The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
With trendy plant-based alternatives such as soy milk or almond milk, consumers often find a health halo around indulgent coffee shop drinks. But festive favourites such as hot chocolate and sweetly-spiced lattes contain ‘huge’ amounts of sugar, says...
The Netherlands has thrown its weight behind the Nutri-Score nutritional labelling system, suggesting that of the three schemes used in Europe – Keyhole, Traffic Lights and Nutri-Score – it is the ‘best’ at promoting healthy choices.
Bunge Loders Croklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’.
Shea margarine start-up The Flower Farm has been advised to adjust communication suggesting the palm oil industry, as a whole, is responsible for deforestation in Southeast Asia. Co-founder Marcel van Wing tells FoodNavigator the statement was ‘pretty...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
Bunge Loders Crocklaan is promoting the benefits of a new shea margarine that, it says, is a ‘100% sustainable, healthy and plant-based’ alternative to dairy-based butter and common vegetable oils such as palm.
French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
Retailers, brands, and their marketeers are ‘not doing enough’ to promote sustainably driven purchasing decisions in-store, RSPO CEO Datuk Darrel Webber tells FoodNavigator: “Sustainable products have to be front-and-centre to help consumers loosen their...
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...
Salt is the forgotten killer, according to campaign group Action on Salt. It is calling on Public Health England to allocate ‘sufficient resources to immediately resuscitate’ the UK salt reduction programme.
By Katia Merten-Lentz and Manon Ombredane, legal experts at Keller and Heckman
How have the current EU regulations on health and nutrition claims evolved and where are they likely to go? Katia Merten-Lentz and Manon Ombredane, legal experts at law firm Keller and Heckman, weigh in.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
ProVeg International is calling on national governments to end ‘unfair’ VAT on plant milks, which it claims fiscally favours dairy products over their plant-based alternatives.
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
A UK study argues that if government policy made menu labelling mandatory, it could encourage restaurants to produce healthier options, leading to public health benefits.
The World Business Council for Sustainable Development has published a seven-point action plan that aims to positively transform the global food system and potentially unlock $4.5 trillion in new business opportunities.
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.
Nestlé has detailed its aim to tackle climate change and commitment to zero net emissions by 2050. FoodNavigator caught up with the Swiss food giant’s head of operations, Magdi Batato, to learn more.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
Food giant Nestlé has defended its recipes after Romania’s consumer watchdog raised concerns that ‘dual-quality’ food products were intentionally manufactured to contain unequal nutritional and compositional profiles for the Romanian market.
Public Health England’s latest progress report on the food and drink industry’s sugar cutting efforts reveal significant changes in areas where the sugar tax applies, but a disappointing lack of progress with the voluntary sugar reduction programme.
