The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
While The Coca-Cola Co.’s tolerance for underperforming brands and product launches that miss the mark has dropped dramatically in recent years, its appetite for “intelligent experimentation” has increased – underscoring the need for a structured yet...
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Ireland today unveiled a new €1.5bn Agri-Climate Rural Environment Scheme that it says is ‘user friendly for farmers’ and will deliver ‘broader environmental and biodiversity benefits’. But the country’s farming union was warned it seems ‘likely to be...
Global snacking giant Mondelez says sustainability in business operations is much more important to food and beverage companies to achieve economic profitability than popular opinion currently dictates, urging firms to think in the long-term.
Unilever-owned mayonnaise brand Hellmann’s has joined forces with WRAP’s food waste campaign Guardians of Grub to launch a new platform to help UK hospitality and food service operators reduce food waste.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
We’ve observed a shake-up in alt dairy this month, with Oatly going ‘mini’ with its Barista offering. At the same time, the oat major is expanding its Barista product into supermarket chillers for the first time. Minor Figures is also making its foray...
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
The effects of the Ukraine-Russia war are being felt across the entire food industry in Europe, including in the retail sector. From the surging costs of refrigeration to managing shortages on-shelf, how is food retail most impacted by the conflict?
As the globe looks to a post-COVID era and the hold of the global pandemic begins to abate, consumers’ demands for environmental consciousness and convenience remain, bringing new ice cream delivery and storage concepts to the frozen segment.
Moolec Science – which has developed a ‘molecular farming’ platform to produce plants that express animal proteins – is going public via a special purpose acquisition company (SPAC)* in a deal expected to close later this year.
The strategy follows the independent review of the food system carried out last year by Henry Dimbleby, founder of upmarket fast food chain Leon. It puts a focus on home-grown food, including strengthening supply chains and boosting food production.
Mondelēz International has generated consistent growth across its portfolio of biscuits, chocolate, cakes, and pastries, and will keep its focus on these categories as the company navigates current economic volatility, says Mondelēz International CEO...
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
By René Floris, NIZO Food Research Division Manager
What challenges do food makers experience in minimising the impact of fouling? And how is an industry consortium focused on 'proteins on steel' combining practical and scientific approaches to help food manufacturers find real solutions?
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
Ukraine is producing enough crops, but Russia’s Black Sea blockade is severely limiting how much it can export, according to Ukraine’s Deputy Minister for Economic Development, Trade and Agriculture. Is there a workaround?
A food system that is resilient to shocks and can help bring solutions to the climate crisis requires should be diversified, localised and deliver a ‘fairer’ distribution of value across the food chain, speakers at the Rural Policy Group annual conference...
Food and Drink Federation (FDF) UK has published a cross-government approach to ensure the sector continues to deliver consumer choice, affordability and tangible gains for the economy, while FDF Scotland applauds the sector's steps towards health.
In this edition of our new product development trend tracker, we welcome Dark Maltesers: a flavour Mars says consumers have been ‘requesting for years’. Kellogg’s is launching Special K granola in two flavours – mixed berries and dark chocolate – and...
There is widespread confusion among people of all ages about which foods do and do not count towards your 5-a-day or provide certain nutrients, including fibre and protein, reveals a survey conducted by the British Nutrition Foundation.
Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.