Kerry has developed the KerryNutri Guide, a tool to calculate how products perform across a range of front-of-pack nutritional labelling systems and guide users towards a better score. “The KerryNutri Guide makes it easier for us to partner with our customers...
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
Nestlé is strengthening its policy on responsible marketing to children by voluntarily banning the direct marketing of products that don’t meet the Nestlé Policy Nutrition Criteria to audiences under 16-years-old.
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
Despite UK government guidance that no added sugars, including those from processed fruit, should be consumed by children up to the age of two years old, new research from Action on Sugar (based at Queen Mary University of London) has revealed what it...
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
After five days of showcasing food and beverage products from around the world, SIAL 2022 in Paris has come to a close. FoodNavigator was on the ground, meeting with newcomers and category leaders alike to discuss trends, new product development, and...
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
By René Floris, Food Research Division Manager at NIZO
Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?
A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
Nestlé Cereals has conducted research into consumer attitudes to nutritional labelling in the UK. The results are in. “Our research shows many consumers do not understand how to interpret the nutritional labelling information,” FoodNavigator hears.
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?
Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
