Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
The global taste and nutrition specialist has inaugurated its Southern Europe Innovation Centre in Barcelona, Spain, which will serve as a regional hub for customers in Spain, Portugal, Italy and France.
How do sugar reduction strategies – such as low/no sugar products and reduced pack sizes – affect product sales? A new study explores how manufacturers can create ‘win-win-conditions’ in both reducing sugar and boosting sales.
Two wine industry veterans are channeling research and leftover grape pomace into a superfood ingredient chocked full of bioactive compounds for gut and heart health.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
Artificial sweeteners have gained in popularity as consumers seek out products without sugar, but a new study suggests a potential link between keto-friendly sweetener erythritol and an elevated risk of heart attack or stroke.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
The United States Agency for International Development (USAID) and ofi (olam food ingredients) are promoting more sustainable coffee production in Peru with a joint investment of $8.1m.
After unlocking full access to a $24.5m series A fundraise, North Carolina based food-tech Elo Life Systems is on track to launch in 2025 at least two forms of its new natural high-intensity sweetener “inspired by monk fruit,” but which it says will be...
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Despite cost and inflation concerns, trend reports note rising demand among many consumers for foods with functionality, such as those that can help bolster the immune system. Many brands are responding.
With low/no alcohol consumption set to rise a third by 2026, according to some estimates, Synergy Flavours has crafted flavour pairings for premium soft drinks and alcohol-free beverages that complement some of the UK’s favourite global cuisines, including...
Arla Foods Ingredients has received final authorisation from the European Commission (EC) for its Lacprodan beta-lactoglobulin (BLG)-100, making this its first product to receive approval under the new Novel Food Regulations.
Ingredient supplier Kemin Industries is looking to further tap into the thriving functional beverage market with a water dispersible form of its BetaVia immune health ingredient.
Dragon fruit is making the shift from niche to mainstream, says flavors giant Firmenich, which has selected the fruit as its flavor of the year for 2023 after it exhibited “one of the fastest growth rates of any ingredient we’ve tracked in recent years.”
Kerry has developed the KerryNutri Guide, a tool to calculate how products perform across a range of front-of-pack nutritional labelling systems and guide users towards a better score. “The KerryNutri Guide makes it easier for us to partner with our customers...
Localisation strategies are crucial in order to achieve the ‘holy grail’ of food innovation in the Asia Pacific region, by combining health, taste and convenience, according to Olam outfit ofi.
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
GNT has secured US Food and Drug Administration (FDA) approval for the use of spirulina extract in beverages: offering a clean label way of delivering not only vibrant blue shades but also an associated palette of navy blues and violets.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.
Monk fruit, a high-intensity sweetener, is gaining popularity across premium applications as a clean-label alternative that blends well with others. While it costs more than stevia, tech innovations may bring prices down.
Biotech start-up, Resorcix, and Israeli beverage manufacturer, Gat Foods, have developed a natural botanical to eliminate Thermophilic Acidophilic Bacteria (TAB) that reduce product shelf-life and affect the flavour of ready-to-drink (RTD) beverages,...
Guaranteeing the supply chain stability of natural colours to ensure manufacturers can be assured of product consistency has taken on extra importance in the post-COVID-19 era, claims GNT.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Today’s consumers want complexity and layers of flavors in their alcohol-free drinks. Having spent a collective 30 years foraging, exploring and learning, the duo behind Bax Botanics tell us why they believe botanicals are the way forward in creating...
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Immune health continues to be a primary concern for consumers of functional beverages, according to a new report from Irish ingredient supplier Kerry. The study also found that consumers are increasingly blurring the distinction between the benefits...
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.
