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“Flavor without compromise”: Biospringer talks yeast-based sodium reduction R&D

“Flavor without compromise”: Biospringer talks yeast-based sodium reduction R&D

As regulators impose stricter sodium reduction targets and front-of-pack labeling drives reformulation, food manufacturers are under growing pressure to cut salt without compromising taste. The technical challenges this presents depict a “fundamental shift” in sensory perception, according to Biospringer by Lesaffre, which leverages its yeast-based ingredients to help manufacturers reduce sodium while enhancing flavor and overall product quality.
Lionel Hitchen Miso Flavour: The Star Ingredient for Taste and Salt Reduction
Lionel Hitchen Miso Flavour: The Star Ingredient for Taste and Salt Reduction
In the context of contemporary flavour development, our Miso Flavour emerges as a leading ingredient due to its complex savoury profile, layered umami depth, sweet-salty nuances, and authentic taste. Its versatility suits formulation challenges, aligning with market demand for umami-rich systems delivering taste perception without reliance on added sodium.This Technical Paper is brought to you by Lionel Hitchen.
LAUNCH TEST 01 09 Supplier profile
LAUNCH TEST 01 09 Supplier profile
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Jungbunzlauer’s texturants | a comprehensive portfolio for endless possibilities
Jungbunzlauer’s texturants | a comprehensive portfolio for endless possibilities
From suspension to gel formation, and from clarity to mouthfeel, Jungbunzlauer’s texturant solutions are designed to deliver across food, beverage, personal care, home care, and more. Whether you’re creating a plant-based dessert, a functional drink, or something entirely new—texture starts here.
Strides in Wellness
Strides in Wellness

In this edition you will learn more about:

  • Top 5 Supplement Design Trends
  • Fueling the Future of Health
  • US Colorant Controversies
  • Personalized Wellness
  • Vegan Supplements
  • Vitamin K2 & Women’s Heart Health
  • Megadosing
  • HMOs & Infant Formula
  • Health Claims in LATAM
  • Prebiotics & Digestive Health
  • Food Business News
  • Global NPD: Stress & Women’s Health
  • Optimizing Wellness on the Go
  • Advancing Holistic Health
  • Anti-Diabetic Properties of Sorghum
  • Protein’s Evolution
  • Sports Nutrition Goes Mainstream
  • Formulation Challenges
  • Ingredient Rules in China
  • Reformulation Strategies
  • View from the Top: Kyle Jensen, Vice President of Global Sales & Marketing, Hilmar
Fi Europe 2024 preview: Natural and healthy ingredients to take center stage
Fi Europe 2024 preview: Natural and healthy ingredients to take center stage
Food ingredients Europe (FiE) in Frankfurt, Germany (November 19–21), is expected to attract over 1,500 exhibitors and 25,000 attendees from around the world. This year’s key themes include natural and organic ingredients, next-gen nutrition and alt-protein innovation. As always, we will bring you the biggest stories and big-name interviews directly from the show floor.

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Bananas, heritage and health: The story behind Sobanana’s upcycling mission
Sobanana’s banana upcycling.
Portuguese-Ukrainian start-up Sobanana by Bananagerie upcycles surplus bananas and banana byproducts through a fermentation process into nutrient-rich foods, including fermented banana beverages and banana flower teas.
Scientists call for shade-grown cocoa to boost carbon savings and sector...
cocoa trees
Planting shade trees on cocoa farms in West Africa, which supplies 60% of the world’s cocoa, could significantly reduce the chocolate industry’s environmental impact, reveals a study by the University of Queensland, Australia. Shade trees can improve soil fertility, regulate temperature, and reduce pest and disease pressure, increasing cocoa production’s resilience against climate and environmental stresses.
Coca-Cola HBC sees strong first-half growth as emerging markets rise
a hand holding coca cola cans in supermarket aisle
Coca-Cola HBC AG reported a 9.9% increase in organic revenue for the first half of 2025, with volume growth of 2.6% across its portfolio and stronger gains in its Emerging market segment. Organic revenue per case rose by 7.2%, supported by what the company describes as “targeted revenue growth management initiatives.”
“Food ink”: Education and innovation key to 3D food printing adoption in South...
red colored 3d printer printing pancake dough
South Africans are willing to try 3D-printed food — but only if they understand its benefits, according to new research from the University of Johannesburg. The findings open up potential business opportunities to commercialize and market 3D-printed products in the region.
UK baby food market saturated with high sugar, low-nutrient products,...
Baby food.
The UK’s commercial baby food market is rife with sugar-laden and low-nutrient products, often disguised by misleading on-pack messaging, according to new research by the University of Leeds. The authors are calling for urgent government regulation to address outdated standards and improve infant health outcomes. 
Future of crop nutrition: Smart bacteria improve yield and quality under...
Healthy veggies on table with futuristic graphic art

Nutrition Insight

Scientists are developing a new approach to food security by creating a “smart bacterium” that can reprogram crops’ responses to environmental stresses in real time. The innovation comes at a time when climate change is threatening crop health. Nutrition Insight speaks with the lead researcher to learn about the potential of this solution. UK researchers from Northumbria University, the University of Oxford, and the University of Leeds have received nearly half a million pounds for this project. 
Highlighted features
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Food Ingredients News
July in review: IFT First 2025, Animal suffering labels,...
Last month, we attended IFT First 2025 in Chicago, US, where some of the world’s biggest F&B companies were showcasing their latest innovations. Meanwhile, the Swiss government passed legislation requiring food labeling to indicate whether animals had been subjected to painful procedures during production. We also investigated global olive oil fraud and spoke to numerous experts and supply chain actors about preventing the flow of counterfeit products.Here, we recap the most significant stories of the month to ensure you stay informed about key F&B industry developments and insights. 
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Food Ingredients News
Transparency triumphs at IFT First 2025: Ingredion, Comet...
Global consumers are increasingly influenced by environmental and social factors when deciding between food and beverage products. At the IFT First 2025 trade show in Chicago, US, last week, supply chain transparency took center stage as exhibitors presented solutions for more responsible ingredient sourcing and holistic sustainability choices.
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Food Ingredients News
IFT First 2025: Naturality, color reformulation and clean...
At the recently concluded IFT First 2025 (July 14–16) in Chicago, US, over 17,000 attendees from more than 90 countries visited over 1,000 exhibiting food and beverage companies. On the show floor, we spoke with industry experts about their latest trends and R&D. Naturality, color reformulation, and clean label trends were spotlighted amid a raft of regulatory changes in the US that are forcing the industry to abandon synthetic ingredients.  

Ingredient focus

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Botanical boostersAug2025

Innova Market Insights data reveals that 68% of global consumers view botanical flavor ingredients as sustainable. The use of botanicals in food and beverage launches is growing worldwide, with 45% of...

Product innovation

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Sustainable solutions Aug 2025

Innova Market Insights data shows that F&B launches featuring sustainable and ethical claims increased by 5% between July 2020 and June 2025. Bakery was the leading category, accounting for 25% of NPD during this period. Additionally, sustainable Hot Drinks increased, rising by 9% over the five years.

Trend analysis

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Sweetener solutionsAug 2025

Innova Market Insights data shows that 72% consumers worldwide are cutting back on sugar, driving an increase in F&B launches that feature alternative sweeteners. Soft drinks were  the leading category for sweetener ingredient launches from April 2024 to March 2025, and there has been a surge in the use of sweeteners in meat substitutes.

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IFT First 2025: Rousselot talks Nextida GC, GLP-1 and food system sustainability
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IFT First 2025: Tradin Organic talks NPD and supply chain security
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