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The new vegan? Food industry urged to better represent the menopause in NPD

On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.

Chromologics has developed a range of Natu.Red food colours via precision fermentation. Image souce: Chromologics

Döhler backs red food colouring made via precision fermentation

Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.

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Building the bridge to indulgent yet better-for-you confections

Indulgence or health? Who said you can’t have both? Confections and chocolates can still taste fabulous without the guilt associated with excess sugars, fats and unhealthy additives

Starbucks is collaborating with Sicilian extra virgin olive oil company Partanna on the Oleato line. Image source: Starbucks

Coffee with olive oil? Starbucks enriches flavour and texture with EVOO in Europe

A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.

How to critically inspect a study report?

Reading scientific study reports is part and parcel of working in this industry but many have not come from a scientific background, making it difficult to confidently read reports and critically analyse how robust and impactful findings really are. This...

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Making the magic happen – the “in-the-moment” decision drivers that deliver consumer value

The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.

PepsiCo trails paper-based packaging for Walkers Baked

The snacking giant is testing paper-based outer packaging on its Walkers Baked 6-bag multipacks, following a successful trial with Walkers 22- and 24-bag multipacks last year.

Join us as we discuss all things plant-based at Positive Nutrition 2023 in central London, 29-31 March. GettyImages/coldsnowstorm

Plant-based potential: Kraft Heinz, Libre Foods, and ProVeg Incubator talk flexitarian futures at Positive Nutrition 2023

With 'plant-based' today meaning anything from ultra-processed sausages to vegan pastries, is there a risk the category is falling fowl of health-washing? How can innovation ensure plant-based products are delivering nutritionally dense, clean...

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Ever After Foods’ proprietary bioreactor technology supports the growth of ‘extremely’ high densities of cultivated meat at ‘very’ large scale. Image source: Ever After Foods

Bioreactors for meat: Ever After Foods ‘overcomes scaling challenge’ for cultivated meat players

If climate change and 'unfair trade' persists, the supermarket aisle may soon be devoid of chocolate, coffee and bananas, says Fairtrade. Image source: Fairtrade Foundation

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

Dutch company Source provides AI for greenhouse growers

Start-up leverages power of AI to enable more cost-effective acceleration of greenhouse agriculture

Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

The winners and losers of slowing food tech investment

Which technology areas do members of Israel’s food tech ecosystem highlight as strong growth opportunities? GettyImages/LightfieldStudios

From kosher shellfish to ‘enabling’ ingredients: What is Israel looking for in food tech?

The processing aid is produced from agricultural co-products such as sugarcane bagasse, and has been used by the pharmaceutical industry for synthesis processes for more than 15 years. Image credit: A. Delsoir / Minafin Group

EC approval of hexane alternative methyloxolane a ‘breakthrough’ for ingredient production

The new vegan? Food industry urged to better represent the menopause in NPD

Döhler backs red food colouring made via precision fermentation

Building the bridge to indulgent yet better-for-you confections

Coffee with olive oil? Starbucks enriches flavour and texture with EVOO in Europe

How to critically inspect a study report?

Making the magic happen – the “in-the-moment” decision drivers that deliver consumer value

PepsiCo trails paper-based packaging for Walkers Baked

Plant-based potential: Kraft Heinz, Libre Foods, and ProVeg Incubator talk flexitarian futures at Positive Nutrition 2023

Review explores uses and limitations of Arginine and Citrulline supplements

Tackling the food waste problem: The Spare Food Co. finds a ‘whey’

FDA preps for enforcement against baby, toddler food contaminated with lead

Mosa Meat, Nutreco replace pharma-grade ingredients in cell feed with food-grade alternatives

No more ‘vegan mortadella’? Why ‘meaty’ names for plant-based could get the chop in Italy

Food researchers employ botanical extract to unveil ‘super muffin’ with benefits

‘We were told this was impossible’: Meet FÆRM, the start-up that plans to revolutionize plant-based cheese

Asahi identifies £32m opportunity for convenience retailers in UK no/low alcohol beer

Eating habits are changing with food prices a ‘top concern’ for consumers

Erythritol and health risk: how much weight is behind the claims?

‘90% of our portfolio will be HFSS-compliant’: A deep-dive into Danone’s new health commitments in UK & Ireland

Question marks as Sainsbury’s vacuum packs beef to save plastic

Seaweed products in every household? Behind Amazon’s move to shake up Europe’s seaweed market

Activia joins forces with meal delivery brand to boost digestive health of Spaniards

If the US is allowed to use dairy descriptors, should a post-Brexit UK?

Cargill embraces ‘smarter’ fats to perk up plant-based options in Europe

Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

Bioreactors for meat: Ever After Foods ‘overcomes scaling challenge’ for cultivated meat players

Dutch alt meat maker Ojah shrugs off slowing market dynamics to double production capacity

Cocoa-free chocolate alternative targets retail with new funding

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

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