Redefine Meat, which makes plant-based meat alternatives using 3D printing and is preparing to launch in Europe after announcing a $29m fundraise at the start of the year, says the ‘huge strides’ achieved in its technology have allowed it to launch five...
There is little chance of food manufacturers covering the costs of palm oil sustainability efforts, despite new research saying it would require just a 2% increase in prices, according to an industry expert.
Health campaigners have reacted with disappointment after new scientific analysis concluded that the European Food Safety Authority's (EFSA) claim that glyphosate is not genotoxic cannot be justified on the basis of manufacturers’ studies.
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Coca-Cola Europacific Partners is trialling new drinks dispensing technology in Spain: which allows consumers to serve themselves, refill drinks and pay directly from the tap.
The Pathways to Dairy Net Zero initiative is being developed by the Global Dairy Platform (GDP), a group consisting of dairy companies and dairy associations, to accelerate climate change action throughout the global dairy sector.
This week's innovation round-up showcases Unilever's latest paper packaging innovation for the Coleman's brand and Organix's efforts to educate kids' pallets and acclimatise them to 'grown-up' savoury flavours.
Pressures brought on by the ongoing climate crisis are predicted to drive the price parity and race towards product launches for high-tech dairy alternatives using cell-based technology and precision fermentation, according to a panel of experts.
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
No longer hampered by regulatory uncertainty, the UK’s M&A market is thriving. Oghma Partner’s Mark Lynch explains how technology, and particularly D2C expertise, is helping drive the revival.
France has announced it will be the first country in the world, along with Germany, to put a stop to the crushing and gassing of male chicks in commercial hatcheries.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
The return of many workers to the office on a more regular basis has already stimulated sales of on-the-go meal pots, according to European Freeze Dry, while the frozen sector remains bullish it can remain on an upwards trajectory despite a sharper year-on-year...
The economic opportunity of disrupting the US$8-10 trillion-dollar food sector though a focus on sustainable innovation is significant. Investment funds FTW Ventures and Obvious Ventures weigh in on the technology and trends they are betting on.
The European Commission’s Food and Feed Crisis Coordinators have agreed a mass recall of products containing E410 locust bean gum contaminated with ethylene oxide.
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Multus Biotechnology Ltd has raised £1.6m (€1.8m) to commercialise its animal-free growth media by the end of the year. FoodNavigator catches up with CEO and co-founder Cai Linton to find out how their solution differs from others on the market.
Pooling together some of the latest new product development launches reveals a hot trend for snacking bars, with both General Mills and Fulfil launching new SKUs. Elsewhere, a gin has been developed in London flavoured with marine and coastal botanicals,...
Wicked Kitchen has closed a US$14m funding round that will support the company’s plans to expand internationally. We hear from co-founder Derek Sarno about what the cash means for the group – and the company’s culinary-led approach to plant-based that...
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
The UN FAO is raising awareness in schools to reduce and prevent food waste. Communications and Partnership Consultant Oksana Sapiga shares why targeting children - the 'consumers of tomorrow - is important.
Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.
Denmark’s new official dietary guidelines were developed with the environment in mind. Christine Nellemann, Director of Denmark’s National Food Institute, talks us through the process.
Norwegian food company Orkla Food Ingredients has entered into an agreement to purchase the Swiss company Hans Kaspar to strengthen its position in confectionery and ice cream ingredients.
In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....
The pork producer is setting sustainability targets that make it a ‘clear trailblazer’ in the industry – advancing at faster rate than its competitors, according to Pilgrim’s UK Head of Sustainability Matt Dight. So how does the business plan to achieve...
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
The world’s largest food company has confirmed it is eyeing the cultured meat sector after a leaked report revealed a tie-up with Israeli cell-based start-up Future Meat Technologies.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
Taste and nutrition company Kerry has conducted new research into consumer expectations around sustainability in the food and beverage sector. The ‘really surprising results’ are in: Consumers ‘positioned sustainability as a must-have rather than a differentiator’.
Fresh research published by France’s public health agency has revealed the presence of arsenic, chromium, cadmium, and mercury, amongst others, in a majority of adults and children.
Yakult has detailed its plan to achieve net zero carbon emissions by 2050 through its newly established Environmental Vision 2050, which will also include efforts to reduce plastic packaging by 30% by 2030.
Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.
Argentina has effectively become the first country to ban salmon farming after Tierra del Fuego, the country’s southernmost province, approved a bill outlawing the practice in open net pens.
In this week's innovation round-up, we hear about Lindt's launch of a bar made from 100% cocoa fruit with 'no added ingredients'. In France, Jimini's launches a high protein pasta fortified with insect powder. And in the UK, Chupa...