What new food and beverage products are hitting shelves? In our latest NPD round-up, we look at Nestlé’s vegan foie gras product (Voie Gras) being rolled out in Switzerland and Spain, low carb pizza from SRLY who is rebranding from next month, and a new...
Research from scientists at Rutgers University and supported by Danone has focused on the impact COVID-19 has on the microbiome, the collection of microorganisms that live in and on the human body. The findings could feed into Danone’s R&D efforts...
In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...
Competing demands on finished products can sometimes place food and beverage packaging innovation ‘at risk’, according to insight from R&D consultancy Sagentia Innovation.
Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...
Kerry has developed the KerryNutri Guide, a tool to calculate how products perform across a range of front-of-pack nutritional labelling systems and guide users towards a better score. “The KerryNutri Guide makes it easier for us to partner with our customers...
US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?
Researchers from the University of British Columbia (UBC) are working to improve the shelf life of omega-3 fatty acids to fortify foods for longer missions to space.
Danone has launched a new energy programme, Re-Fuel Danone, that aims to ‘transform’ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturer’s operations more agile, cost efficient, resilient...
Utilized in everything from lipsticks and moisturizers to baked goods and confectionery, palm oil comes with environmental and societal costs – displacing tropical forests across Asia, Latin America and West Africa, and destroying the habitats of endangered...
The ingredients majors have combined expertise and technologies to develop their ‘vegurt’ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges they’ve overcome to create ambient, plant-based yoghurt alternatives.
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Made from paper pulp and biopolymer, the new home compostable capsules – compatible with Nespresso Original machines – will enter the European market from spring next year.
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
What’s hot in new product development across Europe? In Sweden, plant-based alt seafood brand Hooked is launching into retail with tuna and salmon alternatives. In the UK, Kallø is expanding its rice cake range to include a Sea Salt & Cider Vinegar...
Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.
Tightening regulatory requirements and heightened public expectations around the use of safe and sustainable chemicals in the food and beverage industry offers ‘substantial opportunities’ and ‘new risks’, according to TSG Consulting.
Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual...
Cultivated meat – made from animal cells grown in bioreactors instead of living breathing animals – has edged one step closer to commercialization in the US after the FDA sent Berkeley-based UPSIDE Foods a ‘no questions’ letter affirming the safety of...
In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
Fancy some ashwagandha in a chocolate hazelnut spread? What about fish-free tuna spread on a salad? Or a Pizza Express classic you can make and eat at home? These are just some of the innovations covered in our latest new product development photo gallery....
Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.
The market researcher’s latest ‘FMCG Demand Signals’ has revealed that private labels now make up 36% of total FMCG value sales in Europe (€216bn) – up from 34% earlier this year, illustrating the extent retailers are trying to manage the impact of rising...
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
The idea that ground-mounted solar panels compete with agricultural production for limited land resources has gained traction as the discourse around food and energy security has taken on fresh urgency. Does Agrivoltaics (AgPV), also known as dual-use...
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...
