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?
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?
Starting a new business is an enormous challenge and takes a huge amount of courage. So what can you do to give yourself the best chance of succeeding?
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
The collagen trend is on an upwards trajectory, particularly in food and drink. In our latest new product development round-up, we look at a new tea inspired by collagen (it contains collagen peptides). Elsewhere, plant-based continues to trend and UK...
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
Functional food brands face a range of challenges, from taste to health claims, in order to get their products to appeal to consumers, and educate them about product potential.
We’re getting ready for Easter in this week’s new-product roundup. There’s everything from egg-cellent (not sorry!) mini-egg ice cream to egg-citing (still not sorry!) dairy-free chocolate eggs. There’s also a range of drinks from energy-sparking mixers...
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?
The gut health trend is one of the single biggest changes to hit the food and drinks industry in recent decades. So what are gut-loving consumers buying and what gut-friendly products will we see next?
Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future?
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Coffee is one of the world’s most popular drinks. While sensory questionnaires are a tried and tested way of assessing its quality, using technology to measure physical and mental responses can reduce biases and cut out the middleman. Now, researchers...
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Spring is in the air and summer is firmly on the horizon in this week’s new product roundup: there are ice-cream inspired sweets and a seasonally special-edition menu. In other news we discover a supercharged apple juice, with heart-healthy properties,...
Veganuary has historically led to a significant uptick in consumption of vegan food products. However, with the plant-based sector in decline, and a cost-of-living crisis sweeping much of the world, can the early-year vegan fervour continue apace?
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
Revamps appear to be all the rage in our latest new product development round-up. Five years on from first launching, Applewood Vegan has renovated its alt cheese recipe; and more than 150 years on, Lyle’s Golden Syrup has undergone a brand refresh. Elsewhere...
The market for non-alcoholic beer has steadily shifted away from niche in recent years, with many big brands releasing their own 0.0% and alcohol free brands. But consumers who drink alcohol-free beer are often looking for the same thing as those who...
