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...
Despite some recent changes in attitude, obesity, many would argue, still exists in much of the public mind as a personal flaw, a choice. However, some science suggests that the causes are far more physiological in nature than this idea suggests. At the...
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
The move is part of the Special K, Coco Pops and Corn Flakes maker’s drive to become a more inclusive employer: recognising that a university degree doesn’t always have a correlation to the contribution that someone can make within a role.
Plant-based has boomed in recent years, with flexitarians keen to try vegan alternatives to their meaty favourites. But signs that category growth is wavering suggests repeat purchases are not assured. How can plant-based meat makers reverse this trend...
Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
After it emerged that policymakers were considering a ban of dairy descriptors on plant-based products sold in the UK, makers of dairy alternatives are none the wiser if their industry would face more restrictive labeling rules.
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
A slight uptick in the price of food at home in May from April after months of steady decline isn’t as worrisome to some industry stakeholders as it could be given year-over-year food prices continued to slow and remained far lower than the double-digit...
A new report has highlighted the threat to category 3 animal fat supply for the EU feed and pet food industries by their increasing use as feedstocks in biofuels, an issue recently raised by FEFAC and FEDIAF.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Uncommon, formerly called Higher Steaks, leverages RNA, the molecule that contains the chemical instructions that direct cells’ natural machinery into making a protein, to create cultivated bacon and pork belly from animal cells.
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.
The UK government should consider raising taxes on foods that are high in fat, salt and sugar (HFSS), according to Danone UK & Ireland president James Mayer.
Leatherhead Food Research has warned that food companies must act now to ensure their sustainability claims can stand up to the scrutiny of EU regulators if a draft directive came into force in 2024.
The cell bank initiative is being spearheaded by Extracellular, a CDMO concerned that cultivated meat research is being impeded by costly animal primary cells.
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
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…
Some microbes in the gut microbiome of humans and mice may help control the buildup of plaque in arteries by consuming a group of inflammatory chemicals before they can circulate in the body, new research suggests.
It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.
Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...
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,...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Sustainability and future-proofing the food system
Improving the sustainability of the food system is no longer optional from an optics and long-term business perspective, but short-term challenges – including consumer engagement – threaten immediate and mid-range returns and margins, complicating the...
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.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
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,...
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Looking at the first four months of 2023, the volume of M&A deals in the UK’s food and beverage sector has increased, but deal value was low: more than 80% had a value of £10m (€11.62m) or less.
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.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Natural ingredient supplier OmniActive has released the results of a new clinical trial that substantiates the effects of its enXtra ingredient as a caffeine-alternative in the growing energy supplement market.
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...
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
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…
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
