UK environmental marketing campaign charity Hubbub is encouraging people to pack their own lunches. If you do, Hubbub says it could combat single-use plastic pollution and food waste - as well as saving you money.
Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'
Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
Joining the market of cannabis-infused products is Phyx, a THC flavored sparkling water, which hopes its low-dose and fast-acting formula will better perform as an alcohol replacement.
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
Pret A Manger’s plans to buy rival Eat and turn the chain's 94 stores into vegetarian outlets illustrates the surging demand for plant-based and sustainable foods, according to Ecovia Intelligence. We spoke to the research company ahead of the Sustainable...
The marine environment is an important source of raw material for the global food sector. But the seafood industry is blighted by high levels of waste. This is a challenge the Icelandic seafood industry hopes to meet through innovation.
A new source of more affordable long-chain omega-3 fatty acids could give fish oil, krill, and microalgae a run for their money and open up new fortification opportunities for food manufacturers, claims Barcelona-based start-up Cubiq Foods, which has...
Polyphenol-rich fruits like blueberries, raspberries, and cranberries only grow in certain parts of the world and are available fresh only for a certain period of time. By freeze-drying and extracting some of its phytonutrients, product developers can...
Blockchain can help brands boost traceability across the supply chain. Increasingly, the technology is also being leveraged to build consumer trust, and ultimately, to target shoppers online and in-store. FoodNavigator brings you the latest developments...
From Evian's plastic 'bubble' that cuts plastic and links to an e-commerce fulfilment offering, to further innovation in the meat-free space, here is FoodNavigator's round-up of some of the most interesting innovations from around...
Opportunities for healthier out-of-home food sector choices will grow in the UK as the food industry tackles the obesity crisis, according to market research specialist Kantar.
Artificial learning (AI) and machine learning present an opportunity for food and drink retailers to capture and optimise vast volumes of customer data, tech firm Criteo tells FoodNavigator.
Ingredion has added a new corn-based starch to its portfolio, which the ingredients supplier claims can replace fat and oil in dairy products without compromising texture.
Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.
Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to trigger change.
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Researchers in the Netherlands are calculating the feasibility of vertical farming in urban areas. “The main goal is to put a figure on vertical farming,” Wageningen University & Research’s Luuk Graamans tells FoodNavigator.
Personalised nutrition firms need to improve the quality of their data collection protocols or risk worsening bias and societal inequalities, an expert has warned.
Biodiversity in food production is getting more attention from consumers and food makers alike. How can the sector safeguard against biodiversity loss?
Innovation in the organic space continues apace, with French manufacturers rolling out various bio additions to their portfolios. Meanwhile, Nordic food group Fazer taps into the 'street food' trend with a line-up of new products for the summer...
New technologies will empower consumer and create a ‘seamless’ shopping experience in the supermarket of the future and retailers will embrace new technology that opens the door to a truly personalised experience, research from Kantar predicts.
One year on from the launch of its ‘Nestlé for Healthier Kids’ initiative, the food giant continues to expand its portfolio with focus on personalised nutrition for specific geographies, according to Nestlé's Henri-Pierre Lenoble.
While most drinks businesses cite digital as being integral to their business, most feel like they're behind the curve and that the industry as a whole lags behind others, according to a new report.
From snack wafers made "using the ingredients of a salad" to moringa infusions that claim to deliver a "daily dose of wellbeing" FoodNavigator brings you some of the most interesting product launches from around Europe in our weekly...
In this week's innovation trend tracker, FoodNavigator highlights some of the most interesting product developments around Europe, from efforts to cut plastic packaging to nutritious and indulgent dairy launches.
The European organic food sector is witnessing double-digit growth. And while high value organic sales can be lucrative, the category is an increasingly crowded space in which to operate, making it ripe for consolidation.
The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active lifestyle sectors, teamed up with market research...
As a founding father of New Nordic Cuisine, chef and food activist Claus Meyer has done much to bring local, natural and seasonal produce into the spotlight. He speaks to FoodNavigator about his inspiration and the prospects for an emerging ethically...
A host of consumer trends is driving interest in fermented food, according to a panel of experts speaking at the Ingredients Show. However, an education gap needs addressing if fermentation is to move from fashionable buzzword to become a sustainable...
Native Snacks is riding the wave for plant-based snacks and believes its puffed lotus seed range will open the door for other globally inspired, better-for-you snacks.
UK retailer The Co-operative has said it will move to 100% sustainable soy in its supply chain by 2025. “There are certain things that customers just expect you to do and this is one of them,” sustainable sourcing and fairtrade manager Sarah Wakefield...
The latest new product developments in Europe cover Kettle Chips' fruit and vegetable-based crisps with gourmet seasoning, tea-inspired chocolate bars, organic Laughing Cow Cheese, and a new Fanta flavour in France that was chosen by teenagers for...
Researchers calculate that 15% of carbon emissions associated with the typical European diet can be traced back to deforestation in tropical and subtropical countries.
With shoppers increasingly saying no to single-use plastic and the EU last year approving plans to ban single-use plastics by 2021, food companies are at the forefront of combatting single-use plastics and packaging wastes.
A holistic approach is needed to tackle the UK’s obesity crisis, according to Dominic Watkins, head of food at the global regulatory and compliance at law firm DWF.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
Sentiment analysis is an exciting tool that continues to evolve as artificial intelligence (AI) and machine learning become more sophisticated. It is a precise science that can be used to aid new product development as well as for marketing and PR.
Almost 230,00 cocoa farmers to benefit from Fairtrade’s new version of its main standard for small-scale farmers, making them more resilient to market prices and climate change.
Israel-based Gat Foods has launched a range of ingredients made from 90% fruit components, which it says will help food companies ‘make the switch’ from refined to unrefined sugars.
