Additional strategies beyond a soft drinks levy will be needed to reduce obesity, particularly in older boys and younger children, according to new Cambridge University research that some have called ‘speculative’.
By René Floris, NIZO Food Research Division Manager
Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?
A row has exploded over the use of the Eco-Score label in Europe, with organic trade bodies suggesting it confuses consumers who associate the phrase 'eco' with organic production. However, backers argue that this is an attempt to ‘kill Eco-Score’...
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...
Although households on lower incomes are spending more on unhealthy food and drink than affluent households, healthier challenger brands have the potential to win over these consumers, FoodNavigator hears.
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...
The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.
Defra, the UK government agency responsible for food and the environment, has embarked on a project it says will make ‘significant’ amounts of environmental data accessible to businesses. We caught up with Agrimetrics, a start-up working on the initiative...
Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
From deposit return schemes to ‘dumpster diving’ legislation and single-use plastic bans, sustainability-driven policies are making a mark in Europe. How will this progress in 2023?
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
Inflation and sustained demand drove 8.9% value sales growth of water-based drinks in Europe in the last year (full year ended August 2022) to €35.6bn, reveals analysis from IRI data from actual sales of FMCG products across Europe.
While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.
Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
A study has claimed to show that modern ‘green’ products recycled from human excreta are excellent – and importantly, safe – fertilizers to use on food crops.
From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
Scientists have warned that consuming just one serving of freshwater fish per year could expose people to levels of ‘forever chemicals’ that may be harmful to health.
The maker of mycoprotein-based seafood alternatives has begun buildout of a new facility in the US, from where it will produce products for the European market.
Global food giants are being urged to follow suit after Danone was applauded for announcing it is the first food company to set a methane reduction target and align with the ambition of the Global Methane Pledge launched at COP26.
ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Despite cost and inflation concerns, trend reports note rising demand among many consumers for foods with functionality, such as those that can help bolster the immune system. Many brands are responding.
The EU is committed to the Sustainable Development Goal to halve food waste by 2030. But, with food labelling often cited as a waste driver, are restrictive regulatory requirements impeding this effort? FoodNavigator speaks to Kristen Hovland, CEO of...
With low/no alcohol consumption set to rise a third by 2026, according to some estimates, Synergy Flavours has crafted flavour pairings for premium soft drinks and alcohol-free beverages that complement some of the UK’s favourite global cuisines, including...
In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.
What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
The Swiss-based coffee company has teamed up with Singapore-based AI-driven food ingredient profiler ProfilePrint to invest in Csmart, a Brazil-based developer of AI-powered image recognition technologies for green coffee grading.
Biotech group Novozymes has invested in new ‘energy-friendly’ raslysation technology developed by Danish company Lyras to replace filtration processes. It is expected to result in lower costs and increased efficiency.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Start-ups are under more pressure than ever in today’s turbulent economic climate. But while securing intellectual property rights might not feel affordable, the USP they deliver could prove more important than ever.
