Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
Consumers are choosing food and drink to boost their mood and clear their mind, both physically and ethically, according to new research revealed at HiE Europe.
Food for kids brand Little Dish believes that its focus on fresh, healthy ingredients is the remedy for a children’s food category that has “taken shortcuts in quality and nutrition”. FoodNavigator spoke to Little Dish CEO Dean Brown to find out more.
The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).
Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
Cargill and DSM – who have both independently developed steviol glycosides via microbial fermentation – are now teaming up in a bid to accelerate their development under the Eversweet brand.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
