A new market research report explores how the personalized nutrition space can elevate itself beyond “just recommending diets” and become an integral part of preventive health care.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
With the Paris Agreement’s goal of limiting global warming at risk, the Kraft Heinz Company is stepping up its commitment to reduce its carbon emissions, and in doing so likely will draft many of its suppliers along with it.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
Meal kit supplier FoodChéri believes it has the recipe to meet the needs of modern French consumers looking for fresh, healthy, environmentally friendly and convenient meal solutions delivered through digital innovation.
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
With so many sweeteners of varying intensity and functionality available, reducing sugar in products can be a tedious trial-and-error process, but ingredient supplier Layn hopes to simplify the undertaking with the launch of two sweetener platforms that...
Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.
As the world’s population increases and squeezes limited resources, everyone will have to do more with less – and one tool that can help with this is enzymes, such as those made by Novozymes.
The rise of free from is throwing up unique challenges for manufacturers in that, often products that replace allergens can have an allergen classification themselves, like nuts to provide protein and fat content; or eggs or milk to bind ingredients in...
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
Demand for products containing nuts is on the rise, in no small part thanks to a growing awareness of the difference between ‘healthy’ and ‘unhealthy’ fats.
