News & Analysis on Food & Beverage Development & Technology
Therapeutic foods have been used to combat malnutrition in children since their inception in 1996. But could they also boost gut health in children and adults? And what NPD opportunities would this create?
The controversial keto diet is lauded by supporters and condemned by critics. So will research linking it to autoimmune benefits tip the scale in its favour? And what F&B NPD opportunities could that create?
A three-and-a-half year legal war, fought by the supplement and natural food sectors, has resulted in a damaging ruling being overturned.
A cultivated seafood tech business has developed a system of cell cultivation to allow for commercial freshwater eel farming.
Protein Vision 2024
Meat alternatives are back in growth, with recent Europe-wide data showing the category has rinsed away its droop and is ticking up. But what at are the factors behind this early-stage turnaround?
A̅repa is conducting further research on how a novel molecule discovered from New Zealand blackcurrants, which it has also patented, could benefit mood and cognition in healthy populations.
The murky waters of urological health are rarely linked to or promoted within food and drink marketing. Could plant-based diets reduce the risk of common conditions such as erectile dysfunction?
Protein Vision 2024
Quorn, Redefine Meat, THIS, La Vie and Rude Health are among the high-profile brands providing their valuable market intelligence at this year’s Protein Vision digital event.
Using the best technologies can help food and drink businesses stand out from the competition. But what’s out there and how are companies using tech in different ways?
Diet is a leading cause of type 2 diabetes. Is intermittent fasting the solution? And what can the food and beverage industry do to engage with it?
New gut health research could be beneficial to personalised nutrition brands fighting for consumer interest.
Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
It is far from conclusive whether or not coffee consumption during pregnancy can hinder neurodevelopment among children. But a new study dives deeper.
Caffeine’s effect on vascular health has been a hot topic for years, with researchers putting forward positive and negative arguments. Now, a new study is adding to the conversation. But what's the truth?
Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.
Future Food-Tech 2024
Heura Foods is flexing its business muscles and seeking to bolster its portfolio by expanding beyond meat alternatives into other markets, with collaboration a key tactic in its arsenal.
New research has linked ultra-processed foods to type 2 diabetes. How will this latest blow impact the food and beverage industry and is reformulation the only solution?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Biotech company, Novonesis, addresses core taste, texture and nutritional challenges in plant-based meat and dairy with its biosolution technologies, potentially reducing the ingredient label deck.
Opinion
What was the gossip and top trends from this year’s Future Food-Tech? The FoodNavigator editorial team reveal their key insights and takeaways.
Vertical farming has come under fire in the past, with opponents blasting its high energy usage and cost. So, will new findings to mitigate these drawbacks, silence the critics?
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
New research has identified gut bacteria associated with food addiction and obesity in humans. How can the food and beverage industry harness this knowledge and what NPD opportunities does it create?
Global warming is pushing consumers away from hearty bowls of hot soup and more often towards tempting, cooling ice cream.
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
The plant-based trend has slowed in recent months, but new research could be set to restore its fortunes.
Food and drink investors remain cautious over which businesses to pump funds into on the back of a “challenging” market that’s remained stagnant following a steep decline, a banking expert tells FoodNavigator.
Low carbohydrate diets have long been lauded as the secret to weight loss. But are they lacking in essential nutrients and how can the food and beverage industry support adopters?
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Three months of supplementation with a prebiotic blend of inulin and oligofructose may significantly improve measures of frailty in the elderly, says a new double-blind, randomized, controlled trial with 200 people.
Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and it’s using science to do it.
Europe’s biggest food and beverage companies are rallying in support of a complete ban on caged food production.
Infant formula that mimics lipid structure of breast milk enhances calcium absorption and modulates gut microbiota, and in the process, strengthens the overall immunity, say preliminary findings of an ongoing trial.
Ammonia is crucial in many parts of the food industry, including food safety and the production of fertilisers. A new study looks at different ways to capture it.
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
When German multinational company Bayer closed vitamin provider Care/of earlier this summer, analysts raised questions about what the shuttering foretold for the personalized nutrition industry.
Fasting has many health benefits. However, it’s not all good news. Two studies look at some of its potential drawbacks.
Ice cream brands won’t be risking their profits if they cut down sugar from their products – but may influence positive health changes for consumers.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
A post-exercise shake made with Fresubin Protein may improve lower body strength in previously sedentary individuals, according to new research published in the journal Nutrients.
Mapping the genome of every cacao tree on the planet is the first step to developing elite high-yielding, disease-resistant varieties say researchers
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
Could a recent study, linking fruit juice to diabetes, spell trouble for beverage manufacturers?
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
Single Cell Protein (SCP) produced by biomass fermentation has long been talked about in terms of its potential as an alternative protein source for feedstock, but how close is it to being a viable option?
PDO-protected cheeses are legislated to have unique geographical origins. This may impact the diversity of their microbiotas.