Health and nutritional ingredients

Future ready: Loryma’s sustainable wheat ingredients poised for post-corona consumer demands

02-Sep-2020 By Gill Hyslop

According to the specialist in native and modified wheat starches, wheat proteins and wheat-based functional blends, consumers will increasingly demand sustainable, safe and uncomplicated products in the post-corona era.

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.

Attention, algae! Food agency warns against carcinogenic contamination in edible seaweed

27-Aug-2020 By Flora Southey

French food agency ANSES has published recommendations for edible algae, raising concerns about cadmium levels in seaweed eaten as vegetables or used in processed foods and supplements.

Germany mulls introduction of mandatory climate and NutriScore labels

26-Aug-2020 By Oliver Morrison

An influential advisory group in Germany has urged the government to introduce mandatory climate labels on foodstuffs to display the greenhouse gas emissions of products, as well as for a mandatory roll out of the as yet voluntary NutriScore labelling...

Milking it? Free school milk under fire from plant-based backers

20-Aug-2020 By Katy Askew

A group of UK doctors has hit out at the provision of milk in schools arguing dairy is ‘not an essential part of school nutrition’. But do their claims about health and sustainability stack up – or would children lose out?

Organic ancient grain range from Kröner-Stärke adds wholesomeness and nutritional benefits to baked goods

19-Aug-2020 By Gill Hyslop

Kröner-Stärke has launched a range of spelt gluten, starches, flours and pregelatinized starches to allow producers to capitalise on the growing popularity of ancient grains as consumers embrace clean label.

Grain fermentation can produce a cost-effective, vegan alternative to B12 fortification

10-Aug-2020 By Oliver Morrison

Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...

Ice cream start-up Gemelli on surviving COVID-19: ‘Gemelli was born from resilience’

06-Aug-2020 By Katy Askew

The coronavirus crisis has hurt many food and beverage SMEs, reliant on out-of-home channels, particularly hard. We spoke to the founders of French ice cream start-up Gemelli to hear how this company has responded.

Using blockchain to boost traceability in the CBD market

05-Aug-2020 By Oliver Morrison

The Cannabinoid Association of the Netherlands (CAN), a consortium of Dutch CBD producers, is harnessing blockchain technology with the hope of improving transparency, accountability and traceability in the CBD market.

Oat drink maker eyes B2B opportunity: ‘Brexit may result in more demand for our British made products’

05-Aug-2020 By Katy Askew

Glebe Farm, the maker of oat drink brand PureOaty, is developing its business-to-business model. Managing director Rebecca Rayner tells FoodNavigator the company expects to see a jump in demand, supported by category growth and Brexit disruption.

Food texture’s influence on ‘feeling fuller for longer’

04-Aug-2020 By Oliver Morrison

A new study says the next generation of ‘health conscious’ products should focus on food texture to enhance the feeling of being full.

Adjusting to the new normal: FoodBytes! by Rabobank’s four pandemic-proof innovations

03-Aug-2020 By Oliver Morrison

As the food industry adjusts to the ebb and flow of COVID-19, FoodBytes! by Rabobank shares the trends that are here to stay.

Danone CEO sees COVID-19 polarizing the food sector: ‘There won't be a middle class anymore’

03-Aug-2020 By Katy Askew

Danone believes that the cornonavirus pandemic will result in a polarization of the food sector, as consumers trade up to healthier products in some areas and trade-down to cut household expenditure in others. “There will be a polarization of the market....

Nestlé's vegetarian and plant-based products grow 40%

30-Jul-2020 By Oliver Morrison

The Swiss food giant revealed a big rise in the meatless trend in its half-year results as more consumers experiment with new food options in home.

Unilever and Algenuity discuss the potential of microalgae: ‘Algenuity’s technology unlocks a wealth of food applications’

30-Jul-2020 By Katy Askew

Unilever has entered into a tie-up with biotech start-up Algenuity. FoodNavigator hears from both companies about the ‘huge potential’ to develop ‘future foods’ using Chlorella vulgaris microalgae as a nutritious and sustainable protein source.

Nutritionally superior non-GMO barley rolled out on European market

28-Jul-2020 By Gill Hyslop

The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.

Love Hemp: 'We've positioned ourselves as a global brand'

27-Jul-2020 By Oliver Morrison

UK CBD brand Love Hemp tells FoodNavigator it’s staying positive despite regulatory uncertainty.

‘A missed opportunity’: UK food industry hits back as government anti-obesity plan unveiled

27-Jul-2020 By Oliver Morrison

The government’s new obesity strategy for England will raise prices, reduce consumer choice, threaten jobs and stifle innovation. And all to save 17 calories a day, says the FDF.

FAIRR: Unilever and Tesco named sustainable protein ‘pioneers’

27-Jul-2020 By Katy Askew

The FAIRR Investor Network has named Tesco and Unilever protein ‘pioneers’ as food giants ‘muscle in’ on the booming alternative protein market.

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.