With at-home coffee consumption enjoying a renaissance, FoodNavigator looks at how convergence with another rising trend – plant-based dairy alternatives – is whipping up excitement.
What trends are hot in tea? FoodNavigator caught up with the Ecotone-owned Clipper Teas - a brand that has successfully been outgrowing the market - to learn what’s brewing in the category.
A new report from Finland’s Technical Research Center (VTT), Recycling Food Packaging, highlights technology solutions expected to become commercially available in the next five years, and says partnerships are essential to deliver the necessary technological...
More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.
BrewDog has developed a gluten-free version of its best-known beer: Punk IPA. Elsewhere across the NPD landscape, Dolce & Gabbana is bringing back its colomba cake, and a range of Bridgerton-inspired doughnuts have rolled out to celebrate the launch...
The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.
From a flurry of keto snacks and functional-but-fun beverages, to firms making more proactive claims about their impact (or lack thereof) on the environment, check out our first trendspotting gallery from the Natural Products Expo West show in Anaheim,...
Despite proven nutritional benefits of a diet high in fibre, only half (51%) of UK consumers believe they have enough fibre in their diet, finds fresh research.
Consumers tend to be more accepting of biocide labelling on dairy beverages if the term ‘environmentally friendly’ is also used on the packaging, according to researchers in China and New Zealand.
Unilever is switching out 93% of its plastic from Carte D’Or ice cream tubs in the UK and replacing it with responsibly sourced paper. In Israel, Capsoil FoodTech has developed technology that enables coffee brands to fortify their pods, and Italian chocolate...
Despite the continued hype around meat alternatives and a growing flexitarian lifestyle trend, meat is still the protein of choice for most consumers, argues Jonna Parker, principal, fresh foods at IRI.
Fresh warnings that conflict in Ukraine represents a threat to global food security land as European markets brace for spiking food prices and Unilever shares details on its response.
More than half of parents and pregnant women (51%) surveyed for a new WHO/UNICEF report say they have been targeted with marketing from formula milk companies, much of which is in breach of international standards on infant feeding practices.
New consumer research across seven markets has examined how far people are prepared to go – or not – to support sustainable food and drink brands. It would appear shoppers in the developed markets of Europe and North America lag those in emerging economies.
Colombia, the world’s largest producer of cocaine, is working to reduce reliance on coca cultivation. Instead the government is investing in oil palm, which locals say is benefiting communities and the environment.
New research shows that US consumers are less familiar with the concept of regenerative agriculture than other food production methods, and most are not willing to pay premium for brands making these claims.
Over the weekend spice-blend, soup mix and meal kit maker Knorr worked with chefs in select cities to deliver free planet-friendlier pizzas – called plizzas – to show how simple ingredient swaps can reduce food’s environmental impact and to raise awareness...
Alt pork made from mushrooms? What about soft drink from a craft beer giant? FoodNavigator brings you the latest in new product development from across Europe. Scroll through the photo gallery for more…
The food industry needs to provide accessible, affordable and nutritious food to a growing global population without costing the earth. Who will foot the bill associated with the transition towards sustainable food systems?
Which tools and strategies employed to combat deforestation in palm oil supply chains can be leveraged for other commodities? Should we be wary of taking a ‘cookie cutter’ approach? Experts weigh in.
Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.
From ready meals to health messaging and affordability, what progress has been observed and how much still needs to be made to address malnutrition in older people? EUPHA and Age UK weigh in.
Nutrisure, the nutrition-focused company behind superfoods brand Naturya, launched what it says is the UK’s first superfood brand targeting people over 50 last month. In a sector more served by nutraceuticals than nutritious foods, FoodNavigator finds...
Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.
Food and beverages targeting microbiome health and personalised solutions offer significant potential for innovation. However technical, commercial and regulatory challenges remain and product formulators need to be aware of these hurdles as they navigate...
A new report from global advocacy organisation Mighty Earth claims that since the high-profile launch of the Cocoa and Forests Initiative (CFI), Africa’s top cocoa-producing nations continue to see huge areas of forest being destroyed to make room for...
As food waste continues to be an issue for many households and the food industry at large, researchers investigated which solutions consumers are most inclined to adopt to cut down on the amount of food that goes to waste in the US.
Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Sustainable palm oil production could be one of the biggest beneficiaries of commitments made at the COP26 summit – but experts who have been assessing the fine print say that the devil lies in the detail of implementation.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Wondering what innovations are hitting supermarket shelves? In this edition of our NPD Trend Tracker, we look at Cadbury’s new ‘twist’ wrapper for its Duo line of chocolate bars, Pip & Nut’s limited edition Cherry Bakewell Tart almond butter, and...
Sustainability labels and classifications, such as organic, fair trade and animal welfare, can have a positive impact on consumer acceptance and can raise awareness, but they are yet to actually drive more sustainable consumer behaviour, according to...
Aside from its obvious lack of dependency on limited natural resources, just how sustainable is micro- and macroalgae cultivation? Sophie's BioNutrients and Genesea, amongst others, weigh in.
New research shows that half of UK consumers want to reduce their carbon footprint by making changes to their food choices. However, FoodNavigator hears, brands focusing in on eco messaging should be cautious: ‘Underestimating cynicism is dangerous’.
FrieslandCampina Ingredients has released a new report revealing five trends and developments it said are set to drive the evolution of the food, drinks and supplement industries in 2022.
Dry January is the month of the year when the no and low alcohol category really has a chance to shine. So what have we learned about the direction of the category this month? Here's five key takeaways from Dry January 2022.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
A team of international researchers says there is potential for climate-friendly design and operation to improve the greenhouse gas footprint of seaweed, bivalve, and fed finfish mariculture.
From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
