The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
The meal kit space is undergoing an evolution in the wake of the pandemic, with affordability and personalization trends top-of-mind for consumers and meal kit marketers alike, according to a new report from Euromonitor International.
Healthy indulgence is the theme of this week’s launches as Nestlé Cereals brings out two HFSS-compliant cereals; allplants remakes some classic summer dishes; and two meal kit companies launch new at-home dining ranges. Scroll through the gallery for...
The NOVA classification system is used to ascertain whether foods are minimally processed, processed or ‘ultra-processed’. A new study has found that people’s perceptions of foods and their processing levels usually align with their NOVA classification.
As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?
Vertical farming, and controlled environment agriculture more generally, holds the promise of environmental sustainability. But rising energy costs and challenging economic conditions are straining the sector. Can technology help overcome obstacles to...
The beverage space is an area for flavor discovery and innovation: and today’s consumers are becoming increasingly curious and adventurous. So what do experts see trending in today’s market?
There is good evidence to support the development of biotic supplements and functional foods to aid mental health via the gut-brain axis, a new review has concluded.
Meeting climate targets starts at the ingredient level, so the Digiorno pizza maker has joined a growing group of food giants - including PepsiCo, Kellogg’s and General Mills - using their industry might to effect positive change throughout their supply...
According to the World Food Programme, one third of food produced for humans is wasted. A new study shows that reducing this could improve global food security. However, due to the ‘rebound effect,’ reducing food waste does not have correspondingly high...
Consumers are protecting themselves and their families amid the climate crisis with functional products designed to improve skin health and hydration levels, Stephanie Mattuci, director of Mintel food and beverage and purchase intelligence, shared during...
This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
Coined in 2001, social psychologist Melanie Joy’s theory of carnism suggests a philosophical basis behind the defence and justification of meat consumption. In a time where plant-based diets fight to replace those of meat, it is more relevant than ever....
Europe's meat farmers face a host of burdens. They need to remain competitive in a global market, cut their environmental footprint, while all the while meeting consumer expectations for animal welfare standards.
In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...
This week’s coverage of new product development covers a lot plant-based: from vegan chicken alternatives to a fermented plant-based butter. Elsewhere, Kraft Heinz takes tomatoes beyond ketchup into passata, puree, and more, while Nescafé experiments...
German food biotech start-up BLUU Seafood says it has secured the necessary capital to focus on the regulatory approval of its first products after raising EUR 16 million.
Our latest NPD Trend Tracker looks at chilled ready meals made from a plant-based flour extracted from the root of the konjac yam plant, while a London brewery claims to have made the world’s first carbon-negative beer without using carbon offsetting....
There are three major concerns about the use of AI in the food industry, with the majority of benefits at present related to market research and advertising strategies – as evidenced by Coca-Cola – according to an industry expert.
While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...
With 61% of UK consumers expressing a lack of trust in the claims many brands use to declare their carbon footprint, producers need to revamp their strategy to stay current in this increasingly pressurised environment, according to a new report released...
Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....
The alcohol alternatives category is growing – so who are the consumers driving the revolution? If brands want to succeed in the marketplace, they need to understand the complex variety of reasons consumers turn to the category.
The UK throws away around 100 billion pieces of plastic each year, much of which goes into landfill. Tetra Pak North Europe managing director Alex Henriksen told FoodNavigator about how inexorably politics and food packaging are tied together.
Our latest NPD Trend Tracker looks at Oatly’s new soft serve ice cream launch into UK food service, while snack brand the Only Bean has unveiled dry roasted edamame snacks containing with 5g of fiber. Scroll through the photo gallery for more…
Meat substitutes, especially those aiming to mimic the real thing, can be 'ultra-processed' in nature and associated with e-numbers and additives. But some plant-based meat substitutes, such as newcomer Vegbloc - which aims to replace meat in...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
With a review suggesting only 11% of sports nutrition research is conducted in female participants, some crucial discoveries are slowly coming to light as studies finally delve into the complicated needs of the female athlete.
The latest edition of our new product development photo gallery covers two different recipe kits: Naksha Recipe Kits is bringing ‘off the beaten track’ recipes to luxury retailers, while Gousto has released a line of recipe boxes guaranteed to supply...
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
Our latest NPD Trend Tracker looks at UK snack brand Made for Drink’s new Gentleman’s Relish potato crisps, while Germany’s Just Spices aims to ‘spice up’ UK supermarkets this summer. Scroll through the photo gallery for more…
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Consumers are seeking more natural, fresh and less processed foods and believe that science and technology, like precision fermentation, may be more suitable to effectively address these environmental issues than traditional food manufacturing methods,...
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
Our latest NPD Trend Tracker takes in a low alcohol lager made with lemongrass, while Wall’s Sausage Rolls announce biggest relaunch in the brand’s history. Scroll through the photo gallery for more…
Global consumers are highly aware of the fact all elements of health are interconnected so multifunctionality is the top health claim they are looking for in products, according to Nutiani’s Global State of Health and Wellbeing report.
While some fear AI spells the end of humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
Research suggests when it comes to buying sustainable products, an ‘intention-action gap’ exists amongst consumers. Which ‘nudging’ approaches can brands and retailers take to encourage more sustainable consumption?
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
