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Stevia outpaces aspartame in new product launches

Stevia outpaces aspartame in new product launches

27 Nov 2018

The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.

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Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

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Nuts gain from awareness of healthy fats

Nuts gain from awareness of healthy fats

19 Nov 2018

Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.

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Whey protein on the rise across food categories

Whey protein on the rise across food categories

13 Nov 2018

Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.

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Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

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Could regulation tempt the industry to renew focus on low fat foods?

Could regulation tempt the industry to renew focus on low fat foods?

7 Nov 2018

The UK government aims to cut calories by 20% by 2024 in a range of popular foods, potentially shifting focus back onto foods’ fat content as companies strive to reach this target.

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Allergen-free foods gain momentum

Allergen-free foods gain momentum

5 Nov 2018

Launches of allergen-free foods have increased in recent years – and not just because of increased prevalence of food allergy.

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Enzyme technology slashes sugar in fruit juice

Enzyme technology slashes sugar in fruit juice

2 Nov 2018

Israeli researchers have developed a new technology to cut sugar by up to 80% in fruit juice, by using enzymes that boost the fibre content at the same time.

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What can blockchain do for the food industry?

What can blockchain do for the food industry?

1 Nov 2018

International food companies have started to embrace blockchain technology to help trace food and ingredients all along the supply chain. What are the potential benefits for the industry?

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Industry innovation targets gelatine alternatives

Industry innovation targets gelatine alternatives

26 Oct 2018

Many alternatives to animal-derived gelatine already exist, although none is a perfect replacement. Now, rising interest in vegetarian ingredients has led to a new wave of innovation in the sector.

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The mainstreaming of meat alternatives

The mainstreaming of meat alternatives

26 Oct 2018

Tofu and lentils still have their place in a vegetarian diet, but a new generation of meat alternatives makes it easier than ever for consumers to switch to plant-based options – even the most enthusiastic meat eaters.

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Finding the sweet spot for low sugar sports drinks

Finding the sweet spot for low sugar sports drinks

25 Oct 2018

Demand for natural, low sugar sports drinks is increasing, raising opportunities for manufacturers to explore alternative ingredients and sweeteners that appeal to health-conscious consumers.

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