The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
By René Floris, NIZO Food Research Division Manager
If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for?
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....
Extreme weather events are becoming commonplace across the globe as the effects of climate change really start to bite. But what does this mean for food production, and ultimately, the future of food security?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
Sales of meal-replacement drinks have surged in recent years, with brands like Huel taking full advantage of current consumer interest, but is this a foodie phase or a trend that’s just getting started?
A study has found that most Europeans believe ultra-processed foods are unhealthy and damaging to the environment. But is this perception fair and what can food manufacturers do to help challenge these views?
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
Does the word ‘mocktail’ accurately describe a non-alcoholic cocktail - or does it make it sound like an inferior counterpart? Does ‘teetotal’ do a good job of explaining alcohol-free - or does it smack of puritanism and prohibition? Nomenclature is important:...
Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
With the recent launch of an AI-powered Smart Assistant, leading business-to-business e-commerce platform Alibaba.com wants to help level the playing field and increase the odds of success for small and medium enterprises and solopreneurs by simplifying...
The head of the European Commission, Ursula von der Leyen, has announced that plans to cut pesticide use across the European Union have been dropped but environmentalists say the battle is far from over.
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
By René Floris, NIZO Food Research Division Manager
While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more...
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
By René Floris, NIZO Food Research Division Manager
With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?
By René Floris, NIZO Food Research Division Manager
While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.
Reading scientific study reports is part and parcel of working in this industry but many have not come from a scientific background, making it difficult to confidently read reports and critically analyse how robust and impactful findings really are. This...
By René Floris, NIZO Food Research Division Manager
Why should food makers be paying attention to polyphenols and how can advances in their characterisation help both protein and food producers improve their products?
By René Floris, NIZO Food Research Division Manager
Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?
By René Floris, NIZO Food Research Division Manager
How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?
Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food...
By René Floris, Food Research Division Manager at NIZO
How can manufacturers unlock the potential of plant-based ingredients? According to NIZO's Wim Engels, Senior Project Manager, and Herwig Bachmann, Expertise Group Leader Fermentation, bio-purification can play an important role.
Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants...
By René Floris, Food Research Division Manager at NIZO
Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?
As both the European Commission’s Joint Research Centre and Safe Food Advocacy Europe release reports detailing how the food industry conveys information, calls for change emerge.
By René Floris, Food Research Division Manager at NIZO
Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?
The novel food regime aims to balance between operating as a system of generic authorisations and protecting IP to reward research and innovation. Katia Merten-Lentz, Partner and Founder of international niche firm Food Law Science & Partners, discusses...
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.
By René Floris, NIZO Food Research Division Manager
What challenges do food makers experience in minimising the impact of fouling? And how is an industry consortium focused on 'proteins on steel' combining practical and scientific approaches to help food manufacturers find real solutions?
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?