Health and nutritional ingredients

Besana, Importaco tie-up creates ‘European leader’ in dried fruit & nuts

23-Jul-2020 By Katy Askew

Spanish food company Importaco is taking a controlling stake in Italian manufacturer Besana in a merger that will create ‘the European leader in nuts, dried fruit and seeds’.

GoodMills Innovation launches healthy aging and immunity boosting wheat germ concentrate: 'We see enormous potential in everyday foods'

21-Jul-2020 By Katy Askew

Hamburg-based ingredient supplier GoodMills Innovation is introducing SpermidinEVO, a new wheat germ concentrate with ‘added health benefits’. Johanna Imbeck, Project Manager, tells FoodNavigator the launch comes as consumer concern over healthy ageing...

ADM talks the evolution of ‘gut health’ and the innovation opportunity in everyday foods

15-Jul-2020 By Katy Askew

Consumers are increasingly aware of the importance of gut health for overall wellbeing. Microbiome interventions have been associated with positive health outcomes, from immunity to improved cognition and mood. The key to success is regular consumption...

Meet the brand ‘making kefir explode as a category’ in mainstream dairy

15-Jul-2020 By Flora Southey

UK-based Biotiful Diary is bringing kefir to the masses with 2,000-year old cultures sourced from founder Natasha Bowes’ native Russia.

Kombucha body launches code of practice to standardise manufacturing practices

15-Jul-2020 By Oliver Morrison

Kombucha Brewers International (KBI), the trade association committed to promoting and protecting commercial kombucha brewers around the world, has released the industry’s first Code of Practice, a food safety and quality standard for kombucha producers...

Danone hits back at watchdog allegation: ‘All our infant nutrition products can be consumed safely’

03-Jul-2020 By Flora Southey

Dairy giant Danone ‘strongly disputes’ foodwatch’s claim that its infant formulas contain toxic substances.

‘Beerchos and dip’: High protein tortilla-style chips upcycled from fermentation by-products

02-Jul-2020 By Flora Southey

Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.

WATCH

When plant-based meets clean label: A sweet spot for future innovation?

22-Jun-2020 By Katy Askew

Demand for plant-based products is booming. However, meat- and dairy-free alternatives are facing something of a challenge as the nutritional content of products comes under the microscope. We suggest that the intersection between clean label and plant-based...

CBD body announces safety study consortium as Novel Foods crunch time looms

19-Jun-2020 By Oliver Morrison

Ahead of the UK Food Standards Agency’s 31 March 2021 deadline for CBD products to have a validated novel foods application, the Association for the Cannabinoid Industry (ACI), which works to create a safe, legal and well-regulated CBD market in the UK,...

How COVID-19 is shaking up consumer trends: Mintel

16-Jun-2020 By Flora Southey

The market insight firm says the coronavirus pandemic has made vegan, ‘healing’, and shelf-stable foods more appealing to consumers.

Spanish consumers shifted to healthier diets during COVID-19 confinement – study

16-Jun-2020 By Oliver Morrison

COVID-19 lockdown in Spain led to the adoption of healthier diets, according to a study.

Rousselot: ‘Collagen is moving beyond a specialised functional space’

11-Jun-2020 By Katy Askew

Collagen peptides are making their way into everyday use food categories, according to ingredients supplier Rousselot. Their inclusion in formulations allows manufacturers to differentiate with various health messages - and even unlocks the door to reformulation...

The ‘trendiest’ ingredients for health and wellness foods revealed

09-Jun-2020 By Katy Askew

Fresh customer research unveils what ingredients offer the greatest opportunities in the health and wellness space.

Microalgae start-up rolls out industrial-scale production after ‘influx of demand’

05-Jun-2020 By Oliver Morrison

Israel-based Yemoja has begun industrial-scale production of microalgae at its 1,000 square metre facility.

Cheese, ready-meals and egg alternatives most in demand among plant-based eaters

04-Jun-2020 By Oliver Morrison

Plant-based cheese, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector, a survey of over 6,000 consumers has found.

Foods to improve mental wellbeing ‘may prove recession proof’

04-Jun-2020 By Oliver Morrison

Functional food and beverages that are seen to improve mental health could be set to be a ‘recession proof’ sector, claims market researcher MMR. It says its new data highlights innovation opportunities as consumers seek new strategies to manage their...

#SeasonalVeg campaign urges shoppers to support local food during COVID-19 pandemic

02-Jun-2020 By Katy Askew

A campaign to encourage UK consumers to eat more seasonal vegetables and support British farmers during the coronavirus crisis launches today.

French legislators demand ‘sober’ diet with ‘more vegetables’ in bid to call time on ready-meal rise

02-Jun-2020 By Oliver Morrison

Senators are proposing to tax foods with ‘poor nutritional’ quality amid concerns consumers are eating ‘too many calories and too much meat’ in a bid to force the food industry to design ‘less sweet, salty and fatty dishes’.

Kemin’s algae-sourced beta glucan BetaVia gets novel foods nod: ‘An opportunity for innovative product developers’

27-May-2020 By Katy Askew

US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...

‘No flower, no hemp industry’: EIHA talks novel foods, questions THC limits in food, and fights for a ‘whole plant’ approach

26-May-2020 By Flora Southey

The European Industrial Hemp Association (EIHA) defies CBD’s novel food status, makes the case for increasing the accepted THC level to 0.3% in the field, and advocates for the use and marketing of hemp’s leaves and flowers. FoodNavigator speaks to the...

What does the farm-to-fork strategy mean for the future of food in Europe?

22-May-2020 By Oliver Morrison

After a two-month delay, the EU Commission unveiled its Farm to Fork and Biodiversity strategy this week with the aim of creating a more ‘robust, secure, and sustainable food system’.

