One of Europe’s most popular front-of-pack nutrition labels has been criticised for discriminating against foods that are traditional, single-ingredient, protected by geographical indications, or all of the above.
What will be the top tastes of 2021? Classics like citrus will evolve with more exotic variants; botanicals and florals will offer a premium flourish; and our taste for adventure will bring flavors from the Mediterranean and Asia to the forefront. We...
While the food supply chain bent to accommodate weaknesses revealed and intensified by the coronavirus outbreak earlier this year, next time an unexpected threat arises the industry might not be so lucky unless it increases transparency and digitization...
Safety standards in UK slaughterhouses risk being compromised by the ‘stringent’ rules requiring a permanent veterinary presence in all abattoirs, a food lawyer has claimed.
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
The UK’s largest beef, lamb, pork and chicken processors have warned that if Brexit preparedness efforts aren’t accelerated, trade volumes of products of animal origin could drop 50-75%.
In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
Plant & Bean, a UK-based contract manufacturer, has opened Europe’s largest plant-based meat production facility. The investment is an important milestone on its strategic journey to establish what it says would be an ‘industry-first’: a global plant-based...
An unprecedented shortage of meat production, prompted by the COVID-19 outbreak, is driving up the risk of meat fraud – particularly in species substitution.
Fresh consumer research from Campden BRI has revealed what on-pack claims excite shoppers. “Product claims can be a powerful marketing tool,” sensory and consumer research scientist Marleen Chambault notes.
In this week’s NPD Trend Tracker, we cover new chilled plant-based snacks, an oat drink delivery service (in the traditional glass pint bottles!) and Tony’s Chocolonely’s personalised wrapper service.
Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
The Coca-Cola Co. is trying to make the best of a bad situation by using the pandemic, which had decimated its revenues with the closure of public places, as a “catalyst for change” to “drive out some of the bureaucracy,” refocus on local opportunities...
New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Israeli start-up SavorEat is celebrating going public on the Tel Aviv Stock Exchange (TASE), which co-founder and CEO Racheli Vizman says represents an industry first for food tech.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
Total, Intraplás and Yoplait have announced they have successfully run a pilot test aiming at using certified chemically recycled polystyrene in yogurt pots.
Coca-Cola European Partners plans to become a Net Zero business by 2040: reducing GHG emissions; turning to sustainable packaging; and investing €250m in decarbonisation initiatives.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
The European Commission has said that it will recognise the six organic certification schemes operating in the UK for a year after Brexit. This averts the cliff-edge scenario facing British organic exporters if a future trade arrangement is not reached.
Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
New findings from Finnish researchers suggest that a blood glucose response benefit can be derived from eating a smaller portion of blackcurrants than previously thought, and from blackcurrants with added sugar.
US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
PepsiCo will eliminate all virgin plastic from the Pepsi brand in nine European markets: lowering carbon emissions by 40% compared to standard bottles.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
The pandemic presents an exciting opportunity for food manufacturers to innovate products targeting consumers who believe access to affordable food should not come at the cost of health and good nutrition.
France has unveiled a national plant protein strategy that aims to increase domestic production of vegetable proteins for feed and human nutrition, boosting agri-food sovereignty and sustainability. However, in failing to address what campaigners say...
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
Frustrated at the overuse of the term ‘natural’ to define food products and ingredients that ‘do not always match consumers’ expectations’, Safe Food Advocacy Europe is calling on the European Union to develop a legal definition.
Researchers in Denmark cannot rule out the potential for health risk if meat and dairy products are replaced with soy-based alternatives in children’s diets.
A new report warns that 84% of companies are failing to address their largest source of carbon emissions – their supply chains. We speak to Dexter Galvin, Global Director of Corporations & Supply Chains at CDP, to find out what should be done.
It is hoped British agriculture will be transformed by the ‘biggest farming shake-up in 50 years’. But there are fears that both Britain’s move to cut farmer subsidies as it leaves the EU Common Agricultural Policy, and the EU’s reform of the CAP, could...
Vitamin and mineral-enriched chia seeds and fibre-packed goji berries are now part of a healthy diet for around half of Germany’s population, says a survey by the country’s institute for risk assessment.
In this week's NPD Trend Tracker we hear about the first British brand to make baby formula with goat's milk; the power of marine collagen peptides, and the launch of some hot sauces designed to tap the rise of at-home eating occassions.
Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
FrieslandCampina Germany said it is accelerating the transformation it launched two years ago, focusing on its brands and scaling back the production of unprofitable products.
Consumer goods major Unilever has completed the unification of its Anglo-Dutch legal structure in a move it says will future-proof business by enabling greater flexibility on strategic portfolio updates.
An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.
