Starbucks’ Pumpkin Spice Latte returns to stores today: marking the 20th anniversary of the seasonal favorite. What can we learn from the ongoing success of the flavor?
Israeli start-up MadeRight has secured funding to expand its development team and refine its fungi-based packaging production process with the aim of achieving a commercially viable prototype.
Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...
Drinking beer could be good for your gut and immunity, stimulating healthy microbiota diversity thanks to the beneficial brew of compounds found in the fermented beverage.
Neste, a Finland-based supplier of renewable fuels and feedstock for plastics, is partnering with Suntory, ENEOS and Mitsubishi Corporation to enable the production of PET bottles with renewable materials replacing fossil alternatives (via a mass balance...
Cocoa grindings in Europe, North America and Asia fell for the second quarter of 2023, according to latest figures released by the International Cocoa Organization (ICCO), sending cocoa prices soaring on the markets as consumers look for cheaper chocolate.
Napolina-owner Princes Group is continuing efforts to support migrant workers impacted by labour exploitation via a partnership with Casa Sankara, a voluntary association based in southern Italy that provides support to migrant workers who have faced...
Industry is approaching the plastic pollution problem in varying ways, with some companies turning to plastic alternatives made from unlikely materials, from fungi to algae and grains. Join pioneers in the plastic-free space pitch their innovations at...
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...
From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern...
The negative attention around plant-based meat, including consumer concern about premium pricing amid rising grocery costs to ingredient transparency, have impacted Beyond Meat’s declining Q2 financials, prompting the company to launch its “There’s Goodness...
This week’s look at new food and beverage launches takes in the partnership between Proper Snacks and KFC to unveil a co-branded popcorn SKU, while UK kefir brand Biotiful Gut Health has introduced a new range of products specifically for children. Scroll...
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.
Earlier this year, Lidl GB reported sales of its Oaklands Funsize fruit range had increased by over a third since 2017 following the introduction of packaging design changes - including the use of quirky names and cartoon characters - to make it more...
A coalition of campaigners fighting to end environmental and human rights abuses in the cocoa sector has targeted coffee chain Starbucks to come clean on where it sources the ingredients for its chocolate products.
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
If relevant stakeholders – from government to industry and consumers – play their part, recyclability can be improved and plastic pollution eliminated, believes NGO WRAP.
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
A 50/50 blend of inulin and arabinoxylan may decrease energy intake during a meal, according to a new double-blind, randomised, acute-within-chronic, crossover feeding trial.
Israeli-based food-tech startup Imagindairy is ready to partner with US food and beverage companies to create animal-free dairy products after becoming the third company to secure self-affirmed GRAS status for a dairy protein made through precision fermentation....
UK-based bio-tech business Clean Food Group has announced a further £2.3 million in funding to accelerate the commercialisation of its sustainable oils and fats technology
Partially sighted consumers are a growing demographic. Solutions are coming aimed at allowing these shoppers to more easily access key on-pack product information and nutritional details.
With the world’s population projected, according to the UN, to reach 9.8 billion by 2050, there will be many more mouths to feed. With this in mind, we need to improve crop yields, in order to supply the world with more food to eat.
Gen Z consumers want to balance their demands for delicious and nutritious foods with their beliefs and ethics, creating a fissure, according to a recent Ketchum survey of 2,000 Americans 13 years and older.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this...
Packaging is the shop window for your brand, the primary interface through which food and beverage manufacturers interact with consumers. Packaging innovation, therefore, cannot be taken lightly. How are R&D teams leveraging packaging science to develop...
Plastic pollution is a global concern, with an estimated eight million tonnes of plastic enters the marine environment every year, wreaking havoc on the planet, ocean-life, and even humans. What role can innovation in food and beverage packaging play...
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...
Vertical Future will be the first UK-based company working in the agri-space sector after it received a grant to develop controlled environment agriculture (CEA) technology for future space exploration missions.
A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.
The UK Food Standards Authority has issued new voluntary industry guidance on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under.
A ‘green’ fertilizer with up to 90% reduced CO2 footprint compared to its conventionally produced counterpart is being rolled out in Germany. Contract farmers for Bindewald & Gutting Milling Group will use the fertilizer to cultivate wheat, which...
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
As Kellogg Co. moves forward with spinning out its $2.7bn iconic cereal business under the new WK Kellogg Co., it is embracing a three-prong strategy that will enable it to rebuild market share lost in recent years and seize a larger portion of the $10.4bn...
Farmers, processors and industry bodies have been consulted on proposals that could see Ireland’s dairy herd reduced by as many as 65,000 cows per year to help the EU country meet its ag emissions obligations.
In this latest edition of the NPD Trend Tracker, we’re seeing a lot of movement in the plant-based space, ranging from vegan ice cream to an improved pea and fava protein burger from THIS, and Meatless Farm’s return to retail following a brief hiatus....
Individuals who consume higher amounts of specific plant-derived compounds, such as polyphenols and particular types of lignans and phytosterols, are at a reduced risk of contracting COVID-19, a new study by authors from Poland has concluded.
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.
