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Tate & Lyle opens oat ingredients facility expansion

Tate & Lyle opens oat ingredients facility expansion

Henrik Schmidt

VP & GM Oat Ingredients - Tate & Lyle

UK-based Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has officially opened its expanded capacity at its manufacturing facility in Kimstad, Sweden.

Published: 23-Sep-2016

Cornelius’ future suite-smelling as new lab opens for business

Cornelius’ future suite-smelling as new lab opens for business

Darren Spiby, Joy Thomas

CEO, Business technical development manager - Cornelius

Ingredients distributor Cornelius has opened its new research and development facility which the company said would add ‘insight’ and ‘inspiration’ to new product development (NPD).

Published: 06-Sep-2016

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in processed oils and turned off by labels cluttered with additives to extend shelf and fry life. So what are the options? At this year’s IFT, FoodNavigator spoke to oil and fat experts who discussed the different ways they are approaching this.

Published: 02-Aug-2016

Dr Ben Goldacre: ‘Does this food cause or prevent cancer? Honestly, there's no need for any more stories like that, they have almost no value’

Bad Science author Dr Ben Goldacre at the IFT show

There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press clippings about ‘franken-foods.’ But is the media solely to blame, and what’s the remedy? FoodNavigator-USA editor Elaine Watson caught up with ‘Bad Science’ author Dr Ben Goldacre to find out…

Published: 29-Jul-2016

Macronutrient upgrade: Protein-infused food looks to enhance form & function

Macronutrient upgrade: Protein-infused food looks to enhance form & function

Alexander Kottke

Analyst - Euromonitor

Mars’ decision back in May to infuse larges dose of protein into its bestselling Snickers and Mars chocolate bars signalled to many that protein consumption had hit the mainstream sector.

Published: 21-Jul-2016

Personalised nutrition: Listening to the gut microbiome

Personalised nutrition: Listening to the gut microbiome

Tal Korem

Professor - Weizmann Institute of Science

Personalised diets may provide diabetics with a more natural way of controlling the post-meal spikes in blood sugar glucose that are linked to obesity, hypertension and cardiovascular disease, a study suggests. 

Published: 15-Jul-2016

Personalised nutrition held back by ‘lack of trust and transparency’

Personalised nutrition held back by ‘lack of trust and transparency’

Nard Clabbers

senior business developer, personalised nutrition and health - TNO

The progress of personalised nutrition is being hampered by the food industry’s ‘lack of trust and transparency,’ in product composition and effects on health.

Published: 13-Jul-2016

AFC Ajax look to fine-tune personalised nutrition as club prepare for new season

AFC Ajax look to fine-tune personalised nutrition as club prepare for new season

Peter Res

head of nutrition, AFC Ajax - AFC Ajax

Fine-tuning professional athletes using genetic testing and microbiome analysis may well be the next step in personalised sports nutrition, according to a nutrition expert.

Published: 12-Jul-2016

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