A new report is urging food companies to embrace regulation, reformulation, relabelling and more diverse ingredients to become ‘part of the solution’ to malnutrition in all its forms.
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
Public health campaigner Action on Sugar and Action on Salt has fleshed out the details on the interventionist measures it wants adopted in the UK to combat obesity and improve the nation’s health.
Biosecurity and food safety company Kersia has acquired UK-based Holchem from Ecolab in a deal that will see it become Europe’s second largest food safety company.
Nutricia, part of the food, beverage and nutrition company Danone, has announced it is supporting research by independent medical professionals to define guidelines for nutritional care for COVID-19 patients recovering after ICU discharge.
The coronavirus pandemic has placed considerable strain on small and medium sized food producers. Many have responded with ‘inspiring, creative and innovative solutions’. REFRAME takes us on a tour of how SMEs in the North Sea region have adjusted their...
With the COVID-19 crisis highlighting their vulnerability to external shocks, food and beverage companies are set to increasingly diversify their supply chains and locate production closer to their markets.
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...
A year after the Department for Environment, Food and Rural Affairs in the UK called on businesses to ‘step up to the plate’ and drive forward plans to cut food waste, the supermarket Iceland has announced food waste reductions of almost 2,500 tonnes,...
How have FMCG brands pivoted in the face of coronavirus? What agile and adaptive strategies have they employed? In her monthly column, Liz Richardson, managing director and partner at Heyhuman and member of the FoodNavigator editorial advisory panel,...
The makers of the famous English cheese Stilton -- first British cheese to be awarded the protected designation of origin status -- are worried about the future after a sharp drop in sales since the introduction of containment and the closing of borders...
After a two-month delay, the EU Commission unveiled its Farm to Fork and Biodiversity strategy this week with the aim of creating a more ‘robust, secure, and sustainable food system’.
Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
The COVID-19 pandemic has increased demand for local products in France and could have a positive effect on the development of functional foods, according to Mintel.
ADM and Hospital de Sagunto, one of the largest medical centers in the Valencia region of Spain have partnered on a clinical trial into the effects of using a food supplement containing live microbial strains to promote gut microbiome balance and help...
The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
Smallholder farmers in Africa are particularly at risk amid the COVID-19 pandemic, according to Julie Greene, VP, Corporate Responsibility and Sustainability at agri-food giant Olam.
Organic Alliance chief executive Lionel Wolberg says that the coronavirus crisis is fundamentally reshaping the French food system. “This epidemic will mark a before and after for society,” he tells FoodNavigator.
Home delivery is here to stay, suggests analysis by a global law firm, which notes that the food delivery sector is holding up in testing markets as businesses look to diversify.
As the COVID-19 pandemic upends farming and food supply chains and raises concern of widespread shortages and price increases, aeroponics players are hoping their new food production innovations can help strengthen food security.
With at least 16 departments responsible for food from fark to fork in England, academics are calling for improved government coordination. “This isn’t a new problem, but COVID-19 has really highlighted the lack of coordination,” says Rosalind Sharpe...
Interest in wellness and immunity has spiked as a result of the coronavirus pandemic. But the questionable health claims made by some botanical brands has put the sector in the spotlight for some of the wrong reasons. Katia Merten-Lentz, partner at international...
Meal planning, snacking and interest in exotic foods are consumer trends that have all risen during the UK’s national lockdown, according to a John Lewis and Waitrose Report.
Danone has said it is looking at expanding its plant-based category in Europe as it looks to increase plant-based sales worldwide from around €2 billion in 2019 to around €5 billion by 2025.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
HelloFresh has raised its earnings expectations for the full year after reporting a successful start to 2020 as increased numbers consumers dine at home amid coronavirus restrictions.
The coronavirus pandemic has led to surging demand for organic and sustainable foods, according to a new report. Why is the organic sector getting a ‘coronavirus boost’ and will gains be sustained in the face of an economic downturn?
‘How do you govern a nation that has two hundred and forty-six different kinds of cheese?’, Charles de Gaulle famously quipped. The country is now facing the challenge of getting more consumers to eat cheese as coronavirus impacts demand.
With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
The Roundtable on Sustainable Palm Oil (RSPO), which promotes the use of sustainable palm oil products and which counts the likes of Nestle, Unilever, Danone and Kellogg among its members, has called for assistance from European governments in its effort...
The Cannabis Trades Association has criticised the Food Standards Agency’s refusal to postpone its CBD novel foods deadline, describing the move as ‘unsympathetic’ to businesses in the sector.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.