Understanding of high-histamine and histamine-liberating foods is relatively new, but it’s quickly gaining consumer interest. So, what is this new trend towards consuming low-histamine foods and is it one to watch?
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
A ‘vegan’ label does not mean a food is safe to eat for those with allergies to animal products. New research shows the public is dangerously unaware of this distinction.
We’re getting ready for Easter in this week’s new-product roundup. There’s everything from egg-cellent (not sorry!) mini-egg ice cream to egg-citing (still not sorry!) dairy-free chocolate eggs. There’s also a range of drinks from energy-sparking mixers...
From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
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?
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
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....
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Spring is in the air and summer is firmly on the horizon in this week’s new product roundup: there are ice-cream inspired sweets and a seasonally special-edition menu. In other news we discover a supercharged apple juice, with heart-healthy properties,...
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?
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...
Whether you’re spreading it (generously) on a crumpet, making pastry for a pie or baking a cake, butter is a kitchen essential that’s loved by many. But this humble ingredient is having something of a luxury makeover and food lovers are flocking.
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Off the back of shifting political landscapes, evolving biotech-led categories and regulatory changes in 2023, we look at how these influence food additives in 2024 and what further changes we can expect to see.
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
With the increasing emphasis on consumer health and wellbeing, a food futurologist shares the top 2024 dietary trends that will make a big impact—and interesting fruit and veg choices and eating occasions are getting a big appearance.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
The quality of non-alcoholic beer is on the up. So too is the number of consumers opting for alcohol-free tipples for different drinking occasions, observes Chr Hansen, who is expanding its offerings for the non-alcoholic brewing industry.
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
Palm oil is often linked to deforestation. A recent study found that German consumers are far more comfortable with ‘free from’ palm oil claims on products than ‘sustainably produced’ claims. This, according to the study, belies the complexity of the...
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...