Health and nutritional ingredients

Omega-3 fortified sausages? The case for enriching foods with fish by-products

07-Feb-2022 By Flora Southey

Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.

ABFI acquisition of Fytexia accelerates expertise in active nutrients: ‘Fortification and functionality are key’

04-Feb-2022 By Katy Askew

ABF Ingredients has acquired life science company Fytexia Group. FoodNavigator hears from ABFI chief executive Fabienne Saadane-Oaks about how the move will accelerate the group’s presence in the active nutrition space.

Safety concerns build over botanicals’ use in food: ‘There is no harmonised approach for their labelling and assessment’

03-Feb-2022 By Flora Southey

A campaign designed to address uncertainties in the assessment of botanicals’ health properties has been launched by SAFE.

Food and drink companies join pledge to boost fibre

03-Feb-2022 By Oliver Morrison

Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).

‘A major milestone for the UK edible insect sector:’ UK edible insect makers hope for Novel Food approval by 2023

03-Feb-2022 By Oliver Morrison

A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.

Kerry Europe boss upbeat on regional outlook: ‘There is a great opportunity for Kerry in Europe’

26-Jan-2022 By Katy Askew

Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.

Farm to Fork to…fitness? Sports nutrition eyes challenges and opportunities in proposed food law

25-Jan-2022 By Flora Southey

What is the role of sports nutrition in supporting healthy and sustainable lifestyles? ESSNA vice-president Luca Bucchini weighs in.

Unilever confirms job cuts in food and refreshment split

25-Jan-2022 By Oliver Morrison

Unilever says around 1,500 jobs will be cut globally in a business shake-up that will see the company split its foods and refreshment division.

The 'craving-crushing' botanically charged chewing gum that curbs sugar urges for two hours

19-Jan-2022 By Oliver Morrison

An Israeli start-up has unveiled a chewing gum designed to stop sugary treat cravings in their tracks.

The sustainability trends to watch… and if they'll survive the cost of living crisis

19-Jan-2022 By Oliver Morrison

Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...

The pandemic has created demand for the 'rare and unfamiliar', says world ingredient supplier Red Rickshaw

18-Jan-2022 By Oliver Morrison

COVID-19 restrictions have made consumers feel more disconnected to the world than ever before, believes the CEO and founder of world ingredient supplier Red Rickshaw and world food meal kit FeastBox.

The rise of the ‘conscious consumer’ to drive future food trends: Innova

17-Jan-2022 By Oliver Morrison

The pandemic has left a “lasting impression on consumer behaviour, particularly in relation to food and beverage choices”, reckons Innova Market Insights, which has revealed personal health and the environment as its top trends of 2022.

Puratos and ReGrained enter partnership for upcycled bakery innovation

14-Jan-2022 By Katy Askew

Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.

DSM integrates food and beverage business for ‘one-stop-shop’

13-Jan-2022 By Katy Askew

Royal DSM is launching a new integrated food and beverage operating structure that it says well deliver a ‘one-stop-shop’ of solutions for food and drink brands.

Increased focus on nutrition among shoppers offer golden opportunity for food brands, claims Birds Eye

13-Jan-2022 By Oliver Morrison

A new report from Birds Eye outlines the efforts it has made to improve the nutritional health credentials of its products.

Initiative calls for new products that cater to the menopause: ‘This market has historically been underserved by brands’

11-Jan-2022 By Oliver Morrison

The vast majority of menopausal women feel overlooked by both brands and society, it has been claimed, as food brands and retailers commit to better represent the menopause in product development.

Why the metaverse will matter to the food industry in 2022 and other megatrends to watch

07-Jan-2022 By Oliver Morrison

The latest Future Consumer Index from consultancy giant EY has identified the key megatrends that will shape the way food companies operate.

Unilever research tie-up targets ‘mental wellbeing’ ingredients

06-Jan-2022 By Katy Askew

Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells FoodNavigator...

Start-up pivots to seaweed to fill gap in market for ‘kind and healthy’ alternatives that don’t compromise on taste

06-Jan-2022 By Oliver Morrison

A UK start-up claims seaweed is key to creating new allergen-free, soya-free, and plant-based alternatives to fish, soya, and oyster sauces.

