Health and nutritional ingredients

Could faba replace soy flour in bread for homegrown protein boost?

26-Aug-2022 By Flora Southey

The potential for locally grown faba bean to increase the protein content in store-bought bread is being investigated by researchers in the UK.

'Keto and lower carb diets have been underserved by the food and drink industry': HelloFresh launches special diet brand in the Netherlands where ‘35% of consumers follow a nutrition rule’

23-Aug-2022 By Oliver Morrison

The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.

How can food and beverage brands make fibre sexy?

17-Aug-2022 By Flora Southey

Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.

Producers urged to fill the ‘supply-side gap’ as researchers reveal climate food calculator breakthrough

10-Aug-2022 By Oliver Morrison

Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.

Mimic Seafood tackles conventional fishing with store cupboard ingredients: ‘Our tomato-based substitute looks, tastes, and behaves like raw tuna’

02-Aug-2022 By Flora Southey

Wary of long, unpronounceable ingredients lists in the plant-based category, the Madrid-based start-up is turning to well-known fruit, vegetables, and sauces.

Using genomics to tackle malnutrition in Africa: ‘It’s revolutionising the agricultural sector’

02-Aug-2022 By Oliver Morrison

Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.

Gavan’s zero waste continuous extraction platform: ‘No part of the plant is left out’

26-Jul-2022 By Katy Askew

Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.

Fonterra talks innovation that boosts cognition, sight and mood

25-Jul-2022 By Katy Askew

Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.

Introducing neutral tasting white Chlorella: ‘This enables application in formulations that previously weren’t possible’

20-Jul-2022 By Katy Askew

Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Why Unilever is introducing ‘mini’ coconut trees to safeguard supply

14-Jul-2022 By Katy Askew

Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...

Breastmilk antioxidant levels increase when extra virgin olive oil is consumed during pregnancy: study

12-Jul-2022 By Flora Southey

Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.

Electrified cutlery could help salt reduction efforts

07-Jul-2022 By Oliver Morrison

Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.

Industry looks to upcycled ingredients as food price crisis bites

06-Jul-2022 By Oliver Morrison

Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.

‘A major step forward for the insect industry’: Ÿnsect celebrates EFSA green light

05-Jul-2022 By Oliver Morrison

Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.

‘People used to look at me funny… you've no idea how different it is now’: Meatable’s Daan Luining on why he’s bullish on cultured meat

30-Jun-2022 By Oliver Morrison

The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.

What do consumers want from dairy-free chocolate? ‘Plants and indulgence can go hand-in-hand’

28-Jun-2022 By Flora Southey

With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.

Givaudan helps Sweet Victory block sugar cravings in kids with ‘tutti-frutti’ gum

23-Jun-2022 By Flora Southey

The Swiss flavours and fragrances company has leveraged its flavour-masking expertise to address the bitterness of Sweet Victory’s botanical-infused chewing gum for kids.

‘The health of people and our planet go hand-in-hand’: How conscientious consumption is driving sustainable nutrition

15-Jun-2022 By Katy Askew

Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.

Regular consumption of polyphenols in the diet can contribute to a healthy ageing: study

09-Jun-2022 By Oliver Morrison

Polyphenols in foods can prevent inflammation in older people by altering the intestinal microbiota and inducing the production of 3-Indolepropionic acid (IPA), or indole-3-propionic acid: a potent neuroprotective antioxidant produced by the human gut...

Danone supports microbiome research ‘critical’ for future innovation

09-Jun-2022 By Katy Askew

Danone marked a ‘decade of commitment’ to exploring the link between human health and the microbiome through its latest Fellowship Grant Program. We caught up with Dr Miguel Freitas, VP of Scientific Affairs, to find out more about what we’ve learnt over...

Industry braces for EAT-Lancet: the sequel

06-Jun-2022 By Oliver Morrison

Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.

Vitamin D food fortification works better with water and milk than in juice: study

01-Jun-2022 By Oliver Morrison

By measuring the maximum concentration over time, Danish researchers found bioavailability of vitamin D to be higher in milk and water.

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

Vitafoods interview: ADM expands its portfolio

30-May-2022 By Liza Laws

At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.

Notes from Iceland: How the blue economy can drive value and cut waste

26-May-2022 By Katy Askew

Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...

Cacao-free ‘alt choc’ mimics the real thing, with 80% fewer CO2 emissions

11-May-2022 By Flora Southey

UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...

Mars Edge discusses ‘milestone’ research linking flavanols to health benefits: ‘This is a landmark moment but there is more to come’

06-May-2022 By Katy Askew

A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...

Mars exec talks innovation: 'We're at a fascinating moment, where we will be creating the next relevant portfolio for consumers'

05-May-2022 By Mary Ellen Shoup

As a 100+-year-old company of some of the most well-known CPG brands, Mars Inc. sees innovation as the driving force behind the company's next chapter of growth and the key to maintaining consumer relevancy.

