What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play.
With the UK due to leave the European Union in a matter of days, FoodNavigator looks at the implications on novel foods. Could quitting the EU-28 help speed up the regulatory processes?
Nestlé has announced two new tie-ups in the plant-based space. The Swiss food group has said it will work with ingredient supplier Merit Functional Foods and its technology partner Burcon NutraScience to ‘accelerate’ the development of ‘nutritious and...
The likes of Nestle, Apple and 23andMe are spearheading the drive towards Personalised Nutrition (PN) that could see the sector become the next plant-based meat, according to investment bank UBS.
An AI-powered food search and discovery platform has been developed for supermarket retail, offering a ‘Netflix-style curation for food’, tech start-up founder Markus Stripf tells FoodNavigator.
What novel food applications are manufacturers pushing for authorisation? According to Chair of the UK’s Advisory Committee on Novel Foods and Processes, Professor Peter Gregory, emerging trends include sustainability, meat analogues, and ‘healthy’ foods.
Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator.
An average of 15 food and drink acquisitions were recorded every week of 2019, according to Zenith Global. The ingredients sector was the most active, with 65 transactions listed worldwide.
UK meat analogue start-up THIS has secured £4.7m in seed funding, which co-founder Andy Shovel says will help finance R&D, manufacturing capabilities, and ultimately, international expansion.
Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...
Terra Delyssa is an olive oil brand that does not hide its origins. In a sector dominated by European producing giants, Terra Delyssa – owned by CHO America – is flying to flag for Tunisian olive oil. And the company is driving this message home with...
UK recipe box company Gousto achieved a 50% reduction in plastic use in 2019 – and aims to make all its packaging reusable, recyclable or compostable by the end of 2022. We hear from founder and CEO Timo Boldt about the innovations that are making this...
Public pressure to find solutions to plastic pollution means companies are ‘on the verge’ of swapping to other materials with ‘new, and potentially greater, environmental consequences’, a new report warns.
Spanish start-up NovaMeat claims it has developed the world’s first 3D-printed plant-based beef steak with the appearance and texture of a whole beef muscle cut.
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing...
Farmer Connect and IBM are partnering with leading coffee manufacturers and brands to improve ‘traceability, efficiency and fairness’ in the coffee supply chain by leveraging blockchain technology.
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
A well-known British scientist has suggested that half of the UK’s farmland be rewilded into woodlands and natural habitat to tackle the climate emergency. Could this be a win-win for the agricultural industry and planet alike?
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
The food sector relies on pollinators – but populations are in decline. Israeli start-up Edete Precision Technologies has developed a mechanized artificial pollination system. “Edete's artificial pollination solution creates a safety net for the...
Cultured meat has seen a surge in interest thanks, primarily, to the mounting realisation that the current system of animal agriculture cannot feed the growing world population sustainably. Nevertheless, significant challenges remain as the sector works...
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
Growing awareness of environmental and ethical issues is changing the way consumers participate in the food system. Understanding this prompted the launch of new equity crowdfunding platform Koodoo. One of the first companies to raise on the platform?...
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Israeli food tech company Agritask has secured fresh capital to invest in R&D and expand the customer network for its precision agriculture solution, which is already employed by the likes of General Mills.
Kerry has teamed up with IBM’s artificial intelligence (AI) arm Watson to develop a new AI-based tool aptly dubbed Trendspotter, which it claims can help F&B manufacturers to identify and launch new products ‘ahead of trend’.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
ScotBio plans to fill a gap in the market for natural blue and green colours having opened its first large-scale production facility in Lockerbie, Scotland.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
Food companies must ‘put their necks on the line’ to address the climate emergency, according to Olam co-founder and Group CEO Sunny George Verghese, who is calling for public disclosure of carbon, water, land, and waste footprints.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
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.
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.
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.
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’.
PepsiCo is stepping up its sustainability goals with the ambition of supporting system-wide change. FoodNavigator spoke to Chris Daly, vice president of sustainability for Europe and Sub-Saharan Africa, to find out more.
Innovation plays a major role in igniting ‘systemic’ change in the food system, EIT Food chief Andy Zynga tells FoodNavigator. So which areas are in the most need of attention?
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...
Personalised nutrition has the potential to be at the forefront of real change in the fight against nutrition and lifestyle caused chronic diseases, according to experts speaking at the Future Food-Tech Summit.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
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.
Sucafina aspires is to be the leading sustainable ‘farm to roaster’ coffee company in the world. And blockchain, CEO Nicolas Tamari tells FoodNavigator, will help the company get there.