Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Here’s the latest…
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
In fact, none of the 1,297 complementary foods tested from six companies were up to scratch, according to the Access to Nutrition Initiative. The food makers disagree.
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
Rumours are rife that the EU is planning to delay the EUDR deadline past 30 December 2024. But is this true, and if not, are suppliers and manufacturers ready?
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
Do ultra-processed foods lead to poor health outcomes by definition? A ‘hyper-literal’ focus on definitions is not the point, suggest Henry Dimbleby and Chris van Tulleken: ‘ultra-processed food’ as a category encapsulates the toll that an industry dominated...
Whether you’re spreading it (generously) on a crumpet, making pastry for a pie or baking a cake, butter is a kitchen essential that’s loved by many. But this humble ingredient is having something of a luxury makeover and food lovers are flocking.
Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
December 30, 2024 marks the day by which supply chain stakeholders, including producers, importers, manufacturers, brands, and retailers within the European Union must ensure they are selling, importing and exporting EUDR compliant cocoa, coffee, palm...
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake.
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
At Food Ingredients Europe this year, the ‘Plant-based Innovation Award’ went to MirrorTissue, a plant-based ‘fatty lipid solution’. Here the producers discuss their triumph
Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
As the World Health Organization (WHO) publishes its latest information on additives, the food industry details how insufficient quality data is the biggest threat to their growth and management.
From upcycling ‘spent hens’ into flavour enhancers to recreating breast milk in a lab, we round-up five of the most innovate start-ups we interviewed in 2023.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
The Sustainable Coconut Partnership, founded by FMCG and ingredients heavyweights, was set up to establish best practice, impact programmes, and harmonise industry requirements for coconut supply chain players. Now a revised charter is bringing an assurance...
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
The EU is funding a project aimed at promoting the Mediterranean diet as a route to a ‘healthy, active lifestyle.’ Coined MEDIET4ALL, the project will work with ten partners across eight countries, brings together expert knowledge from Europe and Africa...
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.
Ferrero Group considers itself well prepared for the EU Deforestation Regulation, which will apply to its palm oil and cocoa supply chains. But potential challenges and unintended consequences could threaten its effectiveness, suggests Francesco Tramontin,...
