While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
After years of success with Outshine frozen fruit bars, Nestlé USA is crossing categories with its new coconut water beverages. It rounds out its c-store portfolio, all on display at the National Association of Convenience Stores (NACS) show in Atlanta...
As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Swiss food giant Nestlé recently inaugurated its new research facility focused on tackling the problem of packaging waste. The company is taking a 5-step approach to this challenge. FoodNavigator goes behind the scenes at the facility to learn more.
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.