Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
Manufacturers should be able to label potassium chloride, used to reduce sodium levels in food, with more consumer-friendly names such as potassium salt, argues a joint position paper.
France’s upper house, the Senate, has refused to adopt the text of the proposed agriculture bill on its second reading, arguing that it will damage the interests of both farmers and food manufacturers.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.
New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
The UK has confirmed it will ‘consider’ relaxing the European Union’s controversial decision to include gene editing techniques within its regulatory framework that restricts the use of genetically modified organisms (GMOs) in the food chain after Brexit.
From calls for legislation on misleading food labels to new appointments at DG Sante, we round up the biggest news from Brussels affecting the food industry this month so far.
While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their...
Rabobank brings its start-up pitching competition, FoodBytes!, to London today (13 September). Before the excitement kicks off, FoodNavigator caught up with Rabobank’s Nina Meijers to learn more about how food innovation ecosystems are boosting the triple...
Automated data capture and Internet of Things (IoT) technology can help food makers improve efficiency, according to Irish data and analytics provider Cognition.
A new report from the UN’s Food and Agriculture Organization (FAO) shows that the progress on tackling hunger made over the last decade was wiped out this year. The global food sector must respond by stepping up its efforts to combat malnutrition and...
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
Danone, Nestlé, Suntory and other bottled water and soft drinks companies have set out their vision for a future where no plastic packaging is sent to landfill or ends up as litter. How can this be achieved?
UK supermarket group Tesco has joined forces with celebrity chef and health campaigner Jamie Oliver to promote ‘helpful little swaps’ that aim to get UK consumers picking healthier alternatives.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...
Beverages sweetened with low-calorie sweeteners do not increase total energy intake any more than water when drunk with a meal, according to an industry-funded study.
Sourcing vanilla is a significant challenge for food makers. FoodNavigator speaks to flavours group Bell Flavors and Fragrances about the problems in the market and the launch of its new line of "authentic vanilla solutions".
UK firm Ugly Drinks uses fruit-based essential oils and sparkling water to create “totally unsweet” fizzy drinks with a nutritional content of “zero” that are an everyday fridge staple, it says.
Climate smart agriculture can help tackle global warming and is economically viable, participants of a five-year European project conclude. How can uptake be encouraged?
Food manufacturers are caught between sometimes contradictory consumer expectations around value and values. As people understand more about what goes into their food – driving demand for higher quality standards – they may also need to swallow higher...
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
As it works to become “the world leader in the food transition”, French retail giant Carrefour is pushing its sustainability agenda through commitments to adopt more sustainable and transparent practices and establish a new cross-industry collaboration...
Increased carbon dioxide levels are contributing to nutritionally inferior crops such as rice and wheat that may lead to increased populations who are deficient in protein and zinc, say researchers.
The European Commission has announced further measures to support European food producers who have seen production hit by drought conditions in the region.
Bell Flavors & Fragrances has launched a range of natural chicken flavours, tapping into a growing global market for a meat that has "few cultural restrictions", it says.
Unilever will open a new innovation centre at Wageningen University & Research in the Netherlands to support collaboration throughout the food chain and “increase the impact” of its research and development expertise.
The Commission's general food law proposal must be significantly amended to prevent companies withholding safety information on chemicals in food in the name of protecting trade secrets, ClientEarth lawyers say.
The application of ‘lean thinking’ manufacturing and management strategies can help reduce waste and build more efficient supply chains, according to new research.
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
German biotech company c-LEcta has completed a financing round the proceeds from which, the company reveals, will be used to develop new products for the food industry and to support international expansion.
Dutch dairy cooperative FrieslandCampina said the number of dairy farmers that will receive solar panels in the coming period through its solar program has more than doubled compared to last year.
Sucralose is broken down into metabolites that collect in fatty tissue with unknown consequences on health, and regulators should re-evaluate its safety, a recent study suggests.
Using fresh avocados and banishing empty calories from sugar helped UK start-up Onist, founded by registered nutritionist-turned-food entrepreneur, create its healthy indulgent dessert.
Combatting food waste has taken centre stage as the food sector works to build a sustainable future. We spoke to food waste start-up LeanPath about how its tech is raising awareness and changing attitudes to food waste.
While evolving attitudes to community and the environment are shaping food industry trends, a new impetus around healthy eating is responsible for the most fundamental shift in consumer attitudes this year, according to fresh insights from data analytics...
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Belgium has followed in France's footsteps with the announcement that it is introducing the NutriScore labelling scheme in a bid to promote healthy eating in the country.
