Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.
Synthetic colours may still be more prevalent than natural colours in foods and beverages, but natural is catching up as manufacturers increasingly look first to natural ingredients in developing new products – however, challenges remain.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
With rumors emerging that Danone is selling its 51% stake in its fruit juice JV with Chuiquita Brands International, one industry source told BeverageDaily.com that the French firm was likely ‘glad to be rid’ of a business blighted by mismanagement.
Two-thirds of UK consumers think it is important that genetically modified (GM) foods are labelled, although only 2% actively look for GM content when buying foods for the first time, according to a new report from the Food Standards Agency (FSA).
The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product and Technology Centre in York, UK.
Consumers around the world are embracing the zero-calorie, natural credentials of stevia-derived sweeteners – and the European market is about to take off, according to Zanna McFerson, president of the International Stevia Council (ISC).
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
More than three-quarters of European consumers want foods without chemical additives and most say they are willing to pay more for additive-free foods, according to a new survey carried out on behalf of Kampffmeyer Food Innovation.
EHL Ingredients has introduced the Australian herb lemon myrtle to the UK market, touting it as a natural, organic ingredient with lemon and basil notes that could be used in tea, or as a food ingredient.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
Stevia-sweetened products have been rolled out across the globe over the past few years, meaning that new product developers now have access to a whole world of learning opportunities, according to PureCircle.
French botanicals and ingredients supplier, Nexira, has made good its promise to expand its portfolio and operations by acquiring fellow French firm, Tournay Biotechnologies, for an undisclosed cash sum.
Israel-based firm Galam Group has said it is tripling its R&D capabilities to provide comprehensive sweetener solutions for food manufacturers – especially as they look to capitalise on the potential of natural sweeteners, the company has said.
PureCircle says it is one step closer to establishing its high-purity stevia as a “mass volume, mainstream ingredient” after signing a joint development and supply agreement with soft drinks giant Coca-Cola.
Market research firm RTS has identified a burgeoning market for natural flavour materials as companies increasingly move away from artificial ingredients – but its first report on the market is intended to open discussion rather than clearly define market...
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Further evidence that steviol glycoside Reb A is no longer the only game in town when it comes to delivering high intensity natural sweetness has emerged in PureCircle’s full-year results, which show rebaudioside A accounted for just 40% of revenues in...
Consumer demand for ‘more natural’ foods and beverages continues to grow – and food manufacturers are responding by highlighting naturally derived ingredients and the natural credentials of new products, according to market researchers at RTS (Research...
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
Demand for ‘clean label’ products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion Group of incorporated companies.