New research shows that US consumers are less familiar with the concept of regenerative agriculture than other food production methods, and most are not willing to pay premium for brands making these claims.
Over the weekend spice-blend, soup mix and meal kit maker Knorr worked with chefs in select cities to deliver free planet-friendlier pizzas – called plizzas – to show how simple ingredient swaps can reduce food’s environmental impact and to raise awareness...
Alt pork made from mushrooms? What about soft drink from a craft beer giant? FoodNavigator brings you the latest in new product development from across Europe. Scroll through the photo gallery for more…
The food industry needs to provide accessible, affordable and nutritious food to a growing global population without costing the earth. Who will foot the bill associated with the transition towards sustainable food systems?
Which tools and strategies employed to combat deforestation in palm oil supply chains can be leveraged for other commodities? Should we be wary of taking a ‘cookie cutter’ approach? Experts weigh in.
Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.
From ready meals to health messaging and affordability, what progress has been observed and how much still needs to be made to address malnutrition in older people? EUPHA and Age UK weigh in.
Nutrisure, the nutrition-focused company behind superfoods brand Naturya, launched what it says is the UK’s first superfood brand targeting people over 50 last month. In a sector more served by nutraceuticals than nutritious foods, FoodNavigator finds...
Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.
Food and beverages targeting microbiome health and personalised solutions offer significant potential for innovation. However technical, commercial and regulatory challenges remain and product formulators need to be aware of these hurdles as they navigate...
A new report from global advocacy organisation Mighty Earth claims that since the high-profile launch of the Cocoa and Forests Initiative (CFI), Africa’s top cocoa-producing nations continue to see huge areas of forest being destroyed to make room for...
As food waste continues to be an issue for many households and the food industry at large, researchers investigated which solutions consumers are most inclined to adopt to cut down on the amount of food that goes to waste in the US.
Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Sustainable palm oil production could be one of the biggest beneficiaries of commitments made at the COP26 summit – but experts who have been assessing the fine print say that the devil lies in the detail of implementation.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Wondering what innovations are hitting supermarket shelves? In this edition of our NPD Trend Tracker, we look at Cadbury’s new ‘twist’ wrapper for its Duo line of chocolate bars, Pip & Nut’s limited edition Cherry Bakewell Tart almond butter, and...
Sustainability labels and classifications, such as organic, fair trade and animal welfare, can have a positive impact on consumer acceptance and can raise awareness, but they are yet to actually drive more sustainable consumer behaviour, according to...
Aside from its obvious lack of dependency on limited natural resources, just how sustainable is micro- and macroalgae cultivation? Sophie's BioNutrients and Genesea, amongst others, weigh in.
New research shows that half of UK consumers want to reduce their carbon footprint by making changes to their food choices. However, FoodNavigator hears, brands focusing in on eco messaging should be cautious: ‘Underestimating cynicism is dangerous’.
FrieslandCampina Ingredients has released a new report revealing five trends and developments it said are set to drive the evolution of the food, drinks and supplement industries in 2022.
Dry January is the month of the year when the no and low alcohol category really has a chance to shine. So what have we learned about the direction of the category this month? Here's five key takeaways from Dry January 2022.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
A team of international researchers says there is potential for climate-friendly design and operation to improve the greenhouse gas footprint of seaweed, bivalve, and fed finfish mariculture.
From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
What’s better than alcohol-free beer this Dry January? Alcohol-free beer enriched with vitamin D, according to Corona. Other new product development launches covered this edition include the ‘world’s first’ ice cream cone made from cookies, and Oumph!’s...
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...
As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
COVID-19 restrictions have made consumers feel more disconnected to the world than ever before, believes the CEO and founder of world ingredient supplier Red Rickshaw and world food meal kit FeastBox.
The pandemic has left a “lasting impression on consumer behaviour, particularly in relation to food and beverage choices”, reckons Innova Market Insights, which has revealed personal health and the environment as its top trends of 2022.
This week’s launches take in a drink claiming to contain a new blend of magnesium that maximises health benefits for consumers. Elsewhere, nutritional yeast is on offer for those wanting a cheesy flavour without the cheese, while Pukka is adding to its...
UK food label scheme Red Tractor is investigating just how concerned consumers are about animal welfare, and whether current perceptions of production methods match reality.
To get tongues wagging this month, challenger brand Tony’s Chocolonely is launching three new SKUs into Waitrose. Elsewhere across the NPD landscape, McVitie’s Lemon & Lime Jaffa Cakes are returning to the shelf, Mondelēz’s Philadelphia is introducing...
From advances in fermentation capabilities to developments in our understanding of diet and health or the rapid evolution in digital technologies, Cargill’s R&D chief Florian Schattenmann talks FoodNavigator through the trends and tech he believes...
The Round Table on Sustainable Soy (RTRS) is launching a Corn Standard for certified soy farmers currently located in Argentina, Brazil, India, Paraguay, and Uruguay.
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
Under-30s think the traditional Christmas dinner is ‘old fashioned’, according to fresh research. As pressure on the food industry to transition to more sustainable ingredients mounts, what will we be eating for Christmas dinner in 2050?
Over 40% of consumers have already adopted reusable grocery packaging and are ‘thinking about’ using reusable packaging reveals new consumer research from the UK-based group which aims to give suppliers and retailers insight into consumer attitudes towards...
Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.
