Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Experts have discussed the importance of using AI to create ingredients with enhanced nutrient bioavailability, yet highlight the significant cost and time implications as key challenges for researchers and product developers.
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
UK soft drinks business Britvic is joining forces with University of Cambridge-backed company Xampla to develop tech to protect its vitamin fortified drinks.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Register now for FoodNavigator’s FREE broadcast summit, Positive Nutrition: Healthy Innovation for the Mass Market. Over four days of content, we’ll examine how innovation can be leveraged to deliver population health benefits and tap into rising demand...
A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
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...
Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
