Reformulating products that deliver nutritional value as well taste, is a complex balancing act, as is successfully communicating these benefits to consumers. We discussed these challenges with Carole Bingley, a Technical Specialist working in the...

From submicron-sized salt particles to microwave thermal sterilisation; potassium chloride to mushroom-based bitter-blockers, we take a look at some of the latest ingredient innovations helping manufacturers to reduce salt.

US start-up BioLumen has created a natural 3D-structured, cellulose-based fibre that expands in the stomach, absorbing sugar and fats to reduce calorie intake.

When stevia sweeteners first hit the European market about a decade ago, they still had plenty of hurdles to overcome, particularly in terms of taste and cost – but stevia has come a long way.

Canadian company CaroMeats will commercialise a novel method for producing steak-like slabs of cell-cultured meat that dispenses with the need for scaffolds and can be scaled up quickly and cost-effectively.

Microalgae have been hailed as superfood ingredients and the ultimate in sustainably sourced protein, and recent European novel foods approvals could open the door to broader use.

Increased interest in plant-based meat and dairy has led to higher demand for gels and gums to better mimic animal-derived foods – especially those that also deliver on clean label demands.

Most Europeans consume far more sugar than they should for good health but, with few exceptions, efforts to curb sugar intakes have been disappointing. What are the next steps?

A patented technique to process fruit, vegetables and other ingredients faster than the speed of sound, allows this South African company to harness over 99% of the molecules at a nano scale. Greater yields, higher bioavailability, and less waste...