Toxic fungus puts $9.25bn blueberry market at risk of extinction
Global spread of devastating fungus could lead to extinction of the nutrient-rich and flavourful fruit.
Science
Iron next in line for fortification focus
New research, highlighting the importance of maintaining iron levels during pregnancy, looks set to boost iron fortification trend.
€12.5m boost to Dutch cellular agri sector with two new scale-up sites
Two independent, open-access scale-up facilities will be funded with the view to boosting the Netherlands' cellular agriculture sector.
Vegan, vegetarian or omnivore: How diet affects gut health
A new study compares the microbiomes of vegans, vegetarians and omnivores.
The Global Food Tech Awards 2025
Unveiling 2025’s top food tech innovations
From smart packaging to AI solutions, upcycled ingredients to personalized nutrition, start-ups are redefining the future of the food and beverage sector. But which are the top technologies of the year?
Could morning coffee reduce cardiovascular risk?
Drinking coffee may be good for cardiovascular health, a new study suggests. But only if consumed in the morning.
Keto discovery set to boost sales
Latest discovery on Ketogenic diet could fuel major growth for the diet trend, which already boasts a huge market value.
GLP-1 – diet food killer or new opportunity?
Use of GLP-1 drugs for weight loss is expected to soar Europe in the coming years, but what does that mean for diet food brands?
Top innovation trends shaping future of food and beverage
New report sheds light on the future of the food and beverage industry. We look at the science shaping the industry.
Big Interview
UPF, AI and cultured food – one industry insider’s 2025 wish list
Christina Senn-Jakobsen is the CEO of Swiss Food & Nutrition Valley, an organisation that encourages and fosters food and drink innovation.
What do GLP-1-taking consumers really want from food and drink?
Consumers taking GLP-1 drugs like Ozempic will need to adapt their shopping habits and diets, opening opportunities for food and drink makers to cash in.
Could caffeine consumption cut cancer risk?
New study links popular stimulant to reduced risk of head and neck cancers. What does this mean for food and beverage brands?
McDonald’s aims to advance beef sustainability
McDonald’s USA is moving forward with its initiative to reduce the climate impact of its hamburgers.
Will latest fish oil discovery boost fortification trend?
Fish oils have been linked to improved muscle strength. What does this mean for the food industry and what NPD opportunities does it create?
Saturated fats: cardiovascular hazard or heart safe?
The idea of saturated fats' negative impact on cardiovascular health was a 1950s introduction, “based on weak science”.
Are gluten-free products unhealthy?
Gluten-free is gaining popularity. But the sector has recently received criticism for being unhealthy. So, are the rumours true, and what can industry do about it?
Could a plant-based diet improve heart health?
Plant-based diets have been linked to a whole range of health benefits, from improving gut health to slowing cancer progression. Now research suggests it could also improve heart health.
All-star panel confirmed for digital sugar reduction event
What’s next for food and drink sugar reduction? Is it sweeteners, plant-based or less sugar altogether FoodNavigator explores in this, free digital webinar
Could GLP-1 drugs curb alcohol consumption?
The weight-loss properties of GLP-1 drugs, including Ozempic and Wegovy, have dominated headlines. But could they also cut alcohol consumption? And what would this mean for beverage manufacturers?
Finnish start-up making mycoprotein more sustainable and affordable
Mycoprotein is one of the most popular alt protein sources on the market. Now Espoo-based start-up, Enifer, wants to take it to the next level.
Could seaweed be a natural substitute to controversial additive Bovaer?
Dairy manufacturer Arla Foods has faced severe backlash over its use of methane-cutting supplement Bovaer. But could seaweed offer a sustainable alternative?
DSM-Firmenich calls out ‘misinformation’ over Arla Foods backlash
Dutch multinational DSM-Firmenich has pulled no punches in its response to backlash over Arla Foods' use of methane-cutting additive Bovaer.
How F&B is getting creative with salt reduction
Europe-wide salt reduction regulations have pushed food and bev makers to innovate since 2007. So, how is industry cutting salt and what NPD is emerging?
How microplastics affect gut health
How, and why, do microplastics alter the microbiome?
Therapeutic food development leads to gut health breakthrough
Therapeutic foods have been used to combat malnutrition in children since their inception in 1996. But could they also boost gut health in children and adults? And what NPD opportunities would this create?
