A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...
German discount store Penny’s recent week-long trial saw it raise product prices based on their environmental impact, prompting the food sector to consider whether a ‘climate cost’ model is coming to our retailers and wholesalers.
With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more...
Our latest new product development round-up features lower carbon beef from UK supermarket Sainsbury’s, achieved through a combination of superior cattle breeding and animal management. Meanwhile, Dutch company Northern Wonder, which creates a sustainable...
While overall dietary patterns are poor for American adults and adolescents who are exceeding the recommended limits for sodium, saturated fat and added sugar, toddlers are eating better and protein consumption across age groups is on the rise, according...
As food service giants Taco Bell, Wendy’s and Starbucks enter the metaverse with their devised lands and non-fungible tokens (NFTs), we explore whether it is only a matter of time before manufacturers take a bite out of the metaverse experience.
Our latest new product development round-up brings you a ‘new product category’: shelf-stable probiotic yoghurt. Another innovation lies in vertical farming technology, which sees Jones Food Company launch its first consumer facing brand Homegrown, and...
There's consumer demand and innovation avenues in abundance when it comes to food and drink for cognitive health but brands must educate on the more novel ingredients if these are to flourish beyond the niche audience, Mintel experts advise.
Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.
In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.
Halal food is growing in popularity in the UK and globally, suggests a new report from food futurologist Lyndon Gee, on behalf of halal convenience food manufacturer TAKUL. The report suggests due to both a growing Muslim middle-class spending more on...
In this week’s round-up of new product development, we profile FrieslandCampina’s range of meat-free chicken alternatives which uses a protein base made from dairy, rather than pea, soy or mycoprotein. Elsewhere in the meat-free category, Wall’s has developed...
Starbucks’ Pumpkin Spice Latte returns to stores today: marking the 20th anniversary of the seasonal favorite. What can we learn from the ongoing success of the flavor?
Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...
Cocoa grindings in Europe, North America and Asia fell for the second quarter of 2023, according to latest figures released by the International Cocoa Organization (ICCO), sending cocoa prices soaring on the markets as consumers look for cheaper chocolate.
From convenience to hydration and satiation, consumer preferences for beverages offer manufacturers an opportunity to hone in on value, attributes and nutrition with taste and simple ingredients as a common driver, according to Hartman Group’s Modern...
This week’s look at new food and beverage launches takes in the partnership between Proper Snacks and KFC to unveil a co-branded popcorn SKU, while UK kefir brand Biotiful Gut Health has introduced a new range of products specifically for children. Scroll...
If relevant stakeholders – from government to industry and consumers – play their part, recyclability can be improved and plastic pollution eliminated, believes NGO WRAP.
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Gen Z consumers want to balance their demands for delicious and nutritious foods with their beliefs and ethics, creating a fissure, according to a recent Ketchum survey of 2,000 Americans 13 years and older.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
In this latest edition of the NPD Trend Tracker, we’re seeing a lot of movement in the plant-based space, ranging from vegan ice cream to an improved pea and fava protein burger from THIS, and Meatless Farm’s return to retail following a brief hiatus....
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?
There are many reasons why people choose to order healthy food at restaurants, and a new study shows that the font size of calorie counts on menus is one of them. People can be influenced to order healthy options, the study suggests, by the calorie count...
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
Cultivated meat is still a new phenomenon, having only received regulatory approval in a few places worldwide. Naturally, then, it is new to consumers. Fresh research examines the influence of food technology neophobia, or the fear of the new, on consumers’...
Between recent acquisition and slumping unit sales, the plant-based meat alternative (PBMA) market faces headwinds as consumers shift to less expensive proteins in the face of economic pressure, though all might not be lost for the category, Mintel shared...
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....
Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
The meal kit space is undergoing an evolution in the wake of the pandemic, with affordability and personalization trends top-of-mind for consumers and meal kit marketers alike, according to a new report from Euromonitor International.
Healthy indulgence is the theme of this week’s launches as Nestlé Cereals brings out two HFSS-compliant cereals; allplants remakes some classic summer dishes; and two meal kit companies launch new at-home dining ranges. Scroll through the gallery for...
The NOVA classification system is used to ascertain whether foods are minimally processed, processed or ‘ultra-processed’. A new study has found that people’s perceptions of foods and their processing levels usually align with their NOVA classification.
As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?
Vertical farming, and controlled environment agriculture more generally, holds the promise of environmental sustainability. But rising energy costs and challenging economic conditions are straining the sector. Can technology help overcome obstacles to...
The beverage space is an area for flavor discovery and innovation: and today’s consumers are becoming increasingly curious and adventurous. So what do experts see trending in today’s market?
There is good evidence to support the development of biotic supplements and functional foods to aid mental health via the gut-brain axis, a new review has concluded.
Meeting climate targets starts at the ingredient level, so the Digiorno pizza maker has joined a growing group of food giants - including PepsiCo, Kellogg’s and General Mills - using their industry might to effect positive change throughout their supply...
According to the World Food Programme, one third of food produced for humans is wasted. A new study shows that reducing this could improve global food security. However, due to the ‘rebound effect,’ reducing food waste does not have correspondingly high...
Consumers are protecting themselves and their families amid the climate crisis with functional products designed to improve skin health and hydration levels, Stephanie Mattuci, director of Mintel food and beverage and purchase intelligence, shared during...
This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
