A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
What new products are hitting shelves across Europe and the UK? In this edition of our NPD Trend Tracker, we look at pancakes for weaning-age kids, Quorn’s new alternatives to beef and ham roasts, a plant-based cream from Violife and more…
In the UK, beef cattle are wearing ‘Fitbits for cows’, in Germany, an independent certification scheme is improving animal welfare for pork and poultry, and in Bulgaria, Big Data is serving to differentiate local products from imported competition. FoodNavigator...
Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition Business.
The UK Food Standards Agency Chief Scientist Robin May says urgent progress is needed on a unified eco-labelling system so that the food system can be set on a path to sustainability.
With COP26 in full swing, consumer demand for so-called ‘green’ food and beverage products is reportedly on the up. But how does that sit in an environment of rising inflation? Not well, according to industry observers.
In this week's rundown of new product launches, healthy food staple the chick pea gets and indulgent makeover, vegan chocolate rides high, and insect protein continues to make inroads.
In this edition of FoodNavigator’s new product development round-up, we look at HFSS-compliant pizza made from brewer’s spent grains, a ‘plastic negative’ chocolate bar, functional sweets containing BCAAs, and more…
As famers work to improve animal health and welfare, they are faced with a number of key challenges, from communication to cost, and transparency, explains Copa-Copega’s Miguel Angel Higuera.
Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers?...
Fermentation is likely to be a key technology supporting the transition towards higher consumption of alternative proteins, with protein conversion efficiency driving impact.
Consumers are intrigued by new ingredients entering the functional foods space and are open to trying them but their trust in health claims can be greatly impacted by familiarity and packaging, according to new consumer insights from MMR.
Some of the key trends observed in the baby food category are also applicable to children’s food, Marie Breban, market research analyst at Euromonitor International, tells FoodNavigator.
Industry experts discuss the key trends informing new product development in the kids’ food category, and gaze into their crystal balls to offer future insights…
Frozen food sales have dipped in the UK as consumers have returned to pre-pandemic shopping habits, according to the latest 52-week Kantar data from the British Frozen Food Federation (BFFF).
Pork producer Danish Crown has been forced to back-track on its company-developed eco-label the ‘climate-controlled pig’ as Denmark pays increasing attention to climate labels amid allegations of greenwashing.
The United Nations has said it sees ‘new momentum and energy’ around the transition to a sustainable food system. But campaigners warn that words need to be put into action.
Yakult UK and Ireland has launched a guide to the gut-brain axis, in collaboration with APC Microbiome Ireland, after research revealed that just 29% of consumers have heard of this link.
The fallout from the pandemic has pulled probiotics sharply into focus as firms attempt to navigate ever shifting health positioning and price points to satisfy a surge in gut and immune health interest.
The Cannabidiol (CBD) market is set to undergo a period of consolidation, buoyed on by a stricter regulatory process in the UK and Europe that will inevitably raise standards and range of applications.
This week's new product gallery brings together some of the hottest product launches in Europe, from Oatly's new oat-based ice cream, to pea-based canned fish alternative Fish Peas, and 'porridge with provenance' - Alara Organic's...
Innovation (technological solution) and financial support may not be the most crucial factors in creating a profitable Personalised Nutrition (PN) business model, according to a position paper published by Foodvalley NL.
With just 1% of the population following a diet aligned with government recommendations, IGD has sought to determine whether UK consumers have an appetite for change.
United Nations human rights experts have called on Italy to take ‘decisive action’ to end the exploitation of foreign migrant workers in agriculture and other sectors and address their ‘precarious legal status’ as Europol enforcement action highlights...
Belpork, owner of the BePork quality scheme, has developed an animal welfare standard for the Belgian pork sector. “It is the first time that a national animal welfare standard has been launched in our country,” Belpork coordinator Liesbet Pluym tells...
Providing elite athletes with the nutrition 'edge' is not always about the counting of macros or the science behind ingredients, but it's sometimes as simple as making products and meals delicious, according to a leading health & performance...
While the UK Food and Beverage sector enjoys strong market activity, Oghma Partners predicts ‘weaker’ businesses under strain from cost pressures could find exiting ‘more testing’ over the coming months.
A wide variety of roles are available in the food industry throughout the supply chain. UK-based National Skills Academy for Food & Drink (NSAFD) hopes to encourage more to consider how their skills are an ideal fit for food and in doing so, fill...
Despite the growth of the low and no alcohol category, only a third of consumers say they are satisfied with current products on the market, according to a new survey. So what can be done to improve them?
In this edition of FoodNavigator’s new product development tracker, we look at paleo- and keto-friendly 100% olive oil mayonnaise, a new low sugar Cheerios SKU from Nestlé Cereals, and a collection of booze-infused salmon ready for Christmas. Scroll through...
Brands in the health and nutrition space are failing to make use of the oldest marketing tool in the book - word of mouth - and in this era of social media that opportunity is bigger than ever.
As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.
From surging ocean freight costs to sky high corn prices and general supply chain disruptions, the last 12-18 months have been a roller coaster ride, says Nate Yates, VP Global Sugar Reduction Platform at Ingredion. But one thing has remained remarkably...
Fresh food may make most consumers feel happier and capture the lion’s share of retail sales – for now – but rising prices, concerns about perishability and shifting preference are pushing more shoppers to the frozen aisle, suggests new research by Deloitte.
Developments in food and ag tech have the potential to upend how food is produced. But the bigger picture issues around economic, social and environmental questions must be considered to deliver ‘meaningful benefits’, according to Sagentia Innovation.
Industry leaders take the podium to discuss the trend that impacts all areas when it comes to creating stand out snacks, from simpler labels, to trickier better-for-you formulations that do not compromise on indulgence, to being as good for the planet...
Animal-based meat and dairy manufacturers increasingly are addressing consumer demand for improved animal welfare and environmental impact – helping to defend and grow their sales in the face of encroaching competition from plant-based options.
What new products are hitting shelves in Europe? This week, we look at Moving Mountains’ new plant-based fish fillet, an innovative cocoa fruit juice concentrate for chefs, and a rebrand from Pringles UK.
Addressing the lack of public investment in the alternative proteins space, the Good Food Institute (GFI) is awarding nearly $5m to 22 research projects that the organization says will get closer to unlocking “the holy grail” of alternative proteins:...
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
The alternative protein market explodes with a wave of innovation in taste, texture and formats to meet uncompromising demands for protein-mimicking market offerings.
Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
Palm oil producer Musim Mas, oil supplier AAK and branded manufacturer Nestlé are collaborating to tackle deforestation outside concession areas in Aceh, Indonesia.
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
