The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.
Chr. Hansen claims its new wine culture is a ‘fantastic launch’ that will greatly increase the speed and predictability of malolactic fermentation and remove the need for producers to use sulfites as preservatives.
Vita Coco’s UK CEO Giles Brook tells BeverageDaily.com he doesn’t understand ‘brands that rubbish other brands’ following an attack by coconut water rival INVO on his product’s nutritional and health benefits.
The European Food Safety Authority (EFSA) is inviting comments on a draft scientific opinion for the evaluation of allergenic foods and food ingredients for labelling purposes.
Premium coconut water brand INVO has justified its ‘slight attack’ on UK market leader Vita Coco and other rivals' nutritional and health benefits, insisting it needs to educate people on its own uniqueness.
DSM Nutritional Products has entered in to an exclusive worldwide partnership with Dutch firm Isobionics for the distribution of its valencene and nootkatone ingredients.
Certifiers UTZ says a redraft of its code of conduct focuses on ‘prevention’ and monitoring of child labor on farms as well as including new measures around climate change.
The sensationalist media coverage around so called ‘stealth halal’ is only fuelled by the lack of certification harmonisation, Food Navigator’s Annie-Rose Harrison-Dunn argues.
Media controversy around the discovery that UK supermarkets and restaurants have been selling meat that could be classified as halal, but is not labelled as such, is deceptive and hateful, according to the Sharia Halal Board.
A move away from ‘traffic light’ to ‘colour coded’ nutrition labels leaves behind the danger of a “stop and go interpretation” of foods, according to the British Heart Foundation.
Consumers don’t really want more nutritional information, they want an easy life, according to a behavioural economist talking at a conference in Brussels.
Stronger and bolder flavor combinations are emerging in soft drinks with higher heat and spice levels, while vegetable-based beverages are on the rise, according to Treatt.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.
Just as many UK consumers are concerned about food additives as about food poisoning, according to the latest Public Attitudes Tracker survey from the UK’s Food Standards Agency (FSA).
The coming year will see a more sceptical consumer who demands greater traceability, sustainability and honesty on pack, according to a Leatherhead analyst.
Chr. Hansen recorded a ‘soft start’ to 2014 after the loss of its biggest colours customer hit revenue – although it retained its growth expectations for the full year.
Ritter Sport has been granted an injunction preventing a German consumer group from claiming the chocolate firm is deceiving consumers with misleading natural flavor claims.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...
Before we take out our crystal balls in January and look ahead to 2014, let’s take a moment to ask, how accurate was our forecast for the past year? FoodNavigator takes a look back on its predictions for 2013.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
While stevia's reputation remains sweet, sucralose and aspartame are slipping behind. Canadean looks at which sweeteners receive the best and worst press.
New guidance on colouring foods clears up a problematic question for the food industry in Europe: When is a colour a food additive, requiring an E number, and when is it a food extract with colouring properties?
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.
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.
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.
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.
Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.
Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
Hydrocolloids firm CP Kelco has said it will invest a further 60m Danish krone (€8m) to expand its facility in Lille Skensved, Denmark, on the back of increased demand for its amidated pectin, used in low sugar and sugar-free foods.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
DRINKTEC 2013: US TREND TOWARDS NATURAL BEVERAGE COLORS
Lycored claims its new Lyc-O-Beta Intense coloring system will bring significant cost savings for producers of beverages such as orange juice, and says US interest in such natural colors is growing.
Chr. Hansen CEO Cees de Jong talks with FoodNavigator about his vision for corporate evolution, with a definite emphasis on emerging markets – without neglecting the company’s European roots.
As consumer demand for local and organic products grow, new research asks whether it a love for these characteristics or a hate for 'conventional' food is driving purchases.
Döhler has launched an open innovation platform, including funding and equity options for those with truly innovative ideas who may be lacking the cash to bring them to life.
Natural colors expert Chr. Hansen has been exploring whether it is commercially viable to produce carmine - a natural red food color currently made from crushed cochineal insects - via a controlled fermentation process.
September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway?
The FDA’s decision to give the thumbs up to spirulina as a source of blue color in candy and gum finally gives US firms a natural alternative to artificial FD&C Blue #1 ('brilliant blue') and opens up new opportunities in natural greens,...
Stevia sweeteners can now be developed through fermentation – rather than extraction from stevia plants – but it is the plant-based message that is most important to consumers, according to (plant-derived) stevia supplier PureCircle.
