Sweeteners (intense, bulk, polyols)

‘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.

Alt dairy bottleneck: start-up calls for collaboration to speed non-animal casein production

27-Jun-2023 By Oliver Morrison

Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...

Balancing taste and nutrition in clean label sweeteners: Could sugar make a comeback?

21-Jun-2023 By Flora Southey

As demand for natural sweeteners grow, could consumers revert to arguably the most traditional natural sweetener of all: sugar?

How sensory science can drive innovation and cure current food system ills

14-Jun-2023 By Oliver Morrison

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.

'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...

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.

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.

Nutri-Score fake news? Scientists counter frequent ‘misunderstandings’ about FOP label

11-May-2023 By Flora Southey

Is Nutri-Score opposed to the Mediterranean diet? Does the algorithm discriminate against traditional foods? And why doesn’t it take ultra-processing into account? Scientists and health professionals address Nutri-Score ‘misunderstandings’.

‘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...

PepsiCo talks HFSS renovation amid ‘positive nutrition’ boost

02-May-2023 By Flora Southey

Just short of 18 months after the beverage-to-snacks giant launched its pep+ strategy, we check in to ask what nutritional progress has been made – and what is still left to do – for PepsiCo to meet its end-to-end objectives.

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 is the Netherlands’ adoption of Nutri-Score so controversial?

28-Apr-2023 By Flora Southey

This week, the Netherlands announced Nutri-Score will ‘definitely’ be adopted as its official voluntary nutrition labelling scheme. The move is a controversial one, with nutritionists arguing the scheme contradicts its food-based dietary guidelines.

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?

‘Most shoppers don’t know what HFSS is’: Do consumers actually want healthy food and drink?

19-Apr-2023 By Flora Southey and Oliver Morrison

The answer is not a simple ‘yes’ or ‘no’, but nuanced, explains Flora Zwolinksi, senior insight manager at Lumina Intelligence.

‘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.

‘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.

Sugar contamination stings honey imports in Europe

03-Apr-2023 By Flora Southey

Almost half (46%) of all honey samples tested by the European Commission is thought to be adulterated with sugars.

The holistic nutrition opportunity in snacks: ‘Consumption is becoming more sophisticated’

31-Mar-2023 By Flora Southey

Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?

Food researchers employ botanical extract to unveil ‘super muffin’ with benefits

07-Mar-2023 By Oliver Morrison

Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.

Erythritol and health risk: how much weight is behind the claims?

06-Mar-2023 By Oliver Morrison

Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...

‘90% of our portfolio will be HFSS-compliant’: A deep-dive into Danone’s new health commitments in UK & Ireland

06-Mar-2023 By Flora Southey

Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.

Mānuka honey claims dismissed in UK and US: ‘All non-NZ brands failed the test’

01-Mar-2023 By Flora Southey

Testing of non-New Zealand mānuka honey brands sold in the UK and US reveals all missed key indicators of mānuka according to New Zealand export standards.

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

28-Feb-2023 By Flora Southey

Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?

Dole experiments with BlueTree tech to cut sugar in juice: ‘Pineapple sets a higher bar than orange’

24-Feb-2023 By Flora Southey

One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.

Stevia sweeter news for planetary health than cane and beet sugar, suggests research

22-Feb-2023 By Flora Southey

Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.

The rise and rise of healthy indulgence: ‘In tough times, food offers opportunity for delicious escapism’

15-Feb-2023 By Flora Southey

Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.

The FoodNavigator Podcast: How innovation hopes to bring fun, sociability and indulgence to low/no drinks

15-Feb-2023 By Oliver Morrison

What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?

‘We evaluate this in terms of cost versus impact’: Ingredion outlines the ‘trade-offs’ needed to advance environmental sustainability

25-Jan-2023 By Katy Askew

Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...

Challenger brands backed to improve nutrition in low-income households: ‘Consumers don’t trust big brands anymore’

25-Jan-2023 By Flora Southey

Although households on lower incomes are spending more on unhealthy food and drink than affluent households, healthier challenger brands have the potential to win over these consumers, FoodNavigator hears.

Editor's Spotlight

The glucose revolution: are you ready?

23-Jan-2023 By Nikki Hancocks

Consumers’ psychological relationship with food is about to transform on a grand scale, thanks to the proliferation of wearable technology and the building ‘glucose revolution’, according to an industry expert.

Low sugar, higher calcium: Demand for tasty, healthier treats inspire chocolate innovation at Tatgu

12-Jan-2023 By Hui Ling Dang

Singapore chocolate firm Tatgu used the pandemic to press ahead with innovation across its low-sugar and -GI, and high-calcium product ranges, as it seeks to meet soaring demand for better-for-you treats.

Caffeine kick: Intake improves time to exhaustion in runners – meta-analysis

12-Jan-2023 By Tingmin Koe

The intake of caffeine has been shown to improve running performance, especially at long-distances, according to the findings of a meta-analysis.

GOS prebiotic an effective sugar-replacement in gummies

10-Jan-2023 By Nikki Hancocks

The prebiotic Galactooligosaccharide (GOS) provides a promising replacement for sugar in gummy products, even improving shelf-life, research concludes.

New dietary fibre insights drive nutritional and health launches

06-Jan-2023 By Natasha Spencer

Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.

Superfrau targets fun but functional beverage category with upcycled fizzy whey drink

05-Jan-2023 By Elaine Watson

Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

22-Dec-2022 By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...

Dairy alternatives increasingly seen as complementary to dairy products: survey

21-Dec-2022 By Oliver Morrison

Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.

Amai Proteins finalizing initial closing of $100m round as it gears up for launch of ‘designer’ sweet protein in 2023

02-Dec-2022 By Elaine Watson

Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

WATCH: Next-gen biomanufacturing… from lower-cost feedstocks for precision fermentation to ‘cell-free’ approaches

28-Nov-2022 By Elaine Watson

Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...

Chr. Hansen and CP Kelco co-develop shelf-stable, plant-based yoghurt alternatives for consumers ‘unwilling to compromise’

28-Nov-2022 By Flora Southey

The ingredients majors have combined expertise and technologies to develop their ‘vegurt’ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges they’ve overcome to create ambient, plant-based yoghurt alternatives.

Active approach: Swisse debuts three-stage sports nutrition for everyday consumers

28-Nov-2022 By Tingmin Koe

Swisse has launched its first set of sports nutrition products designed for the general public’s active lifestyle needs – a move that it sees as expanding the category largely catered to elite athletes.

Nestlé's nutrition transparency push: ‘We aim to continuously improve the nutritional value of our foods and beverages’

23-Nov-2022 By Katy Askew

Nestlé will make the nutritional values of its global portfolio more transparent by including details in its annual report, starting this year. The company plans to benchmark its food and beverage brands against the Health Star Rating system developed...

Tate & Lyle adds ERYTESSE erythritol to sweeteners portfolio

18-Nov-2022 By Mary Ellen Shoup

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.

Orange juice developed with 30% less sugar, more fibre, but ‘original taste’

18-Nov-2022 By Flora Southey

Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.

Sugar campaigner calls for clampdown on ‘misleading’ nutrition and health claims on baby and toddler food

16-Nov-2022 By Oliver Morrison

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...

Bee-free honey developed via precision fermentation for global market

15-Nov-2022 By Flora Southey

In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.