Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
With at least 16 departments responsible for food from fark to fork in England, academics are calling for improved government coordination. “This isn’t a new problem, but COVID-19 has really highlighted the lack of coordination,” says Rosalind Sharpe...
Interest in wellness and immunity has spiked as a result of the coronavirus pandemic. But the questionable health claims made by some botanical brands has put the sector in the spotlight for some of the wrong reasons. Katia Merten-Lentz, partner at international...
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
The coronavirus pandemic has led to surging demand for organic and sustainable foods, according to a new report. Why is the organic sector getting a ‘coronavirus boost’ and will gains be sustained in the face of an economic downturn?
More than half of the rice sold in the UK contains levels of arsenic higher than regulations allow for babies and children under five, fresh research reveals.
With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.
A team of researchers have set out to determine if extra virgin olive oil maintains its polyphenol profile – responsible for its antioxidant content – when used for cooking.
CBD is considered a Novel Food by European regulators. While many CBD products remain on the market, they have not been authorised by European authorities. FoodNavigator takes a look at the path to compliance and tries to shed some light on the questions...
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Probiotic products for immune health are enjoying a surge in online searches – with some brands enjoying a 500% boost, but what can businesses do to turn interest into commercial success? Lumina Intelligence’ online marketing expert reveals her top tips...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.
The professor behind the COVID Symptom Tracker app - said to be the biggest ever citizen science project in health - predicts that diet and nutrition will soon be recognised as an essential element of immunity and a big modifiable risk factor in the fight...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.
Mile High Labs has submitted a European novel foods dossier for its CBD isolate. According to Christian Hendriksen, vice president of international expansion, compliance with novel food regulations will help move CBD into the FMCG mainstream.
Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.
Oils and fats supplier Bunge Loders Croklaan is ‘significantly lowering’ the 3-MCPDe levels across its entire European food portfolio ahead of expected European regulations that will impose stricter maximum levels.
Beta glucans that deliver immune health benefits are an ingredient that is making its way into mainstream food and beverage categories. As the coronavirus pandemic places health and diet in the spotlight, this shift is likely to gather steam.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Civil society networks, NGOs, and professional organisations are disgruntled at farmers association COPA-COGECA’s bid to further delay the new EU food policy.
