Rare sugar researchers hit sweet spot with nigerose production
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Archives for May 15, 2019
DouxMatok’s 40% reduced sugar allows for indulgence: ‘Sugar is not the new tobacco’
The Israeli start-up’s 40% reduced sugar allows for sweet indulgence without changing consumer behaviour, says CEO Eran Baniel.
Sugar reduction: Blend the trends with functional formulations
Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.
Cost of reformulation offset by sugar taxes and improved value proposition
Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to trigger change.
Nutritious, sustainable, convenient: Does ‘smart food’ have it all?
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
A tough nut to crack: Macadamia firm explores innovations in the ingredient sector
Green & Gold Macadamia is discovering ways of using macadamias as an ingredient and hopes to capitalise on the growing dairy-free trend among consumers.
Charity demands more action from food companies to tackle litter
Large food companies should pay more in disposal costs and take more responsibility for ensuring the packaging they produce is collected and recycled, says a campaign group after carrying out it what it claims is the largest litter survey ever in the UK.
Is titanium dioxide safe to eat? Fresh research raises concerns over E171
European food safety regulators have re-iterated the conclusion that titanium dioxide is safe to eat – but a fresh study warns its consumption could have negative consequences for your gut bacteria.
‘Are vertical farms even remotely efficient?’ Putting a figure on plant factories
Researchers in the Netherlands are calculating the feasibility of vertical farming in urban areas. “The main goal is to put a figure on vertical farming,” Wageningen University & Research’s Luuk Graamans tells FoodNavigator.
AHDB campaign grows pork sales
A campaign by the Agriculture & Horticulture Development Board (AHDB) has led to almost £12m of additional pork sales.
Kellogg’s proposed $50m European restructure
The Kellogg Company has announced a reorganization plan for its European business, aimed to simplify the organization, increase efficiency and enhance key processes.
Senior appointment at Marel Poultry
Icelandic processor Marel has appointed Roger Claessens as EVP of its poultry division.
Diviande launches oven-ready frozen steak range
Dutch meat producer Diviande has launched a range of oven-ready frozen steaks.