Coronavirus boosts demand for local and functional foods in France: market study

20-May-2020 By Flora Southey

The COVID-19 pandemic has increased demand for local products in France and could have a positive effect on the development of functional foods, according to Mintel.

Fighting obesity with…coffee? Lower body fat found in female coffee drinkers

19-May-2020 By Flora Southey

A study has found a link between lower body fat in women and regular coffee consumption. We speak to research fellow Chao Cao, from the Washington University School of Medicine, to find out more.

‘School is a really good place to tackle childhood obesity’: Study measures impact of free school meals on obesity rates

15-May-2020 By Flora Southey

Researchers have analysed the effects of the Universal Infant Free School Meals (UIFSM) policy in English schools, to determine what effects the programme has on bodyweight.

‘Ethical foie-gras’: Cultured meat start-up taps duck egg cells to recreate French delicacy

14-May-2020 By Flora Southey

French start-up Gourmey is cultivating duck egg cells to bring foie gras into the 21st century, co-founder Nicolas Morin-Forest tells FoodNavigator.

Making sustainable waves: SeaGrown on its plans for the UK's first offshore seaweed farm

13-May-2020 By Oliver Morrison

Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.

ValuSect project supports market development of insect-based foods: ‘A sustainable solution to feed the world’

13-May-2020 By Katy Askew

A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...

Beyond sugar and salt reformulation: The case for ‘positive nutrition’ targets to help curb obesity

13-May-2020 By Flora Southey

Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.

A new northern industry: Norway eyes commercialisation of seaweed farming

12-May-2020 By Katy Askew

Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”

EU health claims and botanicals: Back in the spotlight amid COVID-19 crisis

08-May-2020 By Katia Merten-Lentz

Interest in wellness and immunity has spiked as a result of the coronavirus pandemic. But the questionable health claims made by some botanical brands has put the sector in the spotlight for some of the wrong reasons. Katia Merten-Lentz, partner at international...

European Freeze Dry looks beyond COVID-19 boost: ‘We will continue to see repeat purchase’

07-May-2020 By Katy Askew

European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.

Food agency stresses vitamin D intake in lockdown: ‘Our immune defences might need to work particularly hard’

05-May-2020 By Flora Southey

With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.

Coronavirus: ‘Significant link’ found between dietary selenium and cure rate

04-May-2020 By Flora Southey

Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...

Feeding plant-based innovation: ‘Fermentation is the future of the alternative protein industry’

30-Apr-2020 By Katy Askew

The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.

Brands urged to consider immunity as a growing demand space in their category

30-Apr-2020 By Oliver Morrison

Food companies must respond to the growing consumer desire for immunity, according to market researcher MMR Worldwide.

Seakura: 'We are at the frontier of land-based seaweed cultivation'

28-Apr-2020 By Katy Askew

Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...

4 ‘significant issues’ food systems must address in new COVID-19 era

24-Apr-2020 By Flora Southey

In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.

‘We innovate, we create, and we have a track record of delivering:’ Nim’s Fruit Crisps on life in the healthy snacking fast lane

23-Apr-2020 By Oliver Morrison

We caught up with the healthy snacking pioneer to discuss the importance of innovation in what is one of the world’s fastest moving sectors.

Disrupting the disruptors: Next generation plant-based proteins bridge health and sustainability gap

23-Apr-2020 By Katy Askew

Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...

Coronavirus and obesity: Doctors take aim at food industry over poor diets

22-Apr-2020 By Oliver Morrison

A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.

Mile High submits CBD novel food dossier: ‘This paves the way for big companies operating in CBD’

22-Apr-2020 By Katy Askew

Mile High Labs has submitted a European novel foods dossier for its CBD isolate. According to Christian Hendriksen, vice president of international expansion, compliance with novel food regulations will help move CBD into the FMCG mainstream.

COVID-19 crisis accelerates mainstreaming of immune boosting beta glucans

20-Apr-2020 By Katy Askew

Beta glucans that deliver immune health benefits are an ingredient that is making its way into mainstream food and beverage categories. As the coronavirus pandemic places health and diet in the spotlight, this shift is likely to gather steam.

Is fava the new soy? Wet fraction ‘optimises’ fava beans for a climate friendly alternative

17-Apr-2020 By Katy Askew

Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.

Coronavirus will boost clean meat trend, says supplier

17-Apr-2020 By Oliver Morrison

The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.

‘Powered by plants and biotech’: The next generation of raw tuna from Kuleana

14-Apr-2020 By Katy Askew

Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...

Alcohol-free: Could CBD help ‘bridge the gap’ for sceptics?

03-Apr-2020 By Flora Southey

For many, alcohol-free beer or spirits doesn’t ‘feel’ quite right, according to YesMore account director Lolly Watkins. Does CBD have the potential to remedy this issue for consumers?

Coronavirus: Tech firm unveils Immunity Support TAG for retailers to tap into consumer health trend

02-Apr-2020 By Oliver Morrison

A food technology firm in the UK has launched an Immunity Support TAG to help food retailers capitalise on increased demand for immune-boosting products.

PHE salt targets: What needs to still be done

02-Apr-2020 By Oliver Morrison

With the UK government engaging with industry on new salt reduction targets for 2023, lobby group Action on Salt says it wants more ambitious targets.

Obesity body demands ‘nutritionally adequate food be made available for all’ amid coronavirus

01-Apr-2020 By Oliver Morrison

The World Obesity Federation (WOF) has called for government action to ensure that nutritionally adequate food is made available for all, after growing evidence that being overweight and obese are likely to be risk factors for worse outcomes in those...

High-salt intake bad for the immune system: study

27-Mar-2020 By Oliver Morrison

Will consumers now be demanding less salt from industry to protect themselves from coronavirus?