Nestlé’s Garden Gourmet brand sells meat imitations (think plant-based chorizo or vegan tuna) as well as more plant-forward or ‘vegetable-based’ offerings, such as broccoli patties. Marjolijn Niggebrugge, business head plant-based meal solutions Europe...
As the European Commission proposes allowing the use of new genomic techniques to grow climate-resistant crops with better nutritional value, young Europeans would be support genetically modified (GM) food if it gave them a health boost, new research...
While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...
Ireland’s dairy cows are famous for their grass-fed diet. But this diet isn’t just about giving the cows a tasty meal – it affects their health, has strong benefits for sustainability compared to other feeds, and creates better quality milk as an end...
The sought-after chicken fillets, drumsticks, and wings only account for around 50% of the bird. How can technology help valorise the other half for use by the food industry?
Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....
Ireland’s Origin Green programme is the world’s only (so far) government-led sustainability programme for the food and drink sector. Encompassing the government and the private sector, it stretches across the supply chain to make the food and drink industry...
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
The UK government’s emission reduction strategy is overlooking demand-side measures such as encouraging healthier, more sustainable diets, according to the UK's Climate Change Committee.
As new research from HelloFresh reveals one in five consumers throw away perfectly safe and edible food because they rigidly follow date labelling, HelloFresh is urging the EU and UK to revise rules to allow innovative time-temperature indicators to minimize...
Startup ansā is releasing a countertop coffee roaster that allows consumers to roast their coffee themselves. The company, whose name means ‘the answer’ in Japanese, aims to cut down on greenhouse gas emissions by reducing the supply chain of the coffee...
Plastic packaging does an enormous amount of harm to the environment, taking up land in landfill sites and maiming wildlife on both land and sea. However, it also contributes to climate change, emitting high levels of greenhouses gasses into the atmosphere....
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
The UK throws away around 100 billion pieces of plastic each year, much of which goes into landfill. Tetra Pak North Europe managing director Alex Henriksen told FoodNavigator about how inexorably politics and food packaging are tied together.
A new project is harvesting broccoli stems, stalks, and leaves – which would otherwise be left in the field – and upcycling them into an alternative protein ingredient for food and beverage makers.
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
Italy is famous around the world for its food, and for many, food is an important part of its culture. The UK, however, is often stereotyped as having no food culture at all. As simplistic and unhelpful as these stereotypes often are, food culture - of...
There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...
In a period remembered for its supply chain challenges, energy cost surges, and raw material price hikes, Ferrero says it made ‘strong’ sustainability progress during the 2021/2022 financial year and is ‘on track’ to meet key targets.
Israeli start-up More Foods, which makes ‘meaty’ products made from pumpkin seeds, is announcing a strategic collaboration with Osem-Nestlé Group subsidiary Tivol.
By René Floris, NIZO Food Research Division Manager
While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
Finnish start-up Solar Foods is marketing its novel microbial protein Solein for the first time. In partnership with Singapore-based restaurant Fico, the duo has developed a dessert made with ingredients ‘derived out of thin air’.
The two agriculturally important counties of Norfolk and Suffolk in the east of the UK are aiming to untap their ‘high potential opportunity’ in plant science for nutrition, FoodNavigator learns.
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Uncommon, formerly called Higher Steaks, leverages RNA, the molecule that contains the chemical instructions that direct cells’ natural machinery into making a protein, to create cultivated bacon and pork belly from animal cells.
The cell bank initiative is being spearheaded by Extracellular, a CDMO concerned that cultivated meat research is being impeded by costly animal primary cells.
Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
