ABF Ingredients has acquired life science company Fytexia Group. FoodNavigator hears from ABFI chief executive Fabienne Saadane-Oaks about how the move will accelerate the group’s presence in the active nutrition space.
Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Impact Score allows shoppers to measure the nutritional and sustainability profiles of food and beverage products. FoodNavigator catches up with co-founder Ian Yates to find out how.
Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
A bill to introduce a ‘progressive prohibition’ on the use of nitrates in meat production continued to make its way through the French legislative system today (26 January). But the development faced criticism from both sides of the debate, with health...
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
By René Floris, NIZO Food Research Division Manager
How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel member discusses consumer demands and food renovation...
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Synergy Flavours has unveiled new extracts and flavour solutions for the “booming” low and no alcohol category. The range includes bitters, fermented notes, gin, pink gin, aperitif and rum flavours, alongside extracts that deliver warmth, such as scotch...
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells FoodNavigator...
Titanium dioxide (E171) - a popular additive that confers a bright white shade to frosting and cake decorations - has been banned as a food additive in the EU, with a six-month phasing out period coming into force this month (January 2022) after which...
The new restrictions that are set to come into place on foods that are high in fat, sugar and salt (HFSS) in the UK will drive ‘meaningful disruption’ for food makers and retailers with high levels of exposure to these categories, according to analysts...
Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
The wording of approved EU health claims is prescriptive and precise. The intention of the regulation is to protect consumers from unfounded or overblown statements. But it is also to inform. Are health claims doing their job?
Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
In the UK, supermarket retailers are concerned the new proposed deadline of October 2022 for incoming HFSS legislation does not give them enough time to get their houses in order.
Demand for healthy snacks is increasing – and as it does the number of products trying to claim a health halo is also on the rise. But what happens when the nutrition doesn’t live up to claims being made?
EFSA has opened a public dialog on front-of-pack nutritional labelling and health claims as it works to finalise the scientific advice that will help decision makers develop an EU-wide scheme.
A coalition of European health, medical, consumer and family organisations has called on the European Union to adopt legislation to protect children from the ‘harmful impacts’ of the ‘widespread, ubiquitous and insidious’ marketing of nutritionally poor...
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
In this week's rundown of new product launches, healthy food staple the chick pea gets and indulgent makeover, vegan chocolate rides high, and insect protein continues to make inroads.
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...
