Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.
Agri-food commodity prices have dipped, raising hopes that the input inflation spiral seen in 2022 was indeed transitory. However, analysts at Jeffries warn, it is too early to ‘break out the champagne’.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
In an industry first, fossil-free ‘green’ fertilizer – made using renewable electricity – is being developed at a commercial scale. FoodNavigator catches up with Yara to find out how.
Nine in 10 UK shoppers would still buy sweets or chocolate if they weren’t on offer, yet most consumers think that less fat, sugar and salt in supermarket foods is a good idea.
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
Most food and drink content posted by German influencers on TikTok, Instagram, and YouTube is so unhealthy it fails World Health Organisation (WHO) advertising standards for children, claims research from the Medical University of Vienna.
As a 100+-year-old company of some of the most well-known CPG brands, Mars Inc. sees innovation as the driving force behind the company's next chapter of growth and the key to maintaining consumer relevancy.
The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.
Just as British cuisine thought its days as the butt of jokes might be over, along comes research celebrating one of the UK’s most unsophisticated of snacks: the crisp sandwich.
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
UK-based snacks company Perkier sources ingredients from ‘all parts of the world’, yet through a tie-up with ClimatePartner, has announced it is now certified carbon neutral. FoodNavigator hears how.
In a study in which they say will help eradicate major wheat diseases, researchers have assembled the genome of bread wheat and identified the gene responsible for stripe rust resistance.
SAFE Food Advocacy Europe is raising the alarm, after acrylamide concentrations at four to five times higher than what is currently permitted in the EU through benchmark levels were found in food.
Producers in Europe fear the Ukraine crisis may result in rising prices of items such as bread, baked goods and beer that may be passed on to end consumers.
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
The micronutrient content of ancient cereals and pulses is significantly richer than that of their modern counterparts. Can history help turn the tide on current issues in food quality and nutrition?
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The European Parliament has said companies supplying products that risk contributing to deforestation will be ‘monitored and held accountable’ through new due diligence regulations. But farming groups have raised concerns that the new regulation might...
A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Cereal Partners UK (CPUK), the maker of Nestlé breakfast cereals, says it is removing an estimated 59 million teaspoons of sugar and 3 million teaspoons of salt from its products, as it continues its staggered ‘salami slice’ reformulation approach to...
Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
Poor harvests globally are pushing up wheat prices and raising concerns over supply constraints. But, despite ‘temperamental’ weather this summer, the UK’s biggest cereal brand says its local sourcing strategy has paid off.
A scientific review has called into question the validity of the commonly-held notion that foods with a high glycemic index (GI) – white bread, white rice, etc. – lead to more weight gain than low-GI foods (e.g. bran and other minimally processed grains)....
In an industry first, a new accelerator programme is focusing on sustainability, quality, and innovation to ‘build the future of bakery’. FoodNavigator catches up with Ana Thielen, Cereal Manager, Europastry, to ask what prompted the initiative.