Preservatives and acidulants

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

28-Sep-2022 By Katy Askew

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...

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...

How new processing techniques have ‘great potential’ to make food more sustainable

20-Sep-2022 By Flora Southey

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

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.

Detect nitrites with a smartphone? Colour-changing film developed to check nitrite levels in cured meat

05-Aug-2022 By Flora Southey

Scientists in Spain have developed a colour-changing film consumers could use to analyse nitrite levels themselves.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Meat producers lay out work to reduce nitrites in cured pork products as campaigners demand action

12-Jul-2022 By Oliver Morrison

The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

Givaudan develops natural nitrite alternative for processed meat

17-May-2022 By Katy Askew

Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.

Kellogg’s reveals secret to its renovated Special K formulation: salt redistribution

02-May-2022 By Flora Southey

In Europe, Kellogg’s has reworked its Special K cereal range to reduce the salt content by an average of 19.8%.

Vaess develops biotech solution for nitrite-free bacon

22-Apr-2022 By Katy Askew

Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.

HPP milk concerns flagged as EFSA endorses high pressure processing for food products

11-Mar-2022 By Oliver Morrison

High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.

Old spice: Salt reduction potential found in adding spice to older populations’ food

16-Feb-2022 By Flora Southey

Spices, such as chipotle, can help maintain the perception of saltiness amongst older populations, while reducing the white stuff.

French nitrates bill: An ‘historic’ moment or delaying the ban?

04-Feb-2022 By Katy Askew

France’s National Assembly backed the principle to ‘lower the trajectory’ of maximum levels of nitrates that can be added to charcuterie meats yesterday in an almost unanimous vote in flavour of the proposal. But are amendments that require a further...

Successful salt cuts in Africa puts pressure on Britain: ‘The UK is lagging behind’

01-Feb-2022 By Flora Southey

Early evidence suggesting South Africa’s mandatory salt reduction law has been effective in cutting salt from diets is putting pressure on the UK Government to follow suit.

Health campaigner takes aim at salty sliced meats

27-Jan-2022 By Oliver Morrison

Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...

Kerry Europe boss upbeat on regional outlook: ‘There is a great opportunity for Kerry in Europe’

26-Jan-2022 By Katy Askew

Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.

Start-up pivots to seaweed to fill gap in market for ‘kind and healthy’ alternatives that don’t compromise on taste

06-Jan-2022 By Oliver Morrison

A UK start-up claims seaweed is key to creating new allergen-free, soya-free, and plant-based alternatives to fish, soya, and oyster sauces.

Salt content of plant-based meat products ‘unnecessarily high’

25-Nov-2021 By Oliver Morrison

Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.

Japanese knotweed may lower cancer risk of processed meat, find researchers

24-Sep-2021 By Flora Southey

Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Kerry talks Niacet acquisition: ‘We have created a global leadership position in the food preservation sector’

15-Sep-2021 By Katy Askew

Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...

Swapping out table salt for a reduced sodium added potassium alternative would ‘save millions of lives’, finds research

31-Aug-2021 By Flora Southey

Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.

The FoodNavigator Podcast: Are fermented foods the new cornerstone of a gut-friendly diet?

18-Aug-2021 By Oliver Morrison

Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...

Fermented-food diet increases microbiome diversity and lowers inflammation, study finds

14-Jul-2021 By Oliver Morrison

In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....

Bacteria-killer found in fermented meat snack set to tackle twin problems of food preservation and waste

09-Jun-2021 By Oliver Morrison

A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.

‘Address food safety gaps to improve trust in plant-based meat’: Kerry

20-May-2021 By Katy Askew

The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

‘Vegurt’ innovation: New cultures developed for fermented plant bases

11-May-2021 By Flora Southey

A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen.

Chr. Hansen targets food waste with ‘next gen’ food cultures

03-May-2021 By Katy Askew

Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.

‘A strong patent portfolio is a valuable asset’: Patent filings shine light on microbial innovation trends

19-Apr-2021 By Katy Askew

Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

UK supermarket giant Tesco commits to health targets following shareholder pressure

05-Mar-2021 By Oliver Morrison

In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

‘There’s never been a better time to push the message that healthy can equal delicious’: Start-up aims to disrupt snacking sector with low-fat, low-salt crisp

19-Feb-2021 By Oliver Morrison

Challenger brand Mindful Snacker is promising to make 2021 ‘the year of healthy snacking’ and ‘clean comfort food’.

Time for sodium alternatives to show they’re ‘worth their salt’

25-Jan-2021 By Oliver Morrison

Salt reduction needs to come out of the shadows, according to food artificial intelligence company Spoonshot.

Consumers associate plant-based with clean label: There is a ‘disconnect’ between perception and reality

16-Dec-2020 By Katy Askew

Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label that’s important’

26-Nov-2020 By Flora Southey

For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.

From immunity and sustainability to plant-based and clean label: Top trends out in force at Fi Europe CONNECT 2020

18-Nov-2020 By Katy Askew

Fi Europe is a red-letter event for the European food sector. This year, COVID-19 means things will be a little different. But the need to share ideas and innovation – as well as networking and business opportunities – has ‘never been more important’.

Quorn eyes ‘the next big product opportunities’ in plant-based

13-Nov-2020 By Katy Askew

Quorn Foods, a pioneer in the plant-based category, is expanding its culinary innovation team. Tim Ingmire, Head of Research, Development & Quality, tells FoodNavigator the investment will help ‘identify the next big product opportunities’.

Kraft Heinz partners with APC Microbiome Ireland to unlock the ‘ultimate natural and clean label opportunities’

28-Oct-2020 By Katy Askew

The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...

Kerry spots opportunities for gut health and food protection solutions as it targets net zero emissions by 2050

09-Oct-2020 By Oliver Morrison

Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...

Should salt reduction targets be made mandatory in Europe?

30-Sep-2020 By Flora Southey

Voluntary salt reduction strategies are commonplace across EU Member States, but are they doing enough? FoodNavigator asks the European Snacks Association’s Sebastian Emig and Action on Salt’s Sonia Pombo whether it’s time mandatory measures were enforced...

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