Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Here’s the latest…
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
In fact, none of the 1,297 complementary foods tested from six companies were up to scratch, according to the Access to Nutrition Initiative. The food makers disagree.
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
Europe is not short of front-of-pack nutritional labels, with Nutri-Score, the Traffic Light scheme and Keyhole label dominating in different countries and regions. But with each label championing its own algorithm, do they yield different outcomes?
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake.
What food and drink trends have been predicted for 2024? We catch up with ingredients suppliers ADM, Arla Foods Ingredients, and Prinova Europe to ask how they’re preparing for the year ahead.
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
With the increasing emphasis on consumer health and wellbeing, a food futurologist shares the top 2024 dietary trends that will make a big impact—and interesting fruit and veg choices and eating occasions are getting a big appearance.
Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...
In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
Mars Inc. plans to purchase British chocolate retailer Hotel Chocolat for £534m. Although under Mars initial focus will remain on the UK market, both parties have hinted to potential international expansion.
As surveys find that Gen Zs are drinking less than any other age group, new data also shows a significant decline in chart-topping songs that reference being drunk.
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
In a move that has potentially far-reaching implications for the CBD industry in the UK, the Food Standards Agency has issued new precautionary advice, recommending healthy adults should limit their consumption of CBD from food to 10mg per day, down from...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.
UK grocer Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which it claimed offers a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
