Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
Over the next four years, Nestlé will be working within and outside of its value chain to reduce and remove emissions related to its KitKat brand. The goal, a company spokesperson explained, is carbon neutrality.
Wasteless, which uses dynamic pricing in supermarkets to incentivise consumers to buy soon-to-expire products and thus help cut down on food waste, has recently reported a nearly 40% reduction in food waste at hundreds of test stores and now claims it...
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
Fresh research reveals that some people avoid carbon information where possible. If carbon labelling on food were made mandatory, however, might this change?
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
The use of PEF plastic – which is made entirely from plants, is fully recyclable and which degrades in nature much faster than normal plastics -- has the potential to become the standard in the food and drink industry, claims the company attempting to...
YSUB, a pioneer in the Nordic CBD beverage space, is working to raise awareness of the barriers to market CBD manufacturers face in the region with a new advertising push: ‘Not for sale’.
Europe’s olive oil industry is railing against the ‘unfair’ Nutri-Score algorithm and has launched the first international awards to assess the health benefits and flavour of olive oils in the hope the food labelling scheme will review its assessment...
Eco-Score is a front-of-pack labelling system developed in France to communicate the environmental footprint of food in much the same way Nutri-Score informs consumers about nutrition. Launched at the beginning of this year, recent months have seen some...
Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...
An evaluation of the EU Strategy for Protection and Welfare of Animals has suggested sub-par results. “The EU clearly needs to do more,” animal welfare charity CIWF tells FoodNavigator.
Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
A new frozen ingredients supply venture in the UK will import frozen food ingredients from around the world, specialising in Individually Quick Frozen (IQF) fruit, vegetables, spices and herbs for further processing by UK and Irish food and eventually...
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
Over a quarter of processed, vegetarian meat-substitute products are not a source of protein, according to research by Safefood into the nutritional content of more than 350 products which claim to be meat replacements.
Current food classification systems for ‘processed’ food are confusing and can be misleading, a new study argues. “It is over simplistic to assume that processed equals unhealthy,” the research’s lead author tells FoodNavigator.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...
For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
FoodNavigator hears from agri-food players – sitting at both extremes of farm-to-fork – and an MEP, who make the case for enforcing indication laws across the bloc.
The Swedish oat drink company is building its first UK factory, set to be completed in early 2023. The Vegan Society says the move illustrates the growing demand for products styled as eco-friendly. But others question whether cutting dairy really is...
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Who are the winners and losers of mandatory country of origin labelling? FoodNavigator hears from supporters and sceptics of the initiative less than two years out from the European Commission’s proposal.
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
Europeans want to know more about where their food comes from. Would mandatory country of origin labelling mean consumers make more sustainable food choices?
In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.
With the food industry under increased pressure to promote healthier diets, address obesity and reduce diet-related diseases, more evidence emerges to suggest environmental factors, specifically screen time and poor sleep, may go hand-in-hand with overconsumption.
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Many UK CBD brands have been misled on how to prepare for the looming novel foods deadline meaning there is less than one month for some to pull together potentially impossible amounts of data, an industry expert has warned.
Denmark's Minister for Food, Agriculture and Fisheries has set out to work with Spain and other EU countries in an aim to change EU regulation to allow use of the word “probiotic” on labels.
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.