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?
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Veganuary has historically led to a significant uptick in consumption of vegan food products. However, with the plant-based sector in decline, and a cost-of-living crisis sweeping much of the world, can the early-year vegan fervour continue apace?
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…
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?
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
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.
Europe is not short of front-of-pack nutritional labels, with Nutri-Score, the Traffic Light scheme and Keyhole label dominating in different countries and regions. But with each label championing its own algorithm, do they yield different outcomes?
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?
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
In the European Commission’s final text published this week, any mention of methane reduction has been omitted. So have links between dietary patterns and GHG emissions, critics lament.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
The Border Target Operating Model (BTOM), the first stage of which came into force on 31 January, will have a significant impact on how the EU trades with Great Britain. Over three stages throughout 2024, new checks and declarations will be required for...
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,...
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
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.
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.
A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
What food and drink trends have been predicted for 2024? We catch up with ingredients suppliers ADM, Arla Foods Ingredients, and Prinova Europe to ask how they’re preparing for the year ahead.
A new agreement will see Nestlé fund an additional payment to farmers who achieve one of the three levels of Fonterra’s The Co-operative Difference framework during the 2023/24 season.
The dairy market lifted slightly in units in November thanks to cottage cheeses growth, as deli slumped slightly in units and dollars month-over-mont but had gains from prepared items like pizza, Anne-Marie Roerink, president of 210 Analytics, shared...
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
dsm-firmenich has secured European market access for its 3-fucosyllactose (3-FL) ingredient, one of the most abundant human milk oligosaccharides (HMO) in human milk.
A new association in Finland brings together a range of companies to promote the consumption of plant-based meat, and educate the public about its benefits.
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
In this week’s NPD Trend Tracker, we’re preparing for dry January with non-alcoholic products from Lucky Saint and a collaboration between MOMO Kombucha and Orbit beers, as well as whiskey flavours from Synergy Flavours. Alongside this, we have breathable...
Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Climate impact labels are being applied to 2,500 food items across five Carrefour stores in Dubai, including at Expo City, in time for the 2023 UN Climate Change Conference.
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
In this week’s NPD Trend Tracker, we have a range of festive products, including a festive wrap, festive ice-cream flavours and a pie containing an entire Christmas dinner. We also have a new flavour from Tate & Lyle, a wholegrain spelt from Merchant...
What are the main benefits of eating a healthy diet? Well, according to a new study, living longer for one.. In fact, some longevity-related diets, particularly involving whole grains and nuts, can increase our lives by up to a decade.
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.