What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.
The European Union is being called on to better regulate influencer marketing and wipe out ‘harmful commercial practices’ posed by influencer marketing, such as the promotion of unhealthy food to children.
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
The world’s 60 largest food and beverage companies have an average score of just 16/100 when it comes to tackling forced labour risks in their supply chains.
Gipsy Hill Brewery claims a world first in creating carbon negative beers without the use of offsets. And the concept, based on regenerative farming, could go well beyond its pints served in London. “By truly embedding sustainability into our brewing...
The UK’s plant-based sector is upping its calls for draft guidelines that would restrict the labelling of dairy alternatives to be rejected as it fears a clampdown from trading standards authorities preventing brands from using dairy-related terms such...
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
The popular sweetener is ‘possibly carcinogenic’ according to the World Health Organization, who has also reaffirmed it is safe to consume within current permitted use levels.
In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.
Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
The UK government’s emission reduction strategy is overlooking demand-side measures such as encouraging healthier, more sustainable diets, according to the UK's Climate Change Committee.
Startup ansā is releasing a countertop coffee roaster that allows consumers to roast their coffee themselves. The company, whose name means ‘the answer’ in Japanese, aims to cut down on greenhouse gas emissions by reducing the supply chain of the coffee...
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Israeli sugar reduction pioneer DouxMatok is going through a period change: the company is rebranding to Incredo LTD, has secured $30m (€27m) in Series C funding, and working to expand its reach on both sides of the Atlantic.
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...
While consumer sentiment has improved, beverage alcohol consumers in the UK are still mindful of how they spend their disposable income, according to new data.
There was a 16% fall in new product launches among retailers and brands last year as retailers showed a strong Q4 2022 market performance despite raising the prices of private labels higher than national brands.
