Finnish dairy cooperative Valio and the VTT Technical Research Centre of Finland are combining to launch a project to research what kinds of food industry raw materials could be produced using cellular agriculture.
In this week’s new product development tracker, FoodNavigator profiles a mash-up between Heinz mayonnaise and Terry’s Chocolate Orange, as well as a plant-based ‘milk-alike’ chocolate out of Belgium. Other new offerings include a Millionaire’s Shortbread...
Figuring out what kids are craving while pushing them to try new types of food is a challenge for many families and households, notes Chartwell K12, which put together its list of top kid-approved food trends based on its specialized insights creating...
Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.
Bananas are not doomed, say experts. But their survival depends largely on retailers and consumers being prepared to pay more for their bananas, and the sector exploring different varieties.
A blind taste test conducted in Denmark has revealed a local preference for farmed salmon over its wild-caught counterpart. At least, until the blindfold is lifted…
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...
Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.
Herbs and leafy greens are being grown from a soil substrate composition within Future Crops’ indoor vertical farming system. FoodNavigator asks co-founder and CEO Gary Grinspan what makes this development an ‘industry first’.
French green-tech company Afyren has entered into an agreement that will see Ennolys, a unit of Lesaffre, distribute its natural acids to the flavours and fragrances market. FoodNavigator hears more about Afyren’s unique ‘near zero-waste’ ingredient.
Food has taken on deeper meaning for many consumers serving as a connection to experience, community, and personalized health goals, noted Tastewise in its 2022 report, which uses AI to analyze over 1 million restaurants and delivery menus, 22 billion...
New red microalgae discovered by Israeli start-up Yemoja adds ‘bloody’ juiciness to plant-based burgers and steaks, as well as cultivated meat products.
European produce supplier Greenyard aims to ramp up innovation as it works to capitalise on growing demand for ‘healthy, low processed, plant-based food’.
Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Dole is aiming to launch high-value products from food waste in the second half of next year across its recently-formed speciality ingredients business, in addition to expanding its upcycling efforts to more markets in the region.
From vertical farming to greenhouses and plant factories, Controlled Environmental Agriculture could help address the global challenge to produce more food with less environmental impact. But a state-of-the-industry study reveals proponents are concerned...
There’s a strong case for the future growth of robots in food production in Europe, believes Dutch bank ING, as companies look to boost competitiveness, improve product quality and respond to rising labour costs.
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
This week’s launches take in buttons which take the indulgence of a spoonful of peanut butter and transform it into an on-the-go snack, and a subscription juice service to support healthy, clean and energetic lifestyles.
A plant-based egg alternative made from fava beans has been developed by Germany-based Perfeggt for the European market. FoodNavigator asks co-founder and CEO Tanja Bogumil how the start-up managed to achieve an egg-like taste and texture.
With Christmas approaching, the UK is hearing a lot about expected shortages in supermarkets and food price inflation. But these concerns haven’t dented shopper optimism - in the short-term at least.
More than two thirds of the UK public want to see more information on their meat and dairy products about how the animals were reared, according to a poll commissioned by the charity Compassion in World Farming. But meat association BMPA says these labels...
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
New data published by the Coller FAIRR Protein Producer Index says despite pockets of leadership and innovation the animal agriculture sector is unprepared for the decade of transition on climate change and risks looking “outdated and unattractive.”
Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Food scientists from Cornell University have figured out what makes phycocyanin unstable – and now ‘have the chance to stabilise it’ to produce ‘vivid’ blue colours.
Illegal, unreported and unregulated (IUU) fishing is on the rise, according to a new report from Planet Tracker, a financial think-tank that wants to see the loopholes tightened.
Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
Innovation, acquisitions and a focus on ‘hero products’ that keep consumers coming back to more have allowed Birds Eye UK – part of Nomad Foods – to double in size since 2016. FoodNavigator caught up with General Manager Steve Challouma to learn more...
Soil health and pollutant-free ingredients are now must-have environmental and health credentials that food and drink manufacturers should embrace, believes Mandy Saven, Director of Consumer Lifestyle at trends intelligence agency Stylus.
Researchers at the University of California, Davis, have developed a new type of cooling cube that they claim could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
Four in 10 consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions the leading reason, followed by weight...
Lactalis Canada Inc., a subsidiary of France-based Lactalis Group, is adding Kraft Heinz's Grated cheese business to its growing portfolio as part of the Group's US affiliate, after completing the acquisition of Kraft Heinz's Natural, Grated,...
Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.
The European Commission has outlined its ambition to transition towards more sustainable food systems through its headline Farm to Fork and Green Deal policies. But how will this translate to concrete action? Agriculture Commissioner Janusz Wojciechowski...
The Italian Competition Authority (AGCM) has announced an investigation into five companies using the Nutri-Score front-of-pack labelling scheme, raising suggestions different systems may eventually be deployed in different parts of the EU.
Olam Food Ingredients (OFI) is looking for partners to scale efforts in tackling poor labour conditions – including child workers and miserable wages – in hazelnut communities in Turkey.
