Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
From confectionery to cakes, breakfast cereals to beer, sugar is a huge part of the modern diet, but why is the cost of one of our most indulgent ingredients increasing and how will this affect both food manufacturers and consumers?
Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar...
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.
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
Sweets and snacks giant Mondelez International dismissed a dip in volume in North America during the fourth quarter as a “one-off” from which it will quickly bounce back despite planned price hikes and ongoing shifts in consumer spending to favor sales...
With climate change exacerbating water stress and scarcity, Coca-Cola Europacific Partners is backing new tech solutions to help future-proof the beverage industry.
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...
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,...
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...
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.
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.
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.
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)
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.
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.
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.
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...
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
While Irish butter exports to the US continued to grow and demand from the Middle East increased, the Irish Food Board recorded a decline in dairy exports across all key regions in 2023.
Having unveiled a new logo and visual identity system in the US last year, Pepsi is now rolling out its new look globally in a bid to appeal to younger consumers and help ‘shake up the cola category’.
Plant-based meat company VFC (Vegan Fried Chick*n) has rebranded. Following several acquisitions in 2023, it is now Vegan Food Group, and aims to grow through acquisitions into a larger, more versatile and further reaching part of the plant-based meat...
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
Oatmilk pioneer Oatly’s new Unsweetened Oatmilk and Super Basic Oatmilk, which launched this week, respond to rising consumer concerns about plant-based milks, including their nutritional value and, for some, long lists of unfamiliar ingredients, which...
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.
Chickpeas could take a more prominent role in PepsiCo’s snack portfolio given rising consumer interest in the legume, its environmental sustainability attributes and its versatility stemming from its mild flavor and diverse texture applications, according...
A probiotic kefir shot developed by the personalised nutrition scientists at Zoe has been hailed “a big step forward for the gut-health macro trend”, with industry pundits applauding the science-first product development approach.
Finnish biotech start-up Enifer will open its first factory in order to develop its mycoprotein ingredient, following its receiving of €12m in funding. To develop these ingredients, it will use PEKILO fermentation, a process developed in the 1970s by...
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
Industrial filtration specialist Pall Corporation tells AgTechNavigator why it wants to help the brewing industry transition to more sustainable manufacturing processes by avoiding the use of diatomaceous earth.
European supermarket giant Carrefour has stopped selling PepsiCo products in France, Belgium, Italy and Spain: citing 'unacceptable' price increases from the American drinks and snacks giant.
Lactalis, the global dairy giant, has inaugurated the “largest solar thermal power plant in France” allowing it to cut CO2 emissions by 2,000 tons per year.
The duo’s latest white paper, “10 Alternative Protein Pathways: Opportunities for Greater Efficiency”, provides insights into how the sector can make plant-based products more affordable and sustainable.
Regulatory compliance can be one of the most time-consuming and cost-intensive parts of running any business, and the food industry, with its myriad complex supply chains and novel products, is no different. Technology, however, can streamline this process.
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.
Private-label food and beverage brands will need to move beyond following name brands if they are to retain market share and become market leaders, Todd Maute, partner at brand and design firm CBX, told FoodNavigator-USA.
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
Ecovative Design will expand its AirMycelium technology to “introduce new, high-value mycelium crops to the mushroom farming industry and accelerating the growth of the mycelium materials sector,” including animal-free meats, with help from mushroom production...
From recyclability to carbon footprint and shelf life, we find out more about the properties of Tetra Brik Aseptic 200 Slim Leaf, Tetra Pak’s new aseptic carton with a paper-based barrier.
A new agreement will see Nestlé fund an additional payment to farmers who achieve one of the three levels of Fonterra’s The Co-operative Difference framework during the 2023/24 season.
dsm-firmenich has secured European market access for its 3-fucosyllactose (3-FL) ingredient, one of the most abundant human milk oligosaccharides (HMO) in human milk.
