Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Spreads brand Lätta, owned by Upfield, has come under fire for its palm oil content after being named “Årets matbluff” – meaning “food bluff of the year” – by Swedish consumer association Äkta Vara.
A UK start-up blurring the lines between ‘classic matcha’ and ‘energy drink’ has developed a caffeinated beverage for millennials. FoodNavigator spoke to Matcha Works co-founder Harvey Hodd to find out how the sparkling drink sets itself apart in both...
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...
