Tie-ups between plant-based retail brands and out-of-home operators are opening up new channel expansion opportunities for the category. This in turn is boosting availability and driving trial.
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.
Eco-label group Foundation Earth has invited its competitors to a summit in order to build a harmonised approach and agree ‘one method and one label deployed at scale across the continent’.
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.
What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.
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...
JBS is often accused of indirectly sourcing cattle from unscrupulous Brazilian farmers who have illegally started fires in order to clear large areas of land.
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.
It will be ‘very difficult, if not impossible’ for the EU to achieve the Global Methane Pledge without more action from meat and dairy industries, according to a new report.
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.
‘Use-by’ dates printed on milk cartons could become a thing of the past as consumers reach to embrace QR codes for more accurate information, a US study suggests.
Five hundred farmers in Tesco’s Sustainable Dairy Group (TSDG) are being encouraged to install 5,000 nesting boxes to support migratory birds like swifts, swallows and house martins.
The closure of two of the UK’s largest fertilizer plants is ‘a massive blow’ to the already strained agriculture and food sectors in the country, FoodNavigator has been told.
Forget plant-based vs dairy. The two categories are not mutually exclusive, with growth in the plant-based dairy sector being fuelled by consumers who are buying both alternatives and real dairy products, reveals Givaudan.
Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.
Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.
Polyphenols in foods can prevent inflammation in older people by altering the intestinal microbiota and inducing the production of 3-Indolepropionic acid (IPA), or indole-3-propionic acid: a potent neuroprotective antioxidant produced by the human gut...
Danone marked a ‘decade of commitment’ to exploring the link between human health and the microbiome through its latest Fellowship Grant Program. We caught up with Dr Miguel Freitas, VP of Scientific Affairs, to find out more about what we’ve learnt over...
Tetra Pak is developing a fibre-based barrier to replace the aluminium layer currently needed in food and beverage packaging like juice boxes and milk cartons. We caught up with Tetra Pak’s Davide Braghiroli, Product Director Packaging Materials and Alternative...
Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
AAK Foodservice has acquired ForA:Butter, a plant-based butter using aquafaba – the viscous liquid left over from cooking chickpeas – as an emulsifier to create what it claims is “the only plant-based butter with the performance skilled bakers expect."
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
The world’s largest private producer of soybeans has pledged to eliminate deforestation in its supply chain by 2025. FoodNavigator hears how Amaggi plans to achieve its goal, who should foot the bill for sustainability, and what role collaboration can...
After three years of helping Kraft Heinz claw its way up “from the bottom,” where it crashed after previous management prioritized inorganic growth and cost-cutting measures, CEO Miguel Patricio wants credit given where it is due.
Ambitious UK vertical farmer Jones Food Company claims its new research centre will help the country end its reliance on the import of soft fruits, herbs and cut flowers within the next decade.
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
With the plant-based boom continuing apace and the buzz around next gen meat reaching fever pitch, FoodNavigator profiles the technology, ingredients and culinary science powering meat alternatives.
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
Olam’s new direct-to-consumer (D2C) nuts brand Re- says it is tapping into three major trends – traceability, sustainability and health – as it eyes expansion from its Singapore launchpad into wider Asia, the US and UK.
By Katia Merten-Lentz, Partner and Founder Food Law Science & Partners
As the Ukraine invasion disrupts supply of key commodities in Europe, legal expert Katia Merten-Lentz looks at the option of substituting ingredients and asks what this means for labelling and the legal status of your products.
Low supply and high demand for agricultural products has resulted in skyrocketing prices for inputs like grains and fertilisers. This could well continue ‘beyond 2023’, analysts at Barclays warn.
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
Global ingredient and service solution provider Glanbia Nutritionals has launched TechVantage, a new functionally optimised nutrient technology platform.
