Whether it's a favorite box of cookies or a protein-rich nutrition bar, consumers are chowing down on snack foods now more than ever, and the category remains strong in the face of inflation and other economic concerns, according to the State of...
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Lallemand has successfully expanded the permitted categories of use for its vitamin D yeast in the EU after gaining favourable opinion from the EFSA for the use in 32 additional food categories.
The EFSA has given the green light on a Novel Foods application from Baïa Food for its ‘Dried Miracle Berry’ (DMB) ingredient. We caught up with the Spanish start-up to learn more about its innovative approach to sugar reduction.
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
New legislation including ban on TV advertisements for HFSS food before 9pm – and a complete ban on online adverts - is being considered by ministers as study reveals fresh evidence between obesity and risk of catching COVID-19.
Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
A new multi-centre study in mice has explained the mechanism behind how excessive consumption of fructose can 'overwhelm' the gut and lead to fatty liver disease, revealing the importance of fructose consumption timing.
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
Mount Mayon wants to bring Filipino snack the pili nut to the world. The company believes its unique processing technique, award-winning flavours and impressive health credentials will mean this nut can crack the healthy snacking market.
The food industry needs to adapt to a paradigm shift among consumers away from traditional diets, according to speakers at the recent FiE show in Paris.
This week's round-up of the hottest products hitting the shelves in Europe features a new bite-size protein snack based on a traditional Swedish recipe, a hot gin cocktail and the UK's first CBD infused sports drink.
UK start-up Pep & Lekker launched in 2016 in response to the overly processed nature of vegan alternatives on the market. Three years on, we hear from co-founder Susan Gafsen on her motivation for starting the business and where she sees the market...
Satisfied Snacks sits at the valuable intersection of technology-driven innovation and mega-trends around health and flavour. We speak to founder Dr. Heather Daniell about how she is meeting demand for healthy, convenient and tasty snacks.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
Nestlé is top for addressing the double burden of obesity and malnutrition, and while many firms have stepped up efforts, a "disappointing" number have too many unhealthy products in their portfolios, according to the Access to Nutrition Index...
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
‘Concerns about processed sugar and the impending sugar tax means today’s consumers are looking for healthier and natural alternatives across all categories, including confectionery.
Breakfast cereal giant Kellogg Company is doubling the vitamin D content in its cereals to ‘help tackle the chronic low levels of Vitamin D in the UK.’
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
Health-conscious people will choose healthy foods anyway – but visual cues, rather than words, can help those who are less health-conscious to make better food choices, researchers say.
Calories in processed foods such as pizzas and readymade sandwiches could be capped in the UK, according to recommendations in an upcoming report by advisory body Public Health England (PHE).
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers.
The European Commission (EC) has conditionally cleared a two-way deal acquisition between FMC and DuPont, based on promises that both companies will divest parts of their existing business.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
PepsiCo announced today the eight European nutrition start-ups it has chosen for the first Nutrition Greenhouse programme, offering one winning company €100,000.
Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.
An open letter penned by three leading health and consumer organisations - together with five food companies - calls for the ‘urgent adoption’ of nutrient profiles in the context of the EU health claims framework.
