The food industry should work to demystify nutritional guidance and the ingredients list in response to a proliferation of often contradictory, sometimes inaccurate, information in the digital space.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.
Combining the unique real-life situations of professional athletes with their nutritional knowhow is currently a popular approach in formulating the latest generation of sports nutrition products.
Big brands are responding to consumer trends that continue to gain traction in the food space, as evidenced by the latest products to hit the shelves in Europe. Unilever brought the vegan version of its well-known Hellman's mayonnaise over from the...
While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their...
Rabobank brings its start-up pitching competition, FoodBytes!, to London today (13 September). Before the excitement kicks off, FoodNavigator caught up with Rabobank’s Nina Meijers to learn more about how food innovation ecosystems are boosting the triple...
A new report from the UN’s Food and Agriculture Organization (FAO) shows that the progress on tackling hunger made over the last decade was wiped out this year. The global food sector must respond by stepping up its efforts to combat malnutrition and...
UK start-up In The Buff talks to FoodNavigator about cracking into the consolidated condiment category, helping consumers eat healthily with "marginal gains" and what pea protein isolate is like to work with.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
Launches this month include quinoa pasta, probiotic bars and fava bean crackers while some manufacturers are gearing up for Halloween and Christmas with seasonal products.
90% of US vegetarians are considering veganism, even though half of US vegans are dissatisfied with their food choices. With less structured diets trending among young consumers, food brands need to innovate and expand their offerings, according to a...
While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...
Sourcing vanilla is a significant challenge for food makers. FoodNavigator speaks to flavours group Bell Flavors and Fragrances about the problems in the market and the launch of its new line of "authentic vanilla solutions".
UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.
Growing consumer numbers are driving the global sales of weight management products in response to soaring overweight and obesity rates as meal replacement powders or bars find an audience eager to adopt a healthier lifestyle.
Climate smart agriculture can help tackle global warming and is economically viable, participants of a five-year European project conclude. How can uptake be encouraged?
Saffron is the latest on-trend flavour for packaged food, adding intense colour, an exotic flavour and premium appeal, according to market research agency Mintel.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
As it works to become “the world leader in the food transition”, French retail giant Carrefour is pushing its sustainability agenda through commitments to adopt more sustainable and transparent practices and establish a new cross-industry collaboration...
Popcorn and meat snacks have benefited from their health halo such as high protein, but these categories can further boost their sales by adding innovative flavors, a Mintel analyst has said.
From the health benefits offered by turmeric infused coconut oil, to the morning wake-up call offered by cereal made with coffee extracts and meat-free mince made using oats, FoodNavigator brings you a rundown of some of the most interesting new products...
The European Commission has announced further measures to support European food producers who have seen production hit by drought conditions in the region.
Bell Flavors & Fragrances has launched a range of natural chicken flavours, tapping into a growing global market for a meat that has "few cultural restrictions", it says.
Scottish food tech group Intelligent Growth Solutions (IGS) has opened its first demo indoor vertical farm in a bid to meet rapidly expanding demand for vertical farming solutions.
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
Consumers are feeling more pressured than ever before and new technologies are emerging to answer this pain, disrupting what people eat and how they shop.
Bunge Loders Croklaan can supply all its palm oil-based products with low levels of the carcinogenic contaminant 3-MCPD esters ahead of expected EU legal limits, it says.
The global hazelnut market is expected to reach $9.45bn in sales by 2026 with the chocolate category being a major driver behind its growth, according to Persistence Market Research (PMR).
The 42 Degrees Company, which acquired the patent for self-heating coffee cans last year, has redeveloped the ingredients and packaging of the product launching it to suppliers and convenience stores soon.
Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.
Palm oil sustainability practices in Indonesia are slowly reaping rewards, while manufacturers which make unjustified ‘no palm oil’ label claims are merely cashing in on ‘fabricated hysteria’, claims a senior exec at Golden Agri-Resources (GAR).
While evolving attitudes to community and the environment are shaping food industry trends, a new impetus around healthy eating is responsible for the most fundamental shift in consumer attitudes this year, according to fresh insights from data analytics...
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Clean meat - meat cultured from animal cells grown outside the animal without the need for slaughter – could have a profound impact on the kosher food community and “dramatically lower the cost of kosher meat" in future, says kosher certification...
Consumers may not always be on the lookout for food products fortified with probiotics (outside of a yogurt purchase), but that hasn’t stopped manufacturers from developing new items that contain these living and active culture strains including oatmeal,...
Chris Green is co-founder of Young Foodies, a community of the UK’s FMCG challenger brands. Young Foodies was launched just 12 months ago and already has 250 food and drink businesses on board. In this guest article, Green shares his thoughts on what...
A whopping 85% of consumers don’t know what they will have for dinner until mere hours before the meal – meaning what ends up on their plates increasingly doesn’t come from the fridge, but rather from a restaurant, meal kit or the grocery deli and chilled...
Progress is being made in producing reduced-sugar dairy products that are more acceptable to consumers, researchers from the Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, say in a report in the Journal of Dairy Science.
The amount of sugar contained in food has risen up the consumer agenda and replaced price as consumers’ biggest food concern, research from the UK’s Food Standards Agency (FSA) reveals.
From premium mixers in flavours like violet blossom tonic and barrel smoked cola, to high protein snack bars powered by plant proteins, to vegan lower sugar brownie bites, here are some of the product launches that caught our eye this week.
Seventeen leading Danish food makers, retailers and NGOs have united in a “ground breaking” partnership that aims to have food waste by 2030 through open collaboration.
By Andy Green, Certification Sales Manager at Exova BM TRADA
Customers can be quick to condemn a brand when it is associated with unethical labour, health and safety, environmental or business practices. Organisations have to guard their corporate social responsibility aspirations vigilantly, turning their gaze...
With high levels of consumer trust in organic foods, the sector is viewed as something of a gold standard for ethical production. This excitement is spurring innovation.
