The sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.
The French supplier says its acquisition of Swiss-based locust bean gum specialist UNIPEKTIN Ingredients will allow it to push into new markets and applications.
Industry experts discuss the key trends informing new product development in the kids’ food category, and gaze into their crystal balls to offer future insights…
With a ban on the use of controversial colouring agent titanium dioxide (E171) looking likely in the European Union in 2022, the ingredient supplier Ingredion Corporation warns that manufacturers might face extra costs when converting to clean label strategies,...
Cereal Partners UK (CPUK), the maker of Nestlé breakfast cereals, says it is removing an estimated 59 million teaspoons of sugar and 3 million teaspoons of salt from its products, as it continues its staggered ‘salami slice’ reformulation approach to...
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
PepsiCo launched pep+, an initiative that it describes as a ‘strategic end-to-end transformation’ or its business, earlier this month. The company says this will 'fundamentally transform' what it does and how it does it. FoodNavigator speaks...
Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...
As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.
From surging ocean freight costs to sky high corn prices and general supply chain disruptions, the last 12-18 months have been a roller coaster ride, says Nate Yates, VP Global Sugar Reduction Platform at Ingredion. But one thing has remained remarkably...
Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
Major food manufacturing and grocery retail companies that turn a blind eye to the risks related to plastic pollution could face legal action, warns environmental law charity Client Earth.
With the UK set to roll out restrictions on unhealthy food promotions in stores next year, fresh research claims healthier supermarket layouts, including fruit and vegetables placed near store entrances, improves customers’ food choices.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
The supplier’s range of stevia ingredients produced through bioconversion of stevia leaf extracts will be commercially available to European food and beverage manufacturers later in 2021.
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12...
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
Taste and nutrition company Kerry has conducted new research into consumer expectations around sustainability in the food and beverage sector. The ‘really surprising results’ are in: Consumers ‘positioned sustainability as a must-have rather than a differentiator’.
While ‘small improvements’ have been made to improve the health credentials of cereal and yoghurt marketed to children in the UK, a fresh report from The Food Foundation suggests much more can be done…and faster.
