Chr Hansen has launched 10 'second generation' cultures that can replace artificial preservatives from yoghurt and cheese and extend shelf life - without adding anything to the ingredient list.
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
Up to 30 teaspoons of sugar are contained in lunchtime meal deals available at supermarkets and retailers, according to campaign group Action on Sugar.
Italian-owned pork and poultry meat processor Kometa 99 Zrt has announced plans to invest more than HUF 1.3 billion (€4.2 million) in its meat processing plant in Kaposvár, Hungary, with the aim of increasing production capacity.
The French organic sector is booming but domestic supply can’t meet demand for key ingredients. The industry is therefore hoping that Macron’s farm-to-fork review will step in to provide assistance - and hopefully some of the €5bn set aside in funds.
Cocoa trader Touton has partnered with Ghanaian government agency Cocobod to curb deforestation in Ghana, where cocoa is the main driver of 3.2% of protected forest loss each year.
Sugar industry body CEDUS Le Sucre has attacked what it described as “unacceptable” and “damaging” moves from the French government to “scapegoat” the sugar industry as legislators put in place moves to amend the country’s sugar tax.
Flavour giant Givaudan will source 90% of its raw materials of natural origin according to its in-house criteria for responsible sourcing by 2020, it says.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Israeli flavour and fine ingredients firm Frutarom are now the owners of nutritional ingredients specialists Enzymotec in a €144m ($168m) deal for the remaining 81% of company shares.
Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.
Significant progress is being made to combat unlawful child labor, but Indonesia’s declining crop and the falling cocoa price remain major challenges, says Mars' head of procurement.
Rising food prices, regulatory uncertainties and challenges from international trade deals post-Brexit will conspire to create a “perfect storm” that threatens to rain on the UK food industry’s parade.
Poultry operators Tyson Foods Inc and Acacia Foods are to make investments in Zimbabwe-based processor Irvine’s Group as part of plan to target growth in Sub-Saharan Africa.
DAT-Schaub CEO Jan Roelsgaard wants several big acquisitions as the Danish Crown subsidiary aims to become the world’s “best” natural casings producer.
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
Israeli start-up Equinom has developed a high-yield, non-GMO sesame seed that can be harvested mechanically, which could shift production from developing to industrialised countries. Its CEO is promising a fundamental change in sesame sourcing - but could...
Polish meat producer ZM Zakrzewscy has launched a meat-cutting facility, fitted with a total surface of some 3,000 square metres, with the aim of increasing its exports of beef to the European Union, according to senior company representatives.
The presence of toxic furans in infant foods such as ready-to-eat jarred or canned foods could pose a health risk, with regulators mentioning long-term liver damage as one possibility.
Personalised nutrition using a natural, calorie-free fibre to create nutritionally enhanced foods on demand is “revolutionary”, according to the makers of a 3D-printing platform.
A trade deal between the European Union and the Latin American countries represented by Mercosur are could be concluded by the end of the year, despite resistance from European agricultural interests.
KW Plastics is expanding the use of PCR (postconsumer resin) to many rigid packaging applications where FDA (Food and Drug Administration) food contact is required, following a new regulatory accomplishment.
Nordic bakery giant Orkla Food Ingredients is to expand into meat ingredients, starter cultures and other functional ingredients by acquiring Norwegian supplier Arne B. Corneliussen (ABC).
The Roundtable on Responsible Soy (RTRS) and other stakeholders have endorsed a manifesto calling for an end to the destruction of forests and native vegetation in the Cerrado region of Brazil.
We talked to Chr Hansen CEO about selling dairy cultures to the biggest cheese makers in the US, how to double profitability in colours by 'ditching complexities' and why he is sceptical of (but still investing in) plant-based ingredients.
The decisive vote due today on the reauthorization of the EU license for the controversial herbicide, glyphosate, did not take place - it was postponed.
Danish supplier Palsgaard has launched a soy-based emulsifier for cakes to meet growing European demand for palm-free foods. But certified sustainable palm oil is still the most environmentally-friendly oil crop, it says.
A “sea change” is occurring in the plant-based and cultured protein industry although which way the current is flowing is yet to be determined, a panel of experts conclude.
Failure to address antimicrobial resistance (AMR) could destabilise the global economy and lead to millions of deaths, the former Prime Minister of Belgium said in a letter to this site.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
The Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on food science topics.
Food sales throughout Europe have grown over the past five years – but not all regions and categories have performed equally. What areas are expanding and where are food makers losing out?
French start-up La Note Bio is tapping into the fermented food trend with its ready-to-eat, lactofermented and unpasteurised vegetables. Just don't say the word sauerkraut...
The quest to produce nutritionally enhanced food despite the industry’s cost-cutting culture is one of the biggest challenges the food industry is currently facing, according to Mondelez’s Gil Horsky.
‘A recent undercover report in the press did more than uncover low standards of food safety at a major UK food manufacturer – it also highlighted the importance of organisations having the relevant electronic systems in place to prevent issues arising...