Forget plant-based vs dairy. The two categories are not mutually exclusive, with growth in the plant-based dairy sector being fuelled by consumers who are buying both alternatives and real dairy products, reveals Givaudan.
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
With the plant-based boom continuing apace and the buzz around next gen meat reaching fever pitch, FoodNavigator profiles the technology, ingredients and culinary science powering meat alternatives.
Low supply and high demand for agricultural products has resulted in skyrocketing prices for inputs like grains and fertilisers. This could well continue ‘beyond 2023’, analysts at Barclays warn.
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
In this week's gallery of new product launches, we learn about shelf-stable smoothies leveraging aseptic processing technology, Mars' plant-powered NPD, and the 'I Love' campaign to support British pork farmers who are struggling under...
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...
While much of the press coverage in food tech is devoted to brands making meat, egg, and dairy alternatives, these technologies will only be scalable – and sustainable - if we pay the same level of attention to the enabling technologies underpinning them,...
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
On a macro level, health and wellness is as important than ever. Yet there are many facets to this: do consumers want sugar or sweeteners or are they more concerned about functional benefits or clean label ingredients? Soft drink company Britvic puts...
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
Flavours giant Givaudan is developing Customer Foresight, a platform that leverages ‘advanced data technologies’ alongside artificial intelligence and human insight to predict the future of food.
What’s missing from the food tech landscape? We ask incubators in Spain, Germany, and Israel what’s trending, what challenges start-ups are facing, and where the ‘whitespace’ lies.
The increased demand for functional food and drink is anticipated to boost sports drinks sales – and yet, at the same time, growing functional claims across neighboring categories is likely to stiffen competition. How should sports drinks navigate this...
If sustainability means different things to different people, what does it mean for businesses working in distinct links of the supply chain? FoodNavigator hears from a brand, a distributor, and a retailer.
Farmers in East Anglia, UK, have received funding from a collaboration backed by Nestlé to implement regenerative practices and landscape improvements.
Cream teas, salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.
In this latest edition of our new product development photo gallery, we look at new vegan convenient snacks hitting the supermarket aisle – notably a meatless jerk chicken style flatbread and a madras chicken style flatbread. Elsewhere, we cover a gin...
The UK Dairy Roadmap has issued an extension to its target on carbon auditing - an important early step in its 2050 net zero plans - citing increasing pressure on farmers and ‘soaring’ production costs.
To better understand how consumers will behave in the future, WGSN has developed new ‘personas’ industry should expect to cater for in 2024. Claire Lancaster, strategist at WGSN Food & Drink outlines two: the ‘Mindful Nurturists’ and the ‘Experientialists’.
The Access to Nutrition Initiative (ATNI), in partnership with ShareAction, has published what it bills as the first comprehensive assessment of food retailers’ contribution to consumer health anywhere in the world. The results are in, and they aren’t...
Some food and beverage start-ups are claiming carbon neutrality by offsetting their emissions. Others are setting their sights on net-zero, and forgoing the ‘carbon neutral’ claim. FoodNavigator hears who is doing what and why.
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
Tesco and WWF have launched a new accelerator programme pairing pioneering start-ups with Tesco suppliers to fast-track sustainability innovation in the supply chain. The aim is to cut the environmental impact of food and support UK food security. FoodNavigator...
With an increasing number of consumers looking to make more sustainable food choices based on what they read on social media, Arla decided to study what impact this has on attitudes to dairy. “The rise in cancel culture is playing too much of an influence...
From paying coffee growers healthy wages to upcycling ‘wonky’ fruit and veg, beverage start-ups are integrating ethics and sustainability into their supply chains from the get-go. FoodNavigator hears what challenges and opportunities they’ve faced along...
This week's new product gallery features a new range of weaning products in a selection of exciting flavours and new flavours in the gut-health the category, which has historically been dominated by dairy based products.
The Fairtrade Foundation has released a new report revealing key insights into factors it says can “either enable or jeopardise the ability of cocoa co-operatives to create and fairly distribute positive benefits to their farmer members.”
As a 100+-year-old company of some of the most well-known CPG brands, Mars Inc. sees innovation as the driving force behind the company's next chapter of growth and the key to maintaining consumer relevancy.
Food giant Mars Inc. has teamed with an artificial intelligence firm PIPA to speed the discovery of new plant-based ingredients for the human and animal food and dietary supplement markets.
Maker of ‘complete food’ powders, shakes, and ready meals, Huel, has developed a plant-based penne Bolognese to which you just add water. In the Netherlands, Lipton Ice Tea has upgraded its packaging, and in Finland, a new line of plant-based ready meals...
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? And how can the food industry tap into this to support growth in the plant-based...
The sustainability trend, characterised by consumers seeking food and beverage products perceived as having a lesser impact on the environment, is waning as shopper concern shifts to saving money in the face of significant inflationary pressures.
This week's new product gallery features Premier Foods’ efforts to bring out a better-for-you range of Mr Kipling cakes and pies, while Stonegate, producer of Clarence Court eggs, has launched its first vitamin enriched egg range. Scroll through...
IGD has published a new report to help the food and consumer goods industry drive progress towards the shared ambition of halving the environmental impact of the UK packaging system by 2030.
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic waste.
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
