Fruit, vegetable, nut ingredients

MycoTech brings mushroom-based bitter blocker to Europe

17-Sep-2018 By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...

Brussels bulletin: A round-up of news and views from the EU

14-Sep-2018 By Niamh Michail

From calls for legislation on misleading food labels to new appointments at DG Sante, we round up the biggest news from Brussels affecting the food industry this month so far.

From compost to cakes: Carrot pulp flour gives healthy reformulation green credentials

10-Sep-2018 By Niamh Michail

Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.

Flavoured jackfruit snack start-up Jacked promises to shake up the 'dead' dried fruit category

07-Sep-2018 By Niamh Michail

While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...

The new soda? No sugar or sweeteners make Ugly Drinks 'an everyday staple'

06-Sep-2018 By Niamh Michail

UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.

Sticking to government healthy eating guidelines is too expensive, says report

05-Sep-2018 By Niamh Michail

Lower income households in the UK are priced out of a healthy diet and the government must do more to ensure healthy foods are affordable, according to a report by think tank The Food Foundation.

'Premium, luxurious and exotic': Saffron is on-trend for packaged food, says Mintel

04-Sep-2018 By Niamh Michail

Saffron is the latest on-trend flavour for packaged food, adding intense colour, an exotic flavour and premium appeal, according to market research agency Mintel.

INFOGRAPHIC

Biodiversity and dietary diversity: Are we running a race to the bottom?

04-Sep-2018 By Niamh Michail

Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?

ClientEarth pushes for EU draft law change: Intellectual property is no excuse for secrecy over chemicals in food

31-Aug-2018 By Niamh Michail

The Commission's general food law proposal must be significantly amended to prevent companies withholding safety information on chemicals in food in the name of protecting trade secrets, ClientEarth lawyers say.

‘Suppliers are starting to respond to demand’: How lean thinking can cut food waste and boost efficiency

30-Aug-2018 By Katy Askew

The application of ‘lean thinking’ manufacturing and management strategies can help reduce waste and build more efficient supply chains, according to new research.

Allanblackia seed oil: Another oil in the dairy alternative and margarine toolbox?

29-Aug-2018 By Niamh Michail

Allanblackia seed oil can now be used in greater quantities in margarines, spreads and dairy alternatives as the European Food Safety Authority (EFSA) has okayed a novel food application submitted by Unilever.

Chocolate companies drive growth for global hazelnut market

28-Aug-2018 By Douglas Yu

The global hazelnut market is expected to reach $9.45bn in sales by 2026 with the chocolate category being a major driver behind its growth, according to Persistence Market Research (PMR).

Food safety first for baobab supplier EcoProducts

27-Aug-2018 By Niamh Michail

South African company EcoProducts has become the first African baobab supplier to achieve food safety certification, FSSC 22000 Version 4.1.

Fresh avocados add health halo to indulgent chocolate dessert, says Onist

27-Aug-2018 By Niamh Michail

Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.

Commission authorises five GM ingredients

03-Aug-2018 By Niamh Michail

The European Commission has authorised five genetically modified crops for food and feed.

New product trend tracker: Ready-to-eat wheatberry & quinoa, spreadable skyr and gourmet instant desserts

03-Aug-2018 By Niamh Michail

From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.

High fibre food reduces impact of stress, study suggests

01-Aug-2018 By Katy Askew

Eating high fibre foods may reduce the effects of stress, according to new research published in The Journal of Physiology.

Cocoa crop losses are 38% and rising - so what can be done?

31-Jul-2018 By Niamh Michail

A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?

From almond husk sugar to nutritious okara flour: High-value ingredients from food by-products

30-Jul-2018 By Niamh Michail

From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...

What do consumers really think of meat alternatives?

27-Jul-2018 By Niamh Michail

What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.

Focus on food choices to tackle NCDs, not specific nutrients

27-Jul-2018 By Niamh Michail

Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.

Flax packs in healthy fat, fibre and protein: 'This is not just an oil anymore,' says Shape Foods

25-Jul-2018 By Niamh Michail

The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...

'Ideal for relishes, jams & juices': Haskap berries gain novel food approval

24-Jul-2018 By Niamh Michail

With up to 13 times more antioxidants than blueberries, haskap berries - also known as honeyberries - offer manufacturers a new ingredient with superfood credentials for relishes, jams or juices, says supplier Soloberry.

Novel food approval underway

'A perfect fit' for plant-based products: Chuta nuts are coming to Europe

20-Jul-2018 By Niamh Michail

Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.

Italian firm Obà brings ancient grain fonio to Europe

16-Jul-2018 By Niamh Michail

Gluten-free ancient grain fonio could soon be in Europeans’ shopping baskets with Italian company Obà’s request for novel food approval underway.

Innova sees plant-based promise in lupin, hemp and flax seed

13-Jul-2018 By Niamh Michail

Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.

EFSA to consider limits for kaurenoic acid in stevia

12-Jul-2018 By Niamh Michail

EFSA may recommend limits for the impurity kaurenoic acid in stevia but suppliers have played down safety fears.

