Reduction & Reformulation

‘I hope we find a way to provide enough healthy and variable food for everyone’ – Anna Kharlamova [Interview]

From “fun biology experiments” in a Russian classroom to studying the functional properties of whey proteins, Anna Kharlamova, Postdoc Researcher at the French National Institute for Agricultural Research and member of the Fi Women in Food network tells us how her career developed. Read More

Okara: extracting value from soymilk byproducts – Claire Schlemme [Interview]

San Francisco-based company Renewal Mill is on a mission: reducing food waste sustainably while offering new culinary experiences to their customers. Using the nutritional by-products of food manufacturing, they turn leftover produce pulp into ready-to-use flour. Read More

Investors back a boom in plant proteins

Plant-based protein is not just a consumer trend – it is also a major new investment theme, attracting billions from venture capital funds and tech investors around the world. Read More

Turning sugar in juice into beneficial nutrients – Eran Blachinsky [Interview]

Better Juice – the winner of the Most Innovative Technology or Service Supporting F&B category of the Startup Innovation Challenge 2018 – has developed an exciting technology to reduce sugar in natural fruit juice whilst adding beneficial nutrients, such as dietary fibres. We caught up with Eran Blachinsky, CEO of Better Juice, to learn more. Read More

Fermentation drives innovation in nature-identical ingredients

From animal-free milk to stevia sweeteners without stevia plants, a handful of innovative companies are fermenting engineered yeast to make nature-identical ingredients. Fermentation soon could become a more sustainable way to produce some compounds that otherwise rely on agriculture or petrochemicals. Read More

Is nitrite-free meat the next big ‘free from’ opportunity?

Sodium nitrite and potassium nitrate – also known as saltpetre – have been used to rapidly cure ham and bacon for decades. Apart from speeding up the curing process, they extend the shelf life of processed meats, give them their pink-red colour, and provide a distinct tangy flavour. However, the World Health Organization has linked nitrite and nitrate consumption from processed meat to increased cancer risk, because they form carcinogenic N-nitroso compounds when they react with certain components in meat. Read More

Access To Nutrition Index nudges F&B companies to discover the healthy bottom line

What’s the best way to motivate food manufacturers to produce healthier products? Major investors use the Access to Nutrition Index to keep track of which manufacturers are already taking strides toward better nutrition for a healthier bottom line. Read More

‘I get inspired by consumers’ needs and demands’ – Elham Tehrani [Interview]

As a food engineer with a talent for innovation, Elham Tehrani has mastered the reformulation of pastry products to create sweets that appeal to consumers while meeting the current demands for lower sugar content and natural flavours. Read More

Innovation needed to meet ‘no added sugar’ demand

Reducing sugar in food and drinks is becoming the new normal, according to Mintel, due to government pressure and consumer awareness. But as the natural and clean label trend continues, the industry needs innovative alternatives to artificial sweeteners. Read More

Open innovation boosts clean label research

Inter-company collaboration is essential to address clean label (re)formulation challenges, according to research organisation TNO – and consumer reception and ingredient functionality must be considered. Read More