Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The collaboration will see agri-food giant Avril Group and Royal DSM produce a complete rapeseed protein with “excellent emulsification” and “outstanding foaming” properties.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
Flavours and fragrances giant Givaudan has developed ‘breakthrough’ new solutions to mask off-notes in plant-based protein formulations and extended its ‘SmartTools’ programme to make product development faster and cheaper.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
A study examining Portugal’s food reformulation targets reveals a predicted decline in non-communicable disease mortality. However, researchers say Portugal is “currently not on track” to achieve its impending 2025 objective of reducing premature deaths...
Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...
