The ADI, which represents the safe quantity of a substance that can be consumed daily over a lifetime without health risks, now applies to saccharin and its sodium, calcium, and potassium salts (E 954). The previous limit, established in 1995, was based on animal studies linking saccharin consumption to an increased incidence of bladder tumours in male rats. However, new evidence indicates that these tumours are specific to male rats and have no relevance to human health.

EFSA’s expert panel analyzed all available data and concluded that saccharin does not cause DNA damage and is unlikely to be associated with cancer risk in humans. Furthermore, current consumer exposure levels remain below the revised ADI, ensuring no health risks for the population.

This updated assessment reinforces saccharin’s safety as a non-caloric sweetener widely used in foods, beverages, and pharmaceutical products, providing reassurance to consumers and the food industry alike.

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The new Mojo Pops chips are made from a unique blend of peas, lentils, maize, tapioca, chickpeas, spinach, and carrots and are available in three flavours: pudina (mint) chutney, sour cream & onion, and tomato. These chips stand out from traditional snacks, as they’re made through a compression-popping process, avoiding the common baking and frying methods. “This process not only makes the chips healthier but also enhances their aroma, which has received positive consumer feedback,” said Aditi Mammen Gupta, Co-Founder of Origin Nutrition.

The brand’s choice to avoid potatoes—commonly found in Indian snacks—and to focus on local ingredients marks a significant shift towards supporting Indian agriculture. Recently, Origin Nutrition transitioned to locally sourced pea protein, which has allowed the brand to streamline its supply chain and control costs. Gupta emphasized that this change has enabled the brand to maintain high-quality standards and stabilize pricing, which was previously challenging due to international imports.

The snacks come as Origin Nutrition sees a shift in consumer behaviour towards healthier products. “While the healthier snacking market in India is still developing, it’s crucial for reaching a broader audience. Consumer interest in health-oriented products is steadily increasing, and we are responding to that demand with innovative options,” Gupta explained.

In addition to the new pea chips, Origin Nutrition is also planning to launch protein bars and has a range of products designed for diverse age groups, from probiotics for children to specialized nutrition blends for older adults. The brand’s strategy focuses on offering versatile protein products that can fit seamlessly into daily routines, targeting primarily consumers aged 25 to 45.

As the demand for nutritious, clean-label snacks continues to grow, Origin Nutrition’s new offerings aim to make healthy eating more accessible and appealing across India.

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Betty Juliana Tan, Vice President for Flavour Solutions at McCormick, stressed the need to explore different types and levels of heat. “Spice doesn’t just come from chilli. For example, pepper provides an initial heat, while chilli offers a longer burn. Different profiles are essential for creating the desired taste experience,” she said at the recent Fi Asia Indonesia 2024 event in Jakarta.

In countries like Indonesia, Thailand, and Malaysia, where consumers grew up with spicy flavours in snacks and main dishes, the challenge lies in keeping the flavours interesting. Tan noted that consumers now seek combinations like spicy with sweet or sour, reflecting new trends in the market.

Alongside the focus on spiciness, McCormick is also addressing the growing demand for reduced-sodium options, which are gaining popularity due to health concerns. By using herbs and spices to enhance flavours, the company aims to maintain taste while reducing salt content. Tan pointed out that cost remains a key issue, particularly with rising ingredient prices, but McCormick is working on solutions that balance flavour, cost, and health.

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Expected to be operational by January 2025, the 284,000-square-foot plant will have an annual production capacity of 10,000 metric tonnes of cocoa-free chocolate. Voyage Foods, which aims to provide sustainable alternatives to traditional confectionery, has focused on using “wholesome ingredients” that consume less water and land than cocoa, positioning itself as a leader in sustainable sweet treats.

The launch of this facility comes after Voyage Foods signed a deal with Cargill, which will act as the exclusive global distributor for its cocoa-free chocolate and nut-free spreads. Voyage Foods expects this partnership and funding from the U.S. Department of Agriculture’s loan program to enhance its production capabilities and cater to the growing consumer demand for sustainable confectionery.

CEO and founder Adam Maxwell emphasized the significance of this expansion: “This facility will allow Voyage to deliver cocoa-free chocolate solutions on a global scale, fulfilling industry and consumer demands for more sustainable products without sacrificing taste or affordability.”

As cocoa prices rise and availability dwindles, manufacturers are exploring alternatives to survive the crisis. With its new plant, Voyage Foods hopes to scale up its cocoa-free chocolate production and help the industry find solutions that prioritize sustainability and innovation.As the cocoa crisis deepens due to ongoing challenges like the El Niño weather phenomenon, pests, and crop diseases, the rise of cocoa-free chocolate is gaining attention as a potential solution. Food tech company Voyage Foods has responded to this trend by opening a new large-scale manufacturing facility in Ohio, USA, dedicated to producing cocoa-free chocolate, nut-free spreads, and bean-free coffee.