Forget FOPMAP? Diet ‘less important than realised’ in IBS sufferers, study claims

21-Dec-2021 By Oliver Morrison

Irritable bowel syndrome is more complex than a simple connection to diet, reveals fresh research.

‘Their numbers are growing but they are unserved by NPD‘: Beneo spots ‘huge potential‘ in the over 55s

14-Dec-2021 By Oliver Morrison

Older consumers are a growing cohort -- though a pitiful number of new products specifically target them, it’s claimed. Supplier Beneo therefore sees ‘huge potential‘ for its functional ingredients aimed at this group.

Are health claims a turn-off for consumers? 'Many manufacturers don't use health claims because they are not effective'

13-Dec-2021 By Katy Askew

The wording of approved EU health claims is prescriptive and precise. The intention of the regulation is to protect consumers from unfounded or overblown statements. But it is also to inform. Are health claims doing their job?

ORIVO and Imprint Analytics collaborate on seafood authenticity with multi-isotope fingerprinting tech

09-Dec-2021 By Katy Askew

Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.

Using algae to make cell-based seabass fillets: ‘We anticipate that cultured fish can have increased health benefits’

09-Dec-2021 By Oliver Morrison

A team of Portuguese scientists plan to use algae to develop new techniques for cultivating fish fillets from seabass cells.

Making cultivated meat ‘bleed’ with red algae: ‘Even cell-based meat looks pale; it will need our solution’

08-Dec-2021 By Flora Southey

New red microalgae discovered by Israeli start-up Yemoja adds ‘bloody’ juiciness to plant-based burgers and steaks, as well as cultivated meat products.

'The novelty is waning': Can moving 'beyond mimicking' help avoid plant-based fatigue?

03-Dec-2021 By Oliver Morrison

Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.

Why pollution is the next big food and beverage opportunity

02-Dec-2021 By Oliver Morrison

Soil health and pollutant-free ingredients are now must-have environmental and health credentials that food and drink manufacturers should embrace, believes Mandy Saven, Director of Consumer Lifestyle at trends intelligence agency Stylus.

Gen Z demand overhaul of food system to protect the planet

30-Nov-2021 By Oliver Morrison

New research reveals young people aged 18-24 think the global food system is in crisis, and only getting worse – with two-thirds believing that the current food system is destroying the planet.

What do flexitarian consumers want? Plant-based innovation opportunities revealed

16-Nov-2021 By Katy Askew

A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.

‘Consumers are looking for a nutritional edge when indulging’: Sweegen explores adaptogens to hit sugar reduction sweet spot

04-Nov-2021 By Oliver Morrison

The sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.

Nexira looks to locust bean gum to fuel plant beverage expansion plans

02-Nov-2021 By Oliver Morrison

The French supplier says its acquisition of Swiss-based locust bean gum specialist UNIPEKTIN Ingredients will allow it to push into new markets and applications.

Importaco uses bio-amplification to boost probiotic count in nuts

21-Oct-2021 By Lynda Searby

Analysis conducted by Spanish nut processor Importaco finds three probiotic bacteria strains with potential benefits for human health are present in pistachios, almonds, walnuts and peanuts.

The battle for shelf space is the next key challenge for healthy kids food

20-Oct-2021 By Oliver Morrison

Kids remain ‘desperately underserved’ by the market, claim start-ups. They say there is a clear trend that more parents are prioritising home-style, fresh food for young children over shelf-stable food. But their next challenge is competition for shelf...

What’s next in plant-based? Nestlé accelerates innovation with new shrimp and egg alternatives

07-Oct-2021 By Katy Askew

Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.

How Nestlé is supporting regenerative agriculture: ‘We need to source in the right way’

28-Sep-2021 By Katy Askew

Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...

Edible insects ‘more sustainable as food rather than animal feed’

27-Sep-2021 By Oliver Morrison

Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.

‘Fibre is the new protein’: Food brands lead push to boost fibre intakes

17-Sep-2021 By Oliver Morrison

With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...

‘Alternative proteins are moving in all directions… it’s becoming like a jungle out there’: Givaudan discusses its new Protein Hub launch

07-Sep-2021 By Oliver Morrison

The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.