Positioning cell cultured meat as a critical climate mitigation solution could help the nascent industry unlock much-needed additional funding – and engage a more diverse set of investors – at a time when traditional resources are ebbing and competition...
The pressure is now on for food and beverage companies to source deforestation-free products after the European Parliament formally adopted a ground-breaking new law to stop products causing forest destruction from being imported, sold in or exported...
A new report from Swedish-Swiss packaging company Tetra Pak revealed high levels of consumer support for sustainable packaging. However, due to supply chain issues and high prices, many companies are nevertheless struggling to implement changes to their...
Survey findings suggest ‘meat alternatives are here to stay’, says Jeremy Coller, president of the alternative proteins trade association that commissioned the research.
Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?
The new retrospective study of Spanish pregnant women during the Covid-19 epidemic highlights significant vitamin D deficiencies (VDDs), resulting from the imposed strict lockdown in the region.
Scotland’s Deposit Return Scheme (DRS) has been delayed. The scheme, which had been due to start in August, will not now begin until 1 March 2024. The delay is proving controversial, with many campaign groups speaking out against it. However, some drinks...
FoodNavigator’s recent Positive Nutrition Summit, a face-to-face event held in London in March, heard how innovative new R&D strategies and ingredient solutions are unlocking opportunities to cut salt, fat or sugar without sacrificing taste. Listen...
Having identified potentially harmful health effects on the immune system, EFSA has set a new, significantly lower, tolerable daily intake of Bisphenol A.
By René Floris, NIZO Food Research Division Manager
With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?
Through a suite of virtual and augmented reality activations launched this week, KIND Snacks is breaking down for mainstream Americans the complicated concept of regenerative agriculture and the real-world environmental impact of its latest sustainability...
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Jonny Greenwood is best known as guitarist for the bands Radiohead and The Smile, as well as the composer of soundtracks for films such as There Will Be Blood, Norwegian Wood, and Spencer. Now, he is releasing his own olive oil, which he has been making...
Switching to easier to recycle coffee packaging – while preserving flavour and aroma – is a key challenge facing coffee roasters, but one that Sweden-based Löfbergs claims to have solved in collaboration with Amcor.
Recently published research in The BMJ is providing fresh concerns about sugar consumption levels, as some industry stakeholders disagree with the conclusion and CPG brand look to innovate in the low- and no-sugar space.
Interest in nutrition for cognitive health is booming, with data revealing a 400% increase in the amount of research in this space, translating to a whopping 900% rise in patent filings.
In some ways, the Gen Z market is just like any other market. Their nutritional needs are not radically different, or radically more restricted, than those older or younger than them. However, marketing to the generation of teenagers and twenty-somethings...
An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.
The flavor of beer begins to change as soon as it’s packaged - so does it stay fresher in a bottle or can? In a new study published in ACS Food Science & Technology, scientists looked at each packaging format.
From cricket protein-enriched breakfast offerings to crisps flavoured with Sriracha mayo, our latest NPD Trend Tracker covers some of the more interesting ingredient combinations to have launched of late. We also look at the rebrand of refined sugar-free...
ChatGPT has many of us intrigued and nervous in equal measure but James Collier, co-founder of Huel, asks if this tool is any more scary than the current situation with “nonsense nutrition content” touted across social media by pseudoscientists.
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.
The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....
On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.
With consumers increasingly becoming more health-conscious, personalised nutrition apps are everywhere. A multitude of apps give people nutritional advice, helping them to optimise their diet and become healthier. One such app, Youniq, uses AI technology...
Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.
PepsiCo is launching ‘pep+ Partners for Tomorrow’, a new platform to help its customers achieve their sustainability goals. Programs range from those focusing on recyclable beverage containers and cups to regenerative agriculture.
Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.
Ingredient supplier ADM and cultivated meat pioneer Believer Meats are joining forces to accelerate development and commercialization of cultivated meat products with a focus on improving the taste, texture, color and other consumer relevant characteristics...
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
Probiotic drinking yoghurt brand Actimel is making preliminary steps towards the metaverse with the launch of an in-game marketing campaign via Fortnite. “It’s a first of its kind for Actimel in raising awareness of the brand with a difference audience,”...
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
Cell-based food producers, regulators and stakeholders should proactively and transparently address safety concerns about their products and processes now – before they hit the market – or else risk losing in the court of public opinion, cautions the...
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.
The new cross-sectional study analysing the bacterial abundance and compositions of healthy adult microbiomes, observed that higher levels of Erysipelatoclostridium were associated with lower caffeine intakes.
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.
Experts are once again calling for a ban on nitrosamines after consumer exposure to the compounds that can form in food during its preparation and processing raised a health concern from the European Food Safety Authority.
The leader of the Welsh government funded Future Foods programme at Aberystwyth University, discussed his mission to collaborate with brands to optimise food functionality, during the Positive Nutrition Summit last week (March 30th)
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.