For the first time, dairy giant Danone is applying blockchain, serialisation, and aggregation to its infant formula packs, senior VP of operations David Boulanger tells FoodNavigator.
Nestlé plans to ramp-up its innovation around plant-based products and is eyeing opportunities to grow its CHF12bn prepared dishes and cooking aides category.
Tesco is among a small group of companies incentivising Brazillian farmers to stop deforestation through a new initiative: ‘Funding for Soy Farmers in the Cerrado’.
The UK Food Standards Agency (FSA) has set a deadline for the CBD industry to apply for Novel Food approval, warning that failure to do so will see products ‘taken off the shelves’. What does this mean for the burgeoning CBD sector?
Sugary drink consumption in Chile fell nearly a quarter after the country introduced a raft of regulatory measures on foods high in sugar, fat, salt and calorie content. The affect was slightly greater among middle and high socioeconomic groups.
Unilever has pledged to stop marketing and advertising foods and beverages to children under 12 in traditional media, and below 13 via social media channels.
Cutting edge artificial intelligence technology is promising to disrupt environmental monitoring in the food and drink processing sector by dramatically improving efficiency in the way pathogen monitoring programs are managed.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Mars, Inc. has responded to Global Canopy’s 2019 Forest 500 report, which stated the confectionery giant had removed deadlines from its traceability commitments on palm oil and soya.
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
French flavours and fragrances manufacturer Robertet insisted that ‘independence remains a priority’ after it emerged that F&F giants Givaudan and Firmenich are vying to build stakes in the company.
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Plant-based products have recently come under fire for potential negative health and environmental effects, but much of this has so far gone more or less unnoticed and/or unmentioned by its proponents, it has been claimed.
While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free...
A recently confirmed case of avian influenza in Brandenburg is ‘unlikely’ to be transmitted to humans through the consumption of poultry products, according to a national scientific institution.
Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.
Danone Manifesto Ventures is investing in French waste reduction start-up Phenix in a move that will see the food waste pioneer expand its consumer and business-to-business reach.
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
From locally sourced snacking innovation to functional muesli that aims to reinvigorate a declining category, FoodNavigator brings you a weekly round-up of on-trend innovations hitting the shelves across Europe.
Social media users are likely to eat more fruit and vegetables as well as junk food if they think their online peers are doing the same, a new study reports.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
Producers of ancient or re-discovered crops are buoyant as consumers - rightly or wrongly - shun meat and dairy products for health and sustainability reasons.
Struggling to give up a meat-heavy diet? Plant-based food brand Strong Roots is trialling a scratch and sniff patch it says could help vegetarian and vegan consumers manage their meat cravings.
One strategy for reducing food waste – and in doing so, cutting carbon emissions – is to increase grocery store density, according to Cornell University researcher Elena Belavina.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Danone says it will ‘rethink’ the marketing of its Alpro Cuisine Soya Whippable product, after the plant-based ‘cream’ was voted ‘food bluff of the year’ by Swedish consumers.
Novel coronavirus (2019-nCoV) has claimed 425 lives in China to date, prompting concerns that food imported to Europe from Hubei Province and affected regions could be infected.
Perrier has partnered with SoScience, which connects people from the worlds of Science, Innovation and Technology, to support three start-ups who have the potential to change the future of packaging.
Jake & Nayns’ has announced massive growth plans for 2020, including NPD launches, limited edition flavours and more expansion for the business, thanks to 57% growth over the past financial year.
The UK’s Food and Drink Federation has repeated its pleas that it wants to keep trading ties closely aligned with the EU’s after British prime minister Boris Johnson dismissed fears about food standards as ‘mumbo jumbo’ and implied that GM food imports...
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
An anti-food waste pact has been signed by more than 40 food players in France, including Nestlé, Danone, Carrefour, and Intermarché. The agreement aims to collectively reduce ‘best before’ and ‘use by’ date confusion on-pack.
American consumers are increasingly looking for products with a focus on simple, high-quality ingredients and sustainability. And a group of Italian companies believe their products are ready to meet these demands: with their drinks on show at the Winter...
A plant-based diet may be key to lowering heart disease risk thanks to the reduced sulfur amino acid intake, according to a new study involving more than 11,000 participants.
The authors of a new study have suggested the CBD sector is mired by inconsistent quality, concentrations, pricing and labelling. “What we encountered was a wild, wild west scenario in terms of manufacturing and marketing,” Noa Gans, head of product at...
The imminent collapse of dairy and cattle industries has been forecast by think tank RethinkX, with precision fermentation protein set to ‘outperform the cow’.
