Margarine major Upfield – owner of spread brands Flora, Lätta, and I Can’t Believe It’s Not Butter – is investing €50m in a new Food Science Centre in Wageningen, the Netherlands. The centre will focus on sustainability, health, and taste in plant-based,...
New research from Unilever highlights the growing importance of health, wellness and immunity for consumers. “Our Foods and Refreshment business is uniquely positioned to lead purposefully in the space of holistic health and immunity,” nutrition R&D...
US plant-based meat specialist Beyond Meat expects to begin European production by the end of 2020 after opening a new plant in Zoeterwoude and acquiring a further site in Enschede.
Consumer goods major Unilever will unify its split Anglo-Dutch legal structure into a single parent company in the UK – a move set to future-proof business, especially important during COVID-19, its CEO says.
A new not-for-profit investment company aimed at funding early-stage businesses has launched in the plant-based food space. There is ‘huge opportunity’ to disrupt traditional food sectors, managing director and Veganuary co-founder Matthew Glover tells...
Growth hungry HelloFresh is defying concerns that rising consumer demand for meal-kit delivery services may wane as lockdown restrictions ease. However, its biggest threat remains online supermarkets, say analysts.
The global ingredients specialist has launched a dietary fibre in the US that will help manufacturers answer consumer demand for snacks that support digestive health.
Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste.
Substantial investment in sustainable farming technology is needed to mitigate the environmental risks faced by US$18 billion farmed Atlantic salmon industry, warns a report.
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
