Archives for December 22, 2021

Sugar reduction/reformulation special edition

Replacing sugar in confectionery is ‘incredibly hard’

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

Spent yeast start-up plans alt protein disruption: ‘Our vision is to replace soy’

Israel-based Yeap is developing an alternative protein made from spent yeast. FoodNavigator catches up with CEO and co-founder Jonathan Goshen to find out how the start-up plans to disrupt soy in plant-based.

JBS blames complex supply chains as retailers drop beef over deforestation

Supermarket chains in the UK, Belgium, France and the Netherlands have announced they are restricting Brazilian beef products tied to Brazil’s JBS, the world’s largest beef company and second-largest food company.

EFSA poised to slash daily exposure limits for bisphenol A as EU court confirms it as ‘substance of very high concern’

The European Food Safety Authority (EFSA) is to re-evaluate the risks of bisphenol A (BPA) in food as the Court of Justice of the EU confirms the chemical must be listed as a “substance of very high concern” for its hormone-disrupting properties on the...

A casein point: Method to ‘drive innovation’ by blending cow's milk with plant protein

Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.