Coca-Cola Classic saw volumes in Europe decline by 1% over the last three months: attributed mainly to the impact of new soft drinks industry taxes. But Coca-Cola Zero Sugar grew 18.5%, with retailers increasingly shifting space over to the sugar-free...
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
Healthy nutrition could end the obesity epidemic and make us richer, according to an industry expert, who suggests the economy is keeping the consumer fat.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
The UK’s health authorities have commenced a collaborative effort with the food industry and health NGOs to develop the next phase of the government’s proposed calorie reduction programme.
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.
New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...
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...
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
Beverages sweetened with low-calorie sweeteners do not increase total energy intake any more than water when drunk with a meal, according to an industry-funded study.
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.
German biotech company c-LEcta has completed a financing round the proceeds from which, the company reveals, will be used to develop new products for the food industry and to support international expansion.
Sucralose is broken down into metabolites that collect in fatty tissue with unknown consequences on health, and regulators should re-evaluate its safety, a recent study suggests.
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.
While evolving attitudes to community and the environment are shaping food industry trends, a new impetus around healthy eating is responsible for the most fundamental shift in consumer attitudes this year, according to fresh insights from data analytics...
Belgium has followed in France's footsteps with the announcement that it is introducing the NutriScore labelling scheme in a bid to promote healthy eating in the country.
The amount of sugar contained in food has risen up the consumer agenda and replaced price as consumers’ biggest food concern, research from the UK’s Food Standards Agency (FSA) reveals.
The first four months of the UK’s sugar tax has failed to create any significant change in consumer behaviour; but it has encouraged widespread reformulation and the proliferation of lower sugar options, according to Nielsen.
Sugar reduction and ambient drinking yogurt are two of the most interesting trends in Latin America at the moment, but both present technical challenges to food and beverage companies. Hydrocolloids are part of the solution, explains CP Kelco’s regional...
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.
German biotech company e-LEcta reveals that a “successful cooperation” with an unnamed sweetener supplier has enabled it to expand production of a zero-calorie, plant-based sweetener in a move that it said could "change the world market for natural...
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
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.
Mondelēz International has announced plans to launch a 30% less sugar Cadbury Dairy Milk next year but some consumers are taking to social media to air their grievances.
The diverse and tech saavy ways of Generation Z or the iGeneration – referring to those aged 11-22 in 2018 – will have a profound impact on food and beverage formulations over the next several years, Mintel noted during a presentation at IFT 2018.
The UK public is more receptive to interventions such as sugar taxes and minimum unit pricing than often supposed, according to a report compiled by a group of independent UK health associations.
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.
UK food and drink manufacturers are achieving "substantially better" sugar reductions than has been reported, according to a health policy expert. "It's good news for public health as well as private business."
Combining fat and carbohydrates in food intensifies the reward signalling to the brain regardless of calorie-count, liking or portion size, creating a desire to eat even beyond satiety, researchers have found.
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.
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.
The food and drink industry expresses concern over UK proposals for increased regulation aimed at reducing obesity rates, while health campaigners call for speedier action.
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.
Calls for the introduction of mandatory front-of-pack traffic light labelling to be introduced in the UK continue to gain momentum as consumer group Which? issues a fresh report highlighting sugar in breakfast cereals.
