Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.
French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.
Mars Wrigley has declared that from 2023, 100% of the cocoa purchased for its direct factory operations in Europe will be verified as ‘responsibly sourced cocoa’.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
By placing regenerative agriculture at the heart of coffee sourcing Nestlé hopes to support farmer livelihoods and reduce carbon emissions. We caught up with the Swiss group to find out more.
The lower barrier for entry to market for startups and emerging brands created by the surge in online grocery shopping early in the pandemic is creeping back up as consumers increasingly return to brick-and-mortar stores for the bulk of their shopping...
The organizations call for agri-food production businesses to be exempted from the mandatory energy reduction rules in order to avert ‘serious market and supply chain disruption’.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.
Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting ‘winning’ flavour combinations and product formulations.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...
The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a ‘food waste’ scandal.
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
What solutions exist to reduce the amount of plastic in food and beverage packaging? How can they be sustainably disposed of? And are consumers ready to adopt them? FoodNavigator hears from Great Wrap, Huhtamaki, and Foodbytes! by Rabobank.
CSM Ingredients is entering Latin America through a strategic partnership with Chilean player ICB. FoodNavigator catches up with CSM CEO Aldo Uva to learn more about how this expansion positions the European supplier for further growth.
What new products are hitting supermarket shelves across Europe? Alt chocolate maker WNWN is reinventing the classic European candy bar with its new offering: Waim! Low-fat cheese brand Eatlean is expanding its presence in UK retail, and sports nutrition...
CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
Over 20 vertical farming companies have come together to commit to the development of a sustainable food system - and a sustainable controlled agriculture industry. With money pouring into the sector, ‘it has never been more important for us to define...
In findings that could further our understanding of the development of human taste and smell receptors, and help address the problem of ‘food-fussiness’ when weaning, researchers took 4D ultrasound scans of 100 pregnant women to see how their unborn babies...
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
The Israeli biodegradable plastic packaging specialist has unveiled an innovative compostable film – which acts as a laminate for the so-called ‘caustic’ properties of salty snacks – at London Packaging Week.
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and what’s next...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Nestlé Cereals has conducted research into consumer attitudes to nutritional labelling in the UK. The results are in. “Our research shows many consumers do not understand how to interpret the nutritional labelling information,” FoodNavigator hears.
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
By René Floris, Food Research Division Manager at NIZO
Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?
Europe’s largest dairy group has signed a long-term agreement with Eurowind Energy to deliver renewable electricity to all of the co-op's Danish farms and production hubs by 2025.
Mycoprotein supplier ENOUGH is opening its flagship production facility in a move the company says will deliver ‘game-changing’ additional production capacity in the animal-free protein market.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
