Fortification is fast becoming the go-to for F&B brands looking to boost the health benefits of products. But could this actually have the opposite effect?
Tomorrow’s food technology is happening right now, a leading food futurist has claimed in his assessment of what tech is and will drive Europe’s food and drink sector forward.
The controversial keto diet is lauded by supporters and condemned by critics. So will research linking it to autoimmune benefits tip the scale in its favour? And what F&B NPD opportunities could that create?
Nestlé has revealed the top food and drink trends that will drive its research, development and innovation in 2025, with speed, personalisation and fusion taking centre stage.
Tate & Lyle has returned to volume growth in the first six months of its financial year, but revenues are down and predicted to be lower still at year end.
Quorn, Redefine Meat, THIS, La Vie and Rude Health are among the high-profile brands providing their valuable market intelligence at this year’s Protein Vision digital event.
Using the best technologies can help food and drink businesses stand out from the competition. But what’s out there and how are companies using tech in different ways?
Food manufacturers could be bound by a list of measures compiled in a bid to better regulate and hold industry accountable for unhealthy products and their consequences to consumer health.
What do food and drink start-up businesses get wrong? It’s the big question facing many fledgling businesses. FoodNavigator speaks to nine industry experts to find out.
Brands are reformulating to create functional foods and beverages, catering to everything from gut health to improved sleep. So, how is the sector evolving to meet consumer demand?
Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
A biotech start-up is producing iron compounds, through precision fermentation, that are more bioavailable than much naturally occurring iron in plants.
Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.
Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
Hangover cure? Apparently so as one US start-up claims the consequences of a heavy night could be resigned to the past for Europeans, should the brand debut on this side of the pond.
Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
Food-tech industry leaders have turned the table and asked who is responsible for the sluggish pace at which alternative proteins gain legislative approval in Europe.
Mondelēz International has backed a fresh doughnut and pastry business that boasts custom-designed and patented air frying technology that significantly reduces sugar, fat and calories.
Reduced-fat and fat-free products were once embraced as the healthy option for consumers. So why have they fallen from favour and what does it mean for manufacturers?
A booming food ingredients market is feeding sector growth, with segments like carotenoids and botanicals ready for the biggest sales upticks. So, what is the current and future state of Europe’s food ingredients market?
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Demand to cut cocoa volumes in a turbulent market is one driver behind Cargill’s big spend on its coatings and fillings plant expansion, FoodNavigator can reveal.
A new report criticising the government’s use of scientists ‘tainted’ by global food and drink manufacturers needlessly slings more mud at the sector, while at the same time adding fuel to the UPF fire.
Penny Germany’s new eye-catching, special-edition price-marked packaging of five own-label products is bold and brilliant for consumers. But for manufacturers, it’s a slap in the face.
Unilever is hedging its bets on 12 big and long-term innovations to bolster its bottom line as part of the giant’s turnaround plans under CEO Hein Schumacher.
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
It’s a little over a year before the next set of HFSS restrictions come into force in UK stores. What should UK and European food and beverage manufacturers expect?
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.
