Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Alpro has quietly increased the proportion of European soy used in its products to 60%. It’s a sensible move given that soy supply chains are under severe scrutiny.
'People will start to see plants as filling and delicious, providing protein and satiety...'
High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...
In 2018, the UK became the vegan NPD capital of the world. But with as many as one in every six new products making animal-free claims, how can food makers differentiate in the race for shelf space? We spoke to Mintel about the future of vegan innovation.
Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
Nestlé has developed non-dairy coffee creamers with improved mouthfeel using a blend of red seaweed extracts and high oleic vegetable oils that have an extended shelf life of up to six months.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
Results of a randomized clinical trial from Mexico indicate that supplementation with the blue-green alga Spirulina may enhance the effects of exercise on body composition and cardiorespiratory fitness.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Senior consumers tend to be less willing to try novel food products and so healthy but traditional formats are best for protein-fortified foods, according to recent research.
An easy-to-understand, front-of-pack carbon label is effective in driving more environmentally-friendly food choices - and this is what it could look like, say researchers behind a recent study.
UK environment secretary Michael Gove has urged industry to embrace the potential of a fourth agricultural revolution: “We can guarantee a future for the UK as a major, global food producer.”
French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.
Unilever will acquire plant-based meat alternative brand The Vegetarian Butcher. "This acquisition will help us to accelerate our journey towards more plant-based food," it says.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
Consumers are choosing food and drink to boost their mood and clear their mind, both physically and ethically, according to new research revealed at HiE Europe.
Industry organisations representing European insect and algae manufacturers have called on policy makers to form a plan to boost the development of ‘new’ protein sources in Europe.
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
A doctor of health and exercise has called into question the environmental superiority of plant-based proteins based on nutritional needs for muscle growth.
Food manufacturers could soon be able to source more plant-based proteins locally after the European Commission announced new policies to promote production and consumption of soy, chickpeas, lentils and rapeseed.
Rules for cleaner and greener fertilisers moves one step forward; a Commission report promoting plant proteins gets adopted, and the EU court rules the taste of food cannot be copyrighted. Here is our round-up of the news and views from Brussels.
Perfect Day, a high-profile Silicon Valley start-up producing casein and whey via microbial fermentation (minus the cows) has teamed up with global ingredients giant ADM to develop and commercialize its animal-free dairy proteins.
Spanish biotech group AlgaEnergy has entered a strategic partnership with Japanese industrial automation and tech company Yokogawa Electric Corporation. AlgaEnergy general manager Carlos Rodríguez-Villa speaks to FoodNavigator about how this will unlock...
By Katia Merten-Lentz, partner at Keller and Heckman, and Caroline Commandeur, legal consultant Keller and Heckman
Edible insects are covered by the EU's novel food regulation - but none have yet made it to the list of authorised novel foods. Legal experts from Keller and Heckman Katia Merten-Lentz and Caroline Commandeur weigh in on the the legal status of edible...
Waitrose has unveiled its food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
German supplier Doehler is cracking into nut-based product categories, such as dairy alternatives and bread spreads, with a majority stake acquisition in Italian nut and seed processor Nutrafood.
The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
Roquette will develop protein ingredients using the high-protein pea variety developed by seed breeding company Equinom, and jointly invest $4 million (€3.5m) in the firm to develop new products.
While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.
It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
