Impact Score allows shoppers to measure the nutritional and sustainability profiles of food and beverage products. FoodNavigator catches up with co-founder Ian Yates to find out how.
Could current animal welfare standards in industrial production systems undermine the European Commission’s ambitious new rules to restrict the use of antimicrobials in livestock production?
Sweden, Finland and Austria are the top performers in the 2021 Food Sustainability Index, with particularly strong results in managing food loss and waste and nutritional challenges.
By 2030 PepsiCo Europe wants to have eliminated virgin fossil-based plastics from all its chip and crisp bags. FoodNavigator learns more about how the snack giant plans to deliver on this ambition.
A team of international researchers says there is potential for climate-friendly design and operation to improve the greenhouse gas footprint of seaweed, bivalve, and fed finfish mariculture.
From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...
Environmental claims made by alt dairy heavyweight Oatly have been judged to mislead consumers by the ASA. Oatly and carbon footprint partner CarbonCloud respond.
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
The palm oil industry in Malaysia is ramping up its efforts to improve labour standards after taking several hits to its reputation and business prospects over the poor handling of human rights issues.
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations...
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
A bill to introduce a ‘progressive prohibition’ on the use of nitrates in meat production continued to make its way through the French legislative system today (26 January). But the development faced criticism from both sides of the debate, with health...
The European Food Safety Authority (EFSA) has published a positive scientific opinion for the Chuta nut produced by Stuttgart-based snack maker JatroSolutions.
What’s better than alcohol-free beer this Dry January? Alcohol-free beer enriched with vitamin D, according to Corona. Other new product development launches covered this edition include the ‘world’s first’ ice cream cone made from cookies, and Oumph!’s...
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
Fresh research suggests increasing regular intake of legumes, grains, breads and cereals can reduce overall symptom severity in patients with COVID-19.
The Danish company Lyras A/S has given Australian food and beverage company Beston Global Food Company the exclusive rights to use Lyras’ sustainable technology for production of lactoferrin and similar products in Australia and New Zealand, for a limited...
By René Floris, NIZO Food Research Division Manager
How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel member discusses consumer demands and food renovation...
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...
Would improved food labelling requirements empower consumers to ‘fix’ the food system? Labelling is a ‘weak’ lever but it is also ‘the lowest common denominator’ to drive change, FoodNavigator hears.
The Spare Food Co. is rescuing watery whey from the yogurt production process and infusing it into effervescent elixirs in the hopes of fixing a broken food system and reversing climate change.
DouxMatok, an Israeli firm that is shaking up sugar reduction with patented technology that heightens the perception of sweetness, is teaming with Blommer Chocolate to produce a ‘game changing’ portfolio of chocolate products with significantly less sugar,...
As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
Confectionery sugar reduction specialists DouxMatok and Blommer Chocolate Company have announced a strategic commercial partnership to produce and sell a ‘game-changing’ portfolio of chocolate products with significantly less sugar.
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
COVID-19 restrictions have made consumers feel more disconnected to the world than ever before, believes the CEO and founder of world ingredient supplier Red Rickshaw and world food meal kit FeastBox.
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
The pandemic has left a “lasting impression on consumer behaviour, particularly in relation to food and beverage choices”, reckons Innova Market Insights, which has revealed personal health and the environment as its top trends of 2022.
Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.
In a post-Brexit setting, legislative divergence and alignments in food labelling create challenges and opportunities for UK-based food operators, according to Jessica Burt, Associate of Food Law at Mills & Reeve.
After press reports of its interest in GlaxoSmithline’s consumer healthcare division, Unilever brought forward a planned update and set out the strategic direction that the company is pursuing.
This week’s launches take in a drink claiming to contain a new blend of magnesium that maximises health benefits for consumers. Elsewhere, nutritional yeast is on offer for those wanting a cheesy flavour without the cheese, while Pukka is adding to its...
Synergy Flavours has unveiled new extracts and flavour solutions for the “booming” low and no alcohol category. The range includes bitters, fermented notes, gin, pink gin, aperitif and rum flavours, alongside extracts that deliver warmth, such as scotch...
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
A variety of sweet onion that doesn’t reduce the cook to tears has secured a listing at Waitrose & Partners. US-headquartered BASF is behind the innovation.
