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.
This week’s gallery takes in new listings for low sugar indulgent cake brand Fitbakes, while UK-based Latin American food brand Capsicana, is aiming to capitalise on demand for world food flavours that are ready in 20 minutes.
The pressure of inflation and general consumer disillusionment are causing an overall downward trend in self-reported consumer usage of plant-based categories, finds new research from Evergi, Brightfield Group's research platform.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
What food innovation is hitting shelves across Europe? In Germany, consumers will notice a new range of nut butters in the supermarket, while across multiple countries rapid delivery start-up Gorillas is expanding into private label. In the UK, Heinz...
The quest for ever more eco-friendly packaging in the food and beverage industry is often done ‘without consideration for the effect on overall recyclability’, FoodNavigator hears.
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
Fertiliser production is being reduced across Europe due to high gas prices. This is having a knock-on impact on the availability of carbon dioxide. Meat producers are calling for urgent government intervention.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.
“It has been clear for a while that plant-based analogs will not displace meat,” says the CEO of Israeli cell-cultured (a.k.a. ‘cultivated’) meat co Aleph Farms. “The addressable market is larger for cultivated meat than for plant-based because the products...
This week we feature a non-HFSS cereal using a blend of protein and fibre, including pea protein, chickpea flour and chicory, and a start-up aiming to pioneer a new drinks category for those who want more non-alcoholic drink options.
Brand purpose can be a helpful tool in reaching some audiences, but it is not relevant for all categories and all brand strategies, reveals fresh research.
In a worst-case scenario, McKinsey is predicting a food deficit representing a year’s worth of nutritional intake for up to 250m people – or 3% of the global population.
So-called ‘ultra-processed foods,’ which include a significant portion of CPGs, are often demonized as calorie-dense, nutrient-poor and a major contributor to diet-related chronic diseases, but is this characterization an oversimplification that is just...
Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.
Fresh data from Mintel shows that consumers have become more concerned over the availability of food and water and the impact of climate change over the past year. Looking to 2023, resource efficiency – including how they spend their own money – will...
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European...
