A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
As we see a shift towards ‘clean’, ‘cultured’ and ‘lab-grown’ meat, what does this mean for the popularity of traditional meat consumption? Has the new meat revolution really taken off? And is it the end of meat as we know it today? We take a look with...
Bell Flavors & Fragrances is launching a range of natural hemp flavours and botanical hemp extracts in Europe. We spoke to the company about what is driving hemp, how the trend has developed and which categories are best-placed to capitalise.
By Katia Merten-Lentz, partner at Keller and Heckman
Cannabidiol (‘CBD’) has burst onto the world stage in recent years, and the EU is no exception. Katia Merten-Lentz, partner at Keller and Heckman, looks at the ingredient’s legal status.
Flavour and high costs remain two of the biggest challenges that the cell-based meat sector needs to overcome before production for everyday consumers can be realised, but its potential benefits for customisation are unrivalled, according to a recent...
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Five years after a landmark pledge to cut the rate of natural forest loss by half and restore 150 million hectares of land by 2020, the global state of forests has dramatically worsened, reveals a report.
Finnish food manufacturer Fazer has entered a strategic collaboration with start-up Solar Foods to jointly research and develop the latter’s novel protein ingredient Solein.
Just as there is not only one diet that is best for the health of all people, so too is it true for the health of the planet, according to new research from the Johns Hopkins Center for a Livable Future.
By determining international principles to guide interactions between the food industry and scientists, researchers hope to stamp out conflict of interest risk.
Food waste is a pressing challenge facing the global food sector. Sorting machine manufacturer Tomra Food believes technological advances can be a ‘catalyst for change’.
This week, FoodNavigator's roundup of innovative product launches includes details on new CBD snack bars, dairy-free cheesecake and a new look for the classic Quality Street brand. Here are the NPD highlights from across Europe.
A Danish start-up is dehydrating fruits and vegetables for smoothies to reduce food waste – 40-50% of which is made up of this surplus, ‘aesthetically unappealing’, or overripe produce.
Unilever is placing a new packaging label directly after the ‘best before’ text on certain food products: ‘often good after’. The initiative, developed in collaboration with Too Good To Go and industry players, aims to reduce food waste at the consumer...
A survey conducted by insights and analytics company Future Thinking has investigated UK consumers’ buying and eating habits with regards to convenience foods, cooking from scratch in the home, snacking, and attitudes towards sugar and fat intake.
Some fresh food supplies will fall in the UK while “critical dependencies for the food chain” such as key ingredients “may be in shorter supply” in the event of a no-deal Brexit, UK government planning documents have confirmed.
The plant-based trend is no fashion craze. It is well and truly here to stay, according to market research firm Kantar. What’s more, brands and businesses that make false assumptions about this market risk losing out on a growing slice of plant-based...
A new survey has revealed high levels of ‘hidden’ sugar and calories in breakfast options sold through restaurant chains and other out of home channels. UK campaigners are now calling for mandatory labelling and reformulation to spur progress and 'level...
PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.
Investments in European food tech cooled as the mercury rose in Europe this August. But app-based delivery firm Lezzoo and vegan marketplace concept VeganNation were still able to whet the appetite of investors.
AAK said it is set to become one of the world’s ‘leading suppliers’ of speciality lecithin following the acquisition of a majority stake in UK-based Soya International.
The Seafood Alliance for Legality and Traceability (SALT) has launched a new initiative that aims to increase transparency and support collaboration in the global seafood sector.
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
According to a OnePoll survey, more than a third of those polled in the UK are unsure of the difference between ‘best before’ and ‘use by’ labels on produce.
Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes,...
A case study based on a food co-op in Poland has suggested that alternative food networks (AFN) with bottom-up approaches to policy could waste less food than conventional supermarket retailers.
Irish ingredient supplier Healy Group is launching a new line of PrimaPro micronised pea proteins in answer to some of the common emulsification challenges facing meat-free formulators.
Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.
Arla Foods has pioneered a natural, no preservative transport solution for fresh dairy products to address transportation of products over long distances.
This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Global health services need to integrate a ‘stronger focus’ on optimum nutrition at different life stages, according to a new report from the World Health Organisation.
Climate change and rising sea levels are increasingly causing saltwater to penetrate agricultural soils. An EU project, SalFar, is looking at solutions to prevent the loss of cultivated land. Saline farming could be the solution.
Nicola Sturgeon’s government has detailed its ambitious plans that put organic food at the heart of its mission to improve public health and make use of its natural larder.
From contaminated infant formula, to fake rice, edible glitter cakes and the Horsemeat scandal, attendees at the recent FSAI Conference (Food Safety Authority Ireland) in Dublin (August 21-22) were told challenging times lie ahead.
CEO and co-founder of food waste app Too Good To Go, Mette Lykke, is taking an entrepreneurial approach to sustainability: “We are taking an issue that everyone loves and turning it into a win for everyone.”
UK food maker Greencore has acquired food-to-go company Freshtime. The deal expands its presence in a UK growth category that nevertheless remains highly competitive.
A lack of environmental action from food suppliers is undermining commitments made by high-street food brands, according to the $16 trillion-backed FAIRR investor network. But Europe is faring better.
Shortly after releasing its 2019 fiscal year earnings, the soup and snack company said it would sell UK-based Kettle Foods and Netherlands-based Yellow Chips to a private equity firm.
The shift towards more plant-based foods and reduced meat consumption among Europe’s consumers risks worsening an already low intake of choline, says Dr Emma Derbyshire of Nutritional Insight.
From the ‘Breadbot’ to baum cakes, that turn like vinyl records, and Boston Dynamics 'Handle' robot there’s plenty to get excited about in the future of food packaging, according to Nuprint labels.
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
As we bid farewell to summer and step into autumn, FoodNavigator brings you new product developments from across Europe. Scroll through the gallery for the latest launches, including an algae protein drink, new Kit Kat and Yorkie bars, and HPP green juice...
A new list of ‘scaling initiatives’ has been published by World Resources Institute in an effort to accelerate the pace and geographic spread of global actions against food waste and loss.