300,000-strong survey 'confirms positive impact' of NutriScore logo

11-Jul-2018 By Niamh Michail

Leading French retailer E.Leclerc is definitively backing the NutriScore logo after a survey of 300,000-consumers showed it is best in encouraging healthy food choices, especially among younger shoppers and those from lower socio-economic backgrounds.

Is the UK's €5.3bn ready meal market missing a trick?

11-Jul-2018 By Niamh Michail

No organic ready meals, 'double standards' in meat labelling and too few vegetarian options. Manufacturers in Europe's biggest ready meal market, the UK, are failing to seize a business opportunity, a new report says.

So long, spirulina? Knotted kelp adds nutrients, reduces salt & removes artificial flavours

10-Jul-2018 By Niamh Michail

UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.

Orkla expands in Denmark with bakery filling acquisition

06-Jul-2018 By Niamh Michail

Orkla Food Ingredients has inked a "strategically important" deal to acquire Danish fruit filling, syrup and marmalade supplier Igos.

Aduna chooses double-digit herbal tea category to take baobab and moringa to the mainstream

05-Jul-2018 By Niamh Michail

Ethical start-up Aduna's range of herbal teas with baobab and moringa is aiming to take the superfoods to the mass market. "That's where the real impact is going to happen," the CEO tells us.

Prepared meals and ethnic flavours on the rise in Spain

04-Jul-2018 By Niamh Michail

Spaniards are buying more prepared meals and the number of people eating ethnic cuisine has more than doubled in recent years, says a government report on food consumption.

'A serious health concern': Undeclared allergens are causing accidental allergic reactions

04-Jul-2018 By Niamh Michail

Undeclared allergens at 'concerning' concentrations in packaged food are causing accidental allergic reactions, according to a study. "There is a perception that food allergens are no longer an issue," says one expert. "This is...

Chr Hansen to double natural colour R&D lab capacity: 'The perception of ‘naturalness’ has changed drastically in 15 years'

03-Jul-2018 By Niamh Michail

Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.

Summer trendwatch: Jackfruit, 'naturally essenced' water and snack pairing

28-Jun-2018 By Niamh Michail

Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.

Isoglucose is not more of a health risk than sugar - if its fructose content does not increase: BfR

28-Jun-2018 By Niamh Michail

The type of isuglucose currently used in Europe poses no greater health risk than sucrose – but if manufacturers increase its proportion of fructose, the potential risks must be communicated, said the German risk authority.

Plant-based trend sees premiumisation of meat consumption

27-Jun-2018 By Katy Askew

Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.

‘Clean label alone is not enough’: Firmenich on why taste is still king

26-Jun-2018 By Katy Askew

Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.

VKM highlights foods that increase listeriosis risk for vulnerable groups

26-Jun-2018 By Joseph James Whitworth

Some foods, under certain conditions, may increase the likelihood for vulnerable groups to develop listeriosis, according to a risk assessment.

'Help to avoid food waste in the sharing economy': Denmark relaxes rules on individuals selling food

25-Jun-2018 By Niamh Michail

The Danish government has made it easier for non-food businesses to sell food as the popularity of digital food sharing applications grows, saying it will help fight food waste.

UK firm claims to have first commercially viable scale-up process for brazzein

22-Jun-2018 By Niamh Michail

Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.

News in Brief

Eurostat: Food price levels highest in Denmark

21-Jun-2018 By Joseph James Whitworth

Food price levels in the European Union were highest in Denmark and lowest in Poland and Romania last year, according to Eurostat.

A texture, taste and legal challenge: Chocolate start-up shirks sugar for dates

20-Jun-2018 By Niamh Michail

London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.

‘A largely unexplored opportunity’: The science linking texture and calorie reduction

20-Jun-2018 By Katy Askew

The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.

Food safety standard ISO 22000 release marks start of 3-year transition period

20-Jun-2018 By Joseph James Whitworth

The revised food safety management system standard ISO 22000:2018 has been published marking the start of a three-year transition period for certified companies.

Pea protein trio of isolate-starch-fibre best to mimic meaty texture, says Cosucra

20-Jun-2018 By Niamh Michail

Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.

EU helps Kenya revive cashew nut industry

18-Jun-2018 By Gill Hyslop

The European Union (EU) is investing Ksh236m ($2.4m) to help Kenya revive its once thriving cashew nut industry that collapsed more than three decades ago.

Moving towards a plastic-free planet is 'an evolution, not a revolution'

14-Jun-2018 By Niamh Michail

A myriad of solutions are needed to make plastic food packaging more sustainable, said top brass at Ekoplaza, Ikea and Futamura last week. “In some cases we need to completely break free, in some we need to use different materials and in others we need...

'Sustainable pioneers' Lotus Foods innovates with heirloom coloured rice

14-Jun-2018 By Niamh Michail

Using heirloom coloured rice, Lotus Foods' premium products pack a nutritional punch and are grown in a sustainable way that yields 'more crop per drop'. "I don’t know of any other farming system that does both environmental and social...