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...
To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.
Some food and beverage start-ups are claiming carbon neutrality by offsetting their emissions. Others are setting their sights on net-zero, and forgoing the ‘carbon neutral’ claim. FoodNavigator hears who is doing what and why.
A cheese mark made from casein, integrated with a silicon microchip, has been developed to help the Parmigiano Reggiano Consortium guarantee the authenticity of producers’ products.
Swiss-Ghanaian start-up Koa has secured two major investments to scale up its impact in the cocoa sector by successfully completing its Series A round raising a total of $4.7 million in equity – and a $3.5 million investment from climate adaptation and...
PepsiCo is working alongside academia and other partners to develop our understanding of the oat genome for use in open-source applications. The company believes this can unlock gains in the fields of health and sustainability.
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
As cultivated meat gets closer to market, more attention is being paid to enabling technologies, from bioreactors to growth media to edible scaffolding. FoodNavigator-USA caught up with two players trying to replicate the extracellular matrix of meat:...
Tesco and WWF have launched a new accelerator programme pairing pioneering start-ups with Tesco suppliers to fast-track sustainability innovation in the supply chain. The aim is to cut the environmental impact of food and support UK food security. FoodNavigator...
Whether on a journey to net zero or carbon neutrality, environmentally conscious brands are working to reduce emissions across Scope 1, 2, and 3. Three UK-based brands – Pip & Nut, Minor Figures, and Shed 1 Distillery – reveal the ‘easy wins’ that...
Taste and nutrition company Kerry officially opened what it bills as ‘the largest and most advanced’ taste manufacturing facility on the African continent this week. FoodNavigator hears from Paul Hewitt, Vice President of Sub Saharan Africa, to learn...
Brazilian meat giant JBS has hit back at accusations its emissions have surged as ‘flawed’ as it hosted an event to investigate new methods to reduce methane and neutralise its effects.
Elevated coffee consumption was consistently associated with a lower risk of significant liver fibrosis, as assessed by three non-invasive markers in treated chronic HBV patients, a study has found.
Most food and drink content posted by German influencers on TikTok, Instagram, and YouTube is so unhealthy it fails World Health Organisation (WHO) advertising standards for children, claims research from the Medical University of Vienna.
