Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
Chocolate’s on our radar this week, in a myriad of forms: from spreads to KitKats, and even in coffee. Check out the latest in new product development here.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The classics are getting a makeover in this week’s NPD trend tracker. And that’s not all! Discover the latest innovations from the world of food and beverages.
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Sweet butter is creating a ‘new standard’ for the category, we’re told. And that’s not the only sweet NPD for the month. What’s the latest in sweet (and savoury) innovations?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
This week’s NPD Trend Tracker has a distinctly summer vibe. There are Bakewell-Tart inspired biscuits to accompany afternoon tea in the garden, alcohol-free sparkling rosé to sip while the sun sets, then animal-free burgers for the barbecue, a hot and...
Despite a range of benefits, insect protein has faced strong barriers to adoption. This is largely due to consumer disgust, but some demographics are more put off than others.
In Europe, food and drink makers tapping into the gut health trend find themselves hamstrung by health claims regulations. How can they communicate benefits, without breaking the law?
As ageing population numbers rise in Europe, an opportunity is opening in food and beverage. How can industry best tap into the ‘healthy longevity’ trend?
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the world’s largest brewer working to overcome this hurdle?
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Brands are getting creative and bringing a sense of fun to their new launches this week. We’ve got a bold pink “Barbiecue” sauce from Heinz and a caramel biscuit twist on a Dutch favourite. Elsewhere there are tea and coffee themed cocktails, peanut butter...
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
