It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.
Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Sustainability and future-proofing the food system
Improving the sustainability of the food system is no longer optional from an optics and long-term business perspective, but short-term challenges – including consumer engagement – threaten immediate and mid-range returns and margins, complicating the...
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Consumers are seeking more natural, fresh and less processed foods and believe that science and technology, like precision fermentation, may be more suitable to effectively address these issues than traditional food manufacturing methods, according to...
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Looking at the first four months of 2023, the volume of M&A deals in the UK’s food and beverage sector has increased, but deal value was low: more than 80% had a value of £10m (€11.62m) or less.
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Natural ingredient supplier OmniActive has released the results of a new clinical trial that substantiates the effects of its enXtra ingredient as a caffeine-alternative in the growing energy supplement market.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
Our latest NPD Trend Tracker takes in a low alcohol lager made with lemongrass, while Wall’s Sausage Rolls announce biggest relaunch in the brand’s history. Scroll through the photo gallery for more…
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
Global consumers are highly aware of the fact all elements of health are interconnected so multifunctionality is the top health claim they are looking for in products, according to Nutiani’s Global State of Health and Wellbeing report.
Obesity and associated metabolic disorders are a rising global health and social issue. But with current approaches limited by their poor long-term effectiveness (as well as potential side effects and surgical risks), researchers believe gene therapy...
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out...
While some fear AI spells the end of the humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
The global snacking giant has commenced the production of Lay’s and Doritos at its 1bn PLN ($238m) snack plant in the southwestern village of Święte; the company’s biggest investment in the country to date and its first in the EU designed to measure CO2...
A new large-scale RCT finds that cocoa flavanols restored hippocampal-dependent memory in older adults with sub-optimal diets; an effect sustained over the three years of follow-up.
The dairy co-operative said the price per volume for its new 200g blocks has remained the same, but retailers have the final word when it comes to on-shelf pricing.
Scotland will not pursue a ban on sales of energy drinks to children and young people, saying there is not enough evidence the policy would be successful.
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
Tony’s Chocolonely has announced it has implemented a new legal ‘golden share’ mechanism to indefinitely protect its mission of producing ‘slave free chocolate’ – regardless of shareholder structure.
Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. Join us as at Protein Vision as we examine the R&D-fuelled...
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
The industry has vehemently rejected a regulatory assessment leading to the ban of ashwagandha in Denmark and defended the ingredient's safety, as an increasing number of member states show concerns.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
Mars Wrigley UK has announced that its Mars bars will be wrapped in more environmentally friendly paper packaging rather than its traditional plastic wrapper.
3D printed cultivated meat firm Steakholder Foods is targeting cost parity with conventional products by 2028, while also exploring new partnerships to boost its 3D printing capabilities, which it hopes to fully commercialise next year.
On 1 October 2023, the UK will ban single-use plastics, with the guidance having been released on 23 May. The EU have also released wide-ranging guidance on plastics.
Research suggests when it comes to buying sustainable products, an ‘intention-action gap’ exists amongst consumers. Which ‘nudging’ approaches can brands and retailers take to encourage more sustainable consumption?
