As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.
Manufacturers in the carton industry are concerned that confusion remains over the compostability of cartons, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) and the SUP (Single-Use Plastics) directive on coated...
How should you begin an elevator pitch, and what raises red flags for potential investors? FoodNavigator-USA editor Elaine Watson headed to Chicago to quiz the judges at Rabobank's FoodBytes! pitch competition.
‘Your guess is as good as mine on Brexit’, said Joseph Muscat, the Prime Minster of Malta, at the opening of the ECMA Congress 2019 last week (September 19-20), ‘But what is obvious, is during the next few days there needs to be a meaningful engagement’.
A survey conducted by insights and analytics company Future Thinking has investigated UK consumers’ buying and eating habits with regards to convenience foods, cooking from scratch in the home, snacking, and attitudes towards sugar and fat intake.
When it comes to advertising on Amazon, most companies use and see strong returns from search-related sponsorship options, but one digital marketing expert notes the platform has a full suite of underused options that are worth exploring to better drive...
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
Confusion still exists today between organic and sustainable practices and food producers are not doing enough to keep the eco-system alive, according to Greek social cooperative Local Food Experts.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
Systech, primarily known for its serialization, traceability, anti-counterfeiting, pharmaceutical regulations and supply chain technology, has expanded into Food & Beverages introducing its UniSecure platform at AIPIA.
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
A spike in the level of interest in food tech has resulted in an influx of investment in the sector. Last month, London Food Tech Week brought together a community of start-ups, investors and corporations to spotlight cutting edge innovation.
Givaudan opened its new ‘flagship’ innovation centre in Switzerland last week. To mark the occasion, FoodNavigator caught up with Louie D’Amico, head of the group’s flavours division, to learn about the company’s innovation priorities.
Automating the handling and movements of raw ingredients can improve quality and protect against cross contamination, OAL’s Jake Norman tells FoodNavigator.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Vertical farming systems needn’t be manufactured exclusively for farmers growing produce at scale. FoodNavigator meets two innovators developing closed cultivation systems for the sitting room or restaurant.
UK environmental marketing campaign charity Hubbub is encouraging people to pack their own lunches. If you do, Hubbub says it could combat single-use plastic pollution and food waste - as well as saving you money.
Polyphenol-rich fruits like blueberries, raspberries, and cranberries only grow in certain parts of the world and are available fresh only for a certain period of time. By freeze-drying and extracting some of its phytonutrients, product developers can...
Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...
Native Snacks is riding the wave for plant-based snacks and believes its puffed lotus seed range will open the door for other globally inspired, better-for-you snacks.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
The Welsh Government revealed plans to pump an additional £22m into the food and drink industry last week at Taste Wales, an event promoting Welsh food to more than 200 domestic and international buyers.
The fresh food sector may well be the hardest hit when the UK withdraws from the EU, with a no-deal Brexit potentially costing the UK food industry €1.3bn, according to market research provider, Euromonitor International.
Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
Nestlé is introducing a new Nesquik variety, Nesquik All Natural. We go behind the scenes at the factory in Szerences, Hungary, where the SKU will go into production.
Fresh research has found only one in three UK consumers have a ‘good understanding’ of what makes a healthy diet. While there is an appetite to know more, consumers are left confused by conflicting and often inaccurate advice, The Institute for Optimum...
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
While many big food companies are outsourcing innovation through venture capital arms and accelerators focused on external startups, Nestlé is innovating from within through an internal incubator that fosters the entrepreneurial spirit of its existing...
Much of the food on supermarket shelves has travelled long distances to reach your plate. European project REFRAME urges consumer to buy local food this Christmas.
The founder of Oakmeal, a Greek start-up producing a range of clean label acorn-based snacks and baked goods, wants to shatter the fallacy that acorns are toxic and indigestible.
By Virpi Varjonen, Analyst & Strategist at Invenire Market Intelligence
What are the main trends? Where is the market going? These are the regularly asked questions within the food and nutrition industry. But why? And how do we actually get the most out of trends reports?
Conversational AI (Artificial Intelligence), bot development and in-store entertainment concepts - 2019 is poised to be a transformative year for retail, according to Digimarc.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
