In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
Plant & Bean, a UK-based contract manufacturer, has opened Europe’s largest plant-based meat production facility. The investment is an important milestone on its strategic journey to establish what it says would be an ‘industry-first’: a global plant-based...
An unprecedented shortage of meat production, prompted by the COVID-19 outbreak, is driving up the risk of meat fraud – particularly in species substitution.
In this week’s NPD Trend Tracker, we cover new chilled plant-based snacks, an oat drink delivery service (in the traditional glass pint bottles!) and Tony’s Chocolonely’s personalised wrapper service.
Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
The Coca-Cola Co. is trying to make the best of a bad situation by using the pandemic, which had decimated its revenues with the closure of public places, as a “catalyst for change” to “drive out some of the bureaucracy,” refocus on local opportunities...
New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Israeli start-up SavorEat is celebrating going public on the Tel Aviv Stock Exchange (TASE), which co-founder and CEO Racheli Vizman says represents an industry first for food tech.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
Total, Intraplás and Yoplait have announced they have successfully run a pilot test aiming at using certified chemically recycled polystyrene in yogurt pots.
Coca-Cola European Partners plans to become a Net Zero business by 2040: reducing GHG emissions; turning to sustainable packaging; and investing €250m in decarbonisation initiatives.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
The European Commission has said that it will recognise the six organic certification schemes operating in the UK for a year after Brexit. This averts the cliff-edge scenario facing British organic exporters if a future trade arrangement is not reached.
Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
New findings from Finnish researchers suggest that a blood glucose response benefit can be derived from eating a smaller portion of blackcurrants than previously thought, and from blackcurrants with added sugar.
US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
PepsiCo will eliminate all virgin plastic from the Pepsi brand in nine European markets: lowering carbon emissions by 40% compared to standard bottles.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
The pandemic presents an exciting opportunity for food manufacturers to innovate products targeting consumers who believe access to affordable food should not come at the cost of health and good nutrition.
France has unveiled a national plant protein strategy that aims to increase domestic production of vegetable proteins for feed and human nutrition, boosting agri-food sovereignty and sustainability. However, in failing to address what campaigners say...
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
Frustrated at the overuse of the term ‘natural’ to define food products and ingredients that ‘do not always match consumers’ expectations’, Safe Food Advocacy Europe is calling on the European Union to develop a legal definition.
Researchers in Denmark cannot rule out the potential for health risk if meat and dairy products are replaced with soy-based alternatives in children’s diets.
A new report warns that 84% of companies are failing to address their largest source of carbon emissions – their supply chains. We speak to Dexter Galvin, Global Director of Corporations & Supply Chains at CDP, to find out what should be done.
It is hoped British agriculture will be transformed by the ‘biggest farming shake-up in 50 years’. But there are fears that both Britain’s move to cut farmer subsidies as it leaves the EU Common Agricultural Policy, and the EU’s reform of the CAP, could...
Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.
UCC is the first operator in the UK to partner with the IBM Blockchain-powered platform, which aims to enhance traceability, efficiency, and sustainability in coffee and cacao supply chains.
Eat Great Meat, a local produce supplier in the UK, analysed supermarket data on the source countries of their ingredients, to reveal the supermarkets, ingredients and meals with the least and most air miles.
Finnish coffee producer Meira, part of the Massimo Zanetti Beverage Group, has launched Vallilan Paahtimo, a new range that offers ‘a more sustainable cup, inside and out’. In partnership with packaging manufacturer Amcor, the line includes a bio-based...
Why did VC fund Veg Capital invest in a plant-based pizza disruptor? Investor relations chief Simi Valecha Johnson reveals what got One Planet Pizza across the line.
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
Hyperspectral imaging may not sound the sexiest of subjects. But this rapidly emerging technology is promising to help the food industry gain ground in a host of areas, from quality assurance, pathogen detection and farm management.
A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.
Moolec Science has developed a hybrid concept – which combines plant-based and cell-based technologies – to make affordable alternative proteins for food. FoodNavigator caught up with the company’s co-founders to find out how molecular farming can boost...
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
Frustrated at the range of dairy alternatives currently on-shelf, a French start-up has developed a plant-based milk made from faba protein and algae. “Its advantages in comparison to conventional dairy are almost outrageous,” Update Foods CEO Clémence...
The Upcycled Food Association has published its first ever draft certification standard. It is also in the process of developing a food label for certified products, the UFA’s COO revealed.
A coalition of South American banana growers have warned that the price they receive from European retailers is unsustainable after it emerged Aldi will cut the amount it pays for the fruit next year.