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Dutch innovators develop biotech alternative to nitrites / Pic: GettyImages-apomares

Vaess develops biotech solution for nitrite-free bacon

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.

FoodNavigator visits R&D centre Hive to go Unilever's innovation strategy to grow plant-based sales to €1bn / Pic: ©Ossip_van_Duivenbode

Inside Hive: A deep-dive into Unilever's plant-based innovation drive

By Katy Askew

“We want to outgrow the competition and we want to do it in ways that are better for people and the planet,” Unilever’s head of Food & Refreshment Hanneke Faber says. How does the company plan to do this? FoodNavigator goes inside Hive, Unilever’s...

EU food producers have six months to phase out the use of titanium dioxide. Pic: GettyImages/UltimaSperanza

The countdown to phase out E171 in EU foods has begun

By Gill Hyslop

Titanium dioxide (E171) - a popular additive that confers a bright white shade to frosting and cake decorations - has been banned as a food additive in the EU, with a six-month phasing out period coming into force this month (January 2022) after which...

In a traditional chocolate bar, sugar accounts for around half the product. Pic: GettyImages

Sugar reduction/reformulation special edition

Replacing sugar in confectionery is ‘incredibly hard’

By Anthony Myers

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

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