Plant-based diets remain popular, but associations with UPF and low-quality ingredients has shaken consumer trust in alt meat, fish and dairy brands. So, what can the sector do to restore public opinion?
A family-owned natural colours, flavours and extracts business supplying global food and drink manufacture has secured a £9m investment to grow into the States.
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
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?
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the world’s largest brewer working to overcome this hurdle?
Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Here’s the latest…
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
In fact, none of the 1,297 complementary foods tested from six companies were up to scratch, according to the Access to Nutrition Initiative. The food makers disagree.
Functional food brands face a range of challenges, from taste to health claims, in order to get their products to appeal to consumers, and educate them about product potential.
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
As regulatory restrictions ease, researchers studying Cannabis sativa L. identify its nutritional benefits and potential in vegetarian diets while highlighting the need for clarity on the safety of some concentrated extracts.
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
The largest bottled water company in the world is being accused of selling bottled tap water as mineral water and using illegal treatment methods to do so.
Israeli start-up Day 8 has emerged from stealth mode with plans to disrupt plant-based food and drink. Its secret weapon? A protein derived from leaves: Rubisco.
Do ultra-processed foods lead to poor health outcomes by definition? A ‘hyper-literal’ focus on definitions is not the point, suggest Henry Dimbleby and Chris van Tulleken: ‘ultra-processed food’ as a category encapsulates the toll that an industry dominated...
Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
The presence of star ingredients will drive purchasing and packaging decisions, Innova Market Insights reveals in its Top Ten Trends for food and beverages in 2024.
It is said ‘we eat first with our eyes’. The colour of food and drink can have a major influence over what we choose to consume, so which pigments are expected to whet appetites in 2024?
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
Off the back of shifting political landscapes, evolving biotech-led categories and regulatory changes in 2023, we look at how these influence food additives in 2024 and what further changes we can expect to see.
As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?
