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Unilever, Nestlé, EUDR, UPF and commodity hikes. FoodNavigator reviews 2024

Food and beverage was not short of drama or two in 2024, with some of the biggest stories gripping the sector almost from day one.

Opinion

Mondelēz’s Hershey interest is a defensive move against Mars Kellanova

Mondelēz International’s rumoured bid for The Hershey Company would create a big business, but would it be big enough to counter the potential threat of a dominating Mars Kellanova?

Opinion

Vegetarian Butcher sale the start of Unilever’s brutal €1bn clear out – what’s next?

Unilever’s food brand shake-up will put the Vegetarian Butcher on the chopping block, raising questions about what brands could be next.

Future Food-Tech 2024

Is food and drink innovation broken? Lessons in getting it right

Food and drink industry insiders suggest sector innovation may need to be reset if it is to launch products with sustainable market cut through.

Affordability still major barrier to plant-based adoption

When it comes to promoting a plant-based diet, one consumer belief is proving tough to break.

How is the plant-based seafood industry innovating for the future?

The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.

Do consumers believe ‘better-for-you’ marketing on snacks?

The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?

Is seasonal eating making a comeback?

From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?

Regenerative agriculture: How manufacturers and farmers are working together

Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?

Has the plant-based trend peaked?

The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?

Eco-friendly food colouring: How one company is cutting carbon

The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...

Could healthy food targets imposed on supermarkets help to reduce obesity rates?

As obesity levels continue to rise across the globe, we look at whether healthy food targets for supermarkets could help to tackle the issue.

Personalised nutrition: What do consumers really think of this new trend?

Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?

Should vanilla production be stopped?

Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?

GUEST ARTICLE

Expert vs consumer sensory panels: Best of both worlds?

If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for?

Plant-based: Why some consumers make the switch and others steer clear

Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?

Food swaps to stop biodiversity loss

We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....

UK's eighth wettest winter on record: How will this affect food production?

Extreme weather events are becoming commonplace across the globe as the effects of climate change really start to bite. But what does this mean for food production, and ultimately, the future of food security?

Consumers urged to engage with food industry and fight for change

Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…

Sustainable food on a budget: Action for industry and consumers

The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?

Could a plant-based diet prevent chronic diseases in women?

Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...

Are meal-replacement drinks a fad or the future of convenience food?

Sales of meal-replacement drinks have surged in recent years, with brands like Huel taking full advantage of current consumer interest, but is this a foodie phase or a trend that’s just getting started?

Consumers believe ultra-processed foods are damaging to their health and the environment

A study has found that most Europeans believe ultra-processed foods are unhealthy and damaging to the environment. But is this perception fair and what can food manufacturers do to help challenge these views?

Could low-sugar chocolate actually taste better?

Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?

‘New words for a new lifestyle’: What’s the right language to use with alcohol-free drinks?

Does the word ‘mocktail’ accurately describe a non-alcoholic cocktail - or does it make it sound like an inferior counterpart? Does ‘teetotal’ do a good job of explaining alcohol-free - or does it smack of puritanism and prohibition? Nomenclature is...

Is fibre essential for brain health?

The importance of dietary fibre for a healthy gut has been hailed for years now. But is it also the secret to a healthy brain?

Is macauba a rainforest-friendly alternative to palm oil?

Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...

Soup-To-Nuts Podcast: Alibaba explores how AI can level playing field for SMEs

With the recent launch of an AI-powered Smart Assistant, leading business-to-business e-commerce platform Alibaba.com wants to help level the playing field and increase the odds of success for small and medium enterprises and solopreneurs by simplifying...

Fight for agricultural reform intensifies as Commission caves on pesticide bill

The head of the European Commission, Ursula von der Leyen, has announced that plans to cut pesticide use across the European Union have been dropped but environmentalists say the battle is far from over.

Could eating beans aid cancer prevention?

Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer

GUEST ARTICLE

Industry Insights from NIZO: Great flavour without compromise for plant-based food

To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?

GUEST ARTICLE

Industry Insights from NIZO: Are microorganisms responsible for your chemical spoilage?

Industry should consider that the root cause of chemical spoilage might actually be microbial, believes NIZO Food Research.

GUEST ARTICLE

Industry Insights from NIZO - The best of both worlds: plant and dairy 'hybrid' foods

While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more holistic development...

FOOD FOR THOUGHT

Let them eat plant-based cake

Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?

FOOD FOR THOUGHT

Is consumer food waste giving the industry an unfair rap over emissions?

New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the...

GUEST ARTICLE

Industry Insights from NIZO: Can your microbial biomass bring health benefits and make you money?

With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?

GUEST ARTICLE

Industry Insights from NIZO: Developing a plant-based product? Don’t ignore Listeria risks!

While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.

How to critically inspect a study report?

Reading scientific study reports is part and parcel of working in this industry but many have not come from a scientific background, making it difficult to confidently read reports and critically analyse how robust and impactful findings really are. This...

GUEST ARTICLE

Industry Insights from NIZO - Polyphenols: Handling uninvited co-passengers in your plant protein

Why should food makers be paying attention to polyphenols and how can advances in their characterisation help both protein and food producers improve their products?

GUEST ARTICLE

Industry Insights from NIZO: Using and optimising membrane filtration for extracting plant proteins

Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?

GUEST ARTICLE

Industry Insights from NIZO: New sequencing speeds up identification of microbial contamination in foods

How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?

Date marking: Time for a review?

Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food Law...

GUEST ARTICLE

Industry Insights from NIZO: Using bio-purification to increase the value of plant proteins

How can manufacturers unlock the potential of plant-based ingredients? According to NIZO's Wim Engels, Senior Project Manager, and Herwig Bachmann, Expertise Group Leader Fermentation, bio-purification can play an important role.

The FoodNavigator Podcast: Swapping out dairy for plants in infant formula

Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants in...

GUEST ARTICLE

Industry Insights from NIZO: Meeting consumer expectations for meat alternatives

Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?

Food labelling has a significant impact on consumer decision-making

As both the European Commission’s Joint Research Centre and Safe Food Advocacy Europe release reports detailing how the food industry conveys information, calls for change emerge.

GUEST ARTICLE

Industry Insights from NIZO: Sustainable food processing offers path through the energy crisis

Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?

Guest article

A fresh look at data protection under the novel food regime

The novel food regime aims to balance between operating as a system of generic authorisations and protecting IP to reward research and innovation. Katia Merten-Lentz, Partner and Founder of international niche firm Food Law Science & Partners, discusses...

GUEST ARTICLE

Industry Insights from NIZO: Food fermentation - modern applications for an ancient technique

From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.

The FoodNavigator Podcast: From clean label to clean living

How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.