A review has examined the role of gut health promoting supplements, such as probiotics and omega-3 fatty acids, in modulating cognitive health, with calls for personalised interventions.
A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector....
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
Singapore-based WhatIF Foods looks to bring its line of products derived from the bambara groundnut to a wider audience in the coming year, focusing on educating consumers about the legume’s benefits and appealing to the “climate anxious GenZ consumer,”...
The Dutch multinational dairy cooperative FrieslandCampina has built a new facility to increase its lactoferrin capacity by 60 metric tonnes per year, to help meet rising global demand.
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Reformulation and innovation are key levers in securing a healthier and more sustainable future for food. How are public health challenges being met with technical advances and ingredient innovation? Join us at Positive Nutrition 2023 for the latest on...
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Foundation Earth has published an open-source life-cycle assessment system which enables environmental impact comparisons between supply chains producing the same kinds of food.
By René Floris, NIZO Food Research Division Manager
While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
As another country, Japan, announces plans to develop a market for cellular foods, we ask stakeholders how Europe can remain competitive in the global race to develop cultivated meat.
New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.
Emerging and maturing trends revealed at Natural Products Expo West in Anaheim last week ranged from dips delivering delightful dinners, mochi moving into multiple day parts, plant-based expanding beyond analogues, and beverages brimming with better-for-you...
Golden Agri-Resources (GAR) has been slammed by environmental campaigners for renouncing its HCSA membership. According to the palm oil major, the move represents a commitment to ‘doubling down on what’s working’.
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
Our Positive Nutrition Summit: Health Innovation for the Mass Market is around the corner, and we’re thrilled to offer FoodNavigator readers a 25% discount with the code FNREADER25. Book today!
What’s new on shelf this week? PepsiCo is trialling a new paper-based outer layer on its Walkers Baked products and pladis is rolling out McVitie’s Tartlets at an accessible price point. Nestlé Cereals is preparing to launch its KitKat cereal, and Quorn...
Despite slow recovery in passenger volumes and high street footfall, food to go increased by +31.7% in 2022 to a value of £21.4 billion, just +0.9% ahead of its 2019 total, reveals Lumina Intelligence’s Food to Go Report 2023. The key drivers of growth...
The European Consumer Organisation (BEUC) is calling for an ‘outright ban’ of carbon neutral claims for food and drink in Europe, claiming they confuse and mislead shoppers. FoodNavigator asks the Carbon Trust to weigh in.
Significant opportunity exists for food and beverage companies to target holistic nutrition for women, according to insight from R&D consultancy Sagentia Innovation.
The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door for broader adoption of food-tech, including precision...
From smartphone apps that promise personalised dietary advice to AI-powered reformulation tools, how are digital technological developments impacting what we eat? Join us at Positive Nutrition Summit 2023 as we enter the world of hyper-personalisation...
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
The president of the Irish Creamery Milk Suppliers Association (ICMSA) has launched a scathing attack on the Irish government over the delay in the introduction of its new nitrate banding rules.
The French consumer affairs and fraud control watchdog is clamping down on online influencers with fines of up to €300,000 and prison-sentences of up to two years, after discovering the majority do not comply with regulations.
A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.
On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.
Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.
The snacking giant is testing paper-based outer packaging on its Walkers Baked 6-bag multipacks, following a successful trial with Walkers 22- and 24-bag multipacks last year.
Reading scientific study reports is part and parcel of working in this industry but many have not come from a scientific background, making it difficult to confidently read reports and critically analyse how robust and impactful findings really are. This...
A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The low/no alcohol beer category is under-developed in convenience stores, says Asahi UK: but believes it represents a key opportunity for brands and retailers alike.
A survey in England, Wales, and Northern Ireland by the Food Standards Agency suggests most people have made changes to their eating habits in the last year, with food prices a ‘top concern’.
Stakeholders across the food system – from farmers to CPG manufacturers – must embrace science and technology more deeply to better meet consumer demand for healthy, sustainable food choices and to reinforce supply chains and food security with climate-smart...
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
This week’s look at new food launches features an important listing for Europe’s first matcha green tea-powered canned energy drink, while Spain’s Cauliflow is also strengthening its retail presence.
With 'plant-based' today meaning anything from ultra-processed sausages to vegan pastries, is there a risk the category is falling fowl of health-washing? How can innovation ensure plant-based products are delivering nutritionally dense, clean...
Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.
