Consumers want clean, healthy food. But are companies providing it and what if demands for clean food are in direct conflict with food safety or sustainability? Four industry stakeholders debated the issue at this week's IFT in Chicago.
The diverse and tech saavy ways of Generation Z or the iGeneration – referring to those aged 11-22 in 2018 – will have a profound impact on food and beverage formulations over the next several years, Mintel noted during a presentation at IFT 2018.
Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
From algae-infused cooking oils to baobab herbal teas; cocktail-flavoured sweets and low-sugar yoghurts with no sweeteners, we take a look at some new product launches that stand out from the crowd.
Ethical start-up Aduna's range of herbal teas with baobab and moringa is aiming to take the superfoods to the mass market. "That's where the real impact is going to happen," the CEO tells us.
Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.
Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.
Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.
Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.
Dutch health and nutrition company Royal DSM says its Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
