How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
The UK’s post-Brexit import controls are finally being implemented from January 31, 2024. But while their introduction will level the playing field for EU exporters who had enjoyed a relatively frictionless process until now, the additional cost and regulatory...
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Proposals to loosen EU rules on gene edited crops have passed a significant barrier after the European Parliament’s Environmental Committee voted in favour of a proposal to introduce a new regulatory framework for New Genomic Techniques (NGTs).
In this week's NPD Trend Tracker, we have a range of bread made with regenerative agriculture-derived flour. We also have desserts, Valentine's Day doughnuts, a new range of fully loaded brownie tray bakes, and a new version of that classic...
GOED member products are performing extremely well on label claim compliance, oxidative quality and most contaminants, but there is cause for concern as the European Commission looks to enforce a limit on hydrocarbons that the industry find notoriously...
Mars has announced that it has completed the acquisition of Hotel Chocolat, a UK premium chocolate brands, after ConfectioneryNews reported in November 2023, that the company had reached agreement with Hotel Chocolat’s Board on the terms of the acquisition,...
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
The presence of star ingredients will drive purchasing and packaging decisions, Innova Market Insights reveals in its Top Ten Trends for food and beverages in 2024.
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told...
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...
Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range...
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
With farmers facing pressures to adopt more sustainable farming practices - or move to a different farming system altogether - who should support producers during their transition? In the UK, the responsibility falls broadly on the shoulders of all agri-food...
According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year 2050.
Personalised nutrition insights hub Qina has published a new white paper providing companies, practitioners and developers with an in depth framework for the ethical implementation of AI for personalised nutrition.
Inflation in recent years has impacted nearly everyone, with rising prices putting a strain on the cost of living. However, according to a new report, food is being hit harder than most sectors, at least in the UK, while beverage seems to have escaped...
What does ‘healthy’ food and drink look like in 2024 and beyond? What ingredient and technology levers can be pulled develop better-for-you products for the mass market? And is next-gen tech promising personalised nutrition worth the hype? Find out at...
Celsius has inked two distribution deals to expand the reach of its energy drink: extending a partnership with PepsiCo to take in the Canadian market and teaming up with Suntory for the brand in the UK and Ireland.
Freshly made Bulgarian yogurt can feasibly be incorporated into an astronaut's diet to boost gut health and overall wellness in support of humanity’s extraterrestrial ambitions, says a new study.
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
Cows, much like humans, communicate through the sounds they make. New research will attempt to understand what these noises mean. This understanding could be used to improve animal welfare.
KitKat, one of Nestlé’s most popular and innovative confectionery brands, will now become its most sustainable after the company announced the snack bar will be made with 100% chocolate sourced from the Income Accelerator Programme (IAP)
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.
Rice is one of the most important crops in sub-Saharan Africa. However, it is particularly at risk from disease. A new study has found that CRISPR technology can be used to edit genes in some strains of rice, developing resistance.
UK-based personalised supplement brand Nourished is addressing concerns over the variations in nutrient bioavailability found in gummy supplements, highlighting that its 3D printing technology and encapsulation process ensure precise dosages.
Which new products are hitting the shelves? In our latest NPD round-up, look at a new menopause infusion made with hibiscus, rosehip and passion flower; a ‘veggie spin’ on the classic macaroni cheese and bacon dish; and a flavour mashup between Baileys...
American consumers say they are cutting out processed foods from their diet, despite many not fully understanding what they are, Alyssa Pike, senior manager of nutrition communications at the International Food Information Council (IFIC), shared during...
While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse...
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
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.
As Ever.Ag and SPX Flow release AI-powered optimization tools for dairy producers, we look at what’s currently on the market – and what could be the next big thing.
Alcohol-free alternatives provide a welcome option to the increasing number of consumers who choose not to drink. But there are growing concerns that branding similarities to alcohol could mean that alcohol-free alternatives act as a gateway into alcohol...
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
Consumers are increasingly focusing on their health without compromising on taste, which is why healthy indulgence has become a serious trend. Millennials (Gen Y) and Centennials (Gen Z) are looking for foods and beverages that are tasty, good for you,...
Israeli-based food-tech startup Imagindairy expects products made with its animal-free dairy protein to launch in the US within the year after it says it received from FDA a letter of no objection for the ingredient’s GRAS status and the subsequent acquisition...
It is said ‘we eat first with our eyes’. The colour of food and drink can have a major influence over what we choose to consume, so which pigments are expected to whet appetites in 2024?
Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do. Fermentation, which can produce vegan, kosher and halal colourants...
