expands R&D centre to tackle plant-based sector’s price and sensory challenges

06-Oct-2020 By Oliver Morrison

The Israeli seed specialist hopes the new facility will help food manufacturers meet the tests of plant-based food production.

Firmenich creates ‘world’s first’ flavour by artificial intelligence

05-Oct-2020 By Flora Southey

In an industry first, the perfume and taste company has announced a new flavour developed by artificial intelligence (AI).

‘A new and exciting chapter’: Chr. Hansen sells Natural Colors for €800m

28-Sep-2020 By Flora Southey

Just weeks after announcing a strategic review of its Natural Colors Division, Chr. Hansen has found a buyer in Swedish private equity firm EQT.

Functional beverages see ‘lifestyle consumer’ boost: Kerry

21-Sep-2020 By Katy Askew

The functional beverage sector is expected to gain traction as more ‘lifestyle consumers’ are attracted to the category, according to Kerry Taste and Nutrition.

Vanilla and black pepper fraud: Researchers develop method to detect adulteration in food

21-Sep-2020 By Flora Southey

Researchers in Denmark have developed a food fraud detection method for vanilla and black pepper, both of which can be adulterated for ‘high economic gain’, DTU’s Amelia Sina Wilde tells FoodNavigator.

Huel aims to scoop ‘time-poor, health conscious consumers’ with new hot meals

18-Sep-2020 By Oliver Morrison

Meal replacement brand Huel is expanding its powdered food range and launching its first hot meals in the UK.

‘Business as usual’ for Natural Colors as Chr. Hansen launches yellow and blue

14-Sep-2020 By Flora Southey

Just days after Chr. Hansen revealed its Natural Colors division is to undergo a strategic review, the company is launching two new products: a turmeric-based yellow and a spirulina blue.

Balancing health with price: six ways food and beverage innovation is evolving in the COVID-19 era

14-Sep-2020 By Oliver Morrison

ADM has identified six emerging behavioral changes that will power innovation and growth in the months ahead.

Anti-E171 group claims small battle in long war

10-Sep-2020 By Oliver Morrison

Food safety campaigners are hopeful the European Commission will rethink its stance on titanium dioxide (or E171) after a committee voted down new specifications for E171 and instead passed a resolution calling on the EC to remove E171 from the list of...

The key to healthy and sustainable diets… more processed foods?

09-Sep-2020 By Oliver Morrison

Opportunities abound for the food industry to address public health and environmental issues through clever food processing, say nutrition scientists.

Healthy eating takes lockdown hit: IGD

02-Sep-2020 By Katy Askew

People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.

Taste & Wellbeing: Givaudan signals nutritional focus with Flavour name change

28-Aug-2020 By Flora Southey

Givaudan no longer feels the name of its Flavour Division fully reflects the portfolio, which has expanded into products designed for the health market space.

Chr. Hansen reviews Natural Colors division, boosts focus on plant-based fermentation

25-Aug-2020 By Flora Southey

In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...

Kellogg commits to 100% responsibly sourced vanilla by 2020

24-Aug-2020 By Flora Southey

A new partnership with Symrise will see Kellogg use 100% responsibly sourced vanilla by the end of the year. FoodNavigator speaks to the German flavours and fragrances firm to find out more.

Nestlé launches plant-based Vuna with ‘rich flavour and flaky texture of tuna’

20-Aug-2020 By Flora Southey

The Swiss company is making its first move into plant-based seafood with a six-ingredient vegan alternative to tuna: Vuna.

Earthworm, Nestlé tie-up tackles deforestation in Côte d’Ivoire: ‘Cocoa farming in the Cavally forest reserve is illegal’

19-Aug-2020 By Flora Southey

Nestlé has partnered with NGO Earthworm and government agencies on the ground to preserve what is left of the Cavally forest reserve in Côte d’Ivoire. FoodNavigator speaks to Earthworm’s country head Gerome Tokpa to learn more illegal cocoa plantations...

Plant-based snacks brand tailors to taste, wellness, and dietary needs: ‘Personalisation is in our DNA’

17-Aug-2020 By Flora Southey

The concept allows London-based start-up Erbology to better understand what its customers want, and ultimately, make a better product for them, co-founder Irina Turcan tells FoodNavigator.

The FoodNavigator Podcast: Sugar reformulation part 2: The taste conundrum

14-Aug-2020 By Oliver Morrison

The food industry is under pressure to reformulate products with less sugar. The UK has a voluntary target for manufacturers to meet a 20% cut in sugar by 2020. This is unlikely to be met and campaigners are increasingly demanding that mandatory sugar...