Natural and clean label

Natural colours overtake synthetics as European growth leads the way

Global report on food colours

Clean label trend helps drive natural colours to overtake synthetics

By Nathan Gray

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.

Natural antifungals from sourdough fermentation have food potential

Natural antifungals from sourdough have food potential: Researchers

By Nathan Gray

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.

Stevia has innovation on its side, says Euromonitor

Stevia is not just another E-number, says Euromonitor

By Caroline Scott-Thomas

Stevia’s credentials as a plant-derived sweetener and uptake from large manufacturers will prevent it from being seen as just another E-number, according to market research organisation Euromonitor.

There are still technical challenges for manufacturers looking to switch to natural colours

Natural colours are here to stay…but there are still challenges

By Caroline Scott-Thomas

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.

Most consumers would like labels to indicate GM presence

FSA survey: Majority of UK consumers back GM labelling

By Caroline SCOTT-THOMAS

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).

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