Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
Having received EFSA’s nod of approval, Italian manufacturer Obà Food says it is the first to commercialise pasta made from fonio. “We are ahead of the curve”, founder and CEO Gabriele Fortunato tells FoodNavigator.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
ProVeg International is calling on national governments to end ‘unfair’ VAT on plant milks, which it claims fiscally favours dairy products over their plant-based alternatives.
Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
An alternative protein start-up has secured CHF 7m (€6.3m) in seed funding to build production capacity, invest in R&D, and expand into ‘key European markets’.
With plant-based becoming such an important movement across the globe, two of the biggest players in retail and hospitality – Ikea and Hilton – revealed how they’re riding the wave.
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Hemp and CBD have caught the public's imagination as ingredients offering a host of health benefits. But, from regulatory ambiguity to consumer confusion, uncertainty remains. FoodNavigator speaks to Agropro - Europe's largest hemp grower –...
A comprehensive review of studies shows decreased risks associated with plant-based diets, but critics say its methods suffer from a number of weaknesses.
Innovation as a Service (IaaS) is a concept gaining steam in the food sector. According to Dr Raphaëlle O' Connor, founder of IaaS start-up iNewtrition, this reflects a mindset shift as the industry embraces more collaborative approaches to open...
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Sales in plant-based foods show no sign of slowing in Europe. But booming demand raises complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. “The industry needs to avoid solving one problem...
Start-up Nourished claims it has developed the world’s first 3D-printed ‘truly customised’ daily nutrition stack, which it is launching in the UK this week.
A UK study argues that if government policy made menu labelling mandatory, it could encourage restaurants to produce healthier options, leading to public health benefits.
The World Business Council for Sustainable Development has published a seven-point action plan that aims to positively transform the global food system and potentially unlock $4.5 trillion in new business opportunities.
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.
As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.
The idea of consuming fungi may not sound appetizing to everyone, but Ayurvedic and Chinese medicine practitioners have been using adaptogenic mushrooms for thousands of years.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
Twelve months on from launching in the US, Ugly Drinks CEO and co-founder Hugh Thomas shares lessons learnt from challenging the soft drink market across the pond.
The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...
Gut microbial species work in teams to perform different functions, suggesting that cultivating certain groups of bacteria is more important than single species, according to an international team of researchers.
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
Germany’s food minister Julia Klöckner has backed the controversial NutriScore system as Germany plans to establish a national voluntary food labelling scheme in the coming year.
The food tech scene is booming in Israel, where its start-up ecosystem is striving to be ‘number one’ in the game. So what makes this country a hotbed for food tech innovation? FoodNavigator hears from a food manufacturer, a start-up incubator and a venture...
