Fruit, vegetable, nut ingredients

NPD Trend Tracker: From vegan pepperoni pizza to wellness coffee

15-May-2023 By Augustus Bambridge-Sutton

From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

'The most important agent of disease in plants is fungi' - Fungal infections threaten the world’s supply chain

04-May-2023 By Augustus Bambridge-Sutton

Fungal infections destroy a significant amount of crops worldwide. Scientists have warned that the crop losses due to fungal infections cause hundreds of thousands of people to miss out on calories they could have if the crops survived. And this will...

Plant-based products that attempt to mimic the nutritional qualities of meat and dairy are ‘playing a losing game’

01-May-2023 By Oliver Morrison

It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.

‘The alternative protein space is coming to terms with the reality of what is needed to build self-sustaining businesses’: The challenge of scaling up plant-based production and manufacturing

28-Apr-2023 By Oliver Morrison

The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...

Why is the Netherlands’ adoption of Nutri-Score so controversial?

28-Apr-2023 By Flora Southey

This week, the Netherlands announced Nutri-Score will ‘definitely’ be adopted as its official voluntary nutrition labelling scheme. The move is a controversial one, with nutritionists arguing the scheme contradicts its food-based dietary guidelines.

Ribena owner launches ‘bold’ regenerative farming project at UK blackcurrant farm

27-Apr-2023 By Oliver Morrison

Suntory Beverage & Food Great Britain and Ireland (SBF GB&I) has unveiled an ambitious research project that aims to reduce greenhouse gas emissions by growing blackcurrants through regenerative farming practices. It tells FoodNavigator more about...

Plant-based sector braces for ‘a rough’ 24 months

26-Apr-2023 By Oliver Morrison

The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.

Vertical farmers come out swinging amid industry struggles to stay upright

25-Apr-2023 By Oliver Morrison

Vertical farming remains a viable long-term solution for food system resilience, they tell FoodNavigator.

Meat alternatives made from plants or mycoprotein can lower ‘bad’ cholesterol, finds research

24-Apr-2023 By Flora Southey

Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.

Texturized chickpea protein for meat alternatives a ‘first-of-its kind’ breakthrough

21-Apr-2023 By Flora Southey

Meat.The End claims to be introducing the first meat alternative burger to market made from texturized chickpea protein isolate, using its proprietary technology. We catch up with CEO Dr Yishai Mishor to ask what makes this development an industry first.

Overcoming coffee packaging challenge a ‘step forward’ for industry

18-Apr-2023 By Flora Southey

Switching to easier to recycle coffee packaging – while preserving flavour and aroma – is a key challenge facing coffee roasters, but one that Sweden-based Löfbergs claims to have solved in collaboration with Amcor.

'We have to focus on growing the category': Behind Quorn parent company's move to make its mycoprotein available to others

18-Apr-2023 By Oliver Morrison

Marlow Foods has unveiled plans to supply the protein in Quorn, mycoprotein, to other food and beverage manufacturers.

Blending meat with alt protein: Does the hybrid category have a future?

17-Apr-2023 By Flora Southey

An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.

Why Italy should be synonymous with both gastronomic excellence and food industry innovation

14-Apr-2023 By Oliver Morrison

The furore about Italy’s proposed ban on synthetic foods shouldn’t deflect from food-tech innovation in the country.

Fish 2.0? EU funds wave of algae-based fish substitutes

12-Apr-2023 By Flora Southey

Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.

Is there any evidence the plant-based sector can move from niche to mainstream?

11-Apr-2023 By Oliver Morrison

Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.

Low-density polyethylene film uses antimicrobial solution to extend shelf-life of strawberries

11-Apr-2023 By Augustus Bambridge-Sutton

A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...

From cannellini to pinto and navy: Kraft Heinz plays with bean diversity in plant-based expansion

06-Apr-2023 By Flora Southey

Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.

Hybrid alt cheese made with dairy, faba and mealworms ‘similar or superior’ to the real thing

05-Apr-2023 By Flora Southey

Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.

‘A crucial time for babies’: How can brands improve nutrition for the first 1000 days?

05-Apr-2023 By Flora Southey

From nutrition to innovation, functionality and affordability, industry can do more for babies and their carers in ‘the first 1000 days’, FoodNavigator hears.

‘We’re tackling challenging categories head on’: Behind Nomad Foods’ reformulation strategy

04-Apr-2023 By Flora Southey

The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...

EAT-Lancet diet: Increased intake of animal source foods recommended by researchers to fill micronutrient gap

31-Mar-2023 By Flora Southey

Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.

Natural inner coating for food packaging improves green and health credentials

29-Mar-2023 By Nicola Gordon-Seymour

EU experts have developed a natural, biodegradable inner coating from tomato pomace for use in metal food packaging that offers a viable alternative to bisphenol A (BPA), deemed “a substance of very high concern” to human health by the EU Court of Justice...

