Latest News in the food Industry

Ingredient Substitutes

Sweden’s Green-On develops palm oil alternative from gas and water

13 Sep 2022

Swedish start-up Green-On is producing an edible fat from carbon dioxide, water, and electricity as a sustainable alternative to palm oil, recently attracting the attention of Nordic investors and Big Idea Ventures.

Are new WHO sweeteners guidelines ‘a disservice’ to public health?

6 Sep 2022

New draft recommendations from the World Health Organization (WHO) warn that zero-calorie sweeteners should not be used to help weight control or reduce the risk of noncommunicable diseases’ (NCDs) – sparking mixed reactions from industry groups.

Healthier products cannot tackle obesity crisis alone, says expert, as Nestlé discontinues non-HFSS Shreddies

17 Aug 2022

Creating lower-sugar products will “not solve the obesity crisis by itself, especially if these options are so quickly discontinued”, says one expert, as Nestlé withdraws its non-high-fat-high-sugar (HFSS) ‘Shreddies The Simple One’ breakfast cereal af...

Capri Sun adds monk fruit to US juice drinks to reduce sugar by 40%

15 Aug 2022

With parents increasingly focusing on reducing their children’s sugar intake, Kraft Heinz is using monk fruit to cut sugar in US Capri Sun products to deliver on both taste and health credentials.

Activists sue Turkish government for ‘unconstitutional’ banning of vegan cheese

8 Aug 2022

Activists in Turkey have slammed the government’s decision to ban the production and sale of vegan cheese products in the country as unconstitutional, with lawsuits and a 7,200-strong petition under way.

Chickpea revolution? Companies looking to innovate could face higher prices as global shortage hits

5 Aug 2022

From coffee to ice cream, recent product launches demonstrate how companies are betting on chickpea in the plant-based revolution… but could a global shortage scupper innovation?

A switch to alternative proteins could be cheapest and highest impact solution to climate crisis – report

22 Jul 2022

Shifting to alternative proteins could be the “most capital-efficient and high-impact” solution to today’s climate crisis, according to a new report from Boston Consulting Group (BCG), which suggests more than 30% of consumers are willing to fully swap...

Oman authorities put food security and sustainability centre stage with ‘transformative’ investments

21 Jul 2022

New technologies and initiatives to promote sustainable food systems, healthy diets and improved food and nutrition security have attracted the backing of authorities in the Gulf country Oman.

French ban on ‘meaty’ descriptions for plant-based products will harm local industry

14 Jul 2022

The new French legislation banning the use of ‘meaty’ terms such as “sausage,” “steak,” and “nuggets” is self-destructive to its own food manufacturing industry, commenters have lamented.

Europe’s plant-based boom: Opportunities for brands

6 Jul 2022

The plant-based alternative sector is rapidly expanding, in Europe and further afield. What are consumers demanding, and where do the opportunities lie for brands?

Harnessing oat hulls to make sustainable sweeteners

30 Jun 2022

Finnish company Fazer is transforming the oat hull side streams from its existing oat mill into the low-calorie sweetener, xylitol.

World first: Dutch team develop method to extract high-value protein from tomato leaf

27 Jun 2022

Tomato leaves that are currently seen as a major waste stream in horticulture could provide a reliable and sustainable source of rubisco – a widespread plant protein that has potential in food and drink, say researchers.