DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
Integrated Food Projects, which provides project solutions for the food and drink industry, discusses what’s next for the much-discussed plant-based trend.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
Missed FiE in Paris this year? Fear not, FoodNavigator was on the ground to bring you a host of exciting innovations in the ingredients space. From insect ingredients to fava bean protein, and honeberry puree, scroll through the gallery for some of the...
Clean label is an ethos, a consumer demand for transparency, sustainability and responsibility, and sports nutrition currently suffers from a negative perception when it comes to these demands, according to Mintel.
Dubbed a ‘mega-trend’ in 2010, heighted consumer awareness in gut-health continues to significantly influence product development and reformulation, says Katrien Lambeens, product manager at Beneo.
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?
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.
ScotBio plans to fill a gap in the market for natural blue and green colours having opened its first large-scale production facility in Lockerbie, Scotland.
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...
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...
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...
Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
Dutch starch manufacturer Avebe is boosting its investment in potato ingredients development through the opening of a new innovation centre in the Netherlands.
Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
While phrases such as ‘eating clean’ are starting to appear more frequently in consumer marketing, Mintel research shows some consumers are confused by the term ‘clean’ when used on pack, says Stephanie Mattucci, Mintel’s associate director for food science,...
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
The term ‘clean’ is popping up more and more in food branding and in consumer vernacular, but its definition is as foggy as ‘natural’ and ‘healthy,' according to Mintel.
Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.
Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?
Demand for clean label ingredients is on the rise in Turkey, especially for children's food - but the market is too price sensitive and focused on taste for it to become mainstream, according to some industry players.
It’s the world’s most popular food flavour but less than 1% of global demand for vanilla can be met by the natural vanilla orchid – and this year’s supplies have been hit by a poor harvest in top producing country Madagascar, sending prices skyrocketing....
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
European consumers expect simple foods with no artificial ingredients – but food companies are finding it harder to differentiate their products by adding clean label claims, according to Mintel’s director of innovation and insight David Jago.
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Is it a safer bet to say 'Made with natural ingredients' than 'All-natural' on pack? Are consumers in the UK and the US looking for different cues on a label to determine if something is natural or wholesome? And did you know that...
Special edition: All-natural: How clean is your label?
The term ‘natural’ has been used to mean so many things that it means less all the time, except as a starting point for class action lawsuits. But tell consumers you’re getting rid of artificial preservatives and you’ve telling them something meaningful,...
If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?
Demand for ‘clean label’ products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion Group of incorporated companies.
Ulrick & Short (U&S) has introduced a range of clean label products for seafood processors looking to replace phosphates and artificial additives with more natural ingredients.
