Sugar, salt and fat reduction

Mintel GNPD

Mug cakes evolve into healthy and high protein breakfast choice

By Natasha Spencer

As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....

Complex flavour combinations impact taste perception ©iStock

Sugar, salt and fat substitutes 'blunt' nutrient perception

By Paul Gander

New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...

By blocking the bitter flavours of sweeteners, fermented mushroom extract can cut sugar in food and drink. © GettyImages/pinkomelet

MycoTech brings mushroom-based bitter blocker to Europe

By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...

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