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Excessive sugar consumption is impacting public health. With pressure mounting to cut the sweet stuff from food and drink products, how can innovation help manufacturers ‘hit the sweet spot’ between health and taste?
Which innovations are leading the charge in the sugar reduction space and why? How reliant should manufacturers be on technology to cut sugar from finished products? Or is there a responsibility on food makers to reduce sweetness in foods, in the hope that consumers tastebuds adapt?
From a regulatory standpoint, are governments doing enough? Should a tougher stance be taken to penalise manufacturers selling high-sugar foods?
Olam Cocoa is launching a new premium cocoa business, Twenty Degrees. By giving remote cocoa producers market access the company will be able to offer ‘artisanal products with a unique flavour and story’, business head Leopold Palmer told FoodNavigator.
The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out taste buds in 2021.
Beneo doubling down on the clean label mega trend Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
With end consumers demanding the development of more balanced and healthy food products it can be a challenge for food manufacturers to balance reformulation using ingredients that consumers are not familiar but which offer a full nutritional profile that can address public health demands with the clean label and natural trend.
Rudy Wouters, Vice President of the Beneo Technology Center, told FoodNavigator that the ingredient supplier is focussed on innovating with a wide range of ingredients derived from chicory root, sugar beet, rice and wheat that are highly recognisable to consumers.