Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
How are attitudes changing towards tackling obesity? And could new technological developments help mitigate the epidemic? Oxford biologist Sir Charles Godfray, the keynote speaker at this year’s City Food and Drink Lecture at the Guildhall, London, weighs...
While consumer sentiment has improved, beverage alcohol consumers in the UK are still mindful of how they spend their disposable income, according to new data.
The US company behind the EEASY Lid, claimed to be the world’s first aluminium lug lid designed to assist the rising numbers who wrestle with hard-to-open lids, has announced that Germany's largest supermarket EDEKA Kempken is the first to adopt...
The European Parliament voted to adopt a report on the implementation of the EU school scheme that favors unprocessed, organic and locally-produced food and leaves out plant-based alternatives.
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
There was a 16% fall in new product launches among retailers and brands last year as retailers showed a strong Q4 2022 market performance despite raising the prices of private labels higher than national brands.
Affordability is a growing concern among consumers, according to data released by the EY Future Consumer Index, with the cost-of-living crisis meaning that many are forced to be more careful with what they buy. When compared to previous surveys, the data...
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
Research suggests Europeans are ‘highly motivated’ to buy sustainable food. How can brands best communicate their sustainability credentials to consumers? And amid a cost-of-living crisis, are shoppers willing to pay for it?
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
There are a range of permitted health and nutrition claims available for food, drink and supplement brands to communicate the benefits of their products, but marketers must tread carefully to avoid common pitfalls which lead to fines and reputational...
On 11 April, the UK government released the draft of the Border Target Operating Model (BTOM). The BTOM will, if accepted, have a significant influence on the import of food from Europe into Great Britain (Northern Ireland is not affected). An online...
In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.
Danish energy drink STATE has attracted a host of sporting ambassadors at the very top of their game – including footballer Christian Eriksen, tennis star Caroline Wozniacki and now Swedish cross-country skier and Olympic gold medalist Jonna Sundling....
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
Mondelēz International has announced major reformulation plans for its historic UK Cadbury brand that will include plant-based alternatives in an effort to cut up to 75% of sugar and fat.
The taste, appearance, and nutritional profile of plant-based meat analogues can be improved by a single ingredient, according to Belgian start-up Paleo: myoglobin. We catch up with co-founder and CEO Hermes Sanctorum to ask about this novel, animal-free...
It is estimated that two-thirds of European countries now use whole-genome sequencing (WGS) in food safety programmes. But it is time the technique is used to bring greater health benefits to functional foods, Dr Thomas Gurry, co-founder and CEO of gut...
From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.
Charity calls for ‘Big Chocolate’ to pay more to Ghana’s cocoa farmers after it revealed that their net incomes have fallen on average by 16% since 2020, with women’s incomes falling by nearly 22%.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Fonterra revealed its latest insights on nutritional support for athletes' mental wellbeing and presented a range of product concepts with the body and brain in mind, during Vitafoods 2023.
Foundation Earth has appointed the French Government’s ecolabelling project coordinator to its scientific committee, in what the eco-label group claims is ‘a major milestone towards the harmonisation of environmental labelling of food and drink across...
Start-ups in Europe with a bent towards finding solutions that promise to reduce the environmental footprint of the food system are resisting the rise of investor retrenchment globally, a new report claims.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
As consumers continue to look for ways to save money amid high inflation, many are still finding opportunities to trade down, especially in the dairy category, John Crawford, VP of client insights of dairy at Circana, shared during an International Dairy...
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
Is Nutri-Score opposed to the Mediterranean diet? Does the algorithm discriminate against traditional foods? And why doesn’t it take ultra-processing into account? Scientists and health professionals address Nutri-Score ‘misunderstandings’.
While plant-proteins generally have a lower carbon footprint than animal-based proteins, there is room for improvement across the entire supply chain to further reduce their environmental impact.
The Dutch food tech pioneer is working with regulators to bring cultivated meat to Europe. But in the meantime, Meatable is focused on Singapore, where a regulatory exemption was recently achieved to hold the ‘first of many’ tastings.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
Tomorrow, 11 May, the Welsh Food Advisory Committee, which is part of the Food Standards Authority (FSA), will discuss the new Border Target Operating Model (BTOM), a government document which will determine food safety standards between the UK and the...
Farmless claims to be making 'carbon negative' protein. The Dutch start-up has developed the means to make this protein using between 10 and 25 times less agricultural land than your average plant-based protein, and between 250 and 500 times...
Nestlé officially inaugurated its Lausanne, Switzerland-based research institute, Institute of Agricultural Sciences, to improve agricultural sustainability throughout its supply chain.
Extensively hydrolysed whey protein (eHF) is ‘safe and suitable’ for use in infant formula for the first six months, according to German research funded by formula manufacturer HiPP GmbH.
The collagen trend has been building over the last few years and Romain Quillot, co-founder of functional collagen food and drink brand Humble+, expects it to continue. We ask about the challenges of incorporating collagen into products, the functional...
Cell-based meat? Cultivated meat? Differing views have been put forward by the FAO, WHO and industry players in APAC in defining the product, even though everyone seems to acknowledge that a common language is key for consumer education.
Diabetes, particularly type 2 diabetes (T2D), is a major killer around the world. In 2021, 6.7 million deaths linked to diabetes were recorded. Yet, a recent study has shown that something simple may impact how much blood glucose people with T2D have:...
Following a successful seed round last year, foodtech startup Lypid is ready to take its plant-based fat technology to a larger audience with the release of a whole-cut, plant-based pork belly, designed to meet the demand for healthier meats, brand founders...
One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.
Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives.
As alt-protein companies respond to changing industry dynamics, many brands are examining how best market products and respond to consumers needs, a panel of experts shared at the Bridge2Food Summit Americas.
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
#Healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
