From cricket protein-enriched breakfast offerings to crisps flavoured with Sriracha mayo, our latest NPD Trend Tracker covers some of the more interesting ingredient combinations to have launched of late. We also look at the rebrand of refined sugar-free...
ChatGPT has many of us intrigued and nervous in equal measure but James Collier, co-founder of Huel, asks if this tool is any more scary than the current situation with “nonsense nutrition content” touted across social media by pseudoscientists.
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.
The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....
On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.
With consumers increasingly becoming more health-conscious, personalised nutrition apps are everywhere. A multitude of apps give people nutritional advice, helping them to optimise their diet and become healthier. One such app, Youniq, uses AI technology...
Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.
PepsiCo is launching ‘pep+ Partners for Tomorrow’, a new platform to help its customers achieve their sustainability goals. Programs range from those focusing on recyclable beverage containers and cups to regenerative agriculture.
Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.
Ingredient supplier ADM and cultivated meat pioneer Believer Meats are joining forces to accelerate development and commercialization of cultivated meat products with a focus on improving the taste, texture, color and other consumer relevant characteristics...
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
Probiotic drinking yoghurt brand Actimel is making preliminary steps towards the metaverse with the launch of an in-game marketing campaign via Fortnite. “It’s a first of its kind for Actimel in raising awareness of the brand with a difference audience,”...
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
Cell-based food producers, regulators and stakeholders should proactively and transparently address safety concerns about their products and processes now – before they hit the market – or else risk losing in the court of public opinion, cautions the...
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.
The new cross-sectional study analysing the bacterial abundance and compositions of healthy adult microbiomes, observed that higher levels of Erysipelatoclostridium were associated with lower caffeine intakes.
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.
Experts are once again calling for a ban on nitrosamines after consumer exposure to the compounds that can form in food during its preparation and processing raised a health concern from the European Food Safety Authority.
The leader of the Welsh government funded Future Foods programme at Aberystwyth University, discussed his mission to collaborate with brands to optimise food functionality, during the Positive Nutrition Summit last week (March 30th)
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
As part of the Community Program of the PepsiCo Foundation in Spain, PepsiCo has been supporting the digital transformation of the biggest food bank in Madrid.
Monosodium glutamate — better known as MSG — might be shaking off its negative perception as CPG brands look to the ingredient to create savory flavor profiles and products with lower sodium.
From nutrition to innovation, functionality and affordability, industry can do more for babies and their carers in ‘the first 1000 days’, FoodNavigator hears.
The EU’s Farm to Fork strategy will dramatically affect what claims food manufacturers can make on their packaging, says legal expert Katia Merten-Lentz.
We hope you’ve taken a moment to recover from April Fool’s Day over the weekend. Now that we’ve stopped scrambling to cover stories about plastic-flavoured chewing gum and meal kits to take to the moon, we’re bringing you the April Fool’s gags that (almost)...
In the UK, a food processor has been accused by former employees of “washing” hams that are visibly gone off and mislabelling products as retail. The allegations have brought the meat industry as a whole, and the Food Standards Agency (FSA) in particular,...
The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...
The European Specialist Sports Nutrition Alliance (ESSNA) has warned the UK Government that blanket online and TV advertising restrictions for products high in fat, salt or sugar (HFSS) aiming to address childhood obesity may inadvertently harm the sports...
Replacement per- and polyfluoroalkyl substances (PFAS) thought to be safe for use in food packaging break down into toxic PFAS, according to fresh research.
What new food and beverage products are hitting shelves? We look at new recyclable packaging from Weetabix, a special edition Tic Tac Sprite and expansion plans from Spanish cauliflower pizza brand Cauliflow. Scroll through the photo gallery for more…
Melodea Ltd., an Israeli green tech company, has just launched VBseal, its new sustainable packaging that is not only resistant to water vapour and oil but has heat-sealing properties.
A life-long entrepreneur has created a ‘living sodas’ brand, providing a range of sodas with live probiotics plus prebiotics, which he hopes will open up a new 'living sodas' category.
Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?
Mariette Abrahams, CEO and founder of Qina, discusses how consumers are now seeking support to action personalised advice, urging personalised nutrition (PN) platforms to prioritise behavioural change approaches and incorporate technology and wearables...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
Carrefour Group is the first French retailer to obtain the national anti-waste label launched by the national government earlier this month to showcase industry adherence to statutory regulations for food waste reduction.
A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.
Israeli start-up Silo has developed a vacuum sealing container system capable of extending food freshness for at least twice as long. And it has Alexa built-in, explains founder and CEO Tal Lapidot.
Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.
Carlsberg Group has recruited 23 UK farmers to supply 7,000 tonnes of regenerative barley for regional brands in 2023, as part of broader plans to expand regenerative agriculture across Europe.
