Carbohydrates and fibres (sugar, starches)

Health and taste from fruit-based sweeteners

21-Dec-2023 By Augustus Bambridge-Sutton

Fruit has been used for sweetness in Europe since before we even knew about refined sugar. It’s still in widespread use as the basis for sweeteners.

EFSA tool predicts food risk for coeliac patients

19-Dec-2023 By Natasha Spencer-Joilliffe

Exposure to foods that are harmful to coeliac patients can be reduced using the new preDQ tool

NPD Trend Tracker: From LeBron James-backed tequila to Harry Kane crisps

18-Dec-2023 By Augustus Bambridge-Sutton

As Christmas approaches, we have the launch of a Harry Kane-fronted crisp product, the UK listing of a LeBron James-backed tequila, and the release of plant based chicken nuggets to celebrate the release of Chicken Run: Dawn of the Nugget. We also have...

Crunch time? Danone in talks to sell biscuit biz Michel et Augustin to Ferrero ecosystem

07-Dec-2023 By Flora Southey

Seven years after first investing in Michel et Augustin, Danone is in ‘exclusive’ negotiations with potential buyer Ferrero-related company CTH Invest.

Bakery waste to be put to use as sustainable oils and fats in new partnership

29-Nov-2023 By Augustus Bambridge-Sutton

How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...

NPD Trend Tracker: From wholegrain spelt to Christmas dinner pie

27-Nov-2023 By Augustus Bambridge-Sutton

In this week’s NPD Trend Tracker, we have a range of festive products, including a festive wrap, festive ice-cream flavours and a pie containing an entire Christmas dinner. We also have a new flavour from Tate & Lyle, a wholegrain spelt from Merchant...

Ultra-processed foods, but not bread or breakfast cereals, linked to multimorbidity: The Lancet

16-Nov-2023 By Augustus Bambridge-Sutton

A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...

Is it time for the ‘outdated’ supermarket free from aisle to evolve?

27-Oct-2023 By Oliver Morrison

As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?

‘This stuff is so abundant’: The benefits of using side streams in food production

17-Oct-2023 By Augustus Bambridge-Sutton

Using side streams in food production has a wide range of benefits. They can help cut down on the environmental impact of operations. They are neglected but often highly nutritious. Lastly, because of the breadth of food companies who have side streams,...

Identifying some foods as addictive could bring health benefits, scientists say

12-Oct-2023 By Oliver Morrison

An international team of researchers, writing in the British Medical Journal, have called for a global rethink of food choices.

‘Having a one-size-fits-all view on regenerative ag is very difficult to do’: In search of a definition of ‘regenerative agriculture’

05-Oct-2023 By Augustus Bambridge-Sutton

How could a common, legal definition be reached, and what could such a term mean for regenerative agriculture as a whole?

‘More than mylk’: Alternatives to coffee, cocoa, salt and sugar on the table at Mylkcubator 3.0

27-Sep-2023 By Flora Southey

The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.

‘You've got to do it as an evolution rather than a revolution’: PepsiCo on adapting sustainability in field and factory

26-Sep-2023 By Augustus Bambridge-Sutton

For a big company such as PepsiCo, sustainability is not only complex, but also a multi-layered process. Tackling sustainability across different geographies, in both factories and in agriculture, and across scope 1, 2 and 3 emissions, requires a multi-pronged,...

EU-27 countries exceed biocapacity, driven in large part by the food system: study

22-Sep-2023 By Augustus Bambridge-Sutton

The food system is a significant contributor to harming the natural world, often stretching its biocapacity beyond breaking point. Now, a recent study shows that the EU-27 countries have exceeded biocapacity within Europe, and the food system in partly...

Agrematch and ICL partnership will use AI to search for biostimulants to optimise agriculture

08-Sep-2023 By Augustus Bambridge-Sutton

The abilities of AI are numerous, and one of its key abilities is discovery. In a new partnership between Israeli companies Agrematch and ICL, it will be used to discover new compounds and biostimulants for crop nutrition, compounds that can optimise...

Extreme diets for carbs and fats linked with higher risk of mortality

04-Sep-2023 By Oliver Morrison

In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...

Maize and buckwheat: Innovations in crops could help mitigate world hunger

16-Aug-2023 By Augustus Bambridge-Sutton

With the world’s population projected, according to the UN, to reach 9.8 billion by 2050, there will be many more mouths to feed. With this in mind, we need to improve crop yields, in order to supply the world with more food to eat.

NPD Trend Tracker: From Arabic honey to watermelon kombucha

24-Jul-2023 By Augustus Bambridge-Sutton

This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.

Sugar reduction special

Hail Stevia! The natural sweetener could be the perfect solution to ‘Sugarflation’ as well as a healthier option

19-Jul-2023 By Anthony Myers

In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...

Sugar reduction special

What ingredients are shaping the future of sugar reformulation?

19-Jul-2023 By Anthony Myers

With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.

Nestlé enzyme tech cuts sugars intrinsically present in malt, milk and fruit juice

18-Jul-2023 By Flora Southey

The enzymatic process reduces sugar without needing to add sweeteners or bulking agents to replace its volume.

