While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
A doctor of health and exercise has called into question the environmental superiority of plant-based proteins based on nutritional needs for muscle growth.
There’s a trend towards smaller pack sizes in the soft drinks industry, offering more choice for consumers and opening up new avenues of innovation for packaging companies. In this podcast we take a look at a big shift towards small packs.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
The protein-craze may be losing its muscle as savvy shoppers are looking to balance their diets, says a health guru who spoke at Food Matters Live in London recently.
Skyr has been shaking up the dairy category across Europe and now German baker Hanina wants the Icelandic yogurt to drive excitement in the bakery category with the launch of a skyr cheesecake. We saw a swathe of seasonal launches as the European food...
Food waste has become a huge topic in the sustainability side of the food industry in the past few years, alongside safe ingredients, plastic use and greenhouse gas emissions.
Social media marketing is a constantly changing world. We take a look at some of the most important issues for 2019 from influencers, data-crunching and fake followers.
Food, drink and supplement innovators should take tips from the beauty industry as consumers want to fill-up on products that will help them fight the ageing process, says Mintel.
UK retailer Tesco has entered a partnership with environmental group WWF with the ambition of halving the impact the food it sells has on the environment.
Delivering meaningful personalised experiences could help the food sector overcome current challenges. But can existing manufacturing models deliver on this promise?
UK retailer Sainsbury's creates a buzz with beer snack bugs, French jam brand Bonne Maman moves into the chilled dessert category and Mars France removes Skittles' crunchy coating. Here is our round-up of some of Europe's most interesting...
It's not easy to keep up with the fast pace of the news, but the weekly Nutra News Review is your best shot. Our editors run down their weekly news highlights - giving you the inside track on the top news and analysis from the last seven days.
Three quarters of shoppers across Europe express a desire for products with environmentally friendly packaging as concern over the impact of plastic on the environment continues to mount.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
The 15th annual general assembly of the Roundtable on Sustainable Palm Oil (RSPO) closed today, with over 850 representatives of the global palm oil and food industry agreeing to new certification standards for sustainable palm oil.
Market researchers Mintel are predicting that Evergreen Consumption, Through the Ages, Elevated Convenience will be three big food and drink innovation trends for 2019 and beyond.
Manufacturers have been slammed for excessively high levels of sugar in ambient and chilled milkshakes, with 90% of products surveyed by campaign group Action on Sugar receiving a red light.
European consumers are increasingly interested in buying locally produced products, with local and national brands “winning hearts and minds”, according to new research.
From concern over ultra-processed foods, to developments in food tech and sustainable sourcing, the stories that got you talking on social media reflect some of the most significant trends in the food industry. Click through the slide deck to see what...
UK retail giant Tesco launches its first private label baby food range while meat giant Zwanenberg enters the vegetarian market with plant-based versions of Dutch specialities, such as smoked liver sausage. This is our pick of the most interesting recent...
Significant commitments on issues like food waste or plastic pollution would suggest that sustainability is moving up the corporate priority list. However, with consumer sentiment sliding and upward pricing pressure on the horizon, it would require a...
Meal kits can help reduce the UK's reliance on processed food and help Britons adopt more "European eating habits", according to meal kit delivery company Gousto.
Large corporations are increasingly using open innovation as a way to tap into the entrepreneurial energy of start-ups. Seeking out investment targets, these “pirate mavericks” often have to challenge corporate culture in their search for collaboration.
This week's round up of some of the most interesting products rolling out across Europe gets festive with the 'biggest' pig in a blanket available in the UK this Christmas. We also hear from crowd-sourced innovation platform C'est...
Waitrose has unveiled its food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
People of colour do not having the same access to networks that would help them raise finance and find investors in the food industry, says African food champion Zoe Adjonyoh.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Consumers’ approach to what they eat is changing from “monolithic meat, potatoes and veggies,” to increasingly “heterogeneous” diets that go beyond sustenance to represent values and lifestyles – a shift that is translating to big business for companies...
Guest Article: The Bill & Melinda Gates Foundation
By Kamel Chida, deputy director of private sector partnerships & innovation for nutrition, The Bill & Melinda Gates Foundation
The Bill & Melinda Gates Foundation is launching a new effort to work directly with the private sector to address a fundamental driver of undernutrition globally: the lack of nutritious, affordable foods in marketplaces that serve the world’s poorest....
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
Multinational food and beverage companies, governments and NGOs have united behind a pledge to “eradicate plastic waste and pollution at the source” and develop circular economy models for plastics.
US brand Loma Linda debuts in the UK with a range of products including a seafood-free tuna alternative ('Tuno'); the importance of on-the-go and convenience trends is evident in Euryza's new range of rice cups in Germany; while the 'craft'...
“The age of personal nutrition is here. I believe this is the next frontier and will transform the food industry in the next two decades,” Campbell Soup Co’s VP of science and technology, Anouchah Sanei predicts.
Juana Botero, director sustainability at Casa Luker, on how the cocoa industry is taking the fight to the drugs gangs by building a successful human-centred business with social inclusion throughout the supply chain based on empathy and support for the...
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.
Fruits are the go-to flavours in the Middle East food and beverage market, especially in the carbonated drinks segment, according to one ingredient firm.
One third of food produced globally is wasted. In developed economies, the majority of waste occurs in the home. With the pressures of a growing global population and finite natural resources, this situation is not sustainable. Systems thinking is needed:...
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Healthy nutrition could end the obesity epidemic and make us richer, according to an industry expert, who suggests the economy is keeping the consumer fat.
Experts have highlighted three crucial factors to enhance the rice sector, claiming that farmer resilience, organisational structures and nutritional benefits need to be improved.
Entrepreneur Zoe Adjonyoh is at the forefront of championing African food to the masses, having evolved from setting up a food stall in London seven years’ ago to opening her first restaurant, ‘Zoe’s Ghana Kitchen’, and now vocally promotes the challenges...