Expected to be operational by January 2025, the 284,000-square-foot plant will have an annual production capacity of 10,000 metric tonnes of cocoa-free chocolate. Voyage Foods, which aims to provide sustainable alternatives to traditional confectionery, has focused on using “wholesome ingredients” that consume less water and land than cocoa, positioning itself as a leader in sustainable sweet treats.

The launch of this facility comes after Voyage Foods signed a deal with Cargill, which will act as the exclusive global distributor for its cocoa-free chocolate and nut-free spreads. Voyage Foods expects this partnership and funding from the U.S. Department of Agriculture’s loan program to enhance its production capabilities and cater to the growing consumer demand for sustainable confectionery.

CEO and founder Adam Maxwell emphasized the significance of this expansion: “This facility will allow Voyage to deliver cocoa-free chocolate solutions on a global scale, fulfilling industry and consumer demands for more sustainable products without sacrificing taste or affordability.”

As cocoa prices rise and availability dwindles, manufacturers are exploring alternatives to survive the crisis. With its new plant, Voyage Foods hopes to scale up its cocoa-free chocolate production and help the industry find solutions that prioritize sustainability and innovation.

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In the U.S., Nestlé launched the Vital Pursuit range, which includes 14 frozen meals like the Vermont White Cheddar Mac & Broccoli Bowl, featuring high-protein pasta made with pea protein. The meals, developed by chefs and nutritionists at the Nestlé R&D center in Solon, Ohio, offer nutrient-dense ingredients such as vegetables and whole grains.

In India, Nestlé introduced Maggi Nutri-licious Chatpata Besan Noodles, incorporating locally sourced chickpea flour (Besan) for added protein and fiber. Developed at the R&D center in India, the noodles leverage proprietary technology to eliminate the bitterness of chickpeas, resulting in a tasty and nutritious product.

Nikhil Chand, head of Nestlé’s food strategic business unit, emphasized the company’s focus on taste and innovation across regions, while Swen Rabe from the product technology center in Germany highlighted the importance of protein in balanced diets, noting the different needs based on life stages and preferences.

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In the food and beverage industry, salt remains indispensable as a preservative and flavour enhancer in processed foods, snacks, and ready-to-eat meals. Urbanization and increasingly hectic lifestyles are contributing to the rise in demand for packaged foods, while health-conscious consumers are turning toward alternatives like sea salt and Himalayan pink salt, which has fuelled the growth of premium salt products.

Salt’s significance extends to industrial applications, particularly in the chemical sector where it is used to produce chlorine and caustic soda—essential components in manufacturing plastics, textiles, and other materials. Salt also plays a vital role in water treatment and glass production, with growing industrial activities further driving demand.

However, environmental concerns and regulatory challenges pose significant obstacles. Traditional salt extraction methods have been criticized for their environmental impact, leading governments to impose stricter regulations and urging companies to adopt more sustainable practices, which could slow market growth.

Health concerns related to high sodium intake, including hypertension and heart disease, are also prompting consumers to shift toward low-sodium diets. This trend presents a challenge to the traditional salt market, especially in processed food applications.

Weather volatility, driven by climate change, is another factor affecting salt production. Solar evaporation—a common method for salt production—relies heavily on favourable weather conditions. Extreme weather events like excessive rainfall can disrupt production, impacting supply chains.

In response to these challenges, companies are increasingly adopting eco-friendly salt production methods, such as solar evaporation, while introducing organic and unprocessed salts that appeal to health-conscious consumers. Premium salts are gaining popularity, particularly in the food and beverage industry.

To meet the growing global demand, key players are expanding their production capacities, particularly in salt-rich regions such as South America, Africa, and Asia. These expansions are accompanied by efforts to strengthen distribution networks, especially in emerging markets.

Innovation continues to play a key role in the industry, with companies developing low-sodium and flavoured salts to address changing consumer preferences. In the industrial sector, advances in salt-based de-icing technologies are improving efficiency and reducing environmental impact.

The global salt market is set for continued growth, driven by rising demand across the food, industrial, and de-icing sectors. While environmental and regulatory hurdles remain, companies that embrace sustainable practices and product innovation will be well-positioned to thrive in this evolving market.

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The Pune-based facility, dedicated to whey protein production, gives Parag Milk Foods a competitive advantage, positioning it to capitalize on the category’s projected growth of 30–35% compound annual growth rate (CAGR). Currently, whey protein contributes 7% to Parag’s overall revenue, and the company expects this to increase to 15% over the next 3-4 years, according to Akshali Shah, Executive Director of Parag Milk Foods.

To reach its target audience, Parag Milk Foods plans to adopt an omnichannel distribution strategy, offering its products through e-commerce, modern trade outlets, and specialized protein stores. Around one-third of the company’s whey protein sales currently come from online platforms, enhancing its nationwide reach.

Backed by influencer-driven marketing campaigns and a strong distribution network, the company is poised for aggressive growth. Parag Milk Foods already operates over 35 depots, with a presence in 4.6 lakh retail touch points. The company aims to expand to 13–15 lakh touchpoints by 2027.

