Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
As the largest natural and organic packaged food company in the US*, General Mills has the scale and resources to drive positive change in the food system through its work in regenerative agriculture, sustainable ingredient sourcing, and nutrition access....
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic waste.
European dairy cooperative Arla Foods and Royal DSM, are set to start a large-scale on-farm pilot with the methane reducing feed additive Bovaer on 10,000 dairy cows across three European countries.
By René Floris, NIZO Food Research Division Manager
While bacteria-related spoilage for UHT drinks containing cocoa powder is rare, reducing food waste is a concern for every player in the food production chain. How can a consortium of cocoa suppliers, cocoa buyers and technology providers get to the root...
The new culture range is designed for use in pure plant-based meat alternatives, as well as precision and biomass fermentation-derived products, to improve shelf-life and food safety.
Upfield has released a report detailing the methane emissions in its supply chain. It is the first time a major food company has provided this information, it claimed.
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
The European Food Safety Authority has issued scientific advice on nutrient profiling that will help inform the Commission’s future plans for front-of-pack labelling.
This week's new product gallery features a whole-cut plant-based alternative to chicken breasts from Meatless Farm, a D2C digital launch from Loch Duart and carbon friendly packaging from Fudge Kitchen. Scroll through the gallery to see our round-up...
A new report reveals the majority of Brits do not consider the soon-to-be implemented ‘tobacco-style’ controls of high fat, sugar and salt (HFSS) products will help in the fight against obesity.
Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’.
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
The US is ‘streaking ahead’ in the regulation of precision fermentation-derived food products, while the European Commission is yet to approve its first. So what are the key challenges alt protein start-ups face on this side of the pond? And once on the...
A team of world-renowned experts in carbohydrate research is proposing what it calls ‘a novel, innovative approach’ to measuring the quality of dietary value of carbohydrate foods.
Should the EU agri-food promotion policy be more exclusive? Favour organic production methods? Or ‘meet the reality’ of the market? Stakeholders weigh in.
There’s a ‘genuine opportunity’ for food and drink brands to reach ‘a significant number’ of British shoppers with wellness-focused products with premium price tags, research claims, as rising inflation creates increased polarization between low- and...
Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
Tate & Lyle has expanded production of allulose in a bid to meet surging demand for the rare sugar, which has exploded in popularity following the FDA’s decision to exclude it from the total and added sugars declarations on the Nutrition Facts panel.
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European Institute...
Fresh research published in the journal of the European Association for the Study of Diabetes (EASD) has found that the consumption of healthy plant-based foods is associated with a lower risk of developing type 2 diabetes.
The Commission has proposed mandatory labelling of ingredients and nutrient content of alcoholic beverages be enforced by the end of this year, and health warnings on labels by the end of 2023. FoodNavigator rounds up the pros and cons.
A systematic review of dozens of studies has revealed that levels of the five most prevalent HMOs in breast milk vary widely, and infant formula development should accommodate this variability.
The latest Good Fish Guide ratings from the Marine Conservation Society are good news for tinned fish, with herring and sardines joining mackerel and some tuna on the green rated, or Best Choice, list.
MicroHarvest is taking a three-pronged approach to commercialisation, targeting the food, feed, and petfood markets with its microbial fermentation-derived alternative protein. FoodNavigator catches up with CEO and co-founder Katelijne Bekers to hear...
World food commodity prices made a “significant leap” in March to reach their highest levels ever as the war in Ukraine spread shocks through markets for staple grains and vegetable oils, the Food and Agriculture Organization of the United Nations (FAO)...
Mars Wrigley has unveiled plans for its ice cream plant in Steinbourg, France to become the first 100% electrically powered industrial site in the Mars Group.
With the UK’s new HFSS laws coming into play this October, Valeo Snackfoods is reworking its Metcalfe’s and Manomasa snack brands to ensure they are compliant. Another food formulation trend covered in this edition is dairy-free, with Over The Spoon developing...
Ferrero has been forced to extend its recall of Kinder products to include all those manufactured at its site in Arlon, Belgium, due to an outbreak of salmonella.
US researchers conducting a Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) observed a 27% reduction in deaths from cardiovascular disease (CVD) in older adults treated with the extract, although there was no improvement in the death rate for...
ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.
SORTEDfood, the social media movement dedicated to cooking, has launched an app that it says can help home-cooks make ‘amazing meals’ while saving ‘at least 30%’ on food bills and cutting food waste.
Ag-tech start-up Better Origin wants to fix the broken food chain through its AI-powered insect ‘mini-farms’. The group has just completed a Series A funding round. FoodNavigator catches up with CEO Fotis Fotiadis to learn more about what the future holds.
A new report by EIT Food – one of eight communities to boost innovation and entrepreneurship across Europe – reveals only 47% of Europeans trust the food sector. French consumers lead the pack in scepticism.
Spanish ingredient supplier Nektium is expanding its botanic ingredient portfolio into the food and beverage sector for the first time. FoodNavigator caught up with R&D experts at the company to learn more about the ‘exciting opportunity’ for botanicals...
Food formulators are being forced to change their recipes, and non-GMO breeders may have to integrate genetically modified feed into animal nutrition, due to the Ukraine-Russia conflict.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
The UK Government is to launch an official review into ways to boost vitamin D levels among the population that could include dietary supplements and fortifying food and drinks.
The protein challenge is in the spotlight as food innovators try to figure out how to meet the needs of a growing global population within planetary boundaries. For Joost Matthijssen, Nutreco's director of venturing and business, emerging technologies...
UK calorie labelling for food and drink in restaurants, takeaways, deli counters and other ‘out of home’ settings come into force today. Is the hospitality sector ready?
Snacking behaviors evolved in a few key ways over the past few years as consumers balanced familiarity with health and wellness and are now looking to expand and diversify their snacking routines, says Brigette Wolf, VP, global head of SnackFutures at...
EFSA has issued a positive opinion about the safety of methyloxolane in food processing, bringing the industry closer to the prospect of a bio-based alternative to petroleum extraction solvents.
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...