The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
A Belgian start-up is analysing pollen samples to monitor bees’ environments, a Quebecois innovation is tapping AI tech to ‘give bees a voice’, and dairy farmers in the UK and Sweden are creating insect-friendly ecosystems to promote biodiversity.
Flavours and fragrances giant Givaudan has developed ‘breakthrough’ new solutions to mask off-notes in plant-based protein formulations and extended its ‘SmartTools’ programme to make product development faster and cheaper.
This week's innovation highlights include the launch of a new subscription snacking service from UK healthy snacks brand Ginni, which hopes to tap into the growth currently being seen in direct-to-consumer models. Elsewhere, Hunter & Gather hit...
FoodNavigator, in partnership with investment data and analysis provider Tracxn, brings you a quarterly round-up of the latest wheelings and dealings in the EMEA food tech start-up space.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
Consolidation of eco-labelled products is badly needed, according to speakers at the 11th European edition of the Sustainable Food Summit held last month in Amsterdam.
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
The protein requirements put forward in the EAT-Lancet report are nutritionally inadequate and are not enough to support growing bodies, according to a critique of the so-called ‘Planetary Health Diet’.
In this week's round-up of new product launches across Europe, FoodNavigator features a 'category changing' plant-based gelato brand and a new air-dried fruit crisp made using watermelon.
The disastrous environmental effects of unsustainable palm oil production has ‘demonised’ the commodity for consumers. Is soy, which is similarly associated with deforestation, biodiversity loss and climate change, heading for the same fallout?
The world’s first agri-robotics Centre of Excellence will be built at the University of Lincoln in the UK, where researchers will develop ways to streamline and maximise agri-food processes ‘from farm-to-fork’.
Organic may be moving mainstream with sales rising and household penetration increasing, but persistent stereotypes about who buys organic, higher prices compared to conventional and inequity due to uneven distribution are holding back the category’s...
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
The Roundtable for Sustainable Palm Oil (RSPO) argues palm oil boycotts pave the way for unsustainable alternatives, but Greenpeace says that if the palm industry operates as usual, brands are left with little choice.
Yooga – a plant-based yogurt brand made with coconut cream and finely milled chia seeds – is rolling out into multiple accounts in Southern California this month before launching in new chilled innovation sets at 156 Walmart stores in July after a successful...
This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...
A spike in the level of interest in food tech has resulted in an influx of investment in the sector. Last month, London Food Tech Week brought together a community of start-ups, investors and corporations to spotlight cutting edge innovation.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
Olam International has awarded its annual prize for food security to a mapping technology that provides information on what crops and farming practices are the ‘best fit’ for conditions in food insecure regions.
Just 2% of the global soy market adheres to the Round Table on Responsible Soy’s zero deforestation and conversion standards, so what can we do to scale-up sustainable sourcing? FoodNavigator hears from Cofco, FrieslandCampina, Nestlé, and WWF UK.
From posh lotus root crisps to a dose of 'Happiness' with a new cold pressed smoothie offering and a new fishy take on the traditional German 'hangover breakfast', here is FoodNavigator's weekly roundup of some of the hottest...
Automating the handling and movements of raw ingredients can improve quality and protect against cross contamination, OAL’s Jake Norman tells FoodNavigator.
Digitalisation and robotics are increasingly being adopted by the food sector as it works to improve efficiency and sustainability, according to a report from ING.
Europeans are the least likely consumers to believe vitamins and supplements are safe and good for their health, Euromonitor International’s 2019 health and nutrition survey has revealed.
FoodNavigator brings you a weekly snapshot of product innovation from around Europe. This week's highlights include hemp 'super bars' from France and sharing boards delivered via Deliveroo.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Trust is an important currency for food brands. But in the era of social media, fake news and information overload, gaining consumer trust has become challenging. How can food businesses build trust in – and therefore loyalty to – their brands?
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
From The Coca-Cola Co's revival of French eighties classic Tropico, to new brands that want to raise the stakes in the no-alcohol spirits and beers categories, and vegan seitan burgers, here is FoodNavigator's weekly round-up of the most interesting...
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Food retailers in France, Germany, Italy and the Netherlands are finding growing consumer demand for sustainably sourced products, according to a survey of over 1,800 companies in the five countries by the International Trade Commission.
Two nutrition scientists who became angry about the number of social media celebs with more influence than health experts have created a network to empower their colleagues to have a real impact on the future of nutrition.
Vertical farming systems needn’t be manufactured exclusively for farmers growing produce at scale. FoodNavigator meets two innovators developing closed cultivation systems for the sitting room or restaurant.
As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein,...
From an organic tomato passata from French e-commerce start-up Kazidomi, to Unilever's latest premium ice cream flavour: white chocolate & cookies. FoodNavigator brings you some of the most exciting new product developments across the bloc.
Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.
