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...
In this week's round-up of innovation from across Europe, we hear about BetterF!sh's new distribution deal that will see it sold in almost 160 restaurants around Europe; we discover Princess premium line of botanical beverages; and learn of...
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...
Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing...
Despite UK government guidance that no added sugars, including those from processed fruit, should be consumed by children up to the age of two years old, new research from Action on Sugar (based at Queen Mary University of London) has revealed what it...
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
By René Floris, Food Research Division Manager at NIZO
How can manufacturers unlock the potential of plant-based ingredients? According to NIZO's Wim Engels, Senior Project Manager, and Herwig Bachmann, Expertise Group Leader Fermentation, bio-purification can play an important role.
Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants...
Chronic food inequality is hurting the health outcomes of millions of children living in poverty. Experts speaking at the British Nutrition Foundation (BNF) conference in London this week shone a light on the issue.
Sports beverages are the most popular vehicle for functional ingredients across the globe as an increasingly wide range of consumers look to support their physical and mental health through convenient everyday nutrition.
Grain prices have spiked nearly 20% as European crop production has faltered in the face of this year’s extreme weather. What will this mean for consumers at the checkout?
In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. But it’s never been done...