Fibre intake reduces cognitive decline risk in older people: study

28-Mar-2023 By Oliver Morrison

Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.

Algaia acquired by JRS Group to meet ‘fast-growing’ demand for seaweed-based products

28-Mar-2023 By Flora Southey

French biomarine ingredients supplier Algaia has been acquired by JRS Group in Germany, which sees synergies with its existing alginate business.

Is interest in gut health propelling the pickled category? ‘Kimchi has moved into the mainstream’

20-Mar-2023 By Flora Southey

From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.

GUEST ARTICLE

Industry Insights from NIZO: Developing a plant-based product? Don’t ignore Listeria risks!

15-Mar-2023 By René Floris, NIZO Food Research Division Manager

While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.

The FoodNavigator Podcast: The ‘holistic nutrition’ opportunity in food and beverage

15-Mar-2023 By Flora Southey

Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands...

Mediterranean diet linked with decreased risk of dementia

14-Mar-2023 By Oliver Morrison

Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.

‘We want to sell vegetables that people love to eat, and farmers like to grow’: Seed grower Harmoniz on the importance of innovation during every stage of the supply chain

14-Mar-2023 By Oliver Morrison

New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.

Palm oil major quits no-deforestation initiative HCSA: A commitment to efficiency or a ‘dangerous sign of backsliding’?

13-Mar-2023 By Flora Southey

Golden Agri-Resources (GAR) has been slammed by environmental campaigners for renouncing its HCSA membership. According to the palm oil major, the move represents a commitment to ‘doubling down on what’s working’.

‘We’re mis-demonising ultra-processed food’: The case for focusing on what to eat, not what to avoid

09-Mar-2023 By Flora Southey

From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.

Paleo players celebrate ‘ground-breaking’ research

09-Mar-2023 By Oliver Morrison

The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.

Seaweed products in every household? Behind Amazon’s move to shake up Europe’s seaweed market

03-Mar-2023 By Oliver Morrison

The e-commerce giant has put its weight behind plans to significantly boost Europe’s seaweed sector.

If the US is allowed to use dairy descriptors, should a post-Brexit UK?

02-Mar-2023 By Flora Southey

Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.

Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

01-Mar-2023 By Oliver Morrison

A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.

Cocoa-free chocolate alternative targets retail with new funding

28-Feb-2023 By Flora Southey

Having secured $5.6m in investment, cocoa-free chocolate alternative brand WNWN is preparing to enter the UK and EU retail markets.

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

28-Feb-2023 By Flora Southey

Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?

NEWS IN BRIEF

France backs pea and fava proteins for plant-based innovation

27-Feb-2023 By Flora Southey

Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy

Start-up leverages power of AI to enable more cost-effective acceleration of greenhouse agriculture

27-Feb-2023 By Oliver Morrison

Holland’s Source.ag has raised $23 million Series A to empower the world's fruit and vegetables growers with ‘next level’ AI for greenhouse agriculture.

The search for the ‘super Hass’: How the avocado industry is battling ‘misconceptions’ about the ‘world’s favourite superfood’

24-Feb-2023 By Oliver Morrison

The avocado industry is attempting to dispel what it calls myths about sustainability, environmental impact, and labour rights abuses in supply chains.

Dole experiments with BlueTree tech to cut sugar in juice: ‘Pineapple sets a higher bar than orange’

24-Feb-2023 By Flora Southey

One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.

Converting food waste to protein… first-time research reveals the benefits and burdens

23-Feb-2023 By Oliver Morrison

Transforming food waste using sustainable technologies could produce enough protein to tackle the global food crisis and more, says fresh research.

Japanese scientists look to create vegetables with anti-inflammatory properties using plant pigments

22-Feb-2023 By Oliver Morrison

A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.

The ‘master plan’ to double legume consumption in the Netherlands by 2030

20-Feb-2023 By Flora Southey

A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.

Coffee a miracle beverage? Research boasts myriad health benefits… and it could even protect against COVID-19

17-Feb-2023 By Flora Southey

Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.

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Industry Insights from NIZO - Polyphenols: Handling uninvited co-passengers in your plant protein

15-Feb-2023 By René Floris, NIZO Food Research Division Manager

Why should food makers be paying attention to polyphenols and how can advances in their characterisation help both protein and food producers improve their products?

Food tech start-up unveils digital platform to bring ‘transparency, efficiency, and sustainability to the African food supply chain’

14-Feb-2023 By Oliver Morrison

With its tech-enabled B2B platform and logistics infrastructure, Morocco-based company Terraa is hoping to revolutionise the African food supply chain and provide safe and affordable food to hundreds of millions of people.