All-star panel confirmed for digital sugar reduction event
What’s next for food and drink sugar reduction? Is it sweeteners, plant-based or less sugar altogether FoodNavigator explores in this, free digital webinar
Reformulation
Is government HFSS obsession unhealthy?
HFSS cuts have been high on government healthcare agendas for years now. But is the rush to reformulate doing more harm than good?
Alt dairy brands will live or die by texture
New research has reaffirmed the importance of texture to reformulating within the alternative dairy category.
How F&B is getting creative with salt reduction
Europe-wide salt reduction regulations have pushed food and bev makers to innovate since 2007. So, how is industry cutting salt and what NPD is emerging?
ADM reveals 2025 strategy – healthy indulgence takes centre stage
Ingredients giant ADM has revealed the NPD and consumer trends driving its business forwards, including healthy indulgence.
K-pop, AI and the future of food tech – how Gen Alpha will lead the change
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.
Customer innovation driving Tate & Lyle volume growth in strong H1 financials
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.
UPF debate not black and white
There's a lot more to the UPF debate than just 'good' foods and 'bad' foods. We dive into the great UPF debate to discover more.
Glanbia splits business in shock reshuffle
Glanbia has split its business into two entities to boost performance in its “next growth phase”.
How F&B is reformulating to make nutrition more affordable
Food and beverage is evolving to make nutrition affordable for all incomes. And it’s using reformulation to do it.
Protein Vision 2024
Protein Vision 2024: Big name speakers reveal inside story
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.
Top technologies food and drink makers are using now
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 industry attacked as ‘accountability’ taxes called for
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.
Video
Ask the experts: What do F&B start-ups get wrong?
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.
Growing functional food and beverage trend is an industry goldmine
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?
Replacing oils and fats with water: Deep-tech start-up secures €4.2m
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.
Start-up fights iron deficiency through precision fermentation
A biotech start-up is producing iron compounds, through precision fermentation, that are more bioavailable than much naturally occurring iron in plants.
New EU novel food rules countdown begins
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.
Reformulation is rife in F&B but consumers aren't sold yet
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?
Supplementary drink that combats effects of alcohol targets European growth
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.
Could anti-inflammatory effects of sweetener boost sales?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
How food and drink is finally focusing on women’s health
Women’s health continues to grow as a hot food and drink topic, with brands embracing the increasing NPD opportunities available
What Mondelēz International will do with Urban Legend doughnuts
Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
Future Food-Tech 2024
Future Food-Tech 2024: Exciting innovations from the show
Brands put innovation on centre stage at Future Food-Tech 2024. Here are just a few of our favourites from the two-day food and beverage celebration.
Future Food-Tech 2024
Alt meat’s slow progress: Who’s to blame, government or business?
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.
Future Food-Tech 2024
Is food and drink innovation broken? Lessons in getting it right
Food and drink industry insiders suggest sector innovation may need to be reset if it is to launch products with sustainable market cut through.
Mondelēz International snaps up stake in 'healthier' doughnut brand
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.
Consumers are rejecting fat-free foods and beverages – what does this mean for manufacturers?
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?
Behind the boom: Trends driving Europe’s future ingredients market
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?
Cow-less casein protein 'first' creates full cheese spectrum
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.
How precision tech will reboot dairy industry profits
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.
Cargill pumps €35m into new facility that reduces cocoa use
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.
Why is Danone removing Nutri-Score?
After a change in Nutri-Score’s algorithm, Danone has announced it will remove the front-of-pack labelling from some of its products. Why?
Opinion
How did F&B giants become villains over govt’s scientist picks?
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.
Opinion
Penny’s new packs brilliant for shoppers but brutal for manufacturers
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 boss: €1.2b of NPD platforms will emerge in three years
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.
How food and beverage is innovating to safeguard food security
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.
How are manufacturers making sugar reduction tech pay?
Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?
Are children’s foods lacking vital nutrients?
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?
How the push for ‘seed oil free’ is heading to Europe
Concerns around the health impacts of seed oils have migrated from the US to Europe. Could seed-oil free claims be on the rise?
How can manufacturers prepare for the next wave of UK HFSS rules?
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?
How can the food industry innovate for GLP-1 drug users?
The use of GLP-1 drugs like Ozempic for weight loss is expected to boom in coming years. What’s the opportunity for the food industry?
Gluten-free is gaining popularity and sales are quickly rising
Food and beverage manufacturers are embracing the consumer trend towards going gluten-free. But just how powerful, and profitable, is it?
Sugar reduction: Three learnings from growth markets
How do approaches to sugar reduction in growth markets differ from those in the rest of the world?
Why Nestlé is revamping Garden Gourmet’s brand identity
Nestlé’s plant-based meat brand is upgrading its visual identity. Here’s how and why.
How brands are capitalising on gut health
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.
What’s the biggest trend in better-for-you snacking?
What’s the one key trend in the better-for-you snacks category? We put the question to Mondelēz, Nestlé, Ferrero, and Mars.
Scientists develop better-for-you chocolate, and it’s better for the planet
Healthier and more sustainable chocolate? While it sounds almost too good to be true, that’s exactly what scientists have created in Switzerland.
Why eco-labelling won’t save the planet
Not even the innovators themselves are backing on-pack carbon footprint labelling to save the planet from rising global temperatures. Here's why.