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“We’re targeting people whose gum routine has gotten boring. How do we revitalize it? How do we deliver some excitement?” said Dan Mohnshine, Hershey’s vice president of marketing.

The pandemic caused gum sales to plummet, with homebound consumers no longer needing to freshen their breath. Sales dropped 22% to $2.5 billion in 2020, and impulse buys—which are responsible for half of gum sales—dwindled during lockdowns. However, as people returned to socializing and office life, the category has rebounded, growing by 15% in 2022 and 2023 and reaching $3.4 billion in sales in 2024.

Despite this recovery, gum’s long-term decline persists, with fewer Americans chewing gum today than a decade ago. In 2011, 178 million people in the U.S. chewed gum, compared to 157 million this year.

Mars Wrigley, the world’s leading gum producer, is seizing the opportunity to innovate. The company recently launched Hubba Bubba gum infused with Skittles flavors, tapping into the popularity of the candy with Gen Z. “It’s important for us to innovate to attract new users and take a leadership role in the category,” said Mike Gilroy, Mars Wrigley’s vice president of trade development.

As some manufacturers, like Mondelēz International, have exited the gum market, others are exploring value-added propositions such as caffeine-infused gums or products that improve oral health to drive growth in the category.

For companies still in the gum business, innovation is key to keeping sales from “popping.”

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The specialty food ingredient market is poised for substantial growth from 2024 to 2030, according to a recent report by DataM Intelligence. This surge is driven by changing dietary preferences, a growing population, and increasing consumer awareness of the health benefits associated with specialty ingredients.

With a growing focus on health and wellness, the category is expected to continue its upward trajectory. The market size, which was $112.4 million in 2022, is projected to reach $168.6 million by 2031, growing at a compound annual growth rate of 5.2%.

Specialty food ingredients, as defined by the report, typically preserve, texture, emulsify, colour, help process, and improve the nutritional profile of processed foods. These ingredients are used by chefs and food manufacturers to differentiate their products, create unique culinary experiences, meet dietary preferences or restrictions, and appeal to health-conscious consumers.

For instance, the sweetener market is experiencing significant innovation, with companies utilizing ingredients like honey, truffles, and other sweet proteins to mimic the taste of sugar. Other companies are replacing artificial colouring agents with natural alternatives, such as Spirulina.

Additionally, specialty ingredients targeting specific health concerns—such as cardiovascular health, digestive health, and weight management—are expected to gain traction in the coming years.

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The rapid evolution of dietary preferences has led to a surge in the use of synthetic food colours, which are employed to enhance the appearance and taste of food items. There are two main types of food colours: those derived from natural ingredients and those made from synthetic dyes. The latter, while more vibrant and stable, has been linked to various health risks.

The importance of colour in food cannot be overstated, as it greatly influences our perception and enjoyment of what we eat. However, reports indicate that excessive use of synthetic colours can increase the risk of dangerous diseases, including cancer.

In India, the Food Safety and Standards Authority of India (FSSAI) regulates the use of food colours, ensuring that only approved substances are used. Despite these regulations, there are numerous instances of non-compliance, raising concerns about public health and safety.

Health Risks and Regulations

Benzene and other harmful chemicals are commonly found in synthetic food colours, which have been associated with numerous health issues. Long-term consumption of products containing these colours has been linked to an increased risk of cancer and other diseases. Experts warn that these substances can cause a range of health problems, including attention deficit hyperactivity disorder (ADHD), cognitive impairments, headaches, migraines, irritability, anxiety, insomnia, and even diabetes due to increased insulin resistance.

Despite the health risks, the synthetic food colour market in India is poised for substantial growth. It is projected to reach a value of $678 million by the end of 2024, with an annual growth rate of 5.4%. By 2034, the market is expected to be worth $1.145 billion, driven by the influence of social media and changing consumer preferences.

Why the Market is Booming in India

The popularity of synthetic food colours is fuelled by the rise in demand for visually appealing packaged and processed foods. The growing trend of eating out, particularly in street food stalls and restaurants that serve both Indian and Chinese cuisine, has also contributed to the increased use of these colours. The vibrant and attractive hues of food items entice consumers, making synthetic food colours a staple in the food industry.

Red 40, also known as Allure Red or INS 129, is one of the most commonly used synthetic colours in food. The demand for such colours is expected to rise further due to the growing popularity of packaged foods and the increasing trend of dining out.

Impact on Public Health

While synthetic colours enhance the aesthetic appeal of food, their health implications are a cause for concern. Experts emphasize that these colours offer no nutritional benefits and are used solely for visual appeal. Long-term use of artificial food colours can lead to serious health issues, highlighting the need for greater awareness and regulation.

As the synthetic food colour industry continues to grow, it is crucial to balance consumer demand for appealing foods with the need to safeguard public health. Ensuring compliance with safety standards and promoting the use of natural alternatives could help mitigate the risks associated with synthetic food colours.

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