A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
PepsiCo continues to raise the prices of its snacks and beverages with confidence despite some handwringing by analysts about whether elasticities, which remain at historic lows, soon will begin to give as inflation continues to squeeze consumers across...
While consumers today are exploring more money-saving strategies such as choosing lower-cost items and cooking from scratch, their personal values around health and well-being and the planet have not wavered, according to research from Innova Market Insights.
Cauli is an award-winning, tech-enabled, reusable packaging scheme piloting fully reusable and recyclable CauliCups as a replacement for conventional single-use coffee cups.
AB Mauri has signed an exclusive agreement to distribute BARLEYmax – which provides twice the dietary fibre than conventional cereal varieties like barley, wheat and oats – to help consumers in Great Britain and Ireland overcome the detrimental ‘fibre...
Researchers want to know whether placing a traffic light rating of eco-friendliness next to dishes on a menu increases the likelihood of diners choosing more sustainable options.
Unusually for a premium whisky business Penderyn is not based in Scotland or Ireland, but in the Welsh Valleys. FoodNavigator caught up with the craft distiller to learn more about the unique nature of single malt Welsh whisky.
The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.
Research suggests what you eat impacts how well you sleep. Conversely, the quality of your sleep can influence dietary choices. FoodNavigator examines this complex relationship and probes the connection between sleep, diet, and health.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
The Sustainable Indoor Farming standard is being launched by Control Union UK in collaboration with the Association for Vertical Farming to ‘fill a gap’ in certification for the vertical farming sector.
The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.
Premiumization has been key in the low and no alcohol category to date. With the cost-of-living crisis, does this open up opportunities for the low and no alcohol category to develop products in the economy space?
The EU’s recent approval of its controversial deforestation regulation is expected to drive up the cost of palm oil and other affected commodities, and thus food and beverage prices, amid ongoing inflationary pressures that have already affected a majority...
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
What innovations are landing on supermarket shelves this month? In our latest round-up of new production development across Europe, we look at ‘tuna-free flakes made from Scottish seaweed and pea protein. In the Nordics, Rebl Eats is teaming up with mycoprotein...
While plant-based is still one of the hottest trends in food and beverage, sales and consumer engagement with alternative proteins have slid in recent quarters – prompting some players in the space to rethink their strategy.
EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?
In research that suggests a role for the food industry in helping those with dementia re-construct memories, scientists in the UK have shown how the smell of food can enable ‘time travel’.
French ingredients supplier Solina continues to expand in the US with the takeover of Saratoga Food Specialties, a company serving food manufacturing and quick service restaurant markets.
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
While hard seltzer has been in the limelight over the last few years, cocktails and long drinks are forecast to command a greater share of the RTD category by 2026 with premium and fuller-flavored drinks driving forward innovation.
Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.
French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.
Health claims, novel foods, labelling, GMOs… the recently introduced Retained EU Law (Revocation and Reform) Bill could have far reaching implications for the food and nutrition industries in the UK.
Mars Wrigley has declared that from 2023, 100% of the cocoa purchased for its direct factory operations in Europe will be verified as ‘responsibly sourced cocoa’.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
By placing regenerative agriculture at the heart of coffee sourcing Nestlé hopes to support farmer livelihoods and reduce carbon emissions. We caught up with the Swiss group to find out more.
The lower barrier for entry to market for startups and emerging brands created by the surge in online grocery shopping early in the pandemic is creeping back up as consumers increasingly return to brick-and-mortar stores for the bulk of their shopping...
Around 35% of the largest European and US meat and dairy companies do not disclose their environmental targets – something that could turn into a ‘competitive disadvantage’ as retailers and consumers demand transparency about sustainability.
This week’s look at new food launches includes spicy sauces and relishes inspired by Tunisian and Libyan cuisine, and an expanded range of premium instant noodles.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.
Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting ‘winning’ flavour combinations and product formulations.
The Food (Promotion and Placement) (England) Regulations 2021 come into force tomorrow, placing location restrictions on ‘less healthy’ products that are high in fat, salt and sugar (HFSS) – however, these have once again been knocked as nothing more...
Plant-powered culinary brand Wicked Kitchen has raised $20m in bridge funding from backers including actor and vegan activist Woody Harrelson, Ahimsa VC, and NRPT (Thailand's leading food producer and innovator).
