Huel, the ‘complete food’ brand, can help answer some of the food sector’s most pressing challenges – from food waste to obesity, CEO James McMaster believes. For this reason, society needs to embrace a “mindset change” that recognises “food is fuel”.
UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.
Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'
Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
Pret A Manger’s plans to buy rival Eat and turn the chain's 94 stores into vegetarian outlets illustrates the surging demand for plant-based and sustainable foods, according to Ecovia Intelligence. We spoke to the research company ahead of the Sustainable...
British farmers have taken to social media to voice concerns regarding the Soil Association’s suggestion that the government instate a ‘plant-based protein’ day in schools.
From Evian's plastic 'bubble' that cuts plastic and links to an e-commerce fulfilment offering, to further innovation in the meat-free space, here is FoodNavigator's round-up of some of the most interesting innovations from around...
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Israeli cellular meat start-up Aleph Farms has secured a fresh injection of capital that will enable it to bring production of “slaughter free” cultured meat to commercial scale.
European proposals to block vegetarian or vegan products from using names traditionally associated with meat-based foods are being challenged on the basis that they would breach the “fundamental human rights” of vegans.
French dairy giant Danone’s plant-based business, which includes the Alpro brand in Europe, expects to accelerate growth trends, propelled by innovation and expansion into new markets.
As a founding father of New Nordic Cuisine, chef and food activist Claus Meyer has done much to bring local, natural and seasonal produce into the spotlight. He speaks to FoodNavigator about his inspiration and the prospects for an emerging ethically...
Nestlé has confirmed it will pull its plant-based Garden Gourmet brand from shelves in the UK. What does this tell us about category trends in the market?
UK retailer The Co-operative has said it will move to 100% sustainable soy in its supply chain by 2025. “There are certain things that customers just expect you to do and this is one of them,” sustainable sourcing and fairtrade manager Sarah Wakefield...
Wessanen has urged its existing shareholders to accept a takeover bid from an investment consortium. The group – which focuses on healthy and organic products – has seen its sales struggle of late. But this latest development signals confidence in the...
It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Technology and innovation are playing an ever-greater role in helping the food sector get ahead of changing consumer demands, evolving regulatory pressures and environmental challenges.
By Bruce Friedrich, executive director of the Good Food Institute
Activists should take a pragmatic approach and be willing to work with 'big food' in order to support an increase in consumption of plant-based options, Good Food Institute (GFI) executive director Bruce Friedrich suggests.
Pfeifer & Langen – the German sugar company and Intersnack owner - has taken a stake in European plant protein innovator Amidori. FoodNavigator caught up with the people behind the deal to find out more.
While its essential for healthy ageing, protein’s ability to repair and grow the body only scratches the surface of the nutrient’s potential. Nandi Proteins is one of the companies exploring that potential.
Ex-model Heather Mills speaks to FoodNavigator about the expansion of her company VBites, which recently acquired a facility in northeast England for the manufacture of meat-free vegan meat substitutes for the global market.
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Cargill will have commercial quantities of Non GMO corn protein available by 2022 as it seeks to capitalize on growing demand for plant-based proteins.
Nestlé launches its first ever Milkybar milk and white chocolate offering, cricket-based crackers hit UK shelves, and Red Date superfruits get a dark chocolate makeover. FoodNavigator brings you the latest new product development trends in Europe.
London-based sushi company Ima has developed a vegan ‘salmon’ sushi set that it says will be a “game changer” for the market. FoodNavigator caught up with founder Jessica Chan to find out more.
Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.
As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.
Wakame seaweed, moringa and lotus root are amongst the ingredients that will help reduce the environmental impact of food production and improve public health, according to a new report published by Unilever-owned Knorr.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
Focusing on provenance and indulgence rather than health or environmental messaging can dramatically improve sales of meat-free products, according to a two-year research project.
The food giant has filed a patent application for a high-protein, low fat snack in response to changing consumer behaviour: “Snacking has expanded to occur at all times in the day.”
Denmark-based Wholifoods has developed a crispbread using cricket flour that is rich in vitamin B12, omega-2 and iron, in a move it hopes should help normalize insect consumption.
Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.
Equinom has developed a sesame variety suitable for mechanised harvesting, which product manager Oron Gar says could “dramatically change the global sesame production map”.
UK start-up Yumello has developed a range of nut butters that champion ingredients from Morocco’s Atlas Mountains, including the nutty, rich and slightly sweet argan oil.
Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products and tablets...
The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
