High-fructose corn syrup linked to cancer growth
The beverage sweetener is under fire in a new study
Ingredients
How does sugary drink consumption affect cardiovascular risk?
A newly-published large-scale study in Sweden puts the spotlight on how sugar consumption - and specifically sugary drink consumption - affects cardiovascular risk.
How natural sweeteners are shaking up the sugar game
As consumers grow more health-conscious, the demand for natural alternatives to sugar is on the rise. But can these sweeteners deliver the taste and texture consumers crave without compromise?
NutraIngredients Awards 2025: Open for entries
The NutraIngredients Awards is back again for the 11th consecutive year
NutraIngredients Awards 2025: Open for entries
The NutraIngredients Awards is back again for the 11th consecutive year
FrieslandCampina Ingredients invests in health
FrieslandCampina Ingredients aims to fuel the current consumer demand for health through proteins and prebiotics.
Saccharin daily intake threshold almost doubles post EFSA review
Safe daily intake limits for saccharin have been almost doubled by the European Food Safety Authority following a new review on the sweetener.
Functional formulations with upcycled acid whey
Acid whey is typically discarded as a waste product from yogurt and cottage cheese production; but it could be better utilized as an ingredient in functional foods and beverages.
EU Commission proposes EUDR implementation delay
The EU Commission has proposed a 12-month extension for the phasing-in of the EU Deforestation Regulation (EUDR). The move follows warnings of trade chaos from stakeholders and governments.
Europe’s largest food upcycling plant opened for spent grains
A new plant is upcycling spent grains for a whole range of uses.
How are manufacturers making sugar reduction tech pay?
Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?
Building sustainable supply chains for ingredients in brewing
Brewers are increasing their efforts to build sustainable and responsible supply chains.
Could new nutrient microencapsulation tech revolutionize Vit D fortification?
Britvic and Yili are among the companies working with new plant-based microencapsulation tech: which could disrupt the way beverages, dairy and other foods and drinks approach the important mission of vitamin fortification.
Extracting more value from spent grains: a brewery-backed blueprint
Working with one of the world’s largest breweries, Duynie Group is extracting value from brewer’s spent grains by transforming the protein fraction into concentrate that can be used by the food and feed industries.
Yili explores microencapsulation for new range of fortified shelf-stable products
The Chinese dairy major will leverage microencapsulation in order to fortify products such as heat-treated dairy beverages, providing additional health benefits to consumers.
Are sweeteners good or bad for the planet?
Research suggests some could be more harmful to the environment than others.
Could sugarcane super crop cut cost of sugar?
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
Sugar reduction: Three learnings from growth markets
How do approaches to sugar reduction in growth markets differ from those in the rest of the world?
Monk fruit ingredient no longer a novel food in UK, what about EU?
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
Balchem expands plant-based dairy capabilities with cold-water soluble oat creamer
Ingredient provider Balchem revealed VitalBlend Oat 2540, a cold-water-soluble creamer, designed to capitalize on demands for plant-based milks, Josephine Nakhla, the company’s powders and cereals strategic marketing and business development director,...
Kernza: The grain with a future brewing in beer
Breweries are exploring the potential of Kernza: a carbon-sequestering perennial grain.
‘Keto-Fructose’ sweetener developed for consumers following ketogenic diet
With its low-calorie and low-carb profile, a new sweetener developed in the Netherlands is targeting a very particular segment of consumers.
Sugar overload: Thai students exceeding WHO limits, researchers warn of chronic health issues
A majority of Thai students are consuming more added sugar than is recommended by the WHO, but researchers did not find a link with increased BMI.
How much sugar is really consumed globally? And how much do shoppers care?
New data reveals the countries with the highest appetite for the sweet stuff and how much those sweet-toothed consumers worry about their intake
Trend spotting: Holistic hydration a hit across demographics
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.
What is fonio? The grain set to become the superstar of sustainable brewing
A global collaboration of brewers – including Brooklyn Brewery, Carlsberg and Guinness – is showcasing the ancient West African grain fonio. What’s so special about the grain – and how can it transform brewing for the better?
Ingredion sweetens stevia portfolio with PURECIRCLE Clean Taste Solubility Solution
Ingredient company Ingredion’s PURECIRCE Clean Taste Solubility Solution (CTSS), a natural stevia-based sweetener, can reduce and replace sugar without the lingering bitter notes typically associated with Reb A.
