Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
The UK’s food and farming system must become sustainable by 2030 if the country is to deliver on its ambition to help tackle the climate crisis, according to a new report out today.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
Pesticide campaigner demands additional safety measures, Commission 'regrets' NGOs decision of to quit obesity platform, while EU farmers are furious over 'sell-out' Mercosur deal. FoodNavigator brings you the latest news from Brussels.
The collaboration will see agri-food giant Avril Group and Royal DSM produce a complete rapeseed protein with “excellent emulsification” and “outstanding foaming” properties.
Data from Google Trends has revealed how consumers’ tastes have changed over the last 10 years, including a growing interest in exotic cuisines and ‘superfoods’.
Finnish nutrition start-up Ambronite is launching a new range of meal replacement products. When compared to other ‘smart food’ options on the market, Ambronite believes it delivers something different: complete, sustainable nutrition with a clean label.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
This week's innovation highlights include the launch of a new subscription snacking service from UK healthy snacks brand Ginni, which hopes to tap into the growth currently being seen in direct-to-consumer models. Elsewhere, Hunter & Gather hit...
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
FoodNavigator, in partnership with investment data and analysis provider Tracxn, brings you a quarterly round-up of the latest wheelings and dealings in the EMEA food tech start-up space.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
A new coalition, Business for Nature, was launched yesterday (3 July) with the ambition of creating a “united business voice” to help reverse the loss of nature. We spoke to Peter White, World Business Council for Sustainable Development (WBCSD) ambassador...
Campaigners in the UK have upped their calls for government action to limit foods and drinks high in fat, sugar and salt after a survey revealed that obesity topped smoking as the main cause of cancers. But the country’s expected new prime minister hints...
Seven civil society organisations have walked out on the EU Platform for Diet, Physical Activity and Health, stating that as presently constructed, the platform cannot ‘adequately contribute’ to the reversal of obesity and non-communicable disease trends.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
A study examining Portugal’s food reformulation targets reveals a predicted decline in non-communicable disease mortality. However, researchers say Portugal is “currently not on track” to achieve its impending 2025 objective of reducing premature deaths...
Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...
UK start-up Better Nature is developing nutrient-rich tempeh products for western audiences while raising funds to eradicate protein malnutrition in Indonesia.
Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
Givaudan opened its new ‘flagship’ innovation centre in Switzerland last week. To mark the occasion, FoodNavigator caught up with Louie D’Amico, head of the group’s flavours division, to learn about the company’s innovation priorities.
An Advocate General has questioned whether the absence of the indication of the origin or place of provenance of a foodstuff originating in a territory occupied by Israel could mislead the consumer. This last fortnight also saw EFSA raise concerns regarding...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...
Member States of the World Health Organization have agreed to accelerate and scale up action to prevent and treat noncommunicable diseases and Mexico says it is now a priority health issue.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Enkco Holding is separating its meat and vegetable protein businesses and re-positioning itself as Vivera Food Group to focus purely on its plant-based products. “The future is plant-based,” the company said.
Unprocessed, single-frame honey allows for greater flavour retention, according to Flow Hive CEO Cedar Anderson, who told FoodNavigator his invention is adding value to the boutique honey market.
Nestlé has undergone a process of transformation in its Europe, Middle East and North Africa (EMENA) region, with structural change opening the door to a lower cost base. The company has been able to grow ahead of its markets across 60% of its portfolio...
A study investigating the impact of different proteins on cholesterol levels has found that limiting total meat consumption – whether red or white – may play a greater role in lowering blood cholesterol than previously thought.
