Developments in food and ag tech have the potential to upend how food is produced. But the bigger picture issues around economic, social and environmental questions must be considered to deliver ‘meaningful benefits’, according to Sagentia Innovation.
Industry leaders take the podium to discuss the trend that impacts all areas when it comes to creating stand out snacks, from simpler labels, to trickier better-for-you formulations that do not compromise on indulgence, to being as good for the planet...
Animal-based meat and dairy manufacturers increasingly are addressing consumer demand for improved animal welfare and environmental impact – helping to defend and grow their sales in the face of encroaching competition from plant-based options.
What new products are hitting shelves in Europe? This week, we look at Moving Mountains’ new plant-based fish fillet, an innovative cocoa fruit juice concentrate for chefs, and a rebrand from Pringles UK.
Addressing the lack of public investment in the alternative proteins space, the Good Food Institute (GFI) is awarding nearly $5m to 22 research projects that the organization says will get closer to unlocking “the holy grail” of alternative proteins:...
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
The alternative protein market explodes with a wave of innovation in taste, texture and formats to meet uncompromising demands for protein-mimicking market offerings.
Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
Palm oil producer Musim Mas, oil supplier AAK and branded manufacturer Nestlé are collaborating to tackle deforestation outside concession areas in Aceh, Indonesia.
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
Some blended meat and plant-based products are still going strong years after launch. Others, however, are withdrawn within months having failed to pique consumer interest. Instead of blaming taste, appearance, or texture, could the answer lie in…marketing?...
Under Nestlé and Starbucks’ Global Coffee Alliance, the companies are adding a new hot chocolate to their at-home range. Elsewhere in the NPD space, McDonald’s is piloting its plant-based burger, the McPlant, in Coventry before rolling it out nationwide....
At the annual conference of the European Society for Clinical Nutrition and Metabolism (ESPEN) the results of research into the perspective of Covid-19 patients on nutritional support across Europe was published.
Inclement weather in Canada and Europe is resulting in a spike in the price of raw material, which – along with increases in freight – is spiralling the durum wheat market ‘completely out of control’, according to Eurostar Commodities.
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
Increased investment in biodiversity is needed to eradicate hunger and achieve the UN’s Sustainable Development Goals, according to the International Fund for Agricultural Development (IFAD).
This week's gallery takes in a snack range aimed at consumers looking for better gut health, a new immunity support range from breakfast drink Weetabix On The Go, and new sausages from Quorn.
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
This week's gallery features Meatless Farm's launch of its first chicken retail product, and new passatas made with zero air miles and 100% renewable energy.
Increasing urbanisation and growing consumer knowledge of nutrition appears to be fuelling the rise of seaweed consumption in China, with researchers reporting an uptick in its use both at home and in dining establishments.
As drinking habits change amid the pandemic, the low and no alcohol category sees a pronounced acceleration. Yet, while their appearance appeals, could taste and an expensive price point threaten to impact uptake?
In this week's new product development gallery, we spotlight a new ice cream targeting adults but made from infant formula and energy boosting powders for endurance athletes and others seeking an energy lift.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
PepsiCo wants to become ‘net water positive’ by 2030, meaning the beverage giant will replenish more water than it uses to produce its food and beverage brands.
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
Grocery retailers and packaged food and beverage brands should brace for another significant shift in consumer shopping habits this month as many families with students returning to in-person school after a year or more of distance or hybrid learning...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
From ‘the healthiest pint you’ll ever drink’, to low sugar beer and a low alcohol Jamaican rum alternative, our new product development tracker suggests the ‘low and no’ category is continuing to thrive. Check out, too, a new alt parmesan made from fermented...
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
Just as the term “all-natural” has lost much of its healthy-image luster over the years, the claim of “plant-based” also may be at risk of losing some of its better-for-you significance with consumers, according to Mintel research.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
