Just short of 18 months after the beverage-to-snacks giant launched its pep+ strategy, we check in to ask what nutritional progress has been made – and what is still left to do – for PepsiCo to meet its end-to-end objectives.
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?
Lubrizol Life Science Health (LLS Health) has announced that it is planning to unveil new iron-rich vegan gummies, each of which provides 10mg of iron content.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
Last year, the International Atomic Energy Agency (IAEA) and the Food and Agriculture Organization of the United Nations (FAO) sent seeds into space. The seeds have now returned and the organisations will begin new efforts to develop resilient crops that...
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.
The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....
On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.
With consumers increasingly becoming more health-conscious, personalised nutrition apps are everywhere. A multitude of apps give people nutritional advice, helping them to optimise their diet and become healthier. One such app, Youniq, uses AI technology...
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.
Experts are once again calling for a ban on nitrosamines after consumer exposure to the compounds that can form in food during its preparation and processing raised a health concern from the European Food Safety Authority.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
From nutrition to innovation, functionality and affordability, industry can do more for babies and their carers in ‘the first 1000 days’, FoodNavigator hears.
The EU’s Farm to Fork strategy will dramatically affect what claims food manufacturers can make on their packaging, says legal expert Katia Merten-Lentz.
In the UK, a food processor has been accused by former employees of “washing” hams that are visibly gone off and mislabelling products as retail. The allegations have brought the meat industry as a whole, and the Food Standards Agency (FSA) in particular,...
The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
From milkshakes to energy bites, gummies and ‘functional sprays’, German start-up Just Legends has gamers’ specific nutritional needs covered, CEO and co-founder Ole Schaumberg tells FoodNavigator.
Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Love it or hate it, Nutri-Score is one of the most popular front-of-pack nutrition labelling systems for food and drink. Now, the European Public Health Association, a non-governmental organisation of public health institutes across Europe, has expressed...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
Significant opportunity exists for food and beverage companies to target holistic nutrition for women, according to insight from R&D consultancy Sagentia Innovation.