Prebiotics are a unique part of the gut health trend. How are prebiotics used in food and how is regulation impacting the sector? The so-called Father of Prebiotics weighs in.
From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world?
With an ageing population and youth reluctance forcing up the average age of farmers in Europe, how can they be incentivised to stay in a physically demanding job for longer?
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Using satellite imagery to detect plant fluorescence, researchers have developed a way to predict crop yields that can potentially be used widely in developing countries.
Tea has been recognised for its health benefits for centuries. It boasts links to everything from aiding cardiovascular health to boosting the immune system, but could tea also help to prevent COVID-19?
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?
Price has always been a key appeal of private labels compared with national brands. Now, because of factors such as inflation, commodity pricing, and sustainability investment, this gap is narrowing.
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the world’s largest brewer working to overcome this hurdle?
Despite ongoing strains on volume in Europe due to disagreements with retailers, Mondelēz International suggested negotiations are going better than expected.
Neotame was recently found to have no impact on appetite. But within weeks, researchers have deemed the same artificial sweetener capable of damaging the human intestine and causing illness.
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?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
The CSDDD, which aims to keep large companies’ supply chains to high standards on sustainability and human rights, has passed through the European Parliament. Next comes the tricky part: implementation.
As food and beverage operators scramble to comply with the EU’s new deforestation law, we round up seven of the lesser-known ways industry could be impacted.
After a tragic death in India, the sweetener saccharin made the headlines. While it has widespread use in Europe, including the UK and EU, the sweetener is tightly regulated.
Pesticides have gained negative attention in recent years owing to their links to biodiversity loss. But could pesticides also lead to serious illnesses such as cancer?
Peanuts are by far the most consumed nut (technically a legume) globally, but a recent shortage has caused concern for manufacturers. How serious is the issue and how long will it last?
In Kivu, DRC, conflict and instability has long made coffee farming dangerous and difficult. Nespresso, however, is investing in the region, aiming to revitalise the coffee sector there.
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?
During product development, it has been speculated, children can be better judges of what their fellow children will like than adults. A new study puts this to the test.
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain?
The price of butter has risen steadily in recent years, with a 18.5% year-on-year increase recorded in the EU wholesale market between 2023 and 2024. But why is this happening? And is it a permanent trend?
Brands are getting creative and bringing a sense of fun to their new launches this week. We’ve got a bold pink “Barbiecue” sauce from Heinz and a caramel biscuit twist on a Dutch favourite. Elsewhere there are tea and coffee themed cocktails, peanut butter...
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
Climate change will affect many industries, but few more than cocoa. While farmers on the ground struggle with fluctuating climatic conditions changing working practices, large companies grapple with environmental regulation.
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful?
When antibiotics are used for livestock, it can put consumers at risk of developing antimicrobial resistance, for example in dairy when traces can get into milk. Regulations, therefore, are vital.
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a ‘free-range’ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors.
