The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
Bacterial resistance to antimicrobials in humans, animals and food is recognised as one of the ‘biggest threats’ to public health. Israeli start-up Mileutis has developed a solution that it says can cut the need to use antibiotics in the livestock. And...
Plant-based meat brand Heura has discovered a fat analogue using extra virgin olive oil that it claims allows it to launch the ‘world’s healthiest burger’.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
Verso Food has secured a patent covering its fava bean processing technology for plant-based foods and meat analogues. FoodNavigator hears from the company's CEO Tomi Järvenpää about the product development opportunities it could unlock, the group’s...
Kerry has launched its new, expanded range of organic-certified extracts and flavorings in compliance with the upcoming European Union regulations for organic flavor labeling.
What does the future hold for Europe’s savoury snacks category? FoodNavigator asks ESA Director General Sebastian Emig if wellness ingredients are here to stay, whether CBD will hit the mainstream, and what kinds of opportunities 2021 presents to snacks...
Ajinomoto has launched a nutrition strategy that the company believes will enable it to leverage its unique expertise in amino acids to deliver solutions that meet its two global strategic priorities: salt reduction and optimal protein intake for the...
An Israeli start-up has launched its AI-powered food intelligence platform in the UK. The company – called Tastewise – says it can offer real-time industry insights on how consumers order, cook, and eat, to help brands with product innovation.
Portugal’s Allmicroalgae is to ramp up production of its algae-based ingredients with the installation of a second fermenter, which the firm says will double output and meet increasing demand.
French consumer watchdog Consommation Logement Cadre de Vie (CLCV) has put the nutritional composition of 95 vegetarian and vegan products on French shelves to the test. The result? ‘More water than vegetable protein’, the consumer group said.
Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...
After a ‘defining’ financial year, in which Chr. Hansen acquired three businesses and divested one, CEO Mauricio Graber outlines the drivers behind its ‘cautious’ 2020/21 outlook.
Critics have rounded on the UK government’s voluntary sugar reduction plan -- which calls for a 20% cut from the food industry in key products by the end of this year -- after a report revealed it is heading for failure.
Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.
The beans and ketchup manufacturer employs two key strategies to cut salt in its core products, Kathy La Macchia, Head of Nutrition, Consumer Science and Culinary at Kraft Heinz EMEA tells FoodNavigator, “and we’ve had some huge successes”.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
Voluntary salt reduction strategies are commonplace across EU Member States, but are they doing enough? FoodNavigator asks the European Snacks Association’s Sebastian Emig and Action on Salt’s Sonia Pombo whether it’s time mandatory measures were enforced...
There has been a global shift among consumers towards clean and clearer labels that promote natural claims, and a willingness to pay a premium for products that do so, notes functional ingredient manufacturer Beneo.
FTW Ventures, an early-stage VC, has launched a new fund to support food and agri-tech start-ups that it believes can disrupt the sector. FoodNavigator speaks to founder and entrepreneur Brian Frank about the tech and trends he believes will come to the...
A new survey investigating the preference of shoppers in the UK and US suggests that many food and drink products do not offer the clear labelling that consumers want.
The functional beverage sector is expected to gain traction as more ‘lifestyle consumers’ are attracted to the category, according to Kerry Taste and Nutrition.
Researchers in Denmark have developed a food fraud detection method for vanilla and black pepper, both of which can be adulterated for ‘high economic gain’, DTU’s Amelia Sina Wilde tells FoodNavigator.
UK challenger brand ChicP was founded with a twofold ambition: to create healthy food and to address food waste. The company’s founder talks to FoodNavigator about her vision for a zero-waste food system that puts health at its heart and launches a blistering...
Action on Sugar wants a ban on the use of claims such as 'one of your five a day', 'naturally occurring sugars' or 'made from real fruit' on fruit snacks for children that can contain the equivalent of five teaspoons of sugar....
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
German supplier Stabizym, the European arm of Shanghai-based Kinry Food Ingredients, has secured a European patent for the ‘first stable liquid transglutaminase preparation’.
Just days after Chr. Hansen revealed its Natural Colors division is to undergo a strategic review, the company is launching two new products: a turmeric-based yellow and a spirulina blue.
Food safety campaigners are hopeful the European Commission will rethink its stance on titanium dioxide (or E171) after a committee voted down new specifications for E171 and instead passed a resolution calling on the EC to remove E171 from the list of...
A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
With one in 40 kids suffering from cow’s milk allergy alone, and with food allergies more prevalent in children than adults, food companies are way behind in servicing the demand for healthy free-from children's products, says the founder of UK dairy-free...
Demand for food and beverage products that boost mood, memory, focus and energy is said to be soaring. However, food consultant Julian Mellentin warns that food innovators should tread lightly: “It's a high-risk market and many entrepreneurs are...
According to the specialist in native and modified wheat starches, wheat proteins and wheat-based functional blends, consumers will increasingly demand sustainable, safe and uncomplicated products in the post-corona era.
Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...
In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...
Food Tech group Treasure8 has joined forces with global innovation consultancy PA Consulting to accelerate global access to ‘high-quality nutrition’ while also reducing food waste. FoodNavigator caught up with the partners to learn how.
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
The European Institute of Innovation & Technology’s food arm received 106 applications to its COVID-19 support fund from different start-ups across Europe. The number was eventually whittled down to just 13.
Glebe Farm, the maker of oat drink brand PureOaty, is developing its business-to-business model. Managing director Rebecca Rayner tells FoodNavigator the company expects to see a jump in demand, supported by category growth and Brexit disruption.