Fonio's 'untapped brewing potential': Brooklyn Brewery, Carlsberg & Guinness team up to showcase the West African grain
A collaboration of global brewers is setting out to showcase the ancient West African grain fonio and its potential in brewing more sustainably.
Novonesis F&B chief on post-merger strategy: ‘We’re now reaching 2bn consumers a day’
How will the merger between Chr Hansen and Novozymes impact their now joint food and beverage division?
Game on: Arla Foods Ingredients introduces RTD energy-drink concept for gamers
Dairy company Arla Foods Ingredients wants to attract the attention of CPG companies making products for gamers with its new energy drink concept that provides an elevated protein content and better-for-you ingredients.
News
New research suggests sweeteners do not increase appetite
Artificial sweeteners do not increase your appetite, according to a new study by researchers at the University of Leeds.
‘We made the first female arousal drink’: How G Spot leans into functionality for women
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
Zynamite goes water soluble with non-stim energy for functional beverages
PLT Health Solutions is introducing a water-soluble version of its Zynamite ingredient to serve the surging demand for sports, energy and hydration beverages in the North American market.
Everyday concepts tap the four pillars of active nutrition
Givaudan is tapping into the active nutrition market with flavour-focused food and drink concepts to appeal to the broader demand for immunity, relaxation, focus and physical health.
How ofi plans to cut coffee supply chain emissions by 30%
Ingredients supplier ofi is setting the ambitious target of reducing supply chain carbon emissions for its coffee by 30% by 2030. So how will this be achieved and can other coffee manufacturers follow in their footsteps?
Novonesis: Chr Hansen and Novozymes merge to form €3.7bn ‘biosolutions’ major
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
Fermentation-based stevia with ‘cleaner, sugar-like profile’ wins EFSA safety nod
EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
‘Like chocolate, it is good for the masses’: Using cacao fruit in beer and wine
Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range of...
Sense and solubility: Mouthfeel and taste key for fortified beverages to appeal to older APAC consumer base
Better-for-you beverages fortified with minerals such as calcium need to ensure a smooth mouthfeel and taste to meet rising demand from older consumers in APAC.
Nurture to expand its Digestion + probiotic drink range as it set sights on South East Asia
Fonterra brand Nurture plans to expand its powdered probiotic drink range to target stress-relief and skin health this year.
‘A mutually beneficial opportunity’: Ingredion prepares to market Better Juice sugar reduction tech
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
Do consumers prefer sugar or non-nutritive sweeteners? It’s complicated
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
Health and taste from fruit-based sweeteners
Fruit has been used for sweetness in Europe since before we even knew about refined sugar. It’s still in widespread use as the basis for sweeteners.
Vitafoods Asia 2023
Cheaper alternative? Consumer market gravitating towards functional beverages as spending tightens
Functional beverage is becoming a cheaper alternative to health supplement as consumers tighten their budget amid the current microeconomic environment, according to the observations of functional ingredients distributor Brenntag.
Sugar reduction in 2024: How consumer demands, health policies will influence product launches
As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.
Dairy protein innovation at FiE 2023: From heat-stable whey to clear protein shakes
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
News
Global ingredients manufacturer opens New Zealand dairy processing plant
Olam Food Ingredients (ofi) has opened a new dairy processing plant in New Zealand.
Chr Hansen bets on bubbling growth for alcohol-free trend: ‘We expect the taste and quality of beers to advance’
The quality of non-alcoholic beer is on the up. So too is the number of consumers opting for alcohol-free tipples for different drinking occasions, observes Chr Hansen, who is expanding its offerings for the non-alcoholic brewing industry.
Spilling the tea (and coffee) on natural beverage trends
The functional and perceived health benefits of tea and coffee paired with their familiarity and diverse usage occasions across dayparts make them ideal platforms for beverage manufacturers to meet consumers’ evolving preferences for indulgence, health...
Defiant consumer choice drives flavour and colour trends in 2024
The flavours and colours that ADM forecasts to trend in 2024 break with tradition and represent the consumer resolve to boldly choose products that appeal to their personal values - with an unapologetic abandon for the flavours they deem tasty and the...