Which new product developments have caught our eye this week? In Scotland, BrewDog is turning a range of spirits from any batches of beer that doesn’t meet its standards. Further south, Fix8 is developing vitamin C-enriched kombucha, while botanicals...
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.
Europe’s consumers are displaying signs of severe ‘inflation fatigue’ as they face a declining standard of living that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, warns a sobering report from IRI.
This week’s look at new food and beverage launches includes cookie dough and ice cream dessert ranges from Doughlicious, while personalised nutrition platform Vitl has launch new vitamin and protein bars.
After five days of showcasing food and beverage products from around the world, SIAL 2022 in Paris has come to a close. FoodNavigator was on the ground, meeting with newcomers and category leaders alike to discuss trends, new product development, and...
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
In this week's roundup of the hottest food and beverage products hitting the shelves, we hear about Love Cocoa's latest innovation - cheesy chocolate - and learn how seafood brand Young's wants to bring a restaurant experience home as the...
Sustainability may be a rising priority influencing consumer purchases, but optimistic projections that 2022 would be the year of the ‘climatarian’ appear to be a bit premature – giving brands and retailers more time to improve and finetune their positioning...
Environmental finance provider RePurpose Global has launched the Plastic Reality Project, a first of its kind initiative dedicated to ‘upskilling’ corporate leaders with ‘knowledge and experiences’ to help shape their plastic reduction efforts. Hot on...
While consumers today are exploring more money-saving strategies such as choosing lower-cost items and cooking from scratch, their personal values around health and well-being and the planet have not wavered, according to research from Innova Market Insights.
Researchers want to know whether placing a traffic light rating of eco-friendliness next to dishes on a menu increases the likelihood of diners choosing more sustainable options.
Research suggests what you eat impacts how well you sleep. Conversely, the quality of your sleep can influence dietary choices. FoodNavigator examines this complex relationship and probes the connection between sleep, diet, and health.
Premiumization has been key in the low and no alcohol category to date. With the cost-of-living crisis, does this open up opportunities for the low and no alcohol category to develop products in the economy space?
The EU’s recent approval of its controversial deforestation regulation is expected to drive up the cost of palm oil and other affected commodities, and thus food and beverage prices, amid ongoing inflationary pressures that have already affected a majority...
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
What innovations are landing on supermarket shelves this month? In our latest round-up of new production development across Europe, we look at ‘tuna-free flakes made from Scottish seaweed and pea protein. In the Nordics, Rebl Eats is teaming up with mycoprotein...
EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
While hard seltzer has been in the limelight over the last few years, cocktails and long drinks are forecast to command a greater share of the RTD category by 2026 with premium and fuller-flavored drinks driving forward innovation.
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
The lower barrier for entry to market for startups and emerging brands created by the surge in online grocery shopping early in the pandemic is creeping back up as consumers increasingly return to brick-and-mortar stores for the bulk of their shopping...
Around 35% of the largest European and US meat and dairy companies do not disclose their environmental targets – something that could turn into a ‘competitive disadvantage’ as retailers and consumers demand transparency about sustainability.
This week’s look at new food launches includes spicy sauces and relishes inspired by Tunisian and Libyan cuisine, and an expanded range of premium instant noodles.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
With most consumers now horrified by excess plastic packaging, supermarket giant Tesco has scrapped multipacks completely for its own label drinks. Does this signal the beginning of the end for the multipack format?
What new products are hitting supermarket shelves across Europe? Alt chocolate maker WNWN is reinventing the classic European candy bar with its new offering: Waim! Low-fat cheese brand Eatlean is expanding its presence in UK retail, and sports nutrition...
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isn’t coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
This week’s round up of new products features Made For Drink’s South African-inspired, beer-friendly biltong, made from 100% grass-fed Irish beef, while Biff’s Plant Shack has launched a range of Jackfruit products with specific air-frying instructions.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
In our latest new product development roundup, we see Israeli start-up Redefine Meat enter Finland via national restaurant distribution. In Austria, Revo Foods is rolling out three new alt seafood products into supermarkets, before targeting Germany,...
There’s a lot of buzz about plant-based innovation. But according to Julian Mellentin, of consultancy New Nutrition Business, much of this noise comes down to the ‘echo chamber’ created by media, consultants and the investment community. Is plant-based...
A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
