The low and no alcohol category is still very young: and as a result brand loyalty is weak. The challenge for brands is to attract and maintain consumers: but there's also an opportunity to build brand loyalty and become a defining brand in the category....
The three beverage companies have partnered with World Wildlife Fund, The Recycling Partnership and Closed Loop Partners on the Every Bottle Back initiative, announced this week in Washington DC.
Tetra Pak has identified seven food and beverage trends surrounding the areas of hygiene, digitalisation and individual experience that have been and continue to be major drivers of the industry this year.
With plant-based becoming such an important movement across the globe, two of the biggest players in retail and hospitality – Ikea and Hilton – revealed how they’re riding the wave.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
Calanus As says it is one step closer to a new technology for more efficient, sustainable and eco-friendly oceanic harvesting of the omega-3 source Calanus finmarchicus.
“There’s a new idea emerging that if you have a lot of followers on Instagram and you have a six pack then you are an authority on nutrition and health,” sports nutrition professionals were warned during a nutrition myth-busting conference held in Ireland...
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Hemp and CBD have caught the public's imagination as ingredients offering a host of health benefits. But, from regulatory ambiguity to consumer confusion, uncertainty remains. FoodNavigator speaks to Agropro - Europe's largest hemp grower –...
The tech giant is working to boost transparency across the food value chain through digitalisation, project lead Dr Rudolf Sollacher tells FoodNavigator.
Innovation plays a major role in igniting ‘systemic’ change in the food system, EIT Food chief Andy Zynga tells FoodNavigator. So which areas are in the most need of attention?
Innovation as a Service (IaaS) is a concept gaining steam in the food sector. According to Dr Raphaëlle O' Connor, founder of IaaS start-up iNewtrition, this reflects a mindset shift as the industry embraces more collaborative approaches to open...
A survey by the National Association of British and Irish Flour Millers (NABIM) has revealed that younger British bakers (18-25 year olds) are embracing Parisian specialities like croissants and Pan au Chocolate.
South Korean food technology company Phyto Corporation has developed a range of unique products all based on its research into a single plant, the seawater-grown crop Salicornia.
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
In this week's round-up of NPD from across Europe, sustainability is high on the agenda. A jump in French demand for bio has put organics centre stage, while new sustainable seafood options rolled out in Germany.
Personalised nutrition has the potential to be at the forefront of real change in the fight against nutrition and lifestyle caused chronic diseases, according to experts speaking at the Future Food-Tech Summit.
World Cocoa Foundation’s annual gathering kicks off in Berlin on Wednesday as The German Initiative on Sustainable Cocoa (GISCO) says it is continuing to monitor progress after its meeting earlier this month in Cologne.
Sales in plant-based foods show no sign of slowing in Europe. But booming demand raises complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. “The industry needs to avoid solving one problem...
Tide Pods remain firmly off the menu, but individually portioned instant coffee, pasta, oatmeal and servings of protein powder encased in edible packaging that dissolves as soon as it hits water could become a staple in US households as firms seek to...
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
In FoodNavigator's weekly round-up of the most interesting new products hitting the shelves in Europe, we hear about a tie-up between Baileys and Bahlsen as well as an innovative low-carbon water that aims to address consumer push back on plastics....
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Swiss food giant Nestlé recently inaugurated its new research facility focused on tackling the problem of packaging waste. The company is taking a 5-step approach to this challenge. FoodNavigator goes behind the scenes at the facility to learn more.
This week, FoodNavigator brings you new product development with a sweet touch: premium Ecuadorian chocolate that serves as a ‘catalyst for change’, Barry Callabaut’s 100% wholefruit chocolate, and Tangerine Confectionery’s nostalgic sweets.
Twelve months on from launching in the US, Ugly Drinks CEO and co-founder Hugh Thomas shares lessons learnt from challenging the soft drink market across the pond.
Plans to tax food supplements in Ireland will place these products and their benefits out of reach for people, especially those living with age-related macular degeneration (AMD), an experts says.
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Mondelēz International’s Cocoa Life sustainability program aims to strengthen the company’s supply chain and the Cadbury maker’s on-pack claims are only to signal brands contain sustainable cocoa, says Cathy Pieters, the director of the program.
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
The food tech scene is booming in Israel, where its start-up ecosystem is striving to be ‘number one’ in the game. So what makes this country a hotbed for food tech innovation? FoodNavigator hears from a food manufacturer, a start-up incubator and a venture...
Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
What would happen if alcohol and sugary drinks had to introduce plain packaging? A report from Brand Finance estimates the potential value loss to beverage businesses could reach around $430bn.
The Rainforest Alliance Network (RAN) has published a report alleging a raft of FMCG giants and secondary traders continue to use palm oil grown illegally in the Aceh region of Indonesia, in contravention of their own deforestation policies.
Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
Can green consumers save the world? What are the limits of green consumption? And, ultimately, who is responsible for making food production more responsible?
