article
What’s the deal with clean label?
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
List view / Grid view
Clean Label
article
Top 5 high risk ingredients when it comes to heavy metals
When did you last take a look at the safety and quality of your ingredients in relation to heavy metals? Jaclyn Bowen from the Clean Label Project gives you the top 5 ingredients at risk in her heavy metal 'cheat sheet'.
article
Controlling contaminants: the new facet of ‘clean label’
A worrying number of products have been found to contain contaminants. As the popularity of ‘clean label’ rises among consumers, Clean Label Project is on a mission to bring transparency to consumer product labelling. Jaclyn Bowen, Executive Director of the project, explains how.
news
Food processing demand boosts enzyme stabiliser market
The enzyme stabiliser market is showing strong growth with sales being highly influenced by increasing demand from the food processing industry.
article
New Food Issue 4 2019
Issue 4 2019 of New Food is available to read online, featuring stories on Clean Label, Food Safety, and an in-depth interview with Uwe Oppermann, Manager of the European food market at Shimadzu Europa.
article
An appetite for change: Where the food industry is going
Ashley Pollock, Senior Innovation Consultant at Ayming, looks at the trend for a more health-conscious approach to what we eat.
news
Organic pea protein market sees growth due to popularity of veganism
The increasing shift towards veganism is expected to drive the demand for organic pea protein products.
news
Popularity of veganism leads to an increase in the pulse protein market
New report shows that the pulse protein market will increase in terms of value by 2028 due to changes in consumer habits.
news
New report shows impressive clean label flour sales
According to a new market intelligence study, clean label flour sales closed in on more than US$ 2 billion last year.
news
A ‘bran’ new way to preserve using natural ingredients
Researchers are developing new ways to replace synthetic antioxidants and use natural waste products, such as bran, in preserving healthy food for longer.
article
Hitting that sweet spot
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
article
Confectionery In-Depth Focus 2018
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
article
Issue 6, 2018
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
article
Innovative approaches to old favourites
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
news
Almonds retain number one spot across Europe for third year
Almonds have retained their number one spot in Europe, with 2,414 new almond products in 2017 - according to a market report.
