Women in their 50s and 60s who consume at least two servings of walnuts a week have a ‘greater likelihood’ of healthy ageing compared to non-consumers, according to new research.
The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.
European consumers are increasingly favouring locally sourced and manufactured food products - a trend that German manufacturer Settele has responded to with a line of organic regional specialties. Elsewhere, France's Supermarché Match rolled out...
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
The EAT-Lancet report has been criticised by researchers who argue the proposed diet has no greater impact on mortality reduction than energy consumption changes.
Conventional food labels require consumers to interpret visible information. Could and should they be modified to help the visually impaired make more informed food choices?
With the global population estimated to reach 8.6bn in the next 20 years, the salmon farming company recommends we ‘dive’ into the ocean to boost food production. FoodNavigator visits Grieg Seafood in Norway to find out how this can be done sustainably.
The 500 most ‘inspirational’ entrepreneurs in the AgriFoodTech sector using tech to transform the future of food have been published by Forward Fooding.
For the first time, dairy giant Danone is applying blockchain, serialisation, and aggregation to its infant formula packs, senior VP of operations David Boulanger tells FoodNavigator.
Sugary drink consumption in Chile fell nearly a quarter after the country introduced a raft of regulatory measures on foods high in sugar, fat, salt and calorie content. The affect was slightly greater among middle and high socioeconomic groups.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Plant-based products have recently come under fire for potential negative health and environmental effects, but much of this has so far gone more or less unnoticed and/or unmentioned by its proponents, it has been claimed.
While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free...
Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
From locally sourced snacking innovation to functional muesli that aims to reinvigorate a declining category, FoodNavigator brings you a weekly round-up of on-trend innovations hitting the shelves across Europe.
Social media users are likely to eat more fruit and vegetables as well as junk food if they think their online peers are doing the same, a new study reports.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
Producers of ancient or re-discovered crops are buoyant as consumers - rightly or wrongly - shun meat and dairy products for health and sustainability reasons.
Struggling to give up a meat-heavy diet? Plant-based food brand Strong Roots is trialling a scratch and sniff patch it says could help vegetarian and vegan consumers manage their meat cravings.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Novel coronavirus (2019-nCoV) has claimed 425 lives in China to date, prompting concerns that food imported to Europe from Hubei Province and affected regions could be infected.
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
A plant-based diet may be key to lowering heart disease risk thanks to the reduced sulfur amino acid intake, according to a new study involving more than 11,000 participants.
The authors of a new study have suggested the CBD sector is mired by inconsistent quality, concentrations, pricing and labelling. “What we encountered was a wild, wild west scenario in terms of manufacturing and marketing,” Noa Gans, head of product at...
The Kellogg Company has confirmed it will phase out the use of controversial agri-chemical glyphosate as a drying agent in its wheat and oat supply by 2025. The company said this is part of its ongoing commitment to ‘sustainable agriculture’ and pesticide...
The European Parliament is due to consider a proposal to increase the price of meat across the bloc, which not-for-profit TAPP Coalition says is designed to ‘reflect it environmental impact’.
Italian consumer organisation Altroconsumo is unimpressed by the ‘battery’ nutrition labelling system NutrInform which has been officially proposed to the European Commission by the Italian Ministry of Economic Development as the country’s preferred nutrition...
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
Just days before the UK leaves the EU, Woven Network’s Nick Rousseau shares some of his members’ concerns: Novel Foods Regulations, post-Brexit trade, and balancing safety with innovation.
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
Sainsbury’s is investing to make its operations carbon neutral by 2040. The news comes as further evidence that sustainability is an important issue for the food industry’s European retail customers and consumers, contributing to mounting pressure on...
Consumer expectation of health and wellbeing focused food and drink has evolved so quickly that the big trends of last year are already outdated but here are the newest trends and the key strategies for success.