Could keto diet improve autoimmune disease symptoms?
The controversial keto diet is lauded by supporters and condemned by critics. So will research linking it to autoimmune benefits tip the scale in its favour? And what F&B NPD opportunities could that create?
EU-wide ban on aloe vera preparations in food overturned
A three-and-a-half year legal war, fought by the supplement and natural food sectors, has resulted in a damaging ruling being overturned.
Cultivated freshwater eel tech opens new opportunities in Japanese market
A cultivated seafood tech business has developed a system of cell cultivation to allow for commercial freshwater eel farming.
Protein Vision 2024
5 must know plant-based meat trends
Meat alternatives are back in growth, with recent Europe-wide data showing the category has rinsed away its droop and is ticking up. But what at are the factors behind this early-stage turnaround?
The next caffeine? A̅repa drills down into cognitive benefits of novel molecule found in blackcurrants
A̅repa is conducting further research on how a novel molecule discovered from New Zealand blackcurrants, which it has also patented, could benefit mood and cognition in healthy populations.
Erectile dysfunction and plant-based diets – a urological health revelation?
The murky waters of urological health are rarely linked to or promoted within food and drink marketing. Could plant-based diets reduce the risk of common conditions such as erectile dysfunction?
Protein Vision 2024
Protein Vision 2024: Big name speakers reveal inside story
Quorn, Redefine Meat, THIS, La Vie and Rude Health are among the high-profile brands providing their valuable market intelligence at this year’s Protein Vision digital event.
Top technologies food and drink makers are using now
Using the best technologies can help food and drink businesses stand out from the competition. But what’s out there and how are companies using tech in different ways?
Intermittent fasting could prevent diabetes – How can F&B help?
Diet is a leading cause of type 2 diabetes. Is intermittent fasting the solution? And what can the food and beverage industry do to engage with it?
Personalised diet breakthrough signals future of industry
New gut health research could be beneficial to personalised nutrition brands fighting for consumer interest.
Replacing oils and fats with water: Deep-tech start-up secures €4.2m
Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
Can coffee consumption during pregnancy affect development?
It is far from conclusive whether or not coffee consumption during pregnancy can hinder neurodevelopment among children. But a new study dives deeper.
Conflicting caffeine research confuses consumers
Caffeine’s effect on vascular health has been a hot topic for years, with researchers putting forward positive and negative arguments. Now, a new study is adding to the conversation. But what's the truth?
New EU novel food rules countdown begins
Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.
Future Food-Tech 2024
Heura sets sights beyond meat with ‘six more patents’ incoming
Heura Foods is flexing its business muscles and seeking to bolster its portfolio by expanding beyond meat alternatives into other markets, with collaboration a key tactic in its arsenal.
UPF linked to type 2 diabetes - what does this mean for industry?
New research has linked ultra-processed foods to type 2 diabetes. How will this latest blow impact the food and beverage industry and is reformulation the only solution?
Could anti-inflammatory effects of sweetener boost sales?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Novonesis develops ‘cleaner ingredient deck’ for plant-based meat with biosolution technology
Biotech company, Novonesis, addresses core taste, texture and nutritional challenges in plant-based meat and dairy with its biosolution technologies, potentially reducing the ingredient label deck.
Opinion
How the food industry can excel – hot takes from Future Food-Tech
What was the gossip and top trends from this year’s Future Food-Tech? The FoodNavigator editorial team reveal their key insights and takeaways.
Vertical farming breakthrough could save industry from failure
Vertical farming has come under fire in the past, with opponents blasting its high energy usage and cost. So, will new findings to mitigate these drawbacks, silence the critics?
Top food and drinks trends for 2025 revealed – and it’s a big shift
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
Good news for gut health industry as bad gut bacteria linked to obesity
New research has identified gut bacteria associated with food addiction and obesity in humans. How can the food and beverage industry harness this knowledge and what NPD opportunities does it create?
Soup to ice cream: climate change pushing consumers to iced treats
Global warming is pushing consumers away from hearty bowls of hot soup and more often towards tempting, cooling ice cream.
Cow-less casein protein 'first' creates full cheese spectrum
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
Could links to longevity boost plant-based sales?
The plant-based trend has slowed in recent months, but new research could be set to restore its fortunes.