Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
Food sales throughout Europe have grown over the past five years – but not all regions and categories have performed equally. What areas are expanding and where are food makers losing out?
French start-up La Note Bio is tapping into the fermented food trend with its ready-to-eat, lactofermented and unpasteurised vegetables. Just don't say the word sauerkraut...
The quest to produce nutritionally enhanced food despite the industry’s cost-cutting culture is one of the biggest challenges the food industry is currently facing, according to Mondelez’s Gil Horsky.
The UK saw the first commercial crop of organic lentils going on sale last month, in news that highlights how far they’ve fallen in the pecking order of plant-based crops grown for food.
Freeze-drying is great for locking in colour, nutrients and taste… but not the ‘fresh aroma’ profile of herbs, according to Givaudan, whose patented ‘top note’ flavours promise to revitalise the taste of processed ready meals.
High income households in the UK are just as likely to shop at hard discounters as lower income ones. But what is luring well-off consumers to the neon-lit aisles of Lidl and Aldi, and what does it mean for branded products?
Consumers are demanding pollution-free food sold in biodegradable or recycled packaging. Trailblazing brands are already responding to the trend – and “perceived polluters will be forced to follow”, says Mintel.
Sales of Fairtrade products continue to grow in Europe. But certain companies and retailers are abandoning the mark in favour of internal programmes. Is certification still relevant?
In this world of post-truth politics and fake facts, brands need to give consumers "total transparency and accountancy" about the products they are buying, says Mintel. We look at the brands that are already doing so.
Food marketing, the higher price of healthy food and government policy have been blamed for the ten-fold increase in childhood obesity over the past four decades.
The Irish food board is to increase investment in the German food and beverage market in a series of post-Brexit initiatives as Irish exporters continue to look outside the traditional UK market.
Although many consumers are interested in nutrition that supports an active lifestyle, there is still a nutritional knowledge gap and untapped potential in the EU whey protein market, according to the European Whey Processors Association (EWPA).
The disruptive influence of challenger brands continues to shake up the food sector, not least because agile companies have proven skilled at responding to – and sitting at the forefront of – emerging consumer demands. FoodNavigator looks at how and why...
A protein-rich ancient grain that’s gluten-free and grows well in arid conditions? No, it’s not quinoa but the African grain fonio and one company, Yolélé, is taking a farm-to-fork approach to make it mainstream.
FoodArt, which imports almonds, cashew nuts, peanuts, dates, prunes, raisins and cranberries, is planning to increase production following a partnership with Ishida.
FoodNavigator has had a makeover, meaning you can keep up to date with the latest industry news and analysis on our new and improved mobile-friendly website.
What kind of food company names itself ‘nonfood’? The kind that wants to start a conversation, at the very least, says founder Sean Raspet, an artist turned flavorist who used to work at Soylent, and clearly shares that brand’s interest in redefining...
A natural strawberry polyphenol extract stops ice cream from melting, extends shelf life and makes it healthier. Sounds too good to be true? The Kanazawa ice cream is already a success in Japan and will be in Europe too, says the scientist who discovered...
Start-ups have disrupted the food sector, challenging legacy brands and exciting consumers with products that tap into emerging trends. But developing your idea into a winning business is no easy task and for every successful entrepreneur there are many...
Adult soft drinks are gaining in popularity: but what flavors appeal to this audience? From the beer cues of brewed soda to the sour tang of vinegar, natural ingredient company Döhler explores the tastes that are appealing to today’s consumers.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Organic consumers appear to be creatures of habit, preferring to buy more and more organic produce and following a progressively predictable shopping routine.
Nim’s Fruit Crisps is the only brand in the UK to use an air drying process that delivers a crispy texture and preserves colour without resorting to “artificial sounding” freeze-drying techniques. The company’s founder speaks to FoodNavigator on Nim’s...
Traceability from farm to first purchase, common definitions of protected areas and paying farmers a living income are three ways stakeholders say can help end cocoa-driven deforestation in West Africa, which is threatening endangered species.
French farmers and food processors are increasing their investment in organic production in response to growing demand for “bio” products, according to the latest figures.
Fresh produce, dairy and processed foods are fuelling organic sales in the UK, as they are tipped to exceed a record £2.2bn (€2.5bn) by the end of the year.
Over the next three years, PureCircle is rolling out the “next generation” of stevia leaf that, it says, represents an even more effective sugar replacement. The investment supports the company’s drive to strengthen its product mix and move away from...
An app focusing on personalised nutrition and work out plans has received $10 m (€8.4 m) in funding its Series A round led by Creandum and Eight Roads Ventures.
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
The Food and Land Use Coalition has been formed to coordinate efforts to tackle the “huge opportunities and challenges” in how land is used to generate food.
'The coffee cocktail renaissance is set to explode with ‘a perfect synergy of coffee and cocktail cultures’ already underway, according to research from The Future Laboratory.
Increased organic production would support the development of more sustainable food systems across Europe, IFOAM EU’s deputy director and policy manager Eric Gall tells FoodNavigator.
Tesco is spearheading a drive to reduce food waste, with 24 of its largest food suppliers – including Kerry Foods, Greencore and Bakkavor – committing to cutting food waste in their production processes.
Henk Kamp, the Netherlands Minister of Economic Affairs, has given €130m ($155m) SDE+ (Stimulation of Sustainable Energy Production) subsidy to Cooperative Jumpstart for the installation of 103 manure monofermentation systems at dairy farms.
Food manufacturers targeting children are under pressure to provide products that meet certain health standards – making health a major innovation driver. But does actual consumption reflect this?
German consumers are more concerned about the risk presented by ‘synthetic’ contaminants than those that naturally occur in foods, a new study by the German safety authority finds.
European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
Unilever has made fostering relationships with start-up companies “a strategic imperative” as it works to leverage collaborations in order to meet evolving consumer needs.
Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
