Sustainability had moved to the forefront of consumers’ minds in recent years – but has the coronavirus pandemic changed all that? Beverage brands innocent and SodaStream have faith that the progress of previous years has not been in vain.
Australian research claims consumers aged between 18 and 25 view cultured meat “with disgust”, despite concerns about the environment and animal welfare being rife within the cohort.
Indonesia has called on the United Kingdom to implement equivalent regulations for rapeseed oil as stipulated in the the Due Diligence policy it is looking to apply to palm oil, in order to achieve proper ‘mutual recognition’ of each other’s regulatory...
Demand for food and beverage products that boost mood, memory, focus and energy is said to be soaring. However, food consultant Julian Mellentin warns that food innovators should tread lightly: “It's a high-risk market and many entrepreneurs are...
People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.
Our round-up of the latest food innovations across Europe covers a zero-alcohol sour beer brewed in trendy east London, two new vegan offerings from Iglo in Germany, and chocolate-drizzled fruit and nut bars from Nakd.
COVID-19 has had a significant impact on where and how Belgians are consuming food, but ‘limited impact’ on which foods they are eating, according to VLAM Marketing Advisor Kris Michiels.
Industry should be prepared for a ‘massive global financial crash’, says Gira Meat Director Rupert Claxton, who does not expect poultry, beef, and pork markets to be back at pre-COVID levels by next year.
With livestock ‘getting blamed for everything from cancer to climate change’, the British Meat Processors Association has launched a new website to promote the environmental benefits of eating beef and other animals.
What’s hot and what’s not in the world of sweeteners? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands remain under pressure to reduce sugar and keep labels clean.
In an open letter slammed by Impossible Foods as cynical and disingenuous and dismissed by one commentator as a “PR stunt,” Lightlife Foods has attempted to distinguish itself from ‘food tech’ rivals in the plant-based meat arena by positioning itself...
UAE-based ride-hailing and food delivery company Careem, which recently launched its grocery delivery service (Careem Shops) has revealed about 40% of its 33 million users are now on the new service.
France’s hemp industry is urging the European Commission (EC) to reconsider cannabidiol’s (CBD) classification to a narcotic pointing to the ‘dramatic repercussions,’ the decision will have on the sector.
What exciting innovations are hitting shelves this summer? In our latest edition of FoodNavigator's NPD Trend Tracker, we look at a West London start-up bringing plant-based protein m*lkshakes to market, a new range of gluten-free game sausages and...
Euromonitor International has reported its annual list of consumer types for 2020, revealing that a new preventative healthcare focused consumer type has emerged, labelled the 'self-care aficionado'.
Nestlé has partnered with NGO Earthworm and government agencies on the ground to preserve what is left of the Cavally forest reserve in Côte d’Ivoire. FoodNavigator speaks to Earthworm’s country head Gerome Tokpa to learn more illegal cocoa plantations...
Sustainability sells. This has given rise to scepticism among consumers that brands are ‘greenwashing’ their environmental claims. Radical transparency could be the cure.
Marketed as a virtual assistant for waste sorting, the Junker app helps consumers solve the everyday dilemma: ‘Can I recycle this?’ FoodNavigator asks co-founder Noemi De Santis how the start-up is helping prevent food and food packaging waste from ending...
In this edition of FoodNavigator’s NPD trend tracker, we take a look at food giant Nestlé’s expansion in the plant-based and lactose-free space, a limited edition plant-based ‘chicken’ katsu curry, and the launch of an alcohol-free beer made with fungi.
The concept allows London-based start-up Erbology to better understand what its customers want, and ultimately, make a better product for them, co-founder Irina Turcan tells FoodNavigator.
Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive shares his thoughts on building a more sustainable...
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
There is an urgent need to provide evidence-based nutrition education to health professionals and this pandemic may be the perfect catalyst for this change.
Current agricultural practices and the expansion of intensive agriculture into biodiverse hotspots globally are threatening the what is left of the world’s biodiversity. What action can the food industry take to slow biodiversity loss?
Shoppers have a contradictory relationship with plastic food packaging. On the one hand, we have witnessed a massive public backlash against plastic pollution. On the other, we recognise the need to protect and preserve food and that plastic is, currently,...
CBD is the latest hot ingredient to infiltrate the food sector, and agile start-ups have been quick to jump onboard. In this edition of The FoodNavigator Podcast, we speak with the founders of three UK-based food start-ups to get their perspectives on...
Food and beverage brands with ambitious sustainability goals to create more packaging with post-consumer materials face significant challenges, including supply shortages due to limitations of the fractured US recycling system, increased competition for...
Israeli start-up SavorEat has developed an automated, closed system that 3D prints and cooks plant-based meat alternatives for foodservice. “This robot can replace manufacturing practices,” CEO Racheli Vizman tells FoodNavigator.
The Spanish pig industry is ‘an employment engine’ in rural Spain (municipalities with less than 5,000 inhabitants), where it generates 21,000 jobs. Half of the workforce is female, says Interporc (White Coated Pig Association).
UK start-up Produce & Provide is launching a new service that aims to help connect farmers and consumers. The company’s founder Neil Darwent believes the transition to shorter, more local supply chains represents a ’21st century food and farming revolution’.
Food has become a way for consumers to ease their worries and anxiety in an increasingly stressful world, and they are looking for products that can answer their basic needs for control, community, and purpose, says Eve Turow-Paul, a writer and cultural...
The immediate effects of coronavirus on the hospitality industry are ‘horrendous’, says two-Michelin star chef Raymond Blanc OBE, but in the long-term, his glass is half full: “There is going to be a complete reinvention of our society towards using cleaner...
Differing rules between the UK and Europe present a barrier for food manufacturers looking to fortify products with vitamin D, according to the British Nutrition Foundation, as a new report urges more intake of the ‘sunshine nutrient’ among consumers.
This week's round-up of on-trend innovation sees global culinary culture collide with ancient grains as Merchant Gourmet launches in Lidl. Meanwhile, a new Asian-inspired enzyme 'super drink' hopes to tap into the already soaring demand...
In a pioneering series of webinars, FoodNavigator’s global editorial teams will unpick one of the biggest questions facing the sector today: What will COVID-19 mean for the future of the industry?
Taste and nutrition experts at Kerry Group have identified gut health as an important innovation lever for food R&D teams. More interestingly still, they argue that the opportunity around gut health and foodservice is ripe for picking.
A UK study detailing the environmental benefits of vertical farming – and in particular, aeroponics – has listed ‘strategic areas of future research’ to underpin the system’s productivity and sustainability.
A large proportion of flexible plastic cheese packaging currently ends up in landfills across the UK, but now Cathedral City, a brand owned by Saputo Dairy UK, is working with TerraCycle to recycle flexible cheese packaging through the Cheese Packaging...
The Members of Flexible Packaging Europe (FPE), which represent the European flexible packaging industry, agreed to a joint vision on sustainability at FPE’s first virtual conference, held last month.
What is the latest new product development hitting Europe? FoodNavigator looks at Grimbergen's alcohol-free beer, a new evian bottle with an engraved logo, Kellogg's cinnamon cereal in Germany, and more...
COVID-19 has accelerated food trends that were already on the rise prior to lockdown. So how can entrepreneurs best capitalise on these trends to attract early-stage funding? And in a growing field of competitors, how can investors pick the right horse?
Demand for functional dairy ingredients has never been higher. This is largely driven by the high-protein trend – consumers increasingly understand the proven benefits of high-quality proteins, in particular those from whey, for muscle growth, weight...
