Health and nutritional ingredients

Tate & Lyle introduces new online nutrition tool

01-Mar-2021 By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.

Misguided CBD brands in last minute novel foods panic, ACI warns

01-Mar-2021 By Nikki Hancocks

Many UK CBD brands have been misled on how to prepare for the looming novel foods deadline meaning there is less than one month for some to pull together potentially impossible amounts of data, an industry expert has warned.

‘We want to offer seafood lovers a healthier and more sustainable option': Start-up unveils 3D-printed plant-based salmon

26-Feb-2021 By Oliver Morrison

A plant-based seafood company is celebrating introducing a 3D-printed plant-based smoked salmon product.

Indoor farmer unveils latest high-yield concept

24-Feb-2021 By Oliver Morrison

Infarm has launched new Growing Centres which it says will help tackle the high costs often associated with the sector.

Cutting out the middlecow: Israeli start-up Imagindairy on why lab-made milk will prove tastier and healthier than the real thing

24-Feb-2021 By Oliver Morrison

The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

‘There’s never been a better time to push the message that healthy can equal delicious’: Start-up aims to disrupt snacking sector with low-fat, low-salt crisp

19-Feb-2021 By Oliver Morrison

Challenger brand Mindful Snacker is promising to make 2021 ‘the year of healthy snacking’ and ‘clean comfort food’.

Kerry considers ditching dairy to pursue health and wellness and sustainability megatrends

17-Feb-2021 By Oliver Morrison

Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.

‘We can focus on quality over transportability’: Vertical famers have high hopes for Swiss project

17-Feb-2021 By Oliver Morrison

The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

High-protein, high-fibre US potato bean offers crop diversity opportunity in Europe

16-Feb-2021 By Oliver Morrison

Scientists have discovered that a plant native to America could be grown in the UK and Europe, bringing huge potential benefits for ‘a balanced, sustainable diet’.

Frozen food sector predicts bright future as young buyers flock to aisles

15-Feb-2021 By Oliver Morrison

The frozen food revival will thrive post-pandemic as it offers a greater array of indulgent items and as consumers seek solutions to the problem of food waste, says the British Frozen Food Federation.

Unilever and Kellogg discuss innovation priorities for 2021: From gut health to next gen plant proteins

09-Feb-2021 By Oliver Morrison

Kellogg Company and Unilever are calling on start-ups to help tackle some of the most critical issues facing the food and industry.

Boost flexitarian appeal: ‘That’s where the big business and the big impact is’

05-Feb-2021 By Katy Askew

For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

‘This will boost consumer confidence that they can trust these products’: CBD industry predicts sales lift as deadline for novel food applications approaches

02-Feb-2021 By Oliver Morrison

With the UK deadline for Novel Food applications for CBD products approaching on March 31, industry body the Association for the Cannabinoid Industry (ACI) has announced a partnership with Trading Standards to ensure a smooth transition.

Is keto tipping to the mainstream? ‘I cannot remember an underground buzz like the one ketogenic is sowing’

01-Feb-2021 By Katy Askew

Keto has long been tipped as the next big diet trend. But, while it has found favour in the US, consumers this side of the pond have been slower on the uptake. Could 2021 be a breakthrough year for ketogenic food in Europe?

What’s after the ‘protein craze’? Carbon and functional ingredients expected to dominate innovation trends

29-Jan-2021 By Katy Askew

The dynamic plant-based protein market is attracting considerable consumer interest and R&D activity. But what will be the ‘next big thing’?

Ben & Jerry’s pioneers living income for cocoa farmers: ‘The challenges we face as a planet come back to economic justice’

27-Jan-2021 By Katy Askew

Ben & Jerry’s has ramped up its living income approach for Cote D’Ivoire cocoa farmers in partnership with Fairtrade. Global Values Led Sourcing Manager Cheryl Pinto tells FoodNavigator that addressing poverty is key to tackling supply chain issues,...

‘Investors have started to really see the potential in our sector:’ Alt milk start-up Sproud celebrates fund raise

25-Jan-2021 By Oliver Morrison

The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.

COVID: Smell, taste and the lessons for the food industry

15-Jan-2021 By Oliver Morrison

Almost a year since the start of the pandemic in Europe, many of those infected who reported losing their sense of smell and consequently taste -- even without displaying other symptoms -- still haven’t recovered these senses. What implications could...

‘Consumers want uplifting:’ AI data intelligence firm predicts demand for immunity boosting functional foods will keep rising

12-Jan-2021 By Oliver Morrison

The trend of consumers seeking out foods as medicine, one accelerated by the pandemic, is set to blossom in 2021, as is demand for locally-sourced food and beverages, believes the AI-powered food intelligence start-up Tastewise.

