Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
Probiotic and natural colours player Chr Hansen reported a 10% growth in organic revenue in the first nine months, leading the company to slightly raise full year expectations.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
Consumer exposure to nitrites and nitrates as additives used in processed meats is safe for most population groups at existing levels outlined by the European Safety and Food Authority (EFSA).
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
Traditional tomatoes are being shunned by manufacturers looking to make the classic condiment appeal to more sophisticated palates with mangoes, beetroot or pumpkin.
A UK-based specialist ingredient maker has launched a poppy seed blend which contains low morphine content, amid a number of recent cases in which individuals have failed drug tests after eating poppy seeds.
Small and medium-sized businesses (SMEs) preparing a novel food application can receive administrative help through a new support platform launched by the European Food Safety Authority (EFSA).
A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.
Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.
Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.
Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.
By diversifying its vanilla sourcing to Uganda, Indonesia and India as well as developing alternative natural flavours, flavour giant Firmenich says it is weathering the impact of Madagascan cyclone Enawo.
Ethical and social considerations are not as important to consumers as nutrition and freshness when buying fish, according to a new survey conducted by TÜV SÜD.
Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.
Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company.
With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".
Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.
PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.
Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.
The health risk from pesticide residues in food is low, according to a report by the European Food Safety Authority (EFSA), with 97% of samples within legal limits - but this is an "upbeat" interpretation which ignores the cocktail effect, critics...
‘We have a tremendous opportunity to use our global scale to influence positive change’
PepsiCo has launched an incubator programme to help nurture the ‘best and brightest’ entrepreneurs in the nutrition, health and wellness sectors. Eight ‘breakthrough brands’ will benefit from a €25,000 ($26,500) grant each, and access to experts from...
Popcorn start-up Culture Pop is blending French gastronomy and healthy on-the-go snacks with its premium popcorn flavoured with specialty ingredients such as white truffle.
The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.
Food and nutrition bioscience firm Chr. Hansen says it is well positioned to deliver its ambitious full year targets, as it reports 10% organic revenue growth for the first half of its financial year.
Researchers in St Petersburg say the majority of Russians see a ‘proper meal’ primarily in terms of health and nutrition, but do not have regular access to it.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.
EU member states yesterday voted against the introduction and renewal of GM grains in Europe but failed to reach a binding majority, leaving the president of the Commission Jean-Claude Juncker to make the final decision.
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
Indian food company Roha Dyechem Pvt Ltd has created Natracol Ultra Cran Red (UCR), which it says capitalizes on the trend to move from synthetic dairy food colorants to natural ones.
Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives.
Finnish food tech firm Spectral Engines has scooped up first prize in an EU competition for its food sensor that analyses ingredients, nutrients and detects allergens.
The EU Parliament has backed new regulations for tougher food inspections from farm to fork in a bid to qualm consumer worries of food fraud after the horse meat scandal in 2013.
Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.
Children’s drink manufacturer Appy Food & Drinks has been told to stop referring to its juice as “100%” natural as they contain calcium lactate and glucose-fructose syrup by the UK’s advertising watchdog.
Food tech start-up Unavoo has launched a natural, stevia- and prebiotic fibre-based sweetener that can replace sugar like-for-like in dairy, bakery and beverage products.
The winners of a Europe-wide programme designed to promote innovative flavour research across universities and research institutes have been announced.
Consumers still assume ready meals are low in nutrition, but wider use of slow cooking techniques such as sous vide can produce foods that's more nutritious than home-cooked equivalents. Can prepared foods become more widely accepted?
The EU Agriculture and Fisheries Council will discuss the issue of dual quality foods next week as Slovakia and Hungary push for EU legislation to prevent manufacturers selling poorer quality products in Eastern countries of the single market bloc.
Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
Nutrition labels do not seem to be adapted to battling public health issues such as obesity, the French food safety agency ANSES has concluded – but this is because they should not be used alone, say campaigners.
Sales of free-from and organic foods have rocketed in Europe as more and more shoppers spend time looking at labels in order to identify “guilt free” purchases, according to new data from Euromonitor International.
