In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...
Levels of hunger around the world are rising. Plumpy’nut, a peanut-based paste (or sometimes biscuit) is able to feed children experiencing severe malnutrition, often saving lives. But how cost-effective is producing like this, with food costs rising...
The UK’s plant-based sector is upping its calls for draft guidelines that would restrict the labelling of dairy alternatives to be rejected as it fears a clampdown from trading standards authorities preventing brands from using dairy-related terms such...
Every year, 4.5 million tonnes of fruit and vegetables are thrown away in the UK. But this isn’t just by consumers – often it’s by growers as well, before they’ve even sold their produce. Sometimes this is because the fruit and veg are too big, sometimes...
Tomatoes are one of Europe’s favourite fruits, and are involved in a wide range of meals from pizza and pasta to salad and full English breakfast. Several advancements have introduced new insights into tomato cultivation.
Plant-based meat company Heura has collaborated with schools across the Iberian peninsula to bring more plant-based meat to the diets of schoolchildren. Across 450 schools, it has introduced plant-based meat into school meals.
While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...
Ireland’s dairy cows are famous for their grass-fed diet. But this diet isn’t just about giving the cows a tasty meal – it affects their health, has strong benefits for sustainability compared to other feeds, and creates better quality milk as an end...
Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
The UK government’s emission reduction strategy is overlooking demand-side measures such as encouraging healthier, more sustainable diets, according to the UK's Climate Change Committee.
As new research from HelloFresh reveals one in five consumers throw away perfectly safe and edible food because they rigidly follow date labelling, HelloFresh is urging the EU and UK to revise rules to allow innovative time-temperature indicators to minimize...
Italy is famous around the world for its food, and for many, food is an important part of its culture. The UK, however, is often stereotyped as having no food culture at all. As simplistic and unhelpful as these stereotypes often are, food culture - of...
Meat substitutes, especially those aiming to mimic the real thing, can be 'ultra-processed' in nature and associated with e-numbers and additives. But some plant-based meat substitutes, such as newcomer Vegbloc - which aims to replace meat in...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
Plans by the UK government to ban buy-one-get-one-free (BOGOF) deals on foods high in fat, salt and sugar (HFSS) has been pushed back to 2025. Prime Minister Rishi Sunak stressed the importance of consumer choice during a time of rising food prices. But...
The two agriculturally important counties of Norfolk and Suffolk in the east of the UK are aiming to untap their ‘high potential opportunity’ in plant science for nutrition, FoodNavigator learns.
Despite some recent changes in attitude, obesity, many would argue, still exists in much of the public mind as a personal flaw, a choice. However, some science suggests that the causes are far more physiological in nature than this idea suggests. At the...
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...
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 global...
How are attitudes changing towards tackling obesity? And could new technological developments help mitigate the epidemic? Oxford biologist Sir Charles Godfray, the keynote speaker at this year’s City Food and Drink Lecture at the Guildhall, London, weighs...
There was a 16% fall in new product launches among retailers and brands last year as retailers showed a strong Q4 2022 market performance despite raising the prices of private labels higher than national brands.
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
It is estimated that two-thirds of European countries now use whole-genome sequencing (WGS) in food safety programmes. But it is time the technique is used to bring greater health benefits to functional foods, Dr Thomas Gurry, co-founder and CEO of gut...
From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.