When Natural Machines printed a branded manufacturer's product using "fresh, real" ingredients, the company tried to shut it down. But this technology is coming and manufacturers can make it work for them, says the co-founder.
UK insect start-up EatGrub has secured a listing in Finland's biggest supermarket. 'It shows how seriously the concept of insects as food is taken in Finland,' the start-up's co-founder says.
Malaysian supplier PureCircle must provide more data to prove the safety of both minor steviol glycosides and glucosylated stevia, the European Food Safety Authority (EFSA) has said in two separate opinions.
Claims such as ‘no added sugar’ on foods containing sweeteners are commonplace and an important part of healthy branding - but are they technically illegal under EU law? We put the question to a food law expert.
Swiss flavours and fragrances group Givaudan wants to increase its presence in the natural ingredients market through the acquisition of plant extracts group Naturex.
Irish shoppers increasingly want ethically produced meat and are willing to pay more for labels such as organic and free-range, a government study has found.
Saltwell has potassium chloride naturally locked into the salt meaning it can cut sodium without the bitterness usually associated with potassium, says its manufacturer Salinity.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Tortilla wraps made with 50% seaweed will normalise sustainable eating thanks to their affordable price and ease of use, according to Dutch start-up Seamore.
The DOLCE consortium, formed by industry groups to develop natural sweeteners, has reached a “major milestone” in its drive for natural sugar and calorie reducers “faster than expected”.
There is currently no clear legal definition of what constitutes a clean label product. One marketing and economics expert argues certification and regulation could actually boost clean label sales.
After bagging a European patent for its taste cell technology to develop natural sweeteners, German biotech company Brain is turning its attention to bitterness and salt reduction.
A “mistrust” of scientific advancement is “holding back” science-based innovation in the European food sector, European health and food safety commissioner Vytenis Andriukaitis warned yesterday (23 February).
