Survey of 5,000 consumers in 10 European countries reveals majority of people report feeling the impact of rising food prices because of the conflict in Ukraine.
A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry.
FoodNavigator looks back over the last 12 months and asks what our most popular stories tell us about the food and beverage sector’s direction of travel.
In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...
Why does bovine milk dominate the infant formula category, when plant-based is booming in adult nutrition? FoodNavigator speaks with lawyer Jessica Burt from Mills & Reeve, as well as brands Aptamil and Sprout Organic to discuss the plant-based potential...
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
The German federal government has adopted a new nutrition strategy that places increasing plant-based consumption and reducing the intake of products that are high in fat, sugar and salt (HFSS) at its heart. The reaction has been mixed, with critics suggesting...
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
By René Floris, NIZO Food Research Division Manager
How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?
No longer a lumbering giant when it comes to R&D, Nestlé significantly increased its number of new product launches and number of patents in priority areas by simplifying its innovation process, fostering an entrepreneurial culture and collaborating...
Lallemand is joining the steering committee of the Grand Défi Ferments du Futur, a ‘highly strategic’ program that aims to accelerate research and innovation in ferments and fermented foods to meet the challenges of agronomy, an ecological transition...
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Oleon, the oleochemical subsidiary of French agri-giant Avril, is expanding its intonational production footprint with the acquisition of a new North American facility in Conroe, Texas.
WWF Italy is collaborating with Rainforest Connection and Chinese tech giant Huawei to consider whether there is a difference in the biodiversity seen in organic and conventional farming systems.
Cultivated meat pioneer Mosa Meat says it is still working to get full regulatory approvals to retail its cultivated meat in Singapore, despite the signing of a manufacturing agreement with Esco Aster for production in the Asian trade hub.
The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.
Univar, the ingredient segment brand of Univar Solutions, has entered into an agreement that will see it bring Kalsec’s natural ingredient solutions to food and beverage makers in the UK and Ireland.
Nutrition, health and bioscience company DSM’s business includes solutions it believes will help make the food system more sustainable across both human and animal nutrition. When we caught up with Elisabeth Hirschbichler, VP of Strategy, Innovation and...
A sense of overwhelm shapes Mintel’s predicted food and drink trends for 2023 following climate and economic fears, yet “consumers are absolutely unwilling to compromise on health and nutrition”, the market analysts say.
An examination of 23 everyday products found on French shelves detected the presence of nanoparticles in 20 of the samples collected. With contamination found in food, alongside cosmetics and hygiene products, consumer organisation Que Choisir says the...
SilicoLife, the Portuguese firm designing optimised microorganisms and novel pathways for biotech applications, has just concluded two Series A fundraising rounds to the total tune of €9.8 million to be invested in 'unmet needs' within the dietary...
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
Weetabix Food Company has committed to producing a zero-carbon box of Weetabix Original breakfast cereal by 2050. John Petre, supply chain, procurement and technical director at the Weetabix Food Company, explains how.
By Katia Merten-Lentz, Partner and Founder Food Law Science & Partners
As the environmental impact of food becomes an important indicator for consumers all around the world, private and public initiatives have multiplied. These initiatives use several methodologies to calculate the environmental impact of a product, which...
New research out of Sweden has found that while many meat substitutes are high in micronutrients like iron they are often found in a form that cannot be absorbed by the body.
Already a dominant player in coffee with 22% of the nearly $108bn global retail market, Nestlé wants to capture additional share and drive growth in- and out-of-home in the coming years as consumption across both continues to rebalance post-pandemic with...
The European Union recently acted against two major cases of food fraud: food contact materials containing bamboo powder, and half a tonne of horse meat unfit for consumption.
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Taste and nutrition giant Kerry has announced a new commercial agreement with Japan-based Kameda Seika, to market and distribute the company’s rice-derived postbiotic exclusively in the Americas and Europe across a range of applications.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Prioritising study quality over quantity will be key to achieving a health claim through the European Food Safety Authority (EFSA) in the face of additional complexities following the new Transparency Regulation of 2019.
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Amano Enzyme, a Japanese-headquartered enzyme producer, is opening a European hub to ramp up its capabilities in the region and accelerate growth. We hear from Kazumi Washisaka, Managing Director at Amano Enzyme Europe Limited, to learn more about the...
Mycelia-focused MycoTechnology has teamed up with ingredients supplier IFF to expand its reach to Europe, all the while Novel Foods approval for its FermentIQ protein is imminent, Lisa Wetstone, Director, Innovation & Growth Strategy, tells FoodNavigator....
Danish enzyme and cultures suppliers Novozymes and Chr. Hansen plan to merge their businesses in a move they say will create a ‘leading global biosolutions partner’.
