Contents 54
54 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 improved offerings. But are these plant-based options the nutritious alternatives we think they are? Phoebe Galbraith speaks to Ray Zhang, senior research and development manager at THIS; Morten Toft Bech, CEO and founder of Meatless Farm; and Cecilia Mayer Labba, project manager at AFRY, to learn if plant-based foods offer enough nutrition for a balanced and healthy diet.
Flavours & fragrances 57 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 reach for their sour, tangy flavours. Phoebe Galbraith speaks to Troy Douglas, co-founder of Nexba, Michelle Lim, kimchi business executive at CJ Cheiljedang on behalf of its brand Bibigo, and Sebastien Rusu, head of brand activation at Yeo Valley, to find out more about this flavour trend and its future in the industry.
61 A customised range of cocoa flavours PROVA
Ingredients Insight /
www.ingredients-insight.com Fats & oils
62 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. Martin Morris speaks to Giuseppe Trapani, managing director of OGGLIO UK, and Yacine Amor, managing director of the Artisan Olive Oil Company, to find out how the new measures will impact the wider market.
Sweeteners
66 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 industry struggling to reach voluntary 20% targets – no thanks to a lack of enforcement from the government – what’s next in the fight against the white stuff? Andrea Valentino speaks to Professor Graham MacGregor of Queen Mary University of London and Jane DeVille-Almond of the British Obesity Society to learn more.
Sodium reduction
69 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
Food safety 76 Food for thought
In the first few weeks of 2023, the issues of food safety and supply were rarely out of the headlines. Andrew Tunnicliffe speaks with Catherine Bessy of the UN’s Food and Agriculture Organisation; Sarah Cahill of the Codex Alimentarius Commission; and Taryn Webb of the FDA’s Center for Food Safety and Applied Nutrition, to understand the challenges and how they can be addressed.
Manufacturing 79 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 sustainable practices when faced with more imminent problems? Jim Banks speaks to Alex Henriksen, managing director north Europe at Tetra Pak, and Cassandra Biehler, head of communications for Amcor Flexibles in Europe, Middle East and Asia, about balancing long-term sustainability goals with short-term business challenges.
83 Celebrating high-pressure processing success Hiperbaric
Diary 84 Events to look out for in 2023
86 Suppliers guide 9
sodium intake and cognitive decline. Substituting sodium with potassium has emerged as a solution, as studies show it can preserve higher levels of cognitive function. Jim Banks looks at the current guidance and asks Janette Walton of the Cork Institute of Technology about the latest research.
73 The easy way to reduce sodium Saltwell
74 The US FDA plans a consumer study on front-of-pack labelling NuTek Natural Ingredients
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