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...
While still a growing $7.4bn industry, plant-based foods have some significant hurdles to overcome around formulation especially in the area of fat content, according to Mintel.
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.
Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...
Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
The effects of the Ukraine-Russia war are being felt across the entire food industry in Europe, including in the retail sector. From the surging costs of refrigeration to managing shortages on-shelf, how is food retail most impacted by the conflict?
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.
The closure of two of the UK’s largest fertilizer plants is ‘a massive blow’ to the already strained agriculture and food sectors in the country, FoodNavigator has been told.
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
AAK Foodservice has acquired ForA:Butter, a plant-based butter using aquafaba – the viscous liquid left over from cooking chickpeas – as an emulsifier to create what it claims is “the only plant-based butter with the performance skilled bakers expect."
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
Under pressure from consumer organisation foodwatch, the European Commission has established limits for the presence of MOAH in food products. No transition period has been offered to businesses…is that fair?
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
Indonesia’s palm oil export ban announced earlier this month has left the door open for Malaysia to swoop in and expand its market share – but this will very much depend on contract timings and labour viability, say industry experts.
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
The palm oil industry is urging governments, food firms and consumers that have boycotted to reconsider their approach, claiming that sustainable palm oil is a credible alternative to oils such as sunflower oil, which is in short supply due to the Ukraine...
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
The US is ‘streaking ahead’ in the regulation of precision fermentation-derived food products, while the European Commission is yet to approve its first. So what are the key challenges alt protein start-ups face on this side of the pond? And once on the...
Food formulators are being forced to change their recipes, and non-GMO breeders may have to integrate genetically modified feed into animal nutrition, due to the Ukraine-Russia conflict.
Unilever is piloting new blockchain technology, GreenToken by SAP, in a bid to increase traceability and transparency in the consumer good giant’s palm oil supply chain.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.
The Swiss-Ghanaian start-up, best known for its upcycling of cocoa side streams, has partnered with seedtrace and MTN Group to ‘disrupt transparency standards’ in cocoa.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
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.
The Swiss flavours and fragrances company has coined the technology ‘PrimeLock+’, as it says it brings the visual appeal of beef fat to plant-based products, while allowing for controlled fat and flavour release during the cooking process.
Sustainable palm oil production could be one of the biggest beneficiaries of commitments made at the COP26 summit – but experts who have been assessing the fine print say that the devil lies in the detail of implementation.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
In a new report the Good Food Institute investigates what ingredient requirements will help the plant-based meat industry achieve 6% penetration of the global meat market by the end of the decade.
The palm oil industry in Malaysia is ramping up its efforts to improve labour standards after taking several hits to its reputation and business prospects over the poor handling of human rights issues.
