Premium fruit and vegetable ingredient supplier SVZ will soon take in more surplus fruit and veg from Belgium ports: giving produce that doesn't make the cut for retail a second chance.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.
It’s not the cheapest nut in town, but consumers are demanding more innovation and options to enjoy the unique taste and nutritional qualities of macadamias, FoodNavigator hears.
Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
Morrisons has become the first UK supermarket to launch its own line of carbon neutral eggs as part of its target to be directly supplied by ‘zero emission’ British farms by 2030.
While judged to be performing ‘well’, the Scientific Committee of the Nutri-Score has suggested improvements to further align the FOP nutrition label with dietary guidelines.
Junk food advertising restrictions on Transport for London (TfL) networks have prevented almost 100,000 obesity cases and are expected to save the UK’s National Health Service over £200 million, according to new research that critics have accused of using...
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
Shorr Packaging has published its 2022 Sustainable Packaging Consumer Report, which reveals 86% of Americans are more likely to purchase a brand if the packaging is considered sustainable.
Wary of long, unpronounceable ingredients lists in the plant-based category, the Madrid-based start-up is turning to well-known fruit, vegetables, and sauces.
Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.
Fairlife – the Coca-Cola Company’s latest billion dollar retail brand – has [unintentionally?] underscored the argument Kellogg Company presented to the High Court in April over the UK government’s HFSS regulations: that consumers drink milk with their...
This week’s look at product launches includes retail listings for vegan marshmallow brand Freedom Confectionery and plastic-free gum brand Milliways, while Danone also launches its first SKYR in Spain.
Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.
Nestlé acknowledged the ‘key challenge’ of ‘increasing food insecurity’ globally as it unveiled price hikes of 6.5% in the first half of this year and conceded more increases are on the way.
Capri Sun’s original juice drink pouches will now have an average of 40% less sugar, as the brand reformulates to use monk fruit concentrate in its drinks.
In a bid to combat food waste, cross-Atlantic start-up Oli-Tec has developed temperature indicator labels that help consumers see when food is going off.
People who eat the highest amounts of ultra-processed foods – including soft drinks, crisps and cookies – have a higher risk of developing dementia than those who eat the lowest amounts, new research suggests.
The popular PepsiCo brand has developed a digital guide to help retailers navigate the implications for the savoury snacks category when the UK’s HFSS legislation come into effect in October.
FlexFarming aims to help localise food production and is tackling one of the biggest challenges facing the sector – energy use – ‘head on’. FoodNavigator caught up with CEO Ahmad Mohseni to find out how.
France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.
Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’...
As supply chains slowly recover and some commodity prices recede, Kraft Heinz says it will offer more “mutually beneficial” promotions with retailers, coupons and other deals to soften the impact of recent price hikes on increasingly budget-conscious...
Nutrition brands, Purolabs Nutrition and HeyNutrition, have been accused of making false and misleading claims in Google marketing ads and on review websites owned by the respective companies.
As Unilever prices its way through the tough inflationary environment, the company says it is willing to let market share growth move to the back burner.
Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.
More than half of shoppers think food brands and retailers aren’t doing enough to help them navigate the cost of living crisis, fresh research shows. So, what do people think F&B brands should be doing?
Coca-Cola Europacific Partners promises further transitions to 100% rPET in plastic bottles across its portfolio: but acknowledges its goals will require increasing collection rates and the supply of food grade rPET.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
The ‘Clara’ data platform rates the sustainability credentials of UK supermarket products. FoodNavigator asks co-founder of Impact Score – the start-up behind the new tool – how the platform differs from its flagship app.
For the first time, Nescafé Gold is entering the ice cream category with Nestlé’s Nescafé Gold Cappuccino Ice Cream. Over in France, a plant-based brand is rethinking dairy-free milks with the launch of oat and almond milk concentrates (500ml of concentrate...
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
