As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
French start-up Siga has developed a label that ranks food according to its degree of processing. The system aims to help consumers select the ‘most natural and healthy’ products on the shelf, CEO Aris Christodoulou tells FoodNavigator.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
Coldpress is a juice company on a mission: It wants to make cold-pressed HPP juices more accessible. Founder Andrew Gibb talks ‘democratising’ cold pressed juice, ‘permissible’ sugar and taking on Coke and Pepsi.
The UK government has been urged to introduce a levy on all processed, unhealthy foods containing ‘excessive calories’ – a move campaigners say would reduce consumption of saturated fat and sugar.
The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.
EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.
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.
