Sugar-free, gluten intolerance, food labelling, vegan, dairy and on-the-go snacking; consumers are following more food trends than ever before but is it having a detrimental effect on our health?
The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
In FoodNavigator's weekly rundown of some of the most interesting products hitting European shelves, iconic Australian brand Tim Tam is rolled out in Germany, certified French meatballs and superfruit snacks are launched in France, while the UK sees...
Fairtrade International’s cocoa beans have seen the highest growth in sales during 2016-2017 compared to its other certified goods, including coffee, sugar and tea. However, most West African cocoa farmers still do not earn a living income.
Influencer marketing, paid posts and sponsored content have turned into a massive global market on social media platforms like Instagram. But its use with independent craft spirits brands is still in its infancy, poised for an explosion.
A Lithuanian company, Pakma, is looking to broaden the appeal of glazed curd cheese bars, a popular sweet snack in the Baltics and other countries in eastern Europe.
While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.
Traditional tea-like leaf guayusa is ripe for innovation in branded European goods after recently winning EU novel foods approval, says Ecuadorian firm Waykana.
It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
Coffee is one of the most consumed beverages in developed markets such as Europe, where demand is growing. But the price of coffee beans reached its lowest level in 12 years. There is broad agreement that this situation is unsustainable: but what is the...
A globe-hopping chef who once specialised in beef dishes has built a truly sustainable and environmentally-friendly cricket protein brand after realising the damage caused by mass meat farming.
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
South Korea’s STX Corporation is launching a new brand – Méshil – in the French market. The brand’s founder, Donghyun Won, says they want to bring this traditional Korean plum-based beverage “to the world”.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
More than 80% of the UK grocery market has now made a commitment to boost vegetable consumption by signing up to the Peas Please initiative, it emerged this week.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.
“Founder-led brands are going to beat big brands,” Distill ventures co-founder Shilen Patel believes. “You have an unfair advantage over the big boys.”
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
Demand for meat alternatives continues to be on the rise with a third of US consumers planning to buy more vegetarian/plant-based food products in the next year, according to Mintel's Better-For-You Eating Trends survey from August 2018, polling...
Netherlands-based Vivera has developed what it describes as the “highest quality 100% plant-based hamburger”, which will hit the UK shelves this month.
As the desire to attain a healthier, longer life through diet expands beyond niche groups focused on wellness into the mainstream population, consumers increasingly are looking for functional ingredients they recognize across categories – including in...
Food tech company Kabaq has developed an augmented reality (AR) platform that is expanding in the restaurant and food service space thanks to its partnerships. According to founder Alper Guler, there are “many opportunities” ahead for AR to be utilised...
Wildly popular in the UK and Europe, the salty and slightly rubbery grilling cheese halloumi is beginning to gain attention in the US as consumer fears about fat fade and their desire for high-protein snacks increases, according to new research from Fact.MR.
Manufacturers are aiming to appeal to flexitarians and conscious meat-eaters with recent launches including organic, nitrate-free hams and a plant-based burger, while Christmas-themed launches continue with a limited edition cinnamon Coca-Cola.
William Chase is a farmer turned serial entrepreneur. Having built, grown and sold Tyrrells he turned his attention to vodka and – by way of a brief stint in popcorn – is now working to build what he believes will his next big brand: Willy’s Apple Cider...
New research from behavioural communications agency HeyHuman reveals some brands are able to grow their sales and volumes despite negative overall category trends. Here’s how.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
Companies facing growing pressure to launch a near constant stream of new products or better-for-you versions of beloved items that do not sacrifice taste or experience may find some relief by using innovative flavors, suggests an expert with the consumer...
Costa Coffee’s attempt to poke fun at the trendy avocado has backfired, with the UK’s advertising watchdog banning its radio ad for discouraging the selection of fresh fruit.
As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
A new player in the burgeoning cell-based meat field that has developed a production process which its founders claim will give it a competitive advantage over rivals, has emerged from stealth mode after raising $3.5m to help scale its slaughter-free...
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.
Sports nutrition will overtake weight management within five years as consumer interest in calorie-control loses weight, insights revealed at Nutraingredients’ Sports Nutrition Congress this week.
The UK’s largest retailers, food producers, manufacturers and food service companies have committed to halve food waste – which costs the UK £20bn (€22.5bn) annually – by 2030.
Finnish food manufacturer Fazer has identified the top five food trends for Nordic consumers in 2019, based on a 4000-strong survey and analyst insights.
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
UK start-up DVees is on a mission to bring West African flavours to Western Europe, starting with a hibiscus-infused drink and range of condiments. "You can find West African food if you look for it, but it's not accessible or beautifully presented,"...
