Scientists at Quadram Institute Bioscience and King’s College London have developed a ‘unique’ new ingredient, a whole-cell pulse flour made up of natural macronutrient-rich capsules that feed the gut microbiome.
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
The Quaker-to-Walkers manufacturer is rolling out new logistics initiatives, including replacing diesel with recycled Hydrogenated Vegetable Oil in trips from Cupar to Leicester.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
Fancy some ashwagandha in a chocolate hazelnut spread? What about fish-free tuna spread on a salad? Or a Pizza Express classic you can make and eat at home? These are just some of the innovations covered in our latest new product development photo gallery....
The Agriculture Innovation Mission for Climate (AIM for Climate) partners have pledged to ramp up their investment in climate smart food systems ahead of Agriculture Day at COP27. But for critics the US$8bn on the table doesn't go nearly far enough...
Carbon tracking experts are urging the UK government and industry to work together to introduce one unified front-of-pack labelling system displaying the carbon footprint of a food and beverage product to consumers.
After five years in development, Nestlé has unveiled Nescafé Dolce Gusto NEO. The company says the new coffee system leverages proprietary ‘SmartBrew’ technology to deliver a first-of-its-kind multi-functional machine with an improved sustainability profile....
Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
Mintel's global consumer trends report for 2023 reveals that consumers are keeping two things front of mind when buying products - brand ethics and their own mental wellbeing.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
According to new research out of Scandinavia, vertical farming has a ‘mixed sustainability performance’, often requiring more energy than field agriculture. Given the dramatic rise in energy costs, how can the sector survive?
Ahead of this week’s trilogue negotiations on the EU’s Deforestation Regulation, the Indonesian Palm Oil Association (IPOA/GAPKI) has complained the legislation “will increase poverty, decrease sustainable development, and undermine decades of progress...
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .
Functional beverages are a thriving category – but what exactly are consumers looking for in their drinks? From cannabis beverages to ‘think drinks’, hear from a panel of experts as this free-to-attend webinar explores the potential of the category.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
EIT Food’s Learning Services for Employers programme – created with academic and corporate partners, including the University of Reading and the Fraunhofer Institute, and in consultation with industrial partners such as PepsiCo – provides a clear benchmark...
The market researcher’s latest ‘FMCG Demand Signals’ has revealed that private labels now make up 36% of total FMCG value sales in Europe (€216bn) – up from 34% earlier this year, illustrating the extent retailers are trying to manage the impact of rising...
More people are choosing to adopt more balanced lifestyles during lunch breaks, with healthy food orders doubling since 2019, according to new report from Uber for Business.
This week’s look at new food launches includes some low carb high protein and high fibre bread wraps, while CBD brand Goodrays has gained a listing in Waitrose in the UK.
William Reed – the publisher of award-winning B2B brands including FoodNavigator and NutraIngredients - has acquired a majority stake in agri-food summit organizer Rethink Events.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Iodine deficiency is a growing threat - and one that could result in the 'cognitive underperformance of communities at a large scale', scientists warned this week.
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?
Pricing negotiations are rarely easy. But the downbeat consumer outlook in Europe is prompting retailers across the region to resist attempts to pass cost inflation along to shoppers and stiff competition from private label leaves brands exposed to market...
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
UNEP 2022 Adaptation Gap Report and Emissions Gap Report
Whilst many countries worldwide are working to tackle the climate crisis, actions are not keeping pace with real-world risks and impacts on planet and people, largely due to huge funding gaps, according to the United Nations Environment Programme (UNEP).
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.
Signatories to the Global Commitment and Plastic Pact – which includes more than 20 packaged food and beverage producers – are unlikely to all meet 2025 targets designed to ‘tackle plastic pollution at its source’.
The idea that ground-mounted solar panels compete with agricultural production for limited land resources has gained traction as the discourse around food and energy security has taken on fresh urgency. Does Agrivoltaics (AgPV), also known as dual-use...
By 2025, Nestlé expects to be a few percentage points off its goal of achieving 100% packaging designed for recycling. Jodie Roussell, Public Affairs Lead, Packaging & Sustainability, explains what’s gone right, and where its focus now lies.
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
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