Corbion has been granted a European patent for its fruit ferments containing natural organic acids and other flavour compounds, which can be used in bakery applications, as well as meats, sauces and dressings.
The global ingredients specialist has launched a dietary fibre in the US that will help manufacturers answer consumer demand for snacks that support digestive health.
Insect-based foods firm Bugsolutely is developing a new snack comprising both insect-based and plant-based proteins, aiming to maximise nutritional, cost and consumer benefits.
FMCG Gurus forecasts there will be an increased focus on sugar reduction as consumers look to improve health after the long lockdown, writes Will Cowling, marketing manager of the market research firm.
Replacing sodium chloride (dietary/table salt) with lower sodium salt substitutes containing potassium chloride could prevent up to 450,000 deaths from cardiovascular disease (CVD) in China.
Better-for-you Icelandic brand Good Good – which produces no sugar added products, including keto and diabetic-friendly snacks, spreads and stevia drops – has closed a Series A round of investment.
As American celeb chef and 'Diners, Drive-Ins and Dives' pressenter Guy Fieri says, ‘we’re heading for flavourtown’ with a range of snacks that pack a ton of flavour, including a limited edition concept combining two best-selling flavours into...
The sustainable palm oil advocate’s latest campaign aims to encourage manufacturers and retailers to be open about their palm oil use. Unless more shoppers are aware of sustainable palm oil, brands will be hesitant to highlight sustainable palm oil logos,...
Salt of the Earth has developed a clean label plant-based powder that slashes the salt content in snacks but maintains the desired savoury taste that consumers crave.
Ahead of its release today (May 20), the European Snacks Association (ESA) has welcomed the European Commission’s Farm to Fork Strategy (F2F), but has also cautioned the recommendations to set maximum levels of certain nutrients is not the best way forward.
While many of the UK’s family-owned and run artisanal bakeries have been hard hit by the coronavirus outbreak, several have modified their business models to ensure their freshly-baked treats continue to get out to consumers.
