From breeding carrots with greater color intensity to using filtration to increase dry matter content in fruit concentrates before deploying energy-intensive evaporation techniques, coloring foodstuffs specialist GNT is exploring a multi-pronged approach...
In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?
As concerns over corporate greenwashing mount, the European Commission has published the first draft of proposed sustainability reporting standards. However, the Commission has also delayed plans to outline how green claims can be communicated to consumers...
Nestlé is strengthening its policy on responsible marketing to children by voluntarily banning the direct marketing of products that don’t meet the Nestlé Policy Nutrition Criteria to audiences under 16-years-old.
Researchers from the University of British Columbia (UBC) are working to improve the shelf life of omega-3 fatty acids to fortify foods for longer missions to space.
Why does the European Commission consider its proposed due diligence legislation – designed to curb deforestation and forest degradation in supply chains – the best proposal on the table, globally?
Danone has launched a new energy programme, Re-Fuel Danone, that aims to ‘transform’ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturer’s operations more agile, cost efficient, resilient...
Plant-based brands need to slash salt levels by adopting a similar ‘reduce and replace’ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.
Global food tech ingredients supplier CSM Ingredients has entered into a collaboration with innovation firm URIKA as it inaugurates a new open innovation hub in Israel.
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Utilized in everything from lipsticks and moisturizers to baked goods and confectionery, palm oil comes with environmental and societal costs – displacing tropical forests across Asia, Latin America and West Africa, and destroying the habitats of endangered...
The ingredients majors have combined expertise and technologies to develop their ‘vegurt’ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges they’ve overcome to create ambient, plant-based yoghurt alternatives.
Swisse has launched its first set of sports nutrition products designed for the general public’s active lifestyle needs – a move that it sees as expanding the category largely catered to elite athletes.
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
The gaming market is a diverse one, with a wide range of demands and need states for nutrition brands to tap into, meaning innovation opportunities going far beyond energy.
Pork processor Danish Crown has made its biggest investment in overseas production in a decade, opening a £100m bacon factory in the UK. “We believe in the British market,” CEO Jais Valeur tells FoodNavigator as he discusses food inflation, the energy...
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
The ruling means that the cheese’s iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area – even if their product isn't called ‘Morbier’.
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Nearing 2023, consumers are increasingly demanding more from food and beverages, seeking out products that provide a personal functional health benefit and added value, according to Mintel's 2023 Global Food & Drink Trends report.
Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.
Nestlé will make the nutritional values of its global portfolio more transparent by including details in its annual report, starting this year. The company plans to benchmark its food and beverage brands against the Health Star Rating system developed...
A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.
Made from paper pulp and biopolymer, the new home compostable capsules – compatible with Nespresso Original machines – will enter the European market from spring next year.
As climate talks conclude in Sharm El Sheikh, for the first time ever a deal has been reached that will see agriculture integrated into the UN’s climate action body. The result of lengthy talks and a significant process of negotiation, does the so-called...
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
What’s hot in new product development across Europe? In Sweden, plant-based alt seafood brand Hooked is launching into retail with tuna and salmon alternatives. In the UK, Kallø is expanding its rice cake range to include a Sea Salt & Cider Vinegar...
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
Spain's Bio2Coat is hoping to solve the twin problems of food waste and plastic waste coming from packaging materials with a 100% natural, edible coating that extends shelf-life of fruits and vegetables and a 100% natural, edible packaging material...
In an effort to prevent malnutrition in ageing populations, researchers in Norway are investigating whether mechanically tenderising and brining meat can make it tender enough for ‘older palates’.
Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.
Tightening regulatory requirements and heightened public expectations around the use of safe and sustainable chemicals in the food and beverage industry offers ‘substantial opportunities’ and ‘new risks’, according to TSG Consulting.
Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual...
UK vertical farming company Vertical Future is working to tackle industry challenges – in outer space – via a tie-up with the Australian Research Council (ARC) Centre for Excellence in Plants for Space (P4S) research centre.
Cultivated meat – made from animal cells grown in bioreactors instead of living breathing animals – has edged one step closer to commercialization in the US after the FDA sent Berkeley-based UPSIDE Foods a ‘no questions’ letter affirming the safety of...
