From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
Spain's Galicia has set a legal definition of artisan food, which prohibits the use of artificial colours, flavours and tropical fats such as palm oil and coconut oil.
What will the clean label foods of tomorrow look like? From actively healthy additives to clean packaging and connected products, five industry experts share their views.
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).
Orkla Food Ingredients has received the go-ahead to manufacture and sell an acrylamide-reducing yeast in Eastern Europe as part of an extended license agreement with Renaissance BioScience.
Nordic food group Orkla is concentrating on rising consumer demand for healthy, environmentally friendly products and intends to build new brands that deliver on these trends.
Free-from labelled foods seem healthier, with GM-free and palm oil-free labels having the strongest effect, according to a study of almost 2000 French, Swedish, British and Polish individuals.
From “layered wellness” to “tailored expectations” flavour supplier Givaudan delves into agenda-setting consumer trends in its re-vamped FlavourVision digital platform.
Matcha green tea has a sophisticated, adult flavour and is packed with nutrients, making it an ideal ingredient to add a health halo to indulgent desserts, says Mintel.
As the UK organic sector hits a record value of £2.2 billion (€2.47bn), what's the secret to its success? Six trends are influencing our food choices today - and organic fits into all of them, says the Soil Association.
Bell Flavors & Fragrances is launching a new line of botanic flavours for sweet, savoury, dairy and beverage applications in order to capitalise on what it has identified as a “hot topic” for 2018.
Ingredion is responding to the growing role that texture is playing in product development as it seeks to grow its starch business, part of its specialities unit.
Whole sea buckthorn is a natural preservative that has an even cleaner label than rosemary (which must be listed as an extract) for foods ranging from meat to confectionery. "It's the most powerful superfruit that gets the least amount of attention,"...
Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.
There is a "significant" link between eating ultra-processed food and obesity levels in adults, say researchers who studied data for 19 European countries.
New research finds that consumers are increasingly confused by the numerous – and sometimes contradictory – messages about food and health. A loss of trust in traditional sources of information adds to the chaos and stands as a barrier to the development...
Kinomi blends exotic flavours like Indian green mango and kombu seaweed with nuts including baru - a nutritious but little-known nut from Brazil. “I season lightly so the hero flavour is always the nut," the company's founder says.
The European Food Safety Authority (EFSA) wants feedback on the method it plans to use to calculate the maximum amount of sugar that can be included in a healthy diet.
The UK's two biggest retailers, Tesco and Sainsbury's, have launched private label vegan ranges after seeing demand for chilled vegetarian meals and meat alternatives jump by up to 25%.
The Netherlands’ government-backed Nutrition Centre has launched an app that consumers can use to compare brands in store and find the healthiest one. "We hope to unleash a revolution in the supermarket," it says.
Nitrite-free bacon that uses Mediterranean fruit and spice extracts to replace the cancer-causing chemicals used in the manufacture of traditional bacons, will be available in supermarkets later this month.
Erbology is on a mission to bring “powerful plants” to a wider audience. FoodNavigator caught up with co-founder Irina Turcan to find out more about the company and its plans for the future.
Aromyx has developed a biosensor that places the human taste and olfactory receptors into a bio-chip, digitising taste and smell for empirical and tailored reformulation.
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
It has surged in popularity in recent years thanks to its complex flavor profile, health benefits, versatility in sweet and savory applications, and ‘artisanal’ culinary associations, says flavors giant Firmenich, which has selected fig as its flavor...
The demand for healthy and natural products has led to the adoption of plant-based sweeteners such as stevia and monk fruit, with these natural sweeteners offering 200 to 300 times the sweetening power of processed sugar. In this guest article, Ravi Chawat...
Ingredients group Chr. Hansen is extending its patented encapsulation technology to increase the stability of beta-carotene colour pigments for use in beverage products.
Birch water start-up TAPPED is expanding its business in the UK with the support of PepsiCo’s innovation programme, the Nutrition Greenhouse. TAPPED founder Paul Lederer speaks to us about how he plans to drive the company – and category – forward.
