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Since the pandemic ravaged schedules and routines, supplements to...
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Something's fishy The fish-free diet has been on an exponential rise, with animal welfare, environmental impact and health concerns driving its popularity. As food science innovation continues apace,...
A highly concentrated form of nature FLAVEX Naturextrakte GmbH is a specialist producer of high-quality CO2 extracts from herbs and spices. The private and independent company has been supplying the cosmetics,...
Cooking up algorithms AI is becoming a force for change in every industry and food manufacturing is no exception. It is changing how businesses operate, driving efficiency, influencing ingredient...
Are dairy alternatives milking their claims? Whether you are lactose intolerant or dairy-free, you are spoiled for choice when shopping for milk alternatives. More often than not, shoppers find themselves facing down the...
The latest elixirs With a continued shift towards wellness across the industry, it’s no surprise shoppers are searching for food and beverages that ‘taste’ healthy too. According to Flavorman’s...
Bittersweet sweeteners At the end of July, the International Agency for Research on Cancer, an agency of the World Health Organisation, declared that aspartame is a possible carcinogen. While it’s a...
A gut feeling Prebiotics and probiotics are likely to be familiar terms for the savvy consumer, but what about postbiotics? While probiotics are crucial for good digestion and prebiotics help...
The great oil debate As the discussion around the health benefits of specific oils continues, one major question that needs addressing is whether the added moniker of ‘organic’ actually makes any...
The sodium conundrum With millions dying globally, unnecessary sodium consumption has become the target of public health bodies, governments and a plethora of others hoping to force change. It’s not...
Always check the label With an estimated one in six suffering with food allergies, more consumers are becoming reliant on allergy-free alternatives and food labels. As many call for stricter labelling,...
No need to get lipid over fatty acids Omega-3 has long been hailed as an essential part of cardiovascular health; benefiting the organ and reducing the specific risk of heart disease. But while fatty acids have...
A cultured palette Offering a complexity of flavours and potential health benefits, fermented foods – such as yoghurt, kimchi and kombucha – are seeing a rise in popularity as more and more consumers...
A regulatory olive branch Recent changes to the EU’s regulatory framework to improve efficiency and create a more homogenous olive oil market have meant introducing new quality and labelling regulations....
Sugar tax gone flat? Attempts at reducing sugar consumption are well-documented, with one notable example being the success of the sugar tax on fizzy drinks in the UK. But with the broader food...
Prebiotics versus probiotics Over recent decades in both research and product development, probiotics have been hailed for their benefits on the body and digestive system. But what about the often...
Is potassium worth its salt? More and more people are becoming aware of the dangers of consuming too much sodium – mainly in the form of salt – as studies continue to reinforce the link between high sodium intake...
There’s something in the soil Organic food has long been heralded as the fi x-all for environmental and health concerns. But with it only accounting for less than 2% of the total food and drink market, is it still...
The beef with fake meats Plant-based diets are becoming an increasingly popular option for consumers. Every year, Veganuary captures more plant-based-curious eaters through its clever marketing and...
Green priorities Sustainability has been the buzzword in all industries for the past few years. But with a financial crisis looming, how can manufacturers maintain a focus on delivering...
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