Latest News in the food Industry

Natural

Cleaning up Colours

Cleaning up Colours

4 Sep 2014

The ‘Southampton 6 report’ from McCann et al (2007) highlighted potential issues relating to hyperactivity in children and suggested correlation to the use of six artificial colours: sunset yellow (E 110), quinoline yellow (E 104), carmoisine (E 122), ...

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Cochineal Sets an Example to us All

Cochineal Sets an Example to us All

1 Sep 2014

If we look at history, the aesthetic aspects of food were not a major consideration until relatively recently, and began to change fundamentally with the onset of the Industrial Revolution. (Today, for example, a Spanish paella rice dish would be unacc...

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Broadening Our Taste Buds, One Ingredient at a Time

Broadening Our Taste Buds, One Ingredient at a Time

5 Nov 2013

Our taste buds are programmed to favour and reject certain tastes almost instinctively. Sweet tastes are well-accepted, as traditionally they indicate a natural and safe source of energy – whereas bitter tastes tend to warn against toxic foods, a...

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Sweetness From Nature – Megatrend Versus Mainstream Business

Sweetness From Nature – Megatrend Versus Mainstream Business

22 Oct 2013

“All natural” is a megatrend in the ingredient industry these days. Many new innovations are taking place throughout the whole ingredient value chain – from farming and manufacturing through to the product formulators and the FMCG marketers. The trend ...

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Clean Label? Old Hat. Enhanced Natural is the Way to Go

Clean Label? Old Hat. Enhanced Natural is the Way to Go

24 Sep 2013

There once was a tussle between clean label and functionality, but no more. Today’s consumer expects the whole package – a natural product with functional properties which is also low in sugar and/or fat. And, if at all possible, it should also b...

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Food and Beverage Colours: Consumers Demand a Natural Rainbow

Food and Beverage Colours: Consumers Demand a Natural Rainbow

10 Sep 2013

Colour influences our food choices more than we realise. The main purpose of colour ingredients in food and beverages is to offset the colour that is lost during processing, or to enhance the naturally occurring colour. Nobody wants a fruit flavoured d...

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Trend Watch: Oral Health

Trend Watch: Oral Health

23 Jul 2013

According to Euromonitor International research, oral health is the sixth most popular positioning platform for health and wellness-oriented foods and beverages. We take a look at some potential new opportunities, including how the all-powerful natural...

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What Makes Food Good?

What Makes Food Good?

9 Jul 2013

This is a question best considered on a sun-drenched terrace overlooking a lake with snow-capped mountains in the background! At your right hand is a glass of good wine; an empty plate has probably just been taken away. Has that got you in the right mo...

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Vegetable Juice: A Healthier Alternative to Fruit Juice

Vegetable Juice: A Healthier Alternative to Fruit Juice

18 Jul 2012

Vegetables, with their high vitamin and mineral content, are strongly associated with healthy diets. Their share of the fruit/vegetable juice category remains minimal, but with fruit juice gaining a more unhealthy reputation due to its high sugar conte...

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European Juice-Makers Offer Vegetable Innovation

European Juice-Makers Offer Vegetable Innovation

5 Jun 2012

The Mintel Inspire trend A Simple Balance for Health maintains that “simple, uncomplicated habits are always a good option. Sticking with the basics is a surefire way for brands to score with health-seeking consumers.” In the juice segment, vegetable b...

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Cherries – More Than Just Antioxidants

Cherries – More Than Just Antioxidants

5 Jun 2012

Like a number of “superfruits”, cherries boast a formidable antioxidant content. However, it appears that they may have more specific health benefits to offer in a number of very promising growth areas, such as sports nutrition, pain management and com...

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