The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
The Roundtable on Sustainable Palm Oil (RSPO), which promotes the use of sustainable palm oil products and which counts the likes of Nestle, Unilever, Danone and Kellogg among its members, has called for assistance from European governments in its effort...
Consumers want less alcohol in their beverages – and yet alcohol is the very part of a drink that helps deliver a complex flavour profile and mouthfeel. So how can brands mimic alcohol and create a convincing low or no alcohol product?
The Cannabis Trades Association has criticised the Food Standards Agency’s refusal to postpone its CBD novel foods deadline, describing the move as ‘unsympathetic’ to businesses in the sector.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Probiotic products for immune health are enjoying a surge in online searches – with some brands enjoying a 500% boost, but what can businesses do to turn interest into commercial success? Lumina Intelligence’ online marketing expert reveals her top tips...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.
In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.
The professor behind the COVID Symptom Tracker app - said to be the biggest ever citizen science project in health - predicts that diet and nutrition will soon be recognised as an essential element of immunity and a big modifiable risk factor in the fight...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
With fruit and vegetable pickers being flown into the UK on specialist charter jets to plug farm work gaps, one company is highlighting the importance of protecting these workers from the risk of exploitation.
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
A cardiologist has blamed the food industry for ‘normalising’ ultra-processed junk food as more evidence emerges suggesting poor diet is the root cause behind increased mortality from Covid-19.
Mile High Labs has submitted a European novel foods dossier for its CBD isolate. According to Christian Hendriksen, vice president of international expansion, compliance with novel food regulations will help move CBD into the FMCG mainstream.
Sales of Kalamata olives from Greece, Parmigiano Reggiano from Italy and Champagne from France have contributed to a total sales value of €74.76bn for Geographical Indications, according to a recent study.
Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.
Trading updates from Premier Foods and Danone illustrate how the Covid-19 crisis has shifted consumer demand towards familiar foods and pantry staples.
Oils and fats supplier Bunge Loders Croklaan is ‘significantly lowering’ the 3-MCPDe levels across its entire European food portfolio ahead of expected European regulations that will impose stricter maximum levels.
Climate change threatens to cause ‘serious damage’ to the olive oil industry in Spain as less rainfall and reduced soil humidity ‘significantly reduces’ land area suitable to cultivate the main olive varieties.
Danone natural mineral water brand evian has obtained global certification for becoming carbon neutral: the result of ‘years of ambitious reductions at every stage of the product life cycle’.
Beta glucans that deliver immune health benefits are an ingredient that is making its way into mainstream food and beverage categories. As the coronavirus pandemic places health and diet in the spotlight, this shift is likely to gather steam.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Recipe box supplier Gousto has raised £33m to expand its services and boost manpower – the latter, now urgently required given the coronavirus outbreak.
Trade associations from across the UK food and drink supply chain have urged global governments to continue trading through open markets to protect the industry during the coronavirus crisis.
The UK Advertising Standards Authority has banned an advertising campaign for Burger King’s Rebel Whopper – which uses a patty made by Unilever-owned The Vegetarian Butcher – for implying it is suitable for vegans and vegetarians.
Heat from sewage systems holds the key to growing more locally-grown produce and protecting food systems from the structural weaknesses exposed by coronavirus, it has been claimed.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Civil society networks, NGOs, and professional organisations are disgruntled at farmers association COPA-COGECA’s bid to further delay the new EU food policy.
Food production must shift from ‘linear mass consumption’ to ‘a more circular economy’ to meet growing demand for food in a sustainable way, claims a report which will inform much of the EU’s upcoming ‘Farm to Fork strategy for a sustainable food system’.
