HowGood’s Latis database, which can rapidly verify the impact of more than 33,000 ingredients and products against 127 key environmental and social impact metrics, has added the EU’s Nutri-Score and French Eco-Score labelling systems into its metrics...
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
New research reveals young people aged 18-24 think the global food system is in crisis, and only getting worse – with two-thirds believing that the current food system is destroying the planet.
Functional ingredient manufacturer BENEO has unveiled a multi-million euro investment programme to increase production capacity for chicory root fibre, an ingredient it insists will play a ‘central role’ in future nutrition.
Plant-based analogue categories are trending, but manufacturers are far from taking a majority market share. From organoleptic profile to appearance and accessibility, FoodNavigator asks industry experts where the ‘big wins’ are in attracting more consumers...
Food ingredients giant Cargill has stressed the rising importance of sustainability claims, especially around palm oil, as it detailed how its latest investment in Malaysia can help manufacturers meet the latest consumer demands.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Dairy ingredient supplier FrieslandCampina Ingredients, in partnership with AGT Foods, has entered the plant-based protein market with the launch of pea and fava bean isolates.
What’s trending in new product development? FoodNavigator looks at alt Camembert from plant-based cheesemaker Violife, Lindt & Sprungli’s vegan chocolate bars, cocktails in a can and more…
Meat major JBS has said that it expects to bring cultivated meat to the European market by 2024 after acquiring control of Spanish start-up BioTech Foods,
Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
The Indonesian palm oil sector has urged the European Union to ensure that its final regulatory approach to imported commodities does not discriminate against palm oil, warning that efforts to replace it as an ingredient could lead to even ‘bigger problems’...
Packaging manufacturer Westpak has unveiled a series of new punnets and tray designs which it claims deliver a manufacturing breakthrough in packaging sustainability and offer grocery retailers and their suppliers a set of commercially viable paper-based...
The European Commission has published results of the first ever EU-wide survey into herbs and spices authenticity, focusing on pepper, cumin, turmeric, saffron, and paprika.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
The frozen food industry has a ‘once in a lifetime’ opportunity to grow sales and help cut carbon emissions according to Ian Stone, president and chair of the British Frozen Food Federation (BFFF).
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Dairy supplier Arla claims ‘revolutionary’ new technology to separate milk into its different protein components opens the door to ‘infinite innovation possibilities’.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The number of companies working to upcycle or prevent food waste is expanding, suggesting a potential for profit. Is tackling food waste a concept consumers are buying into?
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Close to half of Europeans report they eat less meat today than this time last year, with Denmark ‘finishing last’ in the meat reduction ranking. “I expected a bit more from Denmark,” says Professor Armando Perez-Cueto from the University of Copenhagen’s...
In a dialogue between scientists, MEPs and citizens, the French Government is accused of acting in self-interest by supporting front-of-pack nutrition label Nutri-Score. “It’s no secret,” says Spanish MEP Adrian Vasquez Lazara. “I hope the European Commission...
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
In the UK, supermarket retailers are concerned the new proposed deadline of October 2022 for incoming HFSS legislation does not give them enough time to get their houses in order.
This week’s launches take in a meat alternative made from hemp, a range of pistachio milks hoping to bring “gastronomic allure” to the plant drink category and a giant half-kilo Ferrero Rocher.
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
International coffee chain Starbucks and dairy supplier Arla are partnering to reduce the carbon footprint of dairy. FoodNavigator hears more on why this kind of collaboration is vital to a sustainable future for food.
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
China-based HEROTEIN is hoping to become the first company in the country to commercialise hybrid plant-cultivated meat products, believing that this alternative is a solution for the system to overcome current affordability and taste challenges.
Unilever is selling its developed markets tea business for €4.5bn, more than a year after the company launched a strategic review of the unit. According to some industry pundits, the deal represents ‘an important first step’ in portfolio rationalisation....
Israeli start-up Clarifruit wants to swap out ‘subjective, inconsistent, and slow’ manual quality control processes in the fresh produce supply chain for an AI-powered digital alternative.
The European Parliament has said companies supplying products that risk contributing to deforestation will be ‘monitored and held accountable’ through new due diligence regulations. But farming groups have raised concerns that the new regulation might...
Prebiotics, defined by ISAPP* as “a substrate that is selectively utilized by host microorganisms conferring a health benefit,” are finally starting to gain traction in food & beverage as more brands from Chobani and Luna to Olipop and Rebbl explicitly...
Fermentation-derived alt seafood maker Aqua Cultured Foods has cemented across-the-pond ambitions via a Proof of Concept (PoC) agreement with Switzerland’s largest retailer Migros.
Obesity rates in UK primary school children saw their ‘highest annual rise’ in 2020-21 with children living in ‘the most deprived areas’ more than twice as likely to be obese than those in more affluent locals.
The personalised nutrition experts at Qina are to collaborate with the Spanish food production network Blendhub to develop sustainable, personalised foods for companies around the globe.
From ingredients to finished products, start-ups are innovating to produce the next hottest products in the alternative ingredient space. FoodNavigator hears from three making a splash in Israel’s food tech scene.
