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.
Chr. Hansen is pushing back the boundaries of ‘natural’ ingredients and expanding its range of colouring foodstuffs to help food and beverage manufacturers take clean labels to the next level.
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
Consumers are demanding pollution-free food sold in biodegradable or recycled packaging. Trailblazing brands are already responding to the trend – and “perceived polluters will be forced to follow”, says Mintel.
A dozen modified food starches used to make sauces and pie fillings have received regulatory backing after a re-evaluation found no safety concerns with levels currently used in food products.
Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.
As Kerry Taste and Nutrition launches a natural taste modulator to cut sugar by almost one third, we talk to the firm's chief strategy and planning officer on how its business strategy is being shaped by the clean label movement.
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
The Commission has published guidance to help member state authorities crack down on dual quality foods using existing legislation – but how workable is it?
Nim’s Fruit Crisps is the only brand in the UK to use an air drying process that delivers a crispy texture and preserves colour without resorting to “artificial sounding” freeze-drying techniques. The company’s founder speaks to FoodNavigator on Nim’s...
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
Food manufacturers targeting children are under pressure to provide products that meet certain health standards – making health a major innovation driver. But does actual consumption reflect this?
European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?
French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
The popularity of coconut-based products continues to rise thanks, in part, to their particular resonance with millennial consumers: What will the next big trend for coconut applications be?
Israeli supplier Lycored’s natural red, orange and pink colours remain stable in surimi for up to three months longer than carmine or paprika, it says.
Europe is “leading” innovation in the global trend towards natural ingredients in the food and beverage industry and Roha’s acquisition of Italian firm New Food Industry will give India’s Roha a bigger piece of the action, managing director Brijesh Tibrewala...
Chr Hansen's bioprotective cultures are so effective at extending shelf life, the firm has set itself an ambitious target: to reduce global yoghurt waste by 2% before 2020, its CEO says.
Seaweed start-up Dansk Tang, which uses divers to hand harvest its macroalgae from the North Sea, is making a splash in Denmark's specialty food retail space.
Scientists have developed what they describe as a “low-cost, portable, paper-based sensor” that could be used produce “smart labels” that detect food spoilage and contamination.
Nine-in-ten consumers believe the food industry has a responsibility to provide them with a healthy diet but consumers are also mistrustful of the sector as a source of nutritional information, a new study reveals.
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).
With the US considering a legal definition of ‘natural’ food, does Europe need one too? It would increase clarity for a complex concept, but defining 'degrees of naturalness’ for origin, ingredients and processing may be better, say the researchers...
‘Hold the green beans but pass the sweet sizzlin’ ones.’ Using indulgent words to describe vegetables makes people eat more of them – even if there is no difference in the way they are prepared, say Stanford scientists.
Umami flavours can be a natural alternative to the not-so-clean-label monosodium glutamate (MSG), says Bell Flavours and Fragrances, as it launches six natural umami flavours including three yeast-free formulations.
Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee a more sustainable supply of these natural foaming agents, says international supplier Desert King.
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
Probiotic and natural colours player Chr Hansen reported a 10% growth in organic revenue in the first nine months, leading the company to slightly raise full year expectations.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
Consumer exposure to nitrites and nitrates as additives used in processed meats is safe for most population groups at existing levels outlined by the European Safety and Food Authority (EFSA).
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
Traditional tomatoes are being shunned by manufacturers looking to make the classic condiment appeal to more sophisticated palates with mangoes, beetroot or pumpkin.
