William Chase is a farmer turned serial entrepreneur. Having built, grown and sold Tyrrells he turned his attention to vodka and – by way of a brief stint in popcorn – is now working to build what he believes will his next big brand: Willy’s Apple Cider...
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
Manufacturers should be able to label potassium chloride, used to reduce sodium levels in food, with more consumer-friendly names such as potassium salt, argues a joint position paper.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
From calls for legislation on misleading food labels to new appointments at DG Sante, we round up the biggest news from Brussels affecting the food industry this month so far.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...
Sourcing vanilla is a significant challenge for food makers. FoodNavigator speaks to flavours group Bell Flavors and Fragrances about the problems in the market and the launch of its new line of "authentic vanilla solutions".
UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.
Food manufacturers are caught between sometimes contradictory consumer expectations around value and values. As people understand more about what goes into their food – driving demand for higher quality standards – they may also need to swallow higher...
As it works to become “the world leader in the food transition”, French retail giant Carrefour is pushing its sustainability agenda through commitments to adopt more sustainable and transparent practices and establish a new cross-industry collaboration...
Bell Flavors & Fragrances has launched a range of natural chicken flavours, tapping into a growing global market for a meat that has "few cultural restrictions", it says.
German biotech company c-LEcta has completed a financing round the proceeds from which, the company reveals, will be used to develop new products for the food industry and to support international expansion.
Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.
Belgium has followed in France's footsteps with the announcement that it is introducing the NutriScore labelling scheme in a bid to promote healthy eating in the country.
UK ingredients maker Ulrick & Short is extending its line of clean label starches with the addition of a cold swelling starch that the company says will offer a stability and thickening solution for manufacturers using “gentle factory processes”.
Global ingredients supplier and consumer foods business Kerry Group is leveraging its unique consumer insights to make sure its business is one step ahead of emerging trends in the F&B space. CEO Edmond Scanlon shares some insights.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.
The diverse and tech saavy ways of Generation Z or the iGeneration – referring to those aged 11-22 in 2018 – will have a profound impact on food and beverage formulations over the next several years, Mintel noted during a presentation at IFT 2018.
Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Ethical start-up Aduna's range of herbal teas with baobab and moringa is aiming to take the superfoods to the mass market. "That's where the real impact is going to happen," the CEO tells us.
Chr Hansen will double the capacity at its natural colour research and development (R&D) laboratory in Montpellier, France in order to meet consumers' increasingly stringent expectations of what is natural.
Mérieux NutriSciences is partnering with French trade group ANIA to organise workshops for food manufacturers on emerging food risks and how to prevent them.
Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.
Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.
Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.
