The functional beverage sector is expected to gain traction as more ‘lifestyle consumers’ are attracted to the category, according to Kerry Taste and Nutrition.
Researchers in Denmark have developed a food fraud detection method for vanilla and black pepper, both of which can be adulterated for ‘high economic gain’, DTU’s Amelia Sina Wilde tells FoodNavigator.
UK challenger brand ChicP was founded with a twofold ambition: to create healthy food and to address food waste. The company’s founder talks to FoodNavigator about her vision for a zero-waste food system that puts health at its heart and launches a blistering...
Action on Sugar wants a ban on the use of claims such as 'one of your five a day', 'naturally occurring sugars' or 'made from real fruit' on fruit snacks for children that can contain the equivalent of five teaspoons of sugar....
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
German supplier Stabizym, the European arm of Shanghai-based Kinry Food Ingredients, has secured a European patent for the ‘first stable liquid transglutaminase preparation’.
Just days after Chr. Hansen revealed its Natural Colors division is to undergo a strategic review, the company is launching two new products: a turmeric-based yellow and a spirulina blue.
Food safety campaigners are hopeful the European Commission will rethink its stance on titanium dioxide (or E171) after a committee voted down new specifications for E171 and instead passed a resolution calling on the EC to remove E171 from the list of...
A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
With one in 40 kids suffering from cow’s milk allergy alone, and with food allergies more prevalent in children than adults, food companies are way behind in servicing the demand for healthy free-from children's products, says the founder of UK dairy-free...
Demand for food and beverage products that boost mood, memory, focus and energy is said to be soaring. However, food consultant Julian Mellentin warns that food innovators should tread lightly: “It's a high-risk market and many entrepreneurs are...
According to the specialist in native and modified wheat starches, wheat proteins and wheat-based functional blends, consumers will increasingly demand sustainable, safe and uncomplicated products in the post-corona era.
Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...
In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...
Food Tech group Treasure8 has joined forces with global innovation consultancy PA Consulting to accelerate global access to ‘high-quality nutrition’ while also reducing food waste. FoodNavigator caught up with the partners to learn how.
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
The European Institute of Innovation & Technology’s food arm received 106 applications to its COVID-19 support fund from different start-ups across Europe. The number was eventually whittled down to just 13.
Glebe Farm, the maker of oat drink brand PureOaty, is developing its business-to-business model. Managing director Rebecca Rayner tells FoodNavigator the company expects to see a jump in demand, supported by category growth and Brexit disruption.
Unilever has entered into a tie-up with biotech start-up Algenuity. FoodNavigator hears from both companies about the ‘huge potential’ to develop ‘future foods’ using Chlorella vulgaris microalgae as a nutritious and sustainable protein source.
The use of antibiotics and other adulterants in meat is a global health problem. Consumers increasingly demand products that are free-from contaminants and additives. But how can you be sure the meat you eat is hormone or antibiotic free?
Spanish food company Importaco is taking a controlling stake in Italian manufacturer Besana in a merger that will create ‘the European leader in nuts, dried fruit and seeds’.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Plant-based drink disruptor Oatly says it is planning to take on the overall dairy category after securing $200 million in new equity from an investment group led by private equity giant Blackstone and a group of celebrities.
IOFI and IFRA, the industry bodies for the flavour and fragrance sector, have launched a new Sustainability Charter. The sectorial approach ‘establishes a framework, sets a bar and raises everybody’, representatives from the two organisations tell us.
Taste and nutrition experts at Kerry Group have identified gut health as an important innovation lever for food R&D teams. More interestingly still, they argue that the opportunity around gut health and foodservice is ripe for picking.
Beneo is investing €50m to increase its rice starch production capacity. Operations MD Roland Vanhoegaerden tells us demand is growing organically and being boosted by new applications.
Working with the likes of Tesco and Albert Heijn, Spoon Guru uses its AI powered software to ease the path to purchase and transform food discovery. The company’s co-founder Markus Stripf tells FoodNavigator that the way people shop online is changing...
Purition is a UK protein shake manufacturer that wants to disrupt a breakfast offering that, co-founder Edward Taylor says, is too often characterised by ‘half truths’ and ‘nutrition myths’. What makes Purition different? “We play it straight down the...
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
Demand for plant-based products is booming. However, meat- and dairy-free alternatives are facing something of a challenge as the nutritional content of products comes under the microscope. We suggest that the intersection between clean label and plant-based...
Consumer attitudes toward dairy alternatives are changing, as trendy dairy-free yogurts, ice creams and milks continue to gain shelf space. According to a recent report from Innova Market Insights on the global dairy alternatives space, the increased...
ADM has a focused process in place for developing meat and poultry marinades to achieve a consumer-preferred flavor and sensory experience and is seeing a growing demand for spicy flavors like chili pepper and smokey chipotle, which bring vibrant color,...
The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators.
Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...
In this week's round-up of new product launches from around Europe, the low-sugar trend is in evidence in France and Germany as reduced sugar juice and ice cream hit the shelves. Elsewhere, innovation in the plant-protein space continues apace. Here...
Food scientist at the University of Nottingham are collaborating with local start-up Pola to develop an ambient version of the company’s frozen treats.
New research from Unilever highlights the growing importance of health, wellness and immunity for consumers. “Our Foods and Refreshment business is uniquely positioned to lead purposefully in the space of holistic health and immunity,” nutrition R&D...
US plant-based meat specialist Beyond Meat expects to begin European production by the end of 2020 after opening a new plant in Zoeterwoude and acquiring a further site in Enschede.
Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste.
Consumers across Europe are willing to change their eating habits as long as buying sustainable food becomes easier with better pricing, improved information, and more options, according to BEUC, The European Consumer Organisation (Bureau Européen des...
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