High-intensity sweetener uncovered in truffles ‘potentially game-changing’ for sugar reduction

17-Jul-2023 By Flora Southey

MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.

WHO classes aspartame ‘possibly carcinogenic’ but safe to consume within daily intake guidelines

14-Jul-2023 By Flora Southey

The popular sweetener is ‘possibly carcinogenic’ according to the World Health Organization, who has also reaffirmed it is safe to consume within current permitted use levels.

‘How sweet is sweet?’ AI-powered algorithm digitises taste for food and beverage makers

11-Jul-2023 By Flora Southey

Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.

Can rice be made more sustainable?

06-Jul-2023 By Augustus Bambridge-Sutton

Rice is one of the world’s most popular staple crops, feeding more than 3.5 billion people around the globe. It is also a significant greenhouse gas emitter, contributing 10% of the world’s methane emissions. To make rice sustainable, emissions need to...

When ‘low fat’ labels do more harm than good

28-Jun-2023 By Oliver Morrison

Manufactures should re-think the practice of putting ‘low fat’ nutrition claims on foods with a high sugar content, according to a study.

'We've overcome the first wave of vegan and vegetarian alternatives': Protein Distillery posits brewer’s yeast-based protein as the next stage in the market

26-Jun-2023 By Augustus Bambridge-Sutton

As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...

Making chocolate without cocoa: Inside the R&D lab

14-Jun-2023 By Flora Southey

WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.

'The ultimate goal is to foster innovation and accelerate the go-to-market of new products': Inside Roquette's new food innovation centre

13-Jun-2023 By Augustus Bambridge-Sutton

French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...

Versatile high-fibre 'superfood' Madhūka arrives in the UK

12-Jun-2023 By Augustus Bambridge-Sutton

Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...

Plant-based fat mimics the texture of animal fat in bakery products

07-Jun-2023 By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

Plant-based diets become more popular indicator of masculinity among male athletes

31-May-2023 By Augustus Bambridge-Sutton

Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.

Ex-UK food tsar pleads for industry ingenuity to fix ‘malfunctioning’ system

26-May-2023 By Oliver Morrison

Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...

DouxMatok rebrands to Incredo, prepares for full commercial availability in Europe

24-May-2023 By Flora Southey

Israeli sugar reduction pioneer DouxMatok is going through a period change: the company is rebranding to Incredo LTD, has secured $30m (€27m) in Series C funding, and working to expand its reach on both sides of the Atlantic.

'The acceptability of insects is influenced by their visibility': Consumer perceptions of edible insects explored

22-May-2023 By Augustus Bambridge-Sutton

Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...

Weight loss no longer primary motivator for sugar reduction: consumer research

16-May-2023 By Flora Southey

In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.

WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

15-May-2023 By Oliver Morrison

The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).

Study finds chewing well can help Type 2 Diabetes patients

09-May-2023 By Augustus Bambridge-Sutton

Diabetes, particularly type 2 diabetes (T2D), is a major killer around the world. In 2021, 6.7 million deaths linked to diabetes were recorded. Yet, a recent study has shown that something simple may impact how much blood glucose people with T2D have:...

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

‘New algorithm does not incentivise reformulation’: Nutri-Score pushback from soft drink makers

05-May-2023 By Flora Southey

Based on the new algorithm, a soft drink with a sugar level as low as 0.1g cannot score higher than Nutri-Score C, laments UNESDA Soft Drinks Europe.

Gum helps combat sugar cravings with 'sugar destroyer' ingredient

05-May-2023 By Augustus Bambridge-Sutton

Israeli food-tech startup Sweet Victory has released a chewing gum designed to curb sugar cravings. A consumer study on the gum found that it enabled its users to significantly cut down on sweets, as well as lose weight. The product, which is already...

Nutri-Score 3.0? Latest algorithm update could move milk-based beverages from A to D

01-May-2023 By Flora Southey

Following a Nutri-Score algorithm update late last year, France has announced another. This time, it concerns beverages.

Why keto and other specialist diets are a 'huge growth area for the food industry'

20-Apr-2023 By Oliver Morrison

Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?

‘A laughably self-serving study’: Industry backlash over fake manuka honey claims

14-Apr-2023 By Flora Southey

New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.

Addressing sugar addiction - What the industry can do

14-Apr-2023 By Augustus Bambridge-Sutton

The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....

‘Without Nutri-Score, junk food thrives’: FOP label ‘significantly’ improves nutritional quality, claims report

13-Apr-2023 By Flora Southey

On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.

NPD Trend Tracker: From chocolate peanut butter to coronation party food

11-Apr-2023 By Augustus Bambridge-Sutton

What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.

Source: ra2studio/Getty Images

Danone North America on gut health and the microbiome: 'They have a bigger role than we thought'

06-Apr-2023 By Augustus Bambridge-Sutton

The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...

From cannellini to pinto and navy: Kraft Heinz plays with bean diversity in plant-based expansion

06-Apr-2023 By Flora Southey

Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.