A report outlines a series of recommendations that attempt to address the decline in public trust regarding nutritional science and the expanding variety of information sources.
A third-generation farmer in England has expanded his company’s cold pressed juice range in the UK, with plans to export to Scandinavia later this year.
In the UK, home delivery of organic food and drink products through online orders and box schemes has contributed to the market’s record sales of £2.33bn for 2018.
A Spanish start-up has formulated a recovery drink made from 20% seawater that it says is designed to replenish stores following intense exercise or after “a crazy night out”.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
UK start-up Wonderchup is targeting children and families with its clean label, healthy alternative to classic tomato ketchup. “We’ve had a lot of interest from people with health problems,” co-founder Elise Daly told FoodNavigator.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Spreads brand Lätta, owned by Upfield, has come under fire for its palm oil content after being named “Årets matbluff” – meaning “food bluff of the year” – by Swedish consumer association Äkta Vara.
A UK start-up blurring the lines between ‘classic matcha’ and ‘energy drink’ has developed a caffeinated beverage for millennials. FoodNavigator spoke to Matcha Works co-founder Harvey Hodd to find out how the sparkling drink sets itself apart in both...
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
The European Consumer Organisation (BEUC) has again called on the European Commission to stop the food industry from making misleading health claims through the introduction of nutrient profiles. According to the BEUC, the move is a decade overdue.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...
'Date paste, sugar beet juice... Using pseudonyms for sugar is not acceptable,' says complainant
The Dutch Advertising Authority has told seven manufacturers and retailers, including Kellogg, Albert Heijn and Hipp, to remove ‘no added sugar’ claims from products that are sweetened with date paste, apple juice concentrate and sugar beet syrup.
From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
Consumers are choosing food and drink to boost their mood and clear their mind, both physically and ethically, according to new research revealed at HiE Europe.
Food for kids brand Little Dish believes that its focus on fresh, healthy ingredients is the remedy for a children’s food category that has “taken shortcuts in quality and nutrition”. FoodNavigator spoke to Little Dish CEO Dean Brown to find out more.
The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).
The developers of ScanUp, a French app that allows consumers to scan food products and see just how ‘processed’ or ‘ultra-processed’ they are, are working with manufacturers to develop simple products that score more highly.
Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
Cargill and DSM – who have both independently developed steviol glycosides via microbial fermentation – are now teaming up in a bid to accelerate their development under the Eversweet brand.
Meal kits can help reduce the UK's reliance on processed food and help Britons adopt more "European eating habits", according to meal kit delivery company Gousto.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
South Korea’s STX Corporation is launching a new brand – Méshil – in the French market. The brand’s founder, Donghyun Won, says they want to bring this traditional Korean plum-based beverage “to the world”.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.
