Cadbury-owner Mondelēz International says it remains committed to reformulation via reducing portion sizes after a backlash over its move to shrink the sizes of all Cadbury chocolate bars sold in multipacks in the UK without changing the price.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
What do you get when you cross chicken cells with plant-based ingredients and 3D printing technology? KFC collaborates with biotech research lab 3D Bioprinting Solutions in Moscow to bring hybrid nuggets to the Russian market.
A Canadian ag-tech start-up that utilises the humble but industrious bumblebee to offer fruit and vegetable growers an alternative to spraying their crops with pesticides has its sights on the European market.
Unilever recently set out a range of commitments to tackle climate change as well as halt – and even reverse – the degradation of the natural world. This includes a target to reach net zero emissions from all products by 2039. FoodNavigator speaks to...
A UK study detailing the environmental benefits of vertical farming – and in particular, aeroponics – has listed ‘strategic areas of future research’ to underpin the system’s productivity and sustainability.
COVID-19 has accelerated food trends that were already on the rise prior to lockdown. So how can entrepreneurs best capitalise on these trends to attract early-stage funding? And in a growing field of competitors, how can investors pick the right horse?
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
The impact of COVID-19 on retail and food-to-go channels has challenged many food businesses. Yet challenger brands and start-ups with an agile mindset can use the crisis to their advantage, say a panel of experts.
Vertegrow and Intelligent Growth Solutions (IGS) are investing in the development of a UK vertical farm. According to Vertegrow director Graeme Warren, investment in ag tech in general – and vertical farming in particular – is vital to delivering food...
Students in Demark aim to commercialise vegan alternatives to salmon and tuna in Europe, having developed 3D printing processes capable of printing plant proteins and binders in structured forms.
Working with the likes of Tesco and Albert Heijn, Spoon Guru uses its AI powered software to ease the path to purchase and transform food discovery. The company’s co-founder Markus Stripf tells FoodNavigator that the way people shop online is changing...
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
A cross-industry collaboration has been launched in Norway that leverages blockchain to share supply chain data across the country’s seafood sector. The aim is to provide ‘safer, better seafood’ to consumers worldwide.
Redefine Meat today unveiled its trade-marked Alt-Steak, a plant-based 3D printed steak, with consumer testing to kick off in high-end restaurants this year. FoodNavigator speaks to co-founder and CEO Eshchar Ben-Shitrit to learn more about the path to...
In a ground-breaking series of webinars, FoodNavigator’s global editorial teams will unpick one of the biggest questions facing the sector today: What will COVID-19 mean for the future of the industry?
Fairfood is on a mission to ‘uncover the human fingerprint in food’. And the Dutch not-for-profit’s recently launched Trace platform is doing just that, by ‘powering sustainable sourcing’, raising consumer awareness, and sharing added value with the people...
Personalised nutrition is a phrase that has attracted much attention, with futuristic visions of people consuming a diet tailored to their individual needs to deliver optimum health and wellness. But for this future to materialise it will require a complete...
The UK government has outlined a package of measures that, it says, are designed to ‘turbo charge’ UK food and drink businesses as the world recovers from coronavirus.
Ahead of the UK Food Standards Agency’s 31 March 2021 deadline for CBD products to have a validated novel foods application, the Association for the Cannabinoid Industry (ACI), which works to create a safe, legal and well-regulated CBD market in the UK,...
Chocolate and confectionery maker The Hershey Company reached a milestone in its CSR strategy in January when 100% of the cocoa it sources was certified sustainable. FoodNavigator speaks to the company’s director of global sustainability and social impact...
Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...
Food scientist at the University of Nottingham are collaborating with local start-up Pola to develop an ambient version of the company’s frozen treats.
US plant-based meat specialist Beyond Meat expects to begin European production by the end of 2020 after opening a new plant in Zoeterwoude and acquiring a further site in Enschede.
Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste.
Substantial investment in sustainable farming technology is needed to mitigate the environmental risks faced by US$18 billion farmed Atlantic salmon industry, warns a report.
The challenge of responding to coronavirus has highlighted the need to leverage big data, predictive analytics and artificial intelligence in the FMCG space. However, AI start-up Spoonshot stresses, the long-term opportunities this technology can unlock...
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
Surging awareness about plant-based products has seen a proliferation of meat analogues hitting the market. But to truly appeal to ‘meat-lovers’, Redefine Meat CEO and founder Eshchar Ben-Shitrit says the sector needs to look beyond innovation at a product...
Swedish start-up Hooked is developing what it claims to be the ‘world’s first’ plant-based shredded salmon product. The aim? To meet the ‘rapidly increasing’ demand for seafood with healthy, tasty, and planet-friendly alternatives, the founders tell FoodNavigator.
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
Innovators are looking to address food waste with technology, community, and original business models. The FoodNavigator Podcast hears from recipe box company Gousto, anti-food waste app Olio, and UK charity FareShare to find out more.
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
US agri-food giant Cargill is looking to solutions such as mobile money, GPS mapping and digital data collection to improve transparency in its cocoa supply chains in Africa and elsewhere.
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
German ingredients supplier Emsland Group has partnered with US start-up JUST, Inc to process mung bean protein for the latter’s plant-based scrambled egg alternative Just Egg.
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
As the COVID-19 pandemic upends farming and food supply chains and raises concern of widespread shortages and price increases, aeroponics players are hoping their new food production innovations can help strengthen food security.
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.
