As the World Health Organization (WHO) publishes its latest information on additives, the food industry details how insufficient quality data is the biggest threat to their growth and management.
Latest figures show that although inflation in Europe’s euro-using countries has slowed, real food inflation remains higher and seemingly undeterred, raising questions about whether unfair profiteering and competition are to blame.
Microplastics are tiny pieces of plastic debris which are often found in food. When consumed, they can lead to negative health effects. A recent study has developed a way to use artificial intelligence to help find microplastics more efficiently, which...
Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...
New 'striking and enlightening' pilot research indicates a daily synbiotic drink can reduce fatigue and improve focus within six weeks of intervention.
Fonterra Co-operative Group Ltd has reported a strong start to the year, driven by the success of new products for various markets, such as a cake containing probiotics for China and a protein-packed adult milk powder that targets muscle loss in Japan.
Food sustainability actions need to transition away from future aims to real-world change processes to help the global food system reach its targets, new research suggests.
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
In this week’s NPD Trend Tracker, we’re preparing for dry January with non-alcoholic products from Lucky Saint and a collaboration between MOMO Kombucha and Orbit beers, as well as whiskey flavours from Synergy Flavours. Alongside this, we have breathable...
Sales of alcohol online are becoming increasingly important: but it’s extremely difficult for retailers and brands to know if they’re selling to underage drinkers. A new set of guidelines from the UK’s Retail of Alcohol Standards Group (RASG) sets out...
The World Cocoa Foundation (WCF), in collaboration with IDH and key government officials, highlighted significant strides in sustainable forest conservation efforts from the chocolate industry and the success of the Cocoa & Forests Initiative (CFI),...
Daily supplementation with a specific probiotic strain may reduce muscle fatigue and improve recovery after a half marathon, says a new study from Taiwan.
Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...
From upcycling ‘spent hens’ into flavour enhancers to recreating breast milk in a lab, we round-up five of the most innovate start-ups we interviewed in 2023.
The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy's...
In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
AI has the power to speed the food and beverage industry's digital transformation, as companies leverage it for product develop and to forecast upcoming trends, Jacques Botbol, CMO of Tastewise, told FoodNavigator-USA.
New wine labelling requirements come into force in the EU this week: requiring a list of ingredients and nutritional information to be included on wine labels. Beer and spirits, however, aren't covered by this regulation. What’s going on?
Seven years after first investing in Michel et Augustin, Danone is in ‘exclusive’ negotiations with potential buyer Ferrero-related company CTH Invest.
The European Food Safety Authority (ESFA) develops a new platform to model and predict the toxicity of chemicals, signalling the potential to end animal testing.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.
One in four UK coffee drinkers have ‘no idea’ where their coffee comes from; while one in 20 even believe it is farmed in the UK, according to a survey from Nestlé.
The competition watchdog will examine what influences consumer choice and what barriers exist for manufacturers to enter the ‘high concentrated’ market.
Following significant controversy over the health implications of ultra-processed foods (UPFs), Mintel urges brands to promote self-education on the topic whilst improving transparency to retain consumer trust.
COP28 in Dubai saw the Brazilian government announce the creation of a US$250bn Tropical Forests Forever Fund, a global instrument to protect forests in up to 80 countries.
At COP28, six global food majors have committed to publicly disclosing their dairy-related methane emissions and drawing up detailed plans of action, but the firms won’t be tied to a specific methane reduction target.
Vegetables grown indoors, without any soil, may not sound as appealing to consumers as their sun-blushed counterparts cultivated in open fields. But according to fresh research, they taste just as good.
Scientists have discovered a plant pigment in red wine that may be responsible for headaches: with the hope this knowledge could ultimately help winemakers create gentler drinks.
The industry has celebrated the revision of the Codex Standard for Follow-up Formula which brings tighter standards into place, but a baby milk action group questions the allowance of additives and sweet flavours.
A pot of honey selling for £1,300? Yep, that’s right. The True honey Co is bringing what it claims is the ‘world’s rarest’ jar of honey to consumers in the UK. Another new offering for British consumers lies in bircher muesli and pasta products, both...
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
Nestle has launched in China its first growing up formula containing human milk oligosaccharides (HMOs), namely 2'-fucosyllactose (2'FL) and lacto-N-(neo)tetraose (LNnT).
In its inaugural sustainability strategy progress report, British pig farming company Pilgrim’s UK announces its reduced emissions as it sets out its net-zero targets.
UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavors—original and white cheddar—priced at $3.49 a box on shelves this month and continuing its rollout in early 2024....
Over 130 prime ministers and presidents have today signed the Emirates Declaration at COP28 – a first of its kind commitment to adapt and ‘transform’ food systems as part of action on the climate crisis.
The food and beverage industry is inherently linked to the climate crisis, responsible for at least a quarter of global greenhouse gas emissions. The COP28 summit, held this year in Dubai, UAE, focuses more significantly on food than in previous years.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
Consumers still crave familiar flavors and experiences, as they did during the pandemic, but they also are open to new innovations and technologies -- leading to an emerging trend of 'newstalgia,' Kevin Ryan, CEO, Malachite Strategy and Research,...
Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