The tech behind ‘single-ingredient’ smoked salmon analogue revealed: ‘Our spirulina can act as a complete replacement for animal-based protein’

28-Apr-2022 By Katy Askew

An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...

‘There’s never been enough human milk in the world…until now’: Meet the cell-cultured start-up ‘humanizing’ bovine formula

25-Apr-2022 By Flora Southey

Pure Mammary Factors is leveraging cellular agriculture to ‘humanize’ the infant nutrition sector. FoodNavigator hears how.

Food for thought

For heaven’s sake… no more vegan nuggets or meatless burgers

25-Apr-2022 By Oliver Morrison

The industry must move on from its obsession with attempting to make plants copy meat.

UK consumers still seeking wellness products as cost of living crisis creates a new economic divide among shoppers

13-Apr-2022 By Oliver Morrison

There’s a ‘genuine opportunity’ for food and drink brands to reach ‘a significant number’ of British shoppers with wellness-focused products with premium price tags, research claims, as rising inflation creates increased polarization between low- and...

‘We have aggressive projections for the region’: Mushroom protein supplier MycoTechnology eyes European growth

12-Apr-2022 By Oliver Morrison

The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.

Nektium eyes demand for botanicals in food: ‘An exciting opportunity beyond supplements and nutraceuticals’

07-Apr-2022 By Katy Askew

Spanish ingredient supplier Nektium is expanding its botanic ingredient portfolio into the food and beverage sector for the first time. FoodNavigator caught up with R&D experts at the company to learn more about the ‘exciting opportunity’ for botanicals...

UK CBD food sector celebrates as FSA publishes list of allowable products

01-Apr-2022 By Oliver Morrison

The UK hopes to be at the vanguard of CBD innovation and investment after the country’s Foods Standards Agency created a list of more than 3,500 food products permitted for sale to consumers.

Is food label transparency a help or hindrance for fortification efforts?

01-Apr-2022 By Oliver Morrison

In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.

Griffith Foods talks nutrition and plant-based innovation: ‘Think different, think centre plate transformation’

29-Mar-2022 By Katy Askew

Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...

Gut support salad? Brain function soup? What the increasingly ‘sophisticated’ consumer wants from food and drink

25-Mar-2022 By Flora Southey

In a near-post pandemic world, consumers want more than ‘healthy’ food. From ‘gut health-supporting’ to ‘immunity-boosting’, terminology must catch up, argues CEO and co-founder of Tastewise Alon Chen.

Reading the tea leaves: How is Clipper Teas delivering market-beating growth?

23-Mar-2022 By Katy Askew

What trends are hot in tea? FoodNavigator caught up with the Ecotone-owned Clipper Teas - a brand that has successfully been outgrowing the market - to learn what’s brewing in the category.

Study reveals nutritional benefits of regenerative agriculture crops

18-Mar-2022 By Oliver Morrison

Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.

The fibre dilemma: If we build it, will they come?

04-Mar-2022 By Oliver Morrison

The UK’s Food and Drink Federation is pushing manufacturers to make more fibre-rich foods. But is there a market for these products?

Promotional claims on baby foods are ‘misleading’ parents: study

01-Mar-2022 By Oliver Morrison

Researchers claim that labels often imply indirect health benefits and a healthy halo effect.

‘The street fight has already begun’: The winners and losers as inflation bites

28-Feb-2022 By Oliver Morrison

With prices rising faster than in decades and with wages failing to keep up, food manufacturers and retailers are vying to maintain volume, margin and growth, reveals IRI International.

How much do consumers know about probiotics in food?

28-Feb-2022 By Flora Southey

Last year, Chr. Hansen commissioned a global survey investigating consumer perceptions of probiotics in food. The results are in.

Frozen sector hopes to benefit as ‘economic storm clouds gather’

17-Feb-2022 By Oliver Morrison

Despite last year’s slowdown in sales compared to the barnstorming 2020, frozen has emerged from the pandemic in better shape than ambient and chilled food, with the overall value of the market up by 13.2% on pre-pandemic levels, reveals the latest Frozen...

The FoodNavigator Podcast: How big is the healthy ageing opportunity?

17-Feb-2022 By Oliver Morrison

Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.

DSM on tackling vitamin D deficiency with food: ‘Policy can improve intake’

11-Feb-2022 By Flora Southey

Micronutrient deficiencies are rife across Europe, according to Royal DSM, which laments only a ‘small percentage’ of food is fortified with vitamins and minerals.

Study shows the potential of pea isolate as a 'high-quality protein'

10-Feb-2022 By Oliver Morrison

Roquette’s pea protein isolate displayed a well-balanced indispensable amino acid composition associated with a high digestibility.

Sports nutrition flexes its muscles to stamp out non-compliance: ‘Third-party certification has significantly enhanced industry reputation’

10-Feb-2022 By Flora Southey

A sector once plagued by ‘suspicion’ and ‘failed doping tests’ is turning the tide on non-compliance thanks to voluntary third-party certification programmes.