Vegan NPD Bottlenecks: Texture & Clean Label

As published in The World of Food Ingredients For vegan NPD to continue its momentum, formulators will need to balance all key aspects – from nutrition, food safety and regulations, to sustainable growing practices and consumer desires, and come up with solutions that can have the right texture, are allergen-free, clean label and affordable. For Continue reading Vegan NPD Bottlenecks: Texture & Clean Label

Culture shift: Will consumers warm to “clean” meat?

As published in The World of Food Ingredients, June edition. Cell-cultured meat could play a pivotal role in supplying a growing global population with protein. But how likely are consumers to willingly accept this “lab-grown” product? Cell-cultured meat – a novel technique to produce meat by culturing animal cells in a suitable medium – has Continue reading Culture shift: Will consumers warm to “clean” meat?

“When business fights malnutrition, everybody profits,” says Bill & Melinda Gates Foundation exec

As published on NutritionInsight. Innovation is key to providing affordable, nutritious foods to lower-income consumers, a currently underserved segment in need of industry attention. This growing industry spotlight will not only provide millions of consumers around the globe with the much-needed means to fight malnutrition, but also present the industry with an array of business Continue reading “When business fights malnutrition, everybody profits,” says Bill & Melinda Gates Foundation exec

Ashwagandha: Rooted in tradition, set for sky-high NPD growth

As published on NutritionInsight.com. Boosted by growing consumer demand for natural remedies to fight the daily stresses of modern life, the adaptogenic herb ashwagandha is seeing an impressive uptake in usage. Innova Market Insights data has shown an increase of 48 percent in the number of food and beverage launches globally in 2018 (year to date) relative Continue reading Ashwagandha: Rooted in tradition, set for sky-high NPD growth

Resistant starch: A promising ingredient in battling malnutrition in infants

As published on NutritionInsight.com. An ingredient as simple as resistant starch could hold the answer to reducing malnutrition among infants in low-middle income countries, according to a study led by researchers at Flinders University in South Australia. Resistant starch occurs naturally in foods such as oats, maize and green bananas but can also easily be Continue reading Resistant starch: A promising ingredient in battling malnutrition in infants

Digitizing taste communication: FlavorWiki innovates in flavor profiling

As published on FoodIngredientsFirst.com. Health and wellness are of growing importance to many consumers, and hence to formulators and suppliers. However, despite recent shifts towards clean label and sugar, sodium and fat reduced preferences, one factor will always remain king within food and beverages – and that is taste. FlavorWiki, an online sensory and consumer Continue reading Digitizing taste communication: FlavorWiki innovates in flavor profiling

“Why overcomplicate nutrition?” Huel co-founder and CEO on market potential of complete meal replacements

As published on NutritionInsight.com. “People overcomplicate nutrition; it’s not rocket science. For the lay consumer, getting your nutrition right needn’t be that hard.” This is according to nutritionist James Collier, co-founder of Huel, a meal replacement brand currently seeing huge growth in Europe and the US. Launched three years ago, the company is reportedly one the fastest Continue reading “Why overcomplicate nutrition?” Huel co-founder and CEO on market potential of complete meal replacements

Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator

As published on FoodIngredientsFirst.com A widely publicized comparison of the greenhouse gases (GHG) produced by lab-grown and farm-raised beef suggests that the benefits of reducing methane, resulting from cattle, could in the long term be outweighed by increased CO2 levels. As a result, the involved Oxford University researchers have put forward that the feasibility of Continue reading Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator