Some blended meat and plant-based products are still going strong years after launch. Others, however, are withdrawn within months having failed to pique consumer interest. Instead of blaming taste, appearance, or texture, could the answer lie in…marketing?...
Under Nestlé and Starbucks’ Global Coffee Alliance, the companies are adding a new hot chocolate to their at-home range. Elsewhere in the NPD space, McDonald’s is piloting its plant-based burger, the McPlant, in Coventry before rolling it out nationwide....
At the annual conference of the European Society for Clinical Nutrition and Metabolism (ESPEN) the results of research into the perspective of Covid-19 patients on nutritional support across Europe was published.
Inclement weather in Canada and Europe is resulting in a spike in the price of raw material, which – along with increases in freight – is spiralling the durum wheat market ‘completely out of control’, according to Eurostar Commodities.
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
Increased investment in biodiversity is needed to eradicate hunger and achieve the UN’s Sustainable Development Goals, according to the International Fund for Agricultural Development (IFAD).
This week's gallery takes in a snack range aimed at consumers looking for better gut health, a new immunity support range from breakfast drink Weetabix On The Go, and new sausages from Quorn.
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
This week's gallery features Meatless Farm's launch of its first chicken retail product, and new passatas made with zero air miles and 100% renewable energy.
Increasing urbanisation and growing consumer knowledge of nutrition appears to be fuelling the rise of seaweed consumption in China, with researchers reporting an uptick in its use both at home and in dining establishments.
As drinking habits change amid the pandemic, the low and no alcohol category sees a pronounced acceleration. Yet, while their appearance appeals, could taste and an expensive price point threaten to impact uptake?
In this week's new product development gallery, we spotlight a new ice cream targeting adults but made from infant formula and energy boosting powders for endurance athletes and others seeking an energy lift.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
PepsiCo wants to become ‘net water positive’ by 2030, meaning the beverage giant will replenish more water than it uses to produce its food and beverage brands.
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
Grocery retailers and packaged food and beverage brands should brace for another significant shift in consumer shopping habits this month as many families with students returning to in-person school after a year or more of distance or hybrid learning...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
From ‘the healthiest pint you’ll ever drink’, to low sugar beer and a low alcohol Jamaican rum alternative, our new product development tracker suggests the ‘low and no’ category is continuing to thrive. Check out, too, a new alt parmesan made from fermented...
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
Just as the term “all-natural” has lost much of its healthy-image luster over the years, the claim of “plant-based” also may be at risk of losing some of its better-for-you significance with consumers, according to Mintel research.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
In South Africa, a country with strong traditions of conventional meat production and consumption, which population segment will be the first to embrace cultivated meat?
Foodservice operators that only increased their on-the-go services during the pandemic are potentially missing out on a high, stable consumer demand that is still relevant today.
Aquaculture profits are at risk if the seafood industry fails to address ESG issues – including poor animal welfare and high fish mortality – a new report warns.
Fresh research out of Germany assesses the effectiveness of basic and extended eco-score rankings, used via smartphone applications, in selecting sustainable products within different food categories.
As Danone continues to expand its high-growth plant-based beverage business, the company intends to broaden the fixture’s appeal to the majority of consumers ‘not in the category’ through the development of new technologies that deliver ‘dairy-like’ drinks.
While new summer beverages were undoubtedly trending in this week’s new product development roundup, we also look at a new range of ‘responsibly indulgent’ doughnuts from the former CEO of graze, and new ‘cheddary’ popcorn made with 30% cheddar cheese....
Postbiotics have become the fastest growing area in terms of gut health related Google searches, with a nearly 1,300% increase in the last two years, according to new data from Lumina Intelligence.
Researchers in the Netherlands and the UK suggest that contrary to popular opinion, meat workers are often ambivalent about meat – avoiding meat consumption more than non-meat industry workers.
After Nutri-Score, and more recently the Eco-Score, a new food labelling scheme has been developed in France. Planet-Score is based on LCA methodology, but also addresses pesticide use, climate impact, biodiversity and animal welfare.
