Latest News in the food Industry
Harnessing umami for salt reduction
30 Aug 2018
Food companies remain under pressure to cut salt from their products, and savoury umami-rich compounds have emerged as promising flavour-boosting alternatives.Read more
Looking to food waste for new ingredients
20 Aug 2018
The food industry produces an enormous amount of waste during processing, but some are looking to give such products new life as valuable specialist ingredients.Read more
Acrylamide reduction in the spotlight
14 Aug 2018
New EU regulation on acrylamide levels in food came into force in April 2018, spurring companies to step up their reduction efforts. What are the latest solutions?Read more
Energy drink makers turn to botanicals for a more natural buzz
6 Aug 2018
Energy drink manufacturers increasingly are looking to natural ingredients to capture market segments that have previously been overlooked, such as women and older consumers.Read more
Sourdough on the rise with trend for fermented foods
3 Aug 2018
Traditional sourdough cultures are making a comeback, and ingredients companies are investing in them for commercial use, as well as fast-track solutions to make these sometimes fussy ingredients easier for large-scale bakers to manage.Read more
Plant-based dairy alternatives spur ingredient innovation
23 Jul 2018
The rising popularity of plant-based dairy alternatives has driven ingredient manufacturers to revamp their product ranges, introducing cultures, flavours, flavour maskers and probiotics suitable for vegan foods and drinks.Read more
Is the buzz around insect protein justified?
16 Jul 2018
Insects have been hyped as a potential alternative protein source – but do they really have the potential to enter the mainstream?Read more
What role do omega-3s play in sports nutrition?
10 Jul 2018
Omega-3 fatty acids have increasingly become part of athletes’ nutritional regime over the past few years but research supporting their role in sports nutrition is still in its early stages.Read more
Could nature-identical ingredients damage the natural sweeteners market?
4 Jul 2018
Natural sweeteners are a major target for companies looking to make nature-identical food ingredients, but if they are produced in a lab rather than extracted from a plant, will consumers accept them as natural?Read more
How does honey compare to sugar?
27 Jun 2018
Sugar use is down and honey use is up as manufacturers look for natural sweetening alternatives – but does honey live up to the hype?Read more
Fruit and vegetable powders add clean label nutrition, colour and flavour
25 Jun 2018
Fruit and vegetable powders are appearing in a range of foods and drinks to improve their flavour, colour, nutrition and texture, driven by the trend toward whole foods and consumer desire to boost fruit and vegetable consumption.Read more
What are the smartest botanical ingredients for brain health?
20 Jun 2018
As the population ages, botanical ingredients to maintain and improve cognitive health are on the rise. What are they, and what evidence is there to support their claims?Read more