Plans by the UK government to ban buy-one-get-one-free (BOGOF) deals on foods high in fat, salt and sugar (HFSS) has been pushed back to 2025. Prime Minister Rishi Sunak stressed the importance of consumer choice during a time of rising food prices. But...
Finnish start-up Solar Foods is marketing its novel microbial protein Solein for the first time. In partnership with Singapore-based restaurant Fico, the duo has developed a dessert made with ingredients ‘derived out of thin air’.
The two agriculturally important counties of Norfolk and Suffolk in the east of the UK are aiming to untap their ‘high potential opportunity’ in plant science for nutrition, FoodNavigator learns.
Despite some recent changes in attitude, obesity, many would argue, still exists in much of the public mind as a personal flaw, a choice. However, some science suggests that the causes are far more physiological in nature than this idea suggests. At the...
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Uncommon, formerly called Higher Steaks, leverages RNA, the molecule that contains the chemical instructions that direct cells’ natural machinery into making a protein, to create cultivated bacon and pork belly from animal cells.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
The cell bank initiative is being spearheaded by Extracellular, a CDMO concerned that cultivated meat research is being impeded by costly animal primary cells.
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.
Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Looking at the first four months of 2023, the volume of M&A deals in the UK’s food and beverage sector has increased, but deal value was low: more than 80% had a value of £10m (€11.62m) or less.
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
Obesity and associated metabolic disorders are a rising global health and social issue. But with current approaches limited by their poor long-term effectiveness (as well as potential side effects and surgical risks), researchers believe gene therapy...
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
While some fear AI spells the end of humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
On 1 October 2023, the UK will ban single-use plastics, with the guidance having been released on 23 May. The EU have also released wide-ranging guidance on plastics.