The food industry has a ‘critical and urgent’ role to play to resolve the food waste crisis, according to Unilever’s president of foods and refreshment, Hanneke Faber.
Ingredion Incorporated, a global provider of ingredient solutions to the food and beverage industry, has added two new products to its plant-based portfolio produced at its new pea protein manufacturing facility in South Sioux City, Nebraska.
‘Smart manufacturing’ can be leveraged to support food industry innovation, efficiency and sustainability. FoodNavigator speaks to Rockwell Automation to learn more about the latest advances in the space.
In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.
Five years after the United Nations celebrated 2016 as the International Year of Pulses to raise awareness of legumes’ nutritional value and sustainability, SPINS data shows sales of dried beans are skyrocketing as consumers look for more nutrient-dense...
The first flavors were made from plants, but were gradually replaced by ‘artificial’ alternatives, thanks to advances in synthetic chemistry. By the end of the 20th century, however, natural flavors were back in vogue.
London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator.
With the food industry under increased pressure to promote healthier diets, address obesity and reduce diet-related diseases, more evidence emerges to suggest environmental factors, specifically screen time and poor sleep, may go hand-in-hand with overconsumption.
New consumer research carried out by Kerry, the world’s leading taste and nutrition company, reveals that 65% of functional beverage consumers are more worried about their health since the start of the COVID-19 pandemic.
Despite the pandemic straining supply chains, causing food shortages and price volatility, Europe’s high-income levels and relatively low rates of inequality mean it is well placed to cope with the types of unexpected economic shocks that can drive food...
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
Probiotics, prebiotics, synbiotics — we are living in the age of ‘biotics.’ But there’s one that you are likely to start hearing more about: postbiotics.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the first in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Danone is a company well-known for its commitments to environmental and social sustainability. But the French dairy giant’s structure – combining the CEO and Chairman roles – has raised some concerns about the G in ESG. As the group comes under pressure...
The global confectionery giant said it will invest in renewable energy and land-use initiatives, target 100% of its plastic packaging to be recyclable, reusable or compostable by 2030 and announced a no-deforestation policy.
Plant-based seafood firm Ocean Hugger Foods – which was forced to pause operations last June as COVID-19 ravaged the foodservice industry (its primary market) – will stage a comeback later this year after forging a joint venture (Ocean Hugger Inc) with...
A large set of longitudinal data revealed a distinct gut microbiome signature that is associated with healthy aging and survival in the latest decades of life.
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.
Many UK CBD brands have been misled on how to prepare for the looming novel foods deadline meaning there is less than one month for some to pull together potentially impossible amounts of data, an industry expert has warned.
2020 was a breakout year for 'agrifoodtech' companies as the sector attracted over $26.1bn worldwide in investment, a 34.5% increase from 2019, according to global venture capital firm AgFunder's 2021 investment report.
Beyond Meat has secured a three-year supply agreement with McDonald’s for the fast-food restaurant’s McPlant burger. Market tests have already begun in Europe.
The closure of out-of-home foodservice channels and having more time on our hands during lockdown has raised interest in home-cooking and, new research suggests, this trend could have sticking power when restrictions ease.
Current regulation prevents Swedish ice cream maker Nick’s from using the same ingredients on both sides of the pond. FoodNavigator catches up with founder Niclas Luthman to find out why he is set on using new innovation, when available in Europe.
Nestlé continues to lean into the direct-to-consumer (D2C) channel as part of its portfolio transformation strategy. This week, the Swiss food giant snapped up UK recipe kit company SimplyCook. With the changes ushered in by COVID expected to leave a...
By René Floris, NIZO Food Research Division Manager
The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory...
Denmark's Minister for Food, Agriculture and Fisheries has set out to work with Spain and other EU countries in an aim to change EU regulation to allow use of the word “probiotic” on labels.
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.
Members of the Food and Drink Federation have achieved a 55% reduction in CO₂ emissions five years ahead of schedule, prompting a revision of sustainability targets.
Following recent news that The European Union will contribute €25m to boost the sustainability of cocoa production in Côte d'Ivoire, Ghana and Cameroon, the first session at this year’s Chocoa21 conference, held online from Amsterdam, could turn...
Plant-based beverage brand Alpro has joined calls to block the progress of Amendment 171, which would see a European ban on the use of dairy-like terminology to describe plant-based alternatives.
They have fed us for millennia and are critical for the food and nutrition security, livelihoods and cultures of hundreds of millions of people across the globe. But today, nearly a third of freshwater fish species are threatened with extinction.
UNESDA Soft Drinks Europe, a trade organization representing the non-alcoholic beverage sector, has set targets for European beverage packaging to be fully circular by 2030. This will be achieved by using rPET, refillable bottles, and boosting collection...
While the CBD market scrambles to prepare for the March Novel Foods deadline, products are being seized and retailers arrested in Ireland amid mass confusion over the law, with one retailer taking the authorities to court for their actions.
Nestlé reported ‘strong’ growth of its plant-based brands when it delivered its full year results. But, CEO Mark Schneider stressed, the opportunity is much bigger than meat-free burgers or bangers.
Specialty fats and oils supplier Bunge Loders Croklaan is expanding its portfolio of organic fats and oils in Europe. According to the company, this will enable it to meet growing demand for organic products in a sector that currently faces under-supply...
What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?
Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
