Preservatives and acidulants

Ultra-processing and pregnancy: Emulsifier consumption could be linked to ‘minor health risks’ in offspring, warn researchers

12-Sep-2023 By Flora Southey

New research out of Spain shows that when pregnant mice were fed emulsifiers, metabolic impairments, cognition deficits and anxiety-like traits were observed in their offspring. “Our data call for nutritional advice during gestation,” note the study authors.

From taste to texture and nutrition: How can plant-based meat reboot category growth?

10-Aug-2023 By Flora Southey

Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...

Scientists stress ‘uncertainties’ in links between ultra-processed food and health problems

12-Jul-2023 By Flora Southey

In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.

NPD Trend Tracker: From chocolate covered bananas to worker's tea

03-Jul-2023 By Augustus Bambridge-Sutton

Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....

Fungi breeding for food: Meet the start-up developing new fungal strains previously thought to be asexual

30-May-2023 By Flora Southey

UK-based Myconeos is creating new fungal strains for food applications ranging from cheese to plant-based products.

Consumers don’t know what ‘ultra-processed’ food is, but know they don’t want it

27-Apr-2023 By Flora Southey

Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?

Heura unveils new tech for additive-free, high-protein plant-based food

25-Apr-2023 By Augustus Bambridge-Sutton

Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.

‘A laughably self-serving study’: Industry backlash over fake manuka honey claims

14-Apr-2023 By Flora Southey

New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.

Is interest in gut health propelling the pickled category? ‘Kimchi has moved into the mainstream’

20-Mar-2023 By Flora Southey

From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.

Mānuka honey claims dismissed in UK and US: ‘All non-NZ brands failed the test’

01-Mar-2023 By Flora Southey

Testing of non-New Zealand mānuka honey brands sold in the UK and US reveals all missed key indicators of mānuka according to New Zealand export standards.

Research suggests ‘direct association’ between nitrites from food additives and diabetes risk

06-Feb-2023 By Flora Southey

Not only has a link been suggested between the consumption of additives-originated nitrites and increased diabetes risk, but researchers have found no potential benefits for dietary nitrites.

Dietary intake of sulfites ‘could be a safety concern’: EFSA

16-Dec-2022 By Katy Askew

The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.

Kerry launches nutrition label calculator: 'Front-of-pack labels are becoming more important for brands'

02-Dec-2022 By Katy Askew

Kerry has developed the KerryNutri Guide, a tool to calculate how products perform across a range of front-of-pack nutritional labelling systems and guide users towards a better score. “The KerryNutri Guide makes it easier for us to partner with our customers...

Researchers query sustainability of plant-based: Is the category’s performance any better than meat and dairy?

25-Nov-2022 By Flora Southey

How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.

How Nestlé developed paper-based compostable capsules for Nespresso machines

22-Nov-2022 By Flora Southey

Made from paper pulp and biopolymer, the new home compostable capsules – compatible with Nespresso Original machines – will enter the European market from spring next year.

Passion fruit could hold the key to combatting food waste and cutting plastic use

21-Nov-2022 By Katy Askew

New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...

Edible packaging set to tackle the ‘evil twins’ of food and plastic waste

18-Nov-2022 By Oliver Morrison

Spain's Bio2Coat is hoping to solve the twin problems of food waste and plastic waste coming from packaging materials with a 100% natural, edible coating that extends shelf-life of fruits and vegetables and a 100% natural, edible packaging material...

An excess of salty food seasons the body with stress, study says

17-Nov-2022 By Oliver Morrison

A diet containing lots of salt can contribute to increased levels of stress, a new study shows.

‘It’s saltier than salt’: Low-sodium alternative developed from potassium and sodium chloride

24-Oct-2022 By Flora Southey

Dutch ingredients start-up Fooditive has developed a new product, LowSalt, which it claims is twice as salty as conventional salt.

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

28-Sep-2022 By Katy Askew

Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...

How new processing techniques have ‘great potential’ to make food more sustainable

20-Sep-2022 By Flora Southey

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.

Detect nitrites with a smartphone? Colour-changing film developed to check nitrite levels in cured meat

05-Aug-2022 By Flora Southey

Scientists in Spain have developed a colour-changing film consumers could use to analyse nitrite levels themselves.

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...

Meat producers lay out work to reduce nitrites in cured pork products as campaigners demand action

12-Jul-2022 By Oliver Morrison

The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...

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.

Givaudan develops natural nitrite alternative for processed meat

17-May-2022 By Katy Askew

Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.

Kellogg’s reveals secret to its renovated Special K formulation: salt redistribution

02-May-2022 By Flora Southey

In Europe, Kellogg’s has reworked its Special K cereal range to reduce the salt content by an average of 19.8%.

Vaess develops biotech solution for nitrite-free bacon

22-Apr-2022 By Katy Askew

Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.

HPP milk concerns flagged as EFSA endorses high pressure processing for food products

11-Mar-2022 By Oliver Morrison

High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.

Old spice: Salt reduction potential found in adding spice to older populations’ food

16-Feb-2022 By Flora Southey

Spices, such as chipotle, can help maintain the perception of saltiness amongst older populations, while reducing the white stuff.

French nitrates bill: An ‘historic’ moment or delaying the ban?

04-Feb-2022 By Katy Askew

France’s National Assembly backed the principle to ‘lower the trajectory’ of maximum levels of nitrates that can be added to charcuterie meats yesterday in an almost unanimous vote in flavour of the proposal. But are amendments that require a further...

Successful salt cuts in Africa puts pressure on Britain: ‘The UK is lagging behind’

01-Feb-2022 By Flora Southey

Early evidence suggesting South Africa’s mandatory salt reduction law has been effective in cutting salt from diets is putting pressure on the UK Government to follow suit.

Health campaigner takes aim at salty sliced meats

27-Jan-2022 By Oliver Morrison

Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...

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.

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.

Salt content of plant-based meat products ‘unnecessarily high’

25-Nov-2021 By Oliver Morrison

Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.

Japanese knotweed may lower cancer risk of processed meat, find researchers

24-Sep-2021 By Flora Southey

Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Kerry talks Niacet acquisition: ‘We have created a global leadership position in the food preservation sector’

15-Sep-2021 By Katy Askew

Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...

Swapping out table salt for a reduced sodium added potassium alternative would ‘save millions of lives’, finds research

31-Aug-2021 By Flora Southey

Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.

The FoodNavigator Podcast: Are fermented foods the new cornerstone of a gut-friendly diet?

18-Aug-2021 By Oliver Morrison

Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...

Fermented-food diet increases microbiome diversity and lowers inflammation, study finds

14-Jul-2021 By Oliver Morrison

In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....

Bacteria-killer found in fermented meat snack set to tackle twin problems of food preservation and waste

09-Jun-2021 By Oliver Morrison

A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.

‘Address food safety gaps to improve trust in plant-based meat’: Kerry

20-May-2021 By Katy Askew

The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

‘Vegurt’ innovation: New cultures developed for fermented plant bases

11-May-2021 By Flora Southey

A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen.

Chr. Hansen targets food waste with ‘next gen’ food cultures

03-May-2021 By Katy Askew

Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.