Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
Love it or hate it, Nutri-Score is one of the most popular front-of-pack nutrition labelling systems for food and drink. Now, the European Public Health Association, a non-governmental organisation of public health institutes across Europe, has expressed...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector....
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
By René Floris, NIZO Food Research Division Manager
While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
As another country, Japan, announces plans to develop a market for cellular foods, we ask stakeholders how Europe can remain competitive in the global race to develop cultivated meat.
New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.
Golden Agri-Resources (GAR) has been slammed by environmental campaigners for renouncing its HCSA membership. According to the palm oil major, the move represents a commitment to ‘doubling down on what’s working’.
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
Despite slow recovery in passenger volumes and high street footfall, food to go increased by +31.7% in 2022 to a value of £21.4 billion, just +0.9% ahead of its 2019 total, reveals Lumina Intelligence’s Food to Go Report 2023. The key drivers of growth...
The European Consumer Organisation (BEUC) is calling for an ‘outright ban’ of carbon neutral claims for food and drink in Europe, claiming they confuse and mislead shoppers. FoodNavigator asks the Carbon Trust to weigh in.
Significant opportunity exists for food and beverage companies to target holistic nutrition for women, according to insight from R&D consultancy Sagentia Innovation.
From smartphone apps that promise personalised dietary advice to AI-powered reformulation tools, how are digital technological developments impacting what we eat? Join us at Positive Nutrition Summit 2023 as we enter the world of hyper-personalisation...
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.
On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.
Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.
A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.
An anti-plastic campaign group has questioned the effectiveness of Sainsbury’s announcement that it is swapping traditional, plastic tray packaging for a new vacuum-packed alternative across its beef mince range, saving 450 tonnes of plastic annually.
Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
Plurinuva has rebranded as Ever After Foods to launch its patented bioreactor platform for cultivated meat production. The new tech can increase productivity by more than 700%, CEO Eyal Rosenthal tells FoodNavigator.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
Holland’s Source.ag has raised $23 million Series A to empower the world's fruit and vegetables growers with ‘next level’ AI for greenhouse agriculture.
The avocado industry is attempting to dispel what it calls myths about sustainability, environmental impact, and labour rights abuses in supply chains.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Danone is strengthening commitments to support the agricultural sector as a survey reveals 85% of French consumers say they are worried about its future.
Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.
