Quorn Foods, a pioneer in the plant-based category, is expanding its culinary innovation team. Tim Ingmire, Head of Research, Development & Quality, tells FoodNavigator the investment will help ‘identify the next big product opportunities’.
The Abu Dhabi Investment Office (ADIO) is stepping up its programme to attract food-tech companies that are developing solutions across ‘land, sea and space’ to the region. ADIO Director General His Excellency Dr Tariq Bin Hendi tells FoodNavigator that...
Recently released economic research from the University of Kent, University of Reading and IHS Markit, reveals the extent to which UK consumers dislike food produced using production methods such as hormones in beef, and chlorine washed chicken.
The list of food additives authorised for use in the UK will not change at the end of the Brexit transition period, according to the country's food safety regulator, while the EFSA insists that aspartame does not pose a safety concern at current...
Global investor network FIARR warns that high street brands like Nestlé and McDonald’s risk missing their climate targets due to scant progress to reduce emissions from meat and dairy suppliers. But the food giants tell FoodNavigator that partnership...
With a vaccine breakthrough igniting the hope of a return to normal by spring, manufacturers and analysts are confident the frozen trend’s resurgence is here to stay.
In its State of Snacking 2020 report sent to this site, Mondelēz International has revealed that nine in 10 consumers have indulged in snacks more so in the past year compared to pre-COVID times.
How do you reduce the carbon footprint of beef production efficiently both from an environmental and financial standpoint to offer supermarkets and consumers the products they demand? By doing 100 things 1% better, say producers.
A study carried out by the German Federal Institute for Risk Assessment (BfR) has examined the differences between vegan and mixed diets, concluding ‘Vitamin B12 is well supplemented, iodine is a matter of concern’.
Legislation governing health claims related to food and beverages in the European Union was introduced to provide consumers with access to reliable information and help manufacturers understand how and what they can communicate. According to a new research...
The Agri-TechE REAP 2020 conference has heard the call for collaboration between international ag-tech innovators and producers to leverage ‘global scale’ to create ‘real change’ that will support the development of a more sustainable food system.
Food styling is a key marketing tool to make products, dishes, and meals look more appealing and appetizing, but does “pretty” food also impact its perceived healthiness? Preliminary research suggests there may be a link.
Nestlé announced this week that it has acquired a majority stake in UK meal kit service Mindful Chef. The news follows on the heels of a deal in the US to take control of recipe box supplier Freshly. What opportunities - and challenges - will Nestlé’s...
VEAT – vending machines that exclusively distribute plant-based options – is a ‘positive example’ of the urgent, concrete actions that need to be taken to make the food system environmentally stable, said one of the investors of the startup’s recently...
The UK food industry is facing an increased risk of food fraud due to the disruptions associated with COVID-19 and Brexit. Equipment manufacturer Elementar UK is urging the industry to act.
The international team behind a new global analysis caution that highly variable childhood nutrition may lead to stunted growth and a rise in childhood obesity— factors that could affect a child's health their entire life.
With European honey harvests down 40% in 2020, Copa and Cogeca warns ‘the survival of professional beekeepers is really threatened’ and calls on European regulators to increase controls on cheaper imports that, they say, are a food fraud risk.
As the first ingredient supplier to join the Roundtable on Sustainable Palm Oil (RSPO) back in 2004, DuPont Nutrition and Biosciences has long worked to help transform the palm oil industry. As scrutiny of palm oil sourcing grows, FoodNavigator speaks...
Rabobank has announced the 15 finalists – food and ag entrepreneurs spanning everything from edible spoons to plant-based eggs - who will compete in its livestreamed FoodBytes! Pitch competition on December 2.
Europe’s agri-food sector is ripe for investment as the region seeks to make its food system more sustainable, healthy and trusted, according to EIT Food.
Meat is a category besieged by accusations that animal production is unsustainable. But UK pork producer Pilgrim’s Pride Ltd would like to see the development of a more nuanced conversation, sustainability head Matt Dight explains as he details the company’s...
Griffith Foods’ quest for 'purpose-driven' growth illustrates the health, nutrition and sustainability drive among ingredient suppliers as they pivot towards the demands of manufacturers and end consumers.
A Nestlé-produced ketogenic (kMCT) drink could improve cognitive function in individuals suffering from Mild Cognitive Impairment (MCI), the firm's study suggests, as the product is set to be launched in Europe by the end of the year.
The UK Government is being urged to tax food producers according to the carbon footprint of their products, raising concerns that this cost would be passed onto consumers.
Defra has published an update to information on labelling of food products for sale in the UK and the EU, applicable once the Brexit transition period comes to an end.
Italian Parmigiano Reggiano maker DalterFood Group says the traceability delivered through its digital milk collection system and its recent certification for animal welfare standards demonstrate the ‘distinctive way’ it is approaching supply chain investment.
In a world where raging wildfires, battering hurricanes and unexpected derechos dominate the headlines, sustainability is becoming a top concern for consumers – and one that the independent research company HowGood can help food and beverage brands meet...
This week, The Protein Brewery announced a €22m Series A investment to help scale up production of its fungi-based alternative protein Fermotein. FoodNavigator asks founder Wim de Laat what benefits the novel food ingredient will bring to manufacturers,...
The expected future increase in crop yields due to higher levels of carbon dioxide in the atmosphere will be offset by stressors linked to climate change. Now is the time to prepare by developing future-proof varieties, researchers urge.
The ingredients specialist has announced plans to construct a new facility in Valencia, Spain, to expand its capabilities to meet the growing demand for probiotics.
The COVID-19 pandemic has accelerated consumer shopping trends. But which ones are going to stick? FoodNavigator hears from chief executive of Co-op Food UK, Jo Whitfield, to find out.
Gousto has partnered with Unilever-owned spread brand Marmite to deliver recipe innovation that the recipe box company hopes will draw in consumers new to the category.
Stevia specialist SweeGen has started commercial production of Reb I, a lesser-known steviol glycoside “with its own unique and distinct taste” that works well in a wide range of food and beverage applications.
The latest round-up of innovation from around Europe spotlights a new line of 'fresh frozen' pasta in what the manufacturer claims is a UK first and details Mars' efforts to develop recyclable packaging in France with the launch of its...
Within just a few years, the ‘relatively small’ SME Oatly has transformed into a global dairy alternative brand valued at $2bn. UK General Manager Ishen Paran shares the disruptor’s ‘rocket ship’ journey.
Young people look for ‘spontaneous and diverse’ food choices and fear of missing out is driving up food waste among this age group, a new research study suggests.
UK retailer Asda has opened a new ‘sustainability trial store’ that leverages refill stations as part of its plastic reduction strategy. What does this latest move away from single-use packaging mean for branded manufacturers?
A study, published in Meat Science, found improved quality parameters in pork meat from pigs fed a diet including the probiotic, Lactobacillus reuteri, compared to that from pigs fed rations containing antibiotics.