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...
Margarine major Upfield – owner of spread brands Flora, Lätta, and I Can’t Believe It’s Not Butter – is investing €50m in a new Food Science Centre in Wageningen, the Netherlands. The centre will focus on sustainability, health, and taste in plant-based,...
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...
The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory...
Collagen peptides are making their way into everyday use food categories, according to ingredients supplier Rousselot. Their inclusion in formulations allows manufacturers to differentiate with various health messages - and even unlocks the door to reformulation...
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.
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.
Functional food and beverages that are seen to improve mental health could be set to be a ‘recession proof’ sector, claims market researcher MMR. It says its new data highlights innovation opportunities as consumers seek new strategies to manage their...
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
Senators are proposing to tax foods with ‘poor nutritional’ quality amid concerns consumers are eating ‘too many calories and too much meat’ in a bid to force the food industry to design ‘less sweet, salty and fatty dishes’.
Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
Public health campaigner Action on Sugar and Action on Salt has fleshed out the details on the interventionist measures it wants adopted in the UK to combat obesity and improve the nation’s health.
The joint venture sees French flavours and fragrances manufacturer Robertet team with US hemp cultivation and extraction firm Klersun and Swiss CBD producer Alponics.
The sustainable palm oil advocate’s latest campaign aims to encourage manufacturers and retailers to be open about their palm oil use. Unless more shoppers are aware of sustainable palm oil, brands will be hesitant to highlight sustainable palm oil logos,...
Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.
Oils and fats supplier Bunge Loders Croklaan is ‘significantly lowering’ the 3-MCPDe levels across its entire European food portfolio ahead of expected European regulations that will impose stricter maximum levels.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.
For many, alcohol-free beer or spirits doesn’t ‘feel’ quite right, according to YesMore account director Lolly Watkins. Does CBD have the potential to remedy this issue for consumers?
Non-alcoholic beer is competing in a number of categories, from conventional beer to craft ale and soft drink, Nirvana Brewery co-founder Becky Kean tells FoodNavigator. “Ideally, in the future, it will just be seen as another style of beer.”
Once again the Court of Justice of the European Union (CJEU) has moved to clarify the rules applicable to health claims. Katia Merten-Lentz, partner at international law firm Keller and Heckman weighs in with support from Manon Ombredane, associate at...
The coronavirus pandemic should give the food industry increased impetus to make healthier products, according to experts, after an NHS audit in the UK revealed over three quarters (76.5%) of critically ill coronavirus patients are overweight.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
Action on Salt bemoans a ‘shocking truth’ about the salt content and ‘dismal lack of nutritional information available’ in 290 plant-based and vegan meals collected from a total of 45 restaurant, takeaway, fast food and coffee chains.
UK supermarkets that fail to take action to improve the nation’s diet are in danger of losing investor confidence, a report claims. But what responsibility, if any, do supermarkets have in bettering the health of their customers?
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
