It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
Coffee is one of the most consumed beverages in developed markets such as Europe, where demand is growing. But the price of coffee beans reached its lowest level in 12 years. There is broad agreement that this situation is unsustainable: but what is the...
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.
South Korea’s STX Corporation is launching a new brand – Méshil – in the French market. The brand’s founder, Donghyun Won, says they want to bring this traditional Korean plum-based beverage “to the world”.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
The European Commission (EC) intends to authorise for the first time a health claim arising from the combined effects of a number of substances, in a decision that affects firms backing the synergistic effect of nutrients in their products.
The UK’s health authorities have commenced a collaborative effort with the food industry and health NGOs to develop the next phase of the government’s proposed calorie reduction programme.
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
From the new bioeconomy strategy to trans fat limits and foie gras labelling, we round up the some of the food-related news and views from Brussels this month so far.
Ingredients supplier Roquette has expanded its capabilities in premium textured plant based ingredients through the acquisition of Texpall’s extrusion unit in the Netherlands.
A proposal to introduce carbon labelling on food products has been welcomed by the Danish food sector. “In Denmark, we want to showcase our production.”
More than 80% of the UK grocery market has now made a commitment to boost vegetable consumption by signing up to the Peas Please initiative, it emerged this week.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
Demand for meat alternatives continues to be on the rise with a third of US consumers planning to buy more vegetarian/plant-based food products in the next year, according to Mintel's Better-For-You Eating Trends survey from August 2018, polling...
Netherlands-based Vivera has developed what it describes as the “highest quality 100% plant-based hamburger”, which will hit the UK shelves this month.
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
From excess water to illegal antibiotics and even the wrong species, fish fraud is rife. EIT winner TellSpec has developed a tool powered by artificial intelligence (AI) that detects fraud in real time and at a low cost.
William Chase is a farmer turned serial entrepreneur. Having built, grown and sold Tyrrells he turned his attention to vodka and – by way of a brief stint in popcorn – is now working to build what he believes will his next big brand: Willy’s Apple Cider...
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....
The Swiss electorate has overwhelmingly rejected two proposals on ethical and sustainable food, with concerns over the impact on price, competitiveness and trade dominating the debate.
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
Dutch food maker Van Geloven and meat substitute innovator The Vegetarian Butcher have entered a partnership that, they say, will make vegetarian eating more accessible via Van Geloven’s iconic Mora brand.
The UK’s largest retailers, food producers, manufacturers and food service companies have committed to halve food waste – which costs the UK £20bn (€22.5bn) annually – by 2030.
Olam International has a “considerable” presence in Africa as the world’s leading originator of cocoa beans and a globally leading cocoa processor. Andrew Brooks, Olam Cocoa’s head of sustainability for Africa, speaks to us about how the group leverages...
The European Court of Justice advocate general has advised the ECJ that animals not stunned before slaughter in order to comply with religious rites for halal and kosher meat should be eligible to be labelled organic if they meet other standards of organic...
Tesco CEO Dave Lewis is calling on the global food industry to be more transparent about food waste by publishing food waste data - and some of the retailer's largest suppliers have already signed up to the initiative.
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
The choice between ‘fast food’ and ‘slow food’ is a question of “ethics and sustainability”, European Commissioner for Health and Food Safety Vytenis Andriukaitis suggests.
