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Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.

Published: 16-Jun-2016

Whole, natural fiber works best to protect gut mucosal layer, researcher says

Whole, natural fiber works best to protect gut mucosal layer

Dietary fiber plays an important role in protecting the gut’s mucosal layer, according to research presented at the recent Probiota Americas event.

Published: 10-Jun-2016

Breast milk seen as source of prebiotic ingredients

Breast milk seen as source of prebiotic ingredients

Human breast milk is a novel source of interesting prebiotic candidates, attendees at the recent IPA World Congress + Probiota Americas event were told.

Published: 08-Jun-2016

How to make supplement packaging sexier

How to make supplement packaging sexier

Jeff Hilton

Co-founder - BrandHive

Supplement players need to make their packaging sexier if they are to bat off competition from encroaching healthy food and drink products, says marketing expert.

Published: 01-Jun-2016

Review: B vitamins, the brain (& deficiencies)

Review: B vitamins, the brain (& deficiencies)

Dr David Kennedy

director of the Brain, Performance and Nutrition Research Centre - Northumbria University

B vitamins play a significant role in cognitive performance and neurological functioning but deficiencies are common in too many populations, a Vitafoods Europe congress has been told.

Published: 27-May-2016

GOED on doubling EFSA’s omega-3 recommendation

GOED on doubling EFSA’s omega-3 recommendation

Adam Ismail

Executive director - Global Organisation for EPA and DHA Omega-3s (GOED)

In April this year the Global Organisation for EPA and DHA Omega-3s (GOED) published its first recommendation for EPA and DHA, as an attempt to wade in and bring unity to divergent nutrition advice.

Published: 26-May-2016

Carrot vs. stick: What’s the key to securing a sustainable omega-3 supply?

The key to securing a sustainable omega-3 supply

With around 20-25% of global wild caught fish used for fish meal and fish oil production, environmental certification schemes like Friend of the Sea (FoS) and the Marine Stewardship Council (MSC) have been putting increasing pressure on the omega-3 sector to improve stock management. The incentive? Brand value and appealing eco-labels. Yet with the majority of omega-3 still non-certified, some have asked whether this soft incentivisation approach is enough to secure real market change.  

Published: 26-May-2016

Large-scale plant cultivation could answer call for omega-3 sustainable source

Large-scale plant cultivation could answer call for omega-3 sustainable source

Andrew Hebard

President & CEO - TCI

The pursuit of alternative omega-3 fatty acid sources that are closer biologically to omega-3 eicosapentaenoic acid (EPA) found in fish oils remains a key industry challenge.

Published: 24-May-2016

Mass-market future for protein chocolate after Mars and Snickers launches?

Protein chocolate set for mass-market after Mars & Snickers launches?

Protein experts at leading nutraceutical trade fair Vitafoods consider if protein chocolate has mainstream appeal.

Published: 19-May-2016

'It's still an attractive market': How are companies overcoming political instability in Turkey?

'It's still an attractive market': How are companies overcoming political instability in Turkey?

At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get their tips for doing business in the region.

Published: 18-May-2016

The ‘next generation’ of digestive health drinks? Rhythm tunes into consumer trends

The ‘next generation’ of digestive health drinks? Rhythm tunes into consumer trends

Rhythm Health believes its coconut-based kefir beverages and snacks can be the ‘natural successor’ to the current drinks for digestive health on shelves, because its products also tap into consumer demands such as dairy-free, gluten-free and no added sugar. 

Published: 03-May-2016

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Video: Snacking can be a force for good, says nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.

Published: 29-Apr-2016

Consumers willing to pay more for bioavailability enhancements, consultant says

Consumers willing to pay more for bioavailability enhancements, consultant says

There is an opportunity for companies to use bioavailability enhancement to differentiate their products, even if consumers don’t have a firm grasp of specific technologies, an expert says.

Published: 28-Mar-2016

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient sustained consumer demand rather than a brief moment of superfood fame? A radical re-think of how you control the supply chain can help. FoodNavigator spoke to two companies that are doing just that.

Published: 22-Mar-2016

GreenOnyx on home-brewed mission to serve ‘missing nutrition’

GreenOnyx on home-brewed mission to serve ‘missing nutrition’

Benny Shoham

Founder & CEO - GreenOnyx

How do you ensure nutrients are fresh? How about growing them in a ‘superfood machine’ in your kitchen? US start-up GreenOnyx has the technology, an Asian micro-vegetable called khai-nam and is set for launch on both sides of the Atlantic.

Published: 21-Mar-2016

When Jorg met Jane: Nestlé talks PPP public health gain with an NGO insider

When Jorg met Jane: Nestlé talks PPP public health gain with an NGO insider

Dr Jorg Spieldenner, Nestlé Research Centre public health chief;

Jane Badham, managing director, JB Consultancy

Private public partnerships (PPPs) are the best way to tackle the world’s public health issues with food and nutrition, but only if strict rules are in place to guard against exploitation.

Published: 10-Mar-2016

Start-ups are inventing the future & big business needs to partner now: Unilever Foundry creator

Start-ups are inventing the future & big business needs to partner now: Unilever Foundry creator

Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator scheme.

Published: 08-Mar-2016

Food manufacturers’ role in delivering ‘a fitter future’

Food manufacturers must encourage healthy choices

Food and drink manufacturers must do more to encourage consumers to make healthy choices through promotional and marketing activities, according to nutritionist Susan Jebb.

Published: 14-Jan-2016

Upcoming EU sports nutrition law revamp – a win for industry?

Upcoming EU sports nutrition law revamp – a win for industry?

Craig Simpson

EU food law expert - Steptoe & Johnson

The way sports foods are regulated in the EU is set to change. But how? Craig Simpson, EU food law expert with Steptoe & Johnson in the UK, gives his view likely outcomes and industry impacts.

Published: 13-Jan-2016

Smart combinations: Juices blend fruit and vegetable ingredients for nutritional punch and flavor appeal

Smart combinations: Juices blend fruit and vegetable ingredients for nutritional punch and flavor appeal

Vegetable ingredients may boost the nutritional content of beverages: but when it comes to taste, it’s the fruit flavor that continues to appeal to a mass audience.

Published: 12-Jan-2016

Refreshment and nutrition drive demand for vegetable ingredients

Refreshment and nutrition drive demand for vegetable ingredients

Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?

Published: 08-Jan-2016

Marketing to the ‘elderly’: Overcoming the taboo of getting old

Marketing to the ‘elderly'

There is a need for public health strategies and products to address Europe's rapidly ageing population – but how easy is it to market such products when nobody wants to admit that they’re getting old?

Published: 21-Dec-2015

Digitalisation, fragmentation and the new food landscape – will your firm survive?

Digitalisation, fragmentation and the new food landscape – will your firm survive?

Julian Mellentin

Director - New Nutrition Business

The digital age has changed everything – fragmenting both consumer taste and industry response to it. Is your business tuned in to a shift that is pushing start-ups front and centre like never before or are you soon to be swept away?

Published: 16-Dec-2015

The 4 biggest mistakes in healthy marketing

The 4 biggest mistakes in healthy marketing

The Healthy Marketing Team tells us what NOT to do when marketing a healthy food product, based on work by their colleagues at New Nutrition Business.   

Published: 14-Dec-2015

Top snacking trends revealed as UK leads innovation

Top snacking trends

Health and indulgence are key trends shaping the snack market as the UK leads the way in innovation, according to a food trend expert.

Published: 29-Oct-2015

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