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Healthy indulgence: Using fibre to cut sugar in chocolate

Healthy indulgence: Using fibre to cut sugar in chocolate

20 Jan 2020

Fibres have promise for creating reduced sugar products, and a new patented technology based on corn fibre is said to tackle some common technical problems, as well as digestive effects.

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Could revised calorie content boost nut consumption?

Could revised calorie content boost nut consumption?

20 Jan 2020

Researchers from the USDA have discovered that tree nuts like almonds, cashews and pistachios may have fewer calories than previously thought, and food firms are starting to reflect this on pack. Could fewer calories prompt consumers to eat more nuts?

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Taking an innovative approach to sugar reduction

Taking an innovative approach to sugar reduction

13 Jan 2020

The trend toward lower sugar products continues to grow – but manufacturers should be aware of the limits on consumer acceptance of reduced sugar foods and drinks.

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Quest for anti-ageing ingredients boosts collagen demand

Quest for anti-ageing ingredients boosts collagen demand

13 Jan 2020

Collagen is the most abundant protein in the human body, but production slows down with ageing, leading to weaker joints and skin wrinkles – and increased demand for collagen as an ingredient in food, drinks and supplements.

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Out of Africa: Bringing age-old ingredients to the west

Out of Africa: Bringing age-old ingredients to the west

6 Jan 2020

Successfully introducing nutritious and appealing ingredients to western markets is a major prize, and the continent of Africa is a promising region for grains, fruits and vegetables with connotations of adventurous eating.

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The macro trends fuelling industry’s mega deals

The macro trends fuelling industry’s mega deals

6 Jan 2020

The world’s biggest food and ingredients companies are keen to tap into the industry’s latest trends, and many are opting to do so through partnerships, rather than starting from scratch in their own R&D departments.

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What does the future hold for CBD in Europe?

What does the future hold for CBD in Europe?

2 Jan 2020

Foods, drinks and supplements containing CBD oil are taking off in North America, despite uncertainty surrounding its regulatory status, but even in Europe foods containing hemp-derived ingredients are on the rise.

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Using botanicals to boost flavour in functional foods

Using botanicals to boost flavour in functional foods

2 Jan 2020

Functional ingredients are often synonymous with bitter and unpleasant flavours, but some suppliers are using botanicals to help bridge the gap between good taste and good health.

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Health concerns drive interest in alternative flours

Health concerns drive interest in alternative flours

1 Jan 2020

Alternatives to wheat flour were once driven primarily by demand for gluten-free foods, but an increasing number of consumers is buying foods enriched with vegetables, pulses and ancient grains in a bid to improve their overall nutrition.

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How does microbiome research affect NPD?

How does microbiome research affect NPD?

16 Dec 2019

The microbiome’s role in overall health has been in the spotlight, and now research investments from major food and drink companies signal that the concept is entering the mainstream. What does this mean for new product development?

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Algal oil demand surges in specialised nutrition

Algal oil demand surges in specialised nutrition

16 Dec 2019

The potential of microalgae continues to expand, including as a source of protein and as a food colouring – and the market for algal oil in particular is growing fast.

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Flavour trends go back to basics

Flavour trends go back to basics

9 Dec 2019

‘Tis the season for trend predictions, and this year many flavour houses envisage a shift away from the very exotic fruits and botanicals that have featured on such lists in the past, back toward easily recognisable and well-loved flavours.

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