A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
Manufacturers should be able to label potassium chloride, used to reduce sodium levels in food, with more consumer-friendly names such as potassium salt, argues a joint position paper.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
From calls for legislation on misleading food labels to new appointments at DG Sante, we round up the biggest news from Brussels affecting the food industry this month so far.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...
Sourcing vanilla is a significant challenge for food makers. FoodNavigator speaks to flavours group Bell Flavors and Fragrances about the problems in the market and the launch of its new line of "authentic vanilla solutions".
UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.
Food manufacturers are caught between sometimes contradictory consumer expectations around value and values. As people understand more about what goes into their food – driving demand for higher quality standards – they may also need to swallow higher...
As it works to become “the world leader in the food transition”, French retail giant Carrefour is pushing its sustainability agenda through commitments to adopt more sustainable and transparent practices and establish a new cross-industry collaboration...
