The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
The clean label concept involves making use of as few ingredients as possible that consumers recognize as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that can deliver on that ‘better...
Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isn’t coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Asia Pacific consumers are increasingly turning to the back of food packaging to check ingredient lists, before considering any front-of-pack health claims, with interest in clean label products seemingly gathering pace.
The dairy giant has come up two drink prototypes that could deliver key nutritional benefits to those affected by renal disease and living on low-mineral diets.
Premium fruit and vegetable ingredient supplier SVZ will soon take in more surplus fruit and veg from Belgium ports: giving produce that doesn't make the cut for retail a second chance.
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
Capri Sun’s original juice drink pouches will now have an average of 40% less sugar, as the brand reformulates to use monk fruit concentrate in its drinks.
From blue latte art to gradient-shifting ombre beverages, color creativity in beverages is reaching new heights, according to experts. We ask them what the top trends they’re watching are.
Canada-based Merit Functional Foods says it has overcome one of the biggest hurdles facing plant-based protein in ready-to-drink protein beverages: sediment and grittiness.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
Premium fruit and vegetable ingredient supplier SVZ is working towards 100% sustainable sourcing: alongside a host of other initiatives. We find out more about the challenges - and opportunities - it sees in its efforts to be more sustainable.
Non-nutritive sweeteners such as stevia and sucralose are not a panacea, but new recommendations from the World Health Organization (WHO) questioning their value do a “disservice to public health” by failing to recognize their role in sugar/energy reduction...
As consumers’ love affair with oat milk continues to drive high double-digit, year-over-year sales food scientists are exploring how they can further enhance the beverage’s most beloved attributes, including its health benefits, sustainability and shelf...
The next generation of brands, ingredient suppliers and processors are placing sustainability at the center of how they do business and making it easier for their partners to do the same as illustrated by the companies showcasing in the Startup Pavilion...
Thai juice giant Tipco believes that consumers are turning to beverages as a tasty yet convenient means of ‘drinking’ in additional nutrients, leading to a rise in popularity of items such as vegetable juices and herb-infused drinks.
Consumers are increasingly interested in cognitive health – and beverages offer a perfect avenue for delivering functionality in this area, according to Kerry.
Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.
Global ingredient and service solution provider Glanbia Nutritionals has launched TechVantage, a new functionally optimised nutrient technology platform.
Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
Daily tea consumption should be recommended in the upcoming 2025-2030 Dietary Guidelines for Americans, argue scientists and industry stakeholders who point to its safety and a growing body of research supporting health benefits from the Camellia sinensis...
The acquisition of Suffolk-based natural food flavouring and extract manufacturer Omega Ingredients by global fragrance and flavouring leader Robertet Group will boost the former's UK and overseas development plans.
IFF has launched SEAFLOUR, a hydrocolloid from red seaweed with particular potential in higher-protein plant-based milks made with pea or soy, enabling formulators to offer cleaner labels and shorten their ingredients lists.
While consumers may be searching for ways to reduce their sugar intake, products that provide a sense of sweetness are still in high-demand, positioning certain natural sweeteners for continued success, says SPINS.
Tate & Lyle has expanded production of allulose in a bid to meet surging demand for the rare sugar, which has exploded in popularity following the FDA’s decision to exclude it from the total and added sugars declarations on the Nutrition Facts panel.
Tate & Lyle PLC has signed an agreement to acquire Quantum Hi-Tech (Guangdong) Biological Co., Ltd (Quantum), a prebiotic dietary fiber business in China from ChemPartner Pharmatech Co., Ltd (ChemPartner) for a total consideration of $237m.
Phytolon, a growing startup company making natural food colorants, has announced a partnership with Ginkgo Bioworks, a horizontal platform for cell programming, to produce vibrant cultured food colors via fermentation of yeast.
Functional ingredient producer BENEO has quadrupled storage capacity at its Offstein facility in Germany, which the company said will improve efficiency and strengthen business contingency resilience.
The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
Synergy Flavours has unveiled new extracts and flavour solutions for the “booming” low and no alcohol category. The range includes bitters, fermented notes, gin, pink gin, aperitif and rum flavours, alongside extracts that deliver warmth, such as scotch...
Better Juice said products made using its enzymatic sugar reduction technology are due to hit shelves in less than six months, following the completion of its first commercial deal with a US West Coast-based juice manufacturer.
