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News & Analysis on Food & Beverage Development - Europe
  18-Oct-2023
 
Special Edition: Fats in focus

In this special edition series of articles, FoodNavigator looks at new trends in fats and where the industry might be going next.

 
 
 
 
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‘It is crucial for consumer acceptance’: Replacing animal fats in plant-based food
While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated for plant-based meat... Read

AI for enhanced bioavailability: “there’s no other way” says expert
Experts have discussed the importance of using AI to create ingredients with enhanced nutrient bioavailability, yet highlight the significant cost and time implications as key challenges for researchers and product developers... Read

Challenging the vilification of ultra-processed foods
The co-founder of Huel has taken issue with the current rhetoric that all ultra-processed foods (UPFs) are ‘bad’ saying this is an argument based on oversimplification and privilege... Read

Protein consumption up across age groups, but sodium, saturated fat and added sugar still high
While overall dietary patterns are poor for American adults and adolescents who are exceeding the recommended limits for sodium, saturated fat and added sugar, toddlers are eating better and protein consumption across age groups is on the rise, according to recent findings from the Dietary Guidelines subcommittee... Read

Consumers prefer ‘free-from’ palm oil to ‘sustainably produced’ palm oil claim, study finds
Palm oil is often linked to deforestation. A recent study found that German consumers are far more comfortable with ‘free from’ palm oil claims on products than ‘sustainably produced’ claims. This, according to the study, belies the complexity of the situation, and often misses the nuance of the fact that different oils have different effects on the environment... Read

Melt&Marble creates animal-free fats to help close taste gap between alternative, animal proteins
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help the struggling plant-based meat segment regain recently lost sales and consumer confidence... Read

Olive oil crisis: could GM crops pose a solution?
Might extreme weather in Europe pave the way for an extreme solution?.. Read

Nutri-Score updated so that only low-sugar cereals are classified A or B
Nutri-Score has been tweaked to give stricter scores to sweet products and better classification of olive oils and fatty fish... Read

Upcycling sawdust to make alternative oils and fats
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives... Read

Palm oil trade war? South East Asia gears up to fight back against EU deforestation regulation
Major South East Asian palm oil producer countries are gearing up to retaliate against the European Union’s controversial deforestation regulation, with the situation rapidly devolving to the point that a trade war could be on the horizon... Read

 
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