UK retailers like Morrisons’, Sainsbury’s and Tesco are backing an international ‘responsible’ fish oil certification earned by 100 processing factories in 9 countries and representing 40% of global fish oil and fishmeal outputs.
A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves. FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.
The trend for high-protein products is gathering pace globally, with more than 10% of new launches using protein claims, as a softer approach to health moves the industry away from probiotic claims, according to data from Innova Market Insights.
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten Bornholdt.
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
Reporting on nanotechnology has tailed off in the media in the past five years – and so has consumer concern over its safety, according to a new report from the German Federal Institute for Risk Assessment (BfR).
The taste of stevia-derived sweeteners has come a long way in just a few short years, and the major stevia suppliers are now focusing on cutting sugar by half in mainstream soft drinks.
The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Why is your business using social media? To sell more products? Raise your profile? Change your image? Find out what key ‘influencers’ really think about your brands? Identify and target a new customer base? Or because everyone else is on Twitter and...
Reporting and recording of food recalls is ‘hugely inconsistent’ because local authorities do not have to tell the UK Food Standards Agency (FSA), according to Trace One.
Nestlé has become the latest member of the Save Food initiative, which aims to draw on both the public and private sectors to address massive food waste and loss in every part of the food supply network.
Tate & Lyle continued to tout its Drop by Drop flavoured ‘water enhancer’ at FIE in Frankfurt last week following on from successful product launches in the United States – but will it do so well in Europe?
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Young shoppers aged under 35 – who are more likely to shop ethically and adventurously than their older relatives, while cooking from scratch – offer opportunities to food manufacturers and retailers, according to new research from grocery think-tank...
Stevia sweeteners have appeared in about 1200 new products in Europe in the past two years – and 700 of those were launched in 2013, according to Cargill’s business development leader for Truvia, Olivier du Châtelier.
Increasing intakes of soy and other plant-based foods and supplements can reduce environmental burdens – but does the political will exist to do it? Not really, says the chair of the 10-year-old European Natural Soyfood Manufacturers Association (ENSA).
Healthy foods, premiumisation and private label all present untapped opportunities in Nordic countries, according to market research organisation Euromonitor International.
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according to Blue Diamond Growers.
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
The government must continue to press the EU for the production of desinewed meat (DSM) to resume, 18 months after a temporary ban, according to a UK committee.
Senior Amazon executive Bram Duchovnay says the multinational sees enormous potential in global alcohol sales but admits ‘there is a tonne of stuff that we don’t know at this point’.
In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.
HSBC has said that despite challenges market tides deciding the sustainability of the palm oil industry are changing - although an environmental group has published a damning report of the bank’s investment practices.
Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what at the show.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
In this, the first instalment of our Eye on Emerging Markets series, one of West Africa’s most successful dairy brands, Fan Milk, pinpoints the key to cracking the region - street distribution.
The European Food Safety Authority (EFSA) has produced an infographic on how it fights the ever-growing problem of antimicrobial resistance in the food chain.
‘Patriotic purchasing’ is a myth in the UK, with nearly half of all consumers (48%) saying that price is more important to them than whether a product is British, according to a trend report from market research organisation Mintel.
Natra is developing a range of Spanish olive oil, cheese and wine filled chocolates; the company hopes that the integration of these Mediterranean ingredients will put Spain on the map for chocolate.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
