COVID-19 has accelerated food trends that were already on the rise prior to lockdown. So how can entrepreneurs best capitalise on these trends to attract early-stage funding? And in a growing field of competitors, how can investors pick the right horse?
Demand for functional dairy ingredients has never been higher. This is largely driven by the high-protein trend – consumers increasingly understand the proven benefits of high-quality proteins, in particular those from whey, for muscle growth, weight...
In a ground-breaking series of webinars, FoodNavigator’s global editorial teams will address one of the most pressing questions facing the sector today: What will COVID-19 mean for the future of the industry?
Students in Demark aim to commercialise vegan alternatives to salmon and tuna in Europe, having developed 3D printing processes capable of printing plant proteins and binders in structured forms.
Working with the likes of Tesco and Albert Heijn, Spoon Guru uses its AI powered software to ease the path to purchase and transform food discovery. The company’s co-founder Markus Stripf tells FoodNavigator that the way people shop online is changing...
Every week FoodNavigator brings you the latest new product developments from across Europe. In this week’s edition, we cover the ‘world’s first’ frozen cheesecake in a tub, Müller’s new line of split pot yoghurts, dark chocolate buttons infused with CBDa,...
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
During the partial COVID-19 lockdown in Côte d’Ivoire, a sharp rise in child labour was observed. Yet according to the International Cocoa Initiative, it is too early to attribute the increase to the pandemic alone.
Snacking has evolved from being a convenient and comforting experience before Covid-19 to a more food conscious and healthy activity during the pandemic, two market experts claim.
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
A cross-industry collaboration has been launched in Norway that leverages blockchain to share supply chain data across the country’s seafood sector. The aim is to provide ‘safer, better seafood’ to consumers worldwide.
The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...
DuPont has launched Danisco Planit food and beverage range for plant-based product development in the industry, made with a ‘planet forward’ sustainable approach.
