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.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Sugary drink consumption in Chile fell nearly a quarter after the country introduced a raft of regulatory measures on foods high in sugar, fat, salt and calorie content. The affect was slightly greater among middle and high socioeconomic groups.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
The imminent collapse of dairy and cattle industries has been forecast by think tank RethinkX, with precision fermentation protein set to ‘outperform the cow’.
Italian consumer organisation Altroconsumo is unimpressed by the ‘battery’ nutrition labelling system NutrInform which has been officially proposed to the European Commission by the Italian Ministry of Economic Development as the country’s preferred nutrition...
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
Sainsbury’s is investing to make its operations carbon neutral by 2040. The news comes as further evidence that sustainability is an important issue for the food industry’s European retail customers and consumers, contributing to mounting pressure on...
The Israeli government has introduced mandatory ‘red labels’ for products high in saturated fat, sugar or salt. Could this legislation bring ‘new opportunities’ for reformulation?
The Meatless Farm was founded with the aim of improving people’s heath though ‘better eating’ while supporting the environment and reducing our reliance on intensive agriculture. Innovation has been central to this ambition and its range now includes...
What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play.
German-based ingredients Beneo supplier claims a scientific study of its low-glycaemic sweetener Palatinose shows the product supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss...
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
Popular RTD cocktails and pre-mixed spirits contain ‘unnecessarily high and hidden sugar and calories’, according to UK campaign group Action on Sugar. It says such drinks should reformulate in line with the parameters set out by the sugar tax - or else...
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
As consumers increasingly opt for nutritious snacking choices with reduced or no sugar, we talk to Julian Mellentin, Food and Beverage Consultant at New Nutrition Business, about the sugar-based trends on everyone’s lips.
What key flavours will spark consumer interest in 2020? Comax Flavors, Flavorchem, Bell Flavors and Fragrances, and Kerry Group share their predictions.
An average of 15 food and drink acquisitions were recorded every week of 2019, according to Zenith Global. The ingredients sector was the most active, with 65 transactions listed worldwide.
Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
Our latest news and views from Brussels looks at food waste regulation in France, sugar reduction in the UK, excessive salt intake in Spain, and EFSA’s concern over THC levels in hemp products.
Campaigners are calling out food manufacturers producing ‘incredibly salty bacon’, after a survey revealed some bacon products contain significantly more salt than competitor brands.
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
CBD innovation is in a bottleneck and poised to burst onto the mainstream, believes the Co-owner and Managing Director of Bravura Foods, Lisa Gawthorne. The only delay, she tells FoodNavigator, is a reluctance on the part of big retailers to make the...
More than one in three low- and middle-income countries are facing both extreme obesity and malnutrition, according to a new report published the The Lancet.
Ingredients supplier Griffith Foods discusses its ‘Vegetable Based Never Fry Coating System’, winner of the innovation award in the food and beverage category at this year’s FiE 2019 event in Paris.
