Sweeteners (intense, bulk, polyols)

Image: Next Home

Scraping social media for hot beverage trends

By Oliver Morrison

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.

Brazzein is 500-2,000 times as sweet as sucrose (table sugar). Picture credit: GettyImages-CherriesJD

Sweegen to launch high intensity sweetener brazzein in 2022

By Elaine Watson

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...

The BfR conducted a nationwide survey to investigate consumer perceptions of food additives. GettyImages/Lukatme

What do consumers think about food additives? Survey

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.

Getty/Bluehousestudio

How UK brands are reformulating to avoid the HFSS ad ban

By Oliver Morrison

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...

Can reformulation answer the mounting public health crisis? IGD shares industry perspectives / Pic: Getty Images Liountmila Korelidou

What does the future hold for reformulation?

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....

Getty/AnastasiaNurullina

Industry insights from NIZO: Safety challenges for plant-based foods

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...

The Nutrition Centre was developed by Tate & Lyle’s global nutrition team. Pic: Tate & Lyle

Tate & Lyle introduces new online nutrition tool

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.

Rice starch is a unique ingrediant that can allow manufacturers to tap current consumer trends. Image: Beneo

Beneo doubling down on the clean label mega trend

By Oliver Morrison

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’.