Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
The Indonesian palm oil sector has urged the European Union to ensure that its final regulatory approach to imported commodities does not discriminate against palm oil, warning that efforts to replace it as an ingredient could lead to even ‘bigger problems’...
Packaging manufacturer Westpak has unveiled a series of new punnets and tray designs which it claims deliver a manufacturing breakthrough in packaging sustainability and offer grocery retailers and their suppliers a set of commercially viable paper-based...
The European Commission has published results of the first ever EU-wide survey into herbs and spices authenticity, focusing on pepper, cumin, turmeric, saffron, and paprika.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
The frozen food industry has a ‘once in a lifetime’ opportunity to grow sales and help cut carbon emissions according to Ian Stone, president and chair of the British Frozen Food Federation (BFFF).
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Dairy supplier Arla claims ‘revolutionary’ new technology to separate milk into its different protein components opens the door to ‘infinite innovation possibilities’.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The number of companies working to upcycle or prevent food waste is expanding, suggesting a potential for profit. Is tackling food waste a concept consumers are buying into?
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Close to half of Europeans report they eat less meat today than this time last year, with Denmark ‘finishing last’ in the meat reduction ranking. “I expected a bit more from Denmark,” says Professor Armando Perez-Cueto from the University of Copenhagen’s...
In a dialogue between scientists, MEPs and citizens, the French Government is accused of acting in self-interest by supporting front-of-pack nutrition label Nutri-Score. “It’s no secret,” says Spanish MEP Adrian Vasquez Lazara. “I hope the European Commission...
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
In the UK, supermarket retailers are concerned the new proposed deadline of October 2022 for incoming HFSS legislation does not give them enough time to get their houses in order.
This week’s launches take in a meat alternative made from hemp, a range of pistachio milks hoping to bring “gastronomic allure” to the plant drink category and a giant half-kilo Ferrero Rocher.
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
International coffee chain Starbucks and dairy supplier Arla are partnering to reduce the carbon footprint of dairy. FoodNavigator hears more on why this kind of collaboration is vital to a sustainable future for food.
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
China-based HEROTEIN is hoping to become the first company in the country to commercialise hybrid plant-cultivated meat products, believing that this alternative is a solution for the system to overcome current affordability and taste challenges.
Unilever is selling its developed markets tea business for €4.5bn, more than a year after the company launched a strategic review of the unit. According to some industry pundits, the deal represents ‘an important first step’ in portfolio rationalisation....
Israeli start-up Clarifruit wants to swap out ‘subjective, inconsistent, and slow’ manual quality control processes in the fresh produce supply chain for an AI-powered digital alternative.
The European Parliament has said companies supplying products that risk contributing to deforestation will be ‘monitored and held accountable’ through new due diligence regulations. But farming groups have raised concerns that the new regulation might...
Prebiotics, defined by ISAPP* as “a substrate that is selectively utilized by host microorganisms conferring a health benefit,” are finally starting to gain traction in food & beverage as more brands from Chobani and Luna to Olipop and Rebbl explicitly...
Fermentation-derived alt seafood maker Aqua Cultured Foods has cemented across-the-pond ambitions via a Proof of Concept (PoC) agreement with Switzerland’s largest retailer Migros.
Obesity rates in UK primary school children saw their ‘highest annual rise’ in 2020-21 with children living in ‘the most deprived areas’ more than twice as likely to be obese than those in more affluent locals.
The personalised nutrition experts at Qina are to collaborate with the Spanish food production network Blendhub to develop sustainable, personalised foods for companies around the globe.
From ingredients to finished products, start-ups are innovating to produce the next hottest products in the alternative ingredient space. FoodNavigator hears from three making a splash in Israel’s food tech scene.
Food tech company Next Gen Foods has set its sights on rapid international growth. As the company enters Europe, CEO and co-founder Andre Menezes tells FoodNavigator that the group’s ambition isn’t just to become a leading plant-based brand globally....
In a post-pandemic world, snacks are moving beyond their discretionary roles, according to consumer trend forecaster WGSN, to serve a ‘new purpose as functional sustenance’ throughout the day. How are brands innovating with health front-of-mind?
Demand for healthy snacks is increasing – and as it does the number of products trying to claim a health halo is also on the rise. But what happens when the nutrition doesn’t live up to claims being made?
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
What new products are hitting shelves across Europe and the UK? In this edition of our NPD Trend Tracker, we look at pancakes for weaning-age kids, Quorn’s new alternatives to beef and ham roasts, a plant-based cream from Violife and more…
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
