EHL Ingredients has revealed four key trends for this year

Top food ingredients trends for 2016

By Alice Foster

‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.

 Chef Michael McGreal

Lights, camera, action! Edible insects in focus at IFT 2015

By Elaine Watson

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...

September has been declared the month of sourdough, so what's all the fuss about?

What makes sourdough any more "real" than other breads?

By Annie-Rose Harrison-Dunn

September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway? 

Sonneveld responds to Dutch salt cap on bread

Sonneveld responds to Dutch salt cap on bread

By Oliver Nieburg

Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.

Snack Size Science: Hershey’s healthy chocolate cake

Snack Size Science: Hershey’s healthy chocolate cake

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.


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