The founder of UK-based ‘super natural’ chewing gum start-up Milliways is also calling for a single-use plastic levy to make it easier for consumers to switch to a ‘more sustainable’ option.
With just 19% of countries in the WHO European Region having introduced SSB taxes, a new study has sought to identify what works and what doesn’t – to encourage effective implementation.
Love them or loath them, social media platforms such as TikTok and Instagram offer fertile ground where brands can spot quickly emerging food and beverage trends that can guide product development.
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.
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
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.
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...
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.
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.
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
The supplier’s range of stevia ingredients produced through bioconversion of stevia leaf extracts will be commercially available to European food and beverage manufacturers later in 2021.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.
Ingredient supplier Tate & Lyle has launched a stevia sustainability programme in collaboration with environmental experts Earthwatch Europe. The company says the move will help the fast-growing stevia agri sector leverage sustainable practices as...
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...
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....
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
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.
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?
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.
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.
Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
Developer of ‘hyper-sweet designer proteins’, Amai Proteins, is teeing up with Ocean Spray to create a reduced sugar cranberry juice product – without compromising its ‘bold’ taste.
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
