A new international platform, Plant2Food, has been set up to accelerate the protein transition. Whatever the findings, no patents will be applied on the results.
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
The Quaker-to-Walkers manufacturer is rolling out new logistics initiatives, including replacing diesel with recycled Hydrogenated Vegetable Oil in trips from Cupar to Leicester.
Fancy some ashwagandha in a chocolate hazelnut spread? What about fish-free tuna spread on a salad? Or a Pizza Express classic you can make and eat at home? These are just some of the innovations covered in our latest new product development photo gallery....
Carbon tracking experts are urging the UK government and industry to work together to introduce one unified front-of-pack labelling system displaying the carbon footprint of a food and beverage product to consumers.
Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
According to new research out of Scandinavia, vertical farming has a ‘mixed sustainability performance’, often requiring more energy than field agriculture. Given the dramatic rise in energy costs, how can the sector survive?
Ahead of this week’s trilogue negotiations on the EU’s Deforestation Regulation, the Indonesian Palm Oil Association (IPOA/GAPKI) has complained the legislation “will increase poverty, decrease sustainable development, and undermine decades of progress...
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
The market researcher’s latest ‘FMCG Demand Signals’ has revealed that private labels now make up 36% of total FMCG value sales in Europe (€216bn) – up from 34% earlier this year, illustrating the extent retailers are trying to manage the impact of rising...
More people are choosing to adopt more balanced lifestyles during lunch breaks, with healthy food orders doubling since 2019, according to new report from Uber for Business.
William Reed – the publisher of award-winning B2B brands including FoodNavigator and NutraIngredients - has acquired a majority stake in agri-food summit organizer Rethink Events.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Iodine deficiency is a growing threat - and one that could result in the 'cognitive underperformance of communities at a large scale', scientists warned this week.
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
Pricing negotiations are rarely easy. But the downbeat consumer outlook in Europe is prompting retailers across the region to resist attempts to pass cost inflation along to shoppers and stiff competition from private label leaves brands exposed to market...
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
UNEP 2022 Adaptation Gap Report and Emissions Gap Report
Whilst many countries worldwide are working to tackle the climate crisis, actions are not keeping pace with real-world risks and impacts on planet and people, largely due to huge funding gaps, according to the United Nations Environment Programme (UNEP).
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
Signatories to the Global Commitment and Plastic Pact – which includes more than 20 packaged food and beverage producers – are unlikely to all meet 2025 targets designed to ‘tackle plastic pollution at its source’.
The idea that ground-mounted solar panels compete with agricultural production for limited land resources has gained traction as the discourse around food and energy security has taken on fresh urgency. Does Agrivoltaics (AgPV), also known as dual-use...
By 2025, Nestlé expects to be a few percentage points off its goal of achieving 100% packaging designed for recycling. Jodie Roussell, Public Affairs Lead, Packaging & Sustainability, explains what’s gone right, and where its focus now lies.
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
Luiz Inácio Lula da Silva’s presidential election win in Brazil will make it easier for food and beverage companies to comply with their zero-deforestation commitments, it has been claimed.
London-based Collectiv Food is ‘breaking free’ from the conventional logistics model with a network of temperature-controlled Points of Distribution (PODs) for professional kitchen clients.
UK-based Extracellular plans to offer cultivated meat and seafood players expertise in media and process development, and scale-up, to accelerate the sector. We caught up with founder and CEO Will Milligan to ask why outsourcing is a time- and money-saver...
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...
Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.