How much effort should brands invest in the plant-based trend?

08-Jan-2021 By Oliver Morrison

Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.

Kefir collaboration: Microbial teamwork makes the 'superfood' dream work

05-Jan-2021 By Nikki Hancocks

Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.

Most consumers ‘unlikely’ to adopt plant-based diet

04-Jan-2021 By Oliver Morrison

As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...

What does a ‘healthy gut microbiome’ look like? In conversation with Danone VP scientific affairs, Dr Miguel Freitas

13-Dec-2020 By Elaine Watson

What does a ‘healthy gut microbiome’ look like? And is an ‘unhealthy’ microbiome a corollary of poor health, or directly responsible for certain health conditions? If the latter is true, to what extent can we address these health problems by modulating...

Does cocoa make you smarter? The cognitive benefits of flavanols revealed

11-Dec-2020 By Katy Askew

Increased consumption of flavanols – molecules that are particularly abundant in cocoa beans – can increase your ‘mental agility’, fresh research suggests.

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.

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...

‘They’re good for us, the planet and farmers’: Millets tipped for mass appeal from 2023

30-Nov-2020 By Oliver Morrison

With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.

Ancient grains and forgotten crops: the food of the future?

27-Nov-2020 By Oliver Morrison

Millet, sorghum, buckwheat, amaranth… Are these exotic sounding crops a realistic solution to the world’s food crisis?

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...

What impact will bird flu’s ‘rapid spread’ have on the European poultry sector?

20-Nov-2020 By Katy Askew

The European Food Safety Authority (EFSA) has warned that bird flu is spreading ‘rapidly’ across Europe. What impact will this have on European poultry processors and consumers?

Nestlé Breakfast Cereals and General Mills JV issues worldwide governments with three-pronged strategy to champion whole grains

20-Nov-2020 By Gill Hyslop

To mark Whole Grain Day (19 November), Cereal Partners Worldwide (CPW) has again called on governments and policymakers to recognise the contribution of whole grains and help their nation make it a priority inclusion in their diets.

Barry Callebaut wants to crack the plant-based market with global expansion of La Morella Nuts

19-Nov-2020 By Katy Askew

Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.

Unilever eyes €1bn plant-based sales and ‘positive nutrition’ push

19-Nov-2020 By Katy Askew

Unilever has said that it wants to increase its plant-based sales to €1bn and double the number of its products that deliver ‘positive nutrition’.

‘We’re helping to advance the frontiers of yogurt making’: Chr Hansen on its latest range of cultures

18-Nov-2020 By Oliver Morrison

The Danish supplier says it has cracked the challenge of helping manufacturers create luxurious and indulgent yogurts with a healthier profile.

Chickpeas: a rising star of the starch market?

18-Nov-2020 By Oliver Morrison

Israeli food-tech start-up ChickP is aiming to reinvigorate the starch market with a chickpea-based product.

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 health claims are failing consumers and manufacturers: ‘The regulation is not working’

11-Nov-2020 By Katy Askew

Legislation governing health claims related to food and beverages in the European Union was introduced to provide consumers with access to reliable information and help manufacturers understand how and what they can communicate. According to a new research...

Supplier spots opportunity for healthier ready meals

10-Nov-2020 By Oliver Morrison

Cham Foods believes the ready meal sector is ripe for innovation.

‘It’s easy to say it but it’s very difficult to actually do it’: Griffith Foods on its health and sustainability goals

06-Nov-2020 By Oliver Morrison

Griffith Foods’ quest for 'purpose-driven' growth illustrates the health, nutrition and sustainability drive among ingredient suppliers as they pivot towards the demands of manufacturers and end consumers.

ADM expands probiotic production to help consumers snack their way to health

04-Nov-2020 By Gill Hyslop

The ingredients specialist has announced plans to construct a new facility in Valencia, Spain, to expand its capabilities to meet the growing demand for probiotics.

Kaffe Bueno to scale upcycled coffee grounds business with seed boost

29-Oct-2020 By Flora Southey

The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.

‘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.

UK government promises new blueprint for better hospital food following review

26-Oct-2020 By Oliver Morrison

Hospital food in the UK’s National Health Service could be ripe for innovation after an independent review called for tastier, healthier and better-quality meals to be served to millions of NHS patients and staff.

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...

Meet the 7 brands promising to disrupt the healthy snacking space

21-Oct-2020 By Oliver Morrison

A business accelerator fund has handpicked a group of start-ups it believes can help tackle the UK’s childhood obesity problem.

Danone could axe 30% of SKUs in post-COVID recovery plan, say analysts

20-Oct-2020 By Oliver Morrison

The French food and beverage giant will prune its portfolio after recording a drop in sales in its third quarter.

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.