Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
Nactarome, an ingredient supplier majority-owned by private equity investor Ambienta, has completed its fourth bolt-on acquisition in three years with a deal to take control of the UK’s TasteConnection. FoodNavigator hears from Hans Udo Wenzel, Nactarome's...
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
This month, challenger brand TENZING is rolling out carbon footprint labelling across its range. Using this information, the company has worked out how to offset more carbon that it emits. Founder Huib van Bockel fills FoodNavigator in on the details.
Over a quarter of processed, vegetarian meat-substitute products are not a source of protein, according to research by Safefood into the nutritional content of more than 350 products which claim to be meat replacements.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...
COVID-19 has boosted interest in functional foods that deliver wellbeing benefits like immunity and stress management. But while the pandemic may have accelerated this trend, functional foods are no flash in the pan, experts insisted at FoodNavigator’s...
The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.
For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
Nut and dried fruit supplier Importaco is leveraging innovation and deep consumer insight to build a portfolio of products targeting older people. We spoke to Teresa Cercós (PhD), Director General of Quality, Environment and Innovation, to learn more...
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
The Swedish oat drink company is building its first UK factory, set to be completed in early 2023. The Vegan Society says the move illustrates the growing demand for products styled as eco-friendly. But others question whether cutting dairy really is...
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Consumer demand for functional products is rising. SōRSE Technology’s Director of Research and Analytics, Donna Wamsley, speaks to FoodNavigator about the ingredients that are poised to benefit.
Ingredion Incorporated, a global provider of ingredient solutions to the food and beverage industry, has added two new products to its plant-based portfolio produced at its new pea protein manufacturing facility in South Sioux City, Nebraska.
In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.
The first flavors were made from plants, but were gradually replaced by ‘artificial’ alternatives, thanks to advances in synthetic chemistry. By the end of the 20th century, however, natural flavors were back in vogue.
With the food industry under increased pressure to promote healthier diets, address obesity and reduce diet-related diseases, more evidence emerges to suggest environmental factors, specifically screen time and poor sleep, may go hand-in-hand with overconsumption.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.
Specialty fats and oils supplier Bunge Loders Croklaan is expanding its portfolio of organic fats and oils in Europe. According to the company, this will enable it to meet growing demand for organic products in a sector that currently faces under-supply...
Researchers from the French National Institute for Research into Agriculture, Food and the Environment (INRAE) are hoping to buck the trend of falling white truffle production in Europe.
Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.
The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.
‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?
Scientists have discovered that a plant native to America could be grown in the UK and Europe, bringing huge potential benefits for ‘a balanced, sustainable diet’.
For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
Keto has long been tipped as the next big diet trend. But, while it has found favour in the US, consumers this side of the pond have been slower on the uptake. Could 2021 be a breakthrough year for ketogenic food in Europe?
Customers expect companies to ‘act with purpose’ beyond the pandemic, according to market research company Euromonitor. How can food and beverage brands respond?
From protein sweeteners to lesser known steviol glycosides, we take a look at some of the latest developments in up-and-coming tech in beverage sugar reduction.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
