Preservatives and acidulants

Protera CEO talks AI-developed proteins, closing €5m Series A, and relocating to France

17-Jun-2020 By Flora Southey

Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...

Freeze-dried survival food specialist spots gap in care home market

16-Jun-2020 By Oliver Morrison

Fuel Your Preparation says it is hoping to tap into the care sector with its nutritious food which can be stored for up to 25 years.

New umami power aims to cut salt in snacks amid consumer binge

20-May-2020 By Oliver Morrison

With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.

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?

Salt campaigner ‘disappointed’ as report finds no progress on reduction

25-Mar-2020 By Oliver Morrison

Salt levels in England have shown 'no significant change' in six years, according to official data.

UK government pressed to make salt reduction targets on food companies mandatory

25-Feb-2020 By Oliver Morrison

The UK government must force the industry to reduce the amount of salt put on foods, say campaigners.

‘Strongest link yet’ between nitrates and cancer

02-Jan-2020 By Katy Askew

Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.

‘An essential piece of the puzzle’: Food giants join forces with palm oil producers to map and track deforestation

05-Nov-2019 By Oliver Morrison

The likes of Mondelēz, Nestlé and Unilever have joined a new scheme aiming to improve deforestation transparency. Just as well, as palm oil may be next to witness ‘the Attenborough effect’.

Corbion’s ‘bold pledge’ on carbon emissions: ‘Climate change will get more and more attention’

05-Nov-2019 By Katy Askew

Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.

Fighting food waste with a clean label: DuPont launches protective cultures for fermented plant-based products

04-Oct-2019 By Katy Askew

Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...

Chr. Hansen ‘future proofing’ innovation might with new R&D centre

29-Aug-2019 By Katy Askew

Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.

Food industry must cut salt from meat alternatives, urges campaigner

16-Aug-2019 By Oliver Morrison

Savoury picnic foods, including vegetarian and vegan products, conceal ‘dangerous levels of salt’, according to Action on Salt.

Are ‘reduced sodium’ labels worth their salt? Study

07-Aug-2019 By Flora Southey

Researchers in Denmark are investigating whether consumers are willing to purchase salt-reduced food products, and why.

Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

13-Jun-2019 By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus peel boosts fiber and shelf life in bread: Study

12-Jun-2019 By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.