Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
Dairy is in a ‘strong position’ to meet the nutritional needs of the global food market and help feed a growing and ageing global population, the Nordic Dairy Congress heard last week.
Swedish digital innovator Stravito is launching a new tool, Atlas, to help food and beverage manufacturers digest the ‘overwhelming’ amount of data that they are bombarded with on a daily basis. FoodNavigator catches up with Thor Olof Philogène, CEO and...
Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...
Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
Under pressure from consumer organisation foodwatch, the European Commission has established limits for the presence of MOAH in food products. No transition period has been offered to businesses…is that fair?
Regenerative practices and new technology could be a ‘game changer’ for dairy farming, according to the Unilever-owned ice cream brand, which is looking to bring greenhouse gas emissions at 15 of its dairy farms to half the industry average by the end...
ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
Tomato genome editing may provide a route to vitamin D sufficiency, says a study, which also states the waste material produced could provide the basis of increased supplement production.
Challenger cereal brand Crispy Fantasy hits all the right buzz words. It is high protein, plant based, clean label and gluten-free. But does it have what it takes to disrupt the European breakfast category? Founders Andrea Rodrik and Raphael Nahoum tell...
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
Our latest round up of new products features ‘Chip Shop Scraps & Fries’ from premium bar snack brand Made For Drink, which are designed to be enjoyed with a glass of champagne. Elsewhere, a UK start-up is launching what it claims is the ‘world’s first’...
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
Coffee-to-snacks group Paulig is investing in Dutch plant-based cheese start-up Willicroft. We hear from Marika King, Head of Paulig’s venture arm PINC, about what makes Willicroft stand-out in the alt. cheese space.
On a macro level, health and wellness is as important than ever. Yet there are many facets to this: do consumers want sugar or sweeteners or are they more concerned about functional benefits or clean label ingredients? Soft drink company Britvic puts...
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
Following the acquisition of 3D Bio-Tissues (3DBT), BSF has announced its listing on the London Stock Exchange, and released details on how it plans to produce the UK’s first 100% cell cultured meat product.
New research has revealed that when mice only eat during their most active time of day, and follow a reduced-calorie diet, lifespan is extended ‘substantially’.
In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
California-based Impossible Foods is making its European debut in the UK this week with the launch of plant-based chicken nuggets and sausage patties, formulated without its flagship soy leghemoglobin ingredient, which is not yet approved in the UK or...
Flavours giant Givaudan is developing Customer Foresight, a platform that leverages ‘advanced data technologies’ alongside artificial intelligence and human insight to predict the future of food.
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
What’s missing from the food tech landscape? We ask incubators in Spain, Germany, and Israel what’s trending, what challenges start-ups are facing, and where the ‘whitespace’ lies.
Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
The increased demand for functional food and drink is anticipated to boost sports drinks sales – and yet, at the same time, growing functional claims across neighboring categories is likely to stiffen competition. How should sports drinks navigate this...
Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.
Multi-sensorial food and beverage experiences can attract mainstream appeal despite the backdrop of the cost of living crisis, according to MMR Research.
If sustainability means different things to different people, what does it mean for businesses working in distinct links of the supply chain? FoodNavigator hears from a brand, a distributor, and a retailer.
Farmers in East Anglia, UK, have received funding from a collaboration backed by Nestlé to implement regenerative practices and landscape improvements.
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
Cream teas, salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.
Mars Inc hopes to make a positive contribution to the livelihoods of smallholder cocoa farmers. The chocolate giant is trialling two new programmes that aim to address some of the structural issues that stand in the way of living incomes in cocoa. FoodNavigator...
A major research study investigating dairy consumption and cancer risk suggests a greater intake of dairy is associated with higher risks of liver cancer and breast cancer.
In this latest edition of our new product development photo gallery, we look at new vegan convenient snacks hitting the supermarket aisle – notably a meatless jerk chicken style flatbread and a madras chicken style flatbread. Elsewhere, we cover a gin...
The UK Dairy Roadmap has issued an extension to its target on carbon auditing - an important early step in its 2050 net zero plans - citing increasing pressure on farmers and ‘soaring’ production costs.
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
To better understand how consumers will behave in the future, WGSN has developed new ‘personas’ industry should expect to cater for in 2024. Claire Lancaster, strategist at WGSN Food & Drink outlines two: the ‘Mindful Nurturists’ and the ‘Experientialists’.
The Access to Nutrition Initiative (ATNI), in partnership with ShareAction, has published what it bills as the first comprehensive assessment of food retailers’ contribution to consumer health anywhere in the world. The results are in, and they aren’t...
