There is room for growth in the meal kit market, according to commentators, after European kit giant HelloFresh posted a strong set of results in the first quarter of 2021.
What does a sustainable diet mean for UK retailers? Fresh research investigates strategies and challenges in providing ‘less and better’ meat and dairy.
PepsiCo R&D Fellows are a ‘select’ group of innovation specialists with ‘exceptional expertise’ and a proven track record of ‘significant technical innovation’. FoodNavigator speaks to Chief Medical Officer and executive program sponsor, Antonio...
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
Policy experts are calling for a shift from 'food security' to 'nutrition security,' to reflect a growing emphasis in food quality that in recent years has prioritised quantity as a solution to address hunger.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...
What is the ‘next big thing’ to hit the UK’s plant-based scene? FoodNavigator hears from start-ups making fresh alt milk, vegan Detroit-style pizza, premium cheesecake alternatives, and egg-free fresh pasta.
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
‘Significant proportions’ of the older population in the UK are lacking in required intakes of energy, protein, dietary fibre, vitamin A, vitamin D, riboflavin, folate, magnesium, potassium, selenium, iron, calcium, iodine and zinc, according to the British...
Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.
South Africa has seen large reductions in purchases of sugary beverage volumes since the country’s sugar tax was announced in 2016, according to a new study published this month.
Germany’s voluntary code governing marketing food to children has been updated. “Advertising must not induce children to eat unhealthily,” Federal Minister of Food Julia Klöckner stressed. What are the changes and do they go far enough?
YSUB, a pioneer in the Nordic CBD beverage space, is working to raise awareness of the barriers to market CBD manufacturers face in the region with a new advertising push: ‘Not for sale’.
Europe’s olive oil industry is railing against the ‘unfair’ Nutri-Score algorithm and has launched the first international awards to assess the health benefits and flavour of olive oils in the hope the food labelling scheme will review its assessment...
Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...
Current food classification systems for ‘processed’ food are confusing and can be misleading, a new study argues. “It is over simplistic to assume that processed equals unhealthy,” the research’s lead author tells FoodNavigator.
No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
COVID-19 has boosted interest in functional foods that deliver wellbeing benefits like immunity and stress management. But while the pandemic may have accelerated this trend, functional foods are no flash in the pan, experts insisted at FoodNavigator’s...
Early life nutrition is of vital importance to the healthy development of children – and the first 1000 days can influence health outcomes for a lifetime. But young children ‘are not mini adults’ and nutritional strategies have to be tailored to their...
Unilever has pledged to build a €1bn plant-based meat and dairy business within the next five to seven years. How is the company leveraging existing brands to get there? Carla Hilhorst, EVP of R&D Foods and Refreshment weighs in.
The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.
US-based global snacking heavyweight Mondelēz International taps into the mass appeal of protein bars as it acquires a significant majority interest in the UK's leading protein bar brand Grenade.
By René Floris, NIZO Food Research Division Manager
In his latest column, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris explores the role of in-vitro studies in substantiating health benefits of food products.
For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...
Researchers have highlighted nutrition as a possible factor influencing the effectiveness of the COVID-19 vaccine, as recent news establishes a link between vitamin D levels and an adequate immune response.
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
UK food giants Unilever has ramped up its interest in the gut microbiome in a new partnership with Microba Life Sciences looking at the link between gut health and sleep quality.
Nut and dried fruit supplier Importaco is leveraging innovation and deep consumer insight to build a portfolio of products targeting older people. We spoke to Teresa Cercós (PhD), Director General of Quality, Environment and Innovation, to